Sanguis
PO Box 4185
Santa Barbara CA 93140
Phone: (805) 845-0920
Email: mail@sanguiswine.com
Web:
sanguiswine.com
Tastings: available by appointment only,
Fri-Mon. Please call (805) 845-0920 for a reservation.
The
California Central Coast's highly acclaimed producer of Rhone varietal
wines, Sanguis makes unique small production blends from the best low
yielding, cool climate vineyards of Santa Barbara county.
There are NO FORMULAS and NO SEQUELS - wine is first and foremost a
product of nature and should reflect each vintage's specific character
supported by the creative hand of the winemaker. The only thing that is
always consistent is quality.
Great vineyards and farming are the basis for making great wine. The
vineyards that are the basis for our wines are cool climate sites in
Santa Rita Hills, Alisos Canyon and the hills east of Santa Maria.
These special vineyards, combined with sustainably farming to low yields
and optimal ripeness, the gentlest handling and patience in the cellar
are what make Sanguis wines what they are: Each wine we release is a
unique blend, bearing a different name and label.
Purchase
We
offer two options for purchase:
membership and
mailing list
-
Membership assures you an allocation of wine that will be shipped
to you twice a year, typically in April and November, along with a
copy of our infamously infamous release letter via old fashioned mail.
- As
a
mailing list customer, you will receive offers to purchase wine
twice a year via email a few weeks prior to the wines’ release date.
Availability is on a 'first-come first-served' basis.
Vineyards
Cooler
is better for Rhone and Burgundy varietals, which is why, over the years
we have migrated to
ever cooler sites. We are in the fortunate position of working in an
area where the best sites are just
now being developed into vineyards. After working with several
established vineyards in the area, and
learning which varietals and clones work best in what sort of conditions,
we have developed vineyards
in three of the magical sites: Santa Rita Hills, Alisos Canyon, and the
hills east of Santa Maria, where
moderately warm days provide for slow and even ripening while preserving
beautifully pure aromatics,
and cool nights help to develop deep color and give the vines a rest
period while the roots and leaves
absorb moisture and allow us to keep irrigation to a minimum.
Winemaking
Matthias Pippig did not go to oenology or viticulture school, and did
not receive any formal training in the craft of winemaking - only some
sound advice (don’t do it!). But what’s an optimist like me to do, every
knucklehead has to follow his (or her, if you are a she) calling.
Minimum-Interventionist-Winemaking - The only problem with this
fashionable concept is that it doesn’t work, which is why we don’t
pretend to do it.
Think about it, if we didn’t intervene at every step of the way (from
planting a selected species in a selected site, then farming to yields
that are a fraction of what the plants would grow, if left to their own
devices; deciding just when to pick, once picked, chilling the must for
a gentle decomposition, followed by carefully controlling fermentation
temperatures for optimum extraction; subsequent aging of the wine in a
chosen combination of new and ‘neutral’ oak, or other vessels of various
sizes for a chosen period of (in our case, always rather lengthy) time,
and finally deciding which one of the infinite blend options will
achieve the best balance), what would we really have?
Sanguis
PO Box 4185
Santa Barbara CA 93140
Phone: (805) 845-0920
Email: mail@sanguiswine.com
Web:
sanguiswine.com
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