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A Monthly Wine Club Selection
This Cinsault was estate grown on Margerum's organically farmed vineyard in the Los Olivos District of Santa Barbara County. It was co-fermented with a small amount of their estate grown Syrah. The grapes were pressed after fermentation and matured for 10 months in various seasoned and neutral casks, including large French oak foudre, puncheon and barrique.

Bright, translucent red. High toned aromas of fresh berries, bramble and baked earth. Flavors of sour cherry, red plum and rhubarb. Light yet structured, with a vibrant, juicy finish and moderate tannins. Serve slightly chilled.

​Doug Margerum found his passion for wine in the caves of the iconic southern Rhône producer Clos de Papes. At the time he was a mere teenager and on a family vacation. Twenty years later, a 13-course dinner in New Orleans gave Doug the opportunity he had been dreaming about—to follow his passion to make wine and then establish Margerum Wine Company in 2001. That same year, Fred Brander allowed Doug to produce his first wines in a 400-square foot facility Doug built behind Brander Vineyard. Since 2012, Margerum Wine Company has made its winemaking home in Buellton at a state-of-the-art facility on Industrial Way. The focus is red and white Rhône varieties from the Estate vineyard, Sauvignon Blanc from Happy Canyon and a variety of other wines from custom-farmed fruit purchased from growers in Santa Barbara County.