Roark - 'White Barn Vineyard' - Sauvignon Blanc - Santa Barbara, CA - 2022
Regular price $36.00
Unit price per
Just like most grape varieties, sauvignon blanc can be made in a range of styles from green grassy to tropical and tangy. I like mine to have a bit of it all, so we usually harvest over multiple passes to trap ripenesses of different levels and ferment in neutral oak and acacia to add layers of complexity. The final barrels chosen for this wine were 75% neutral French oak and 25% new acacia. 100% of the fruit came from the meticulously farmed White Barn Vineyard in Santa Ynez. If you like Chablis or classic Sancerre this is the wine for you. Save this bottle for a hot summer day and drink it with some sort of salad with grilled peaches and goat cheese. It would also pair well with sitting on a porch at sunset with a friend.
===
Making wine is the last step in the growing of grapes, the preservation of the crop, the enological encapsulation of the vintage. Sometimes inspired by the classics and other times the avant garde we strive to make elegantly energetic wines that reflect the vintage, variety, and vineyard.
Growing grapes and making wine is quite the process and we are guided by the following question; is it necessary? Each additional step in the process takes you one step further away from the grapes, further away from the vines, further away from the simplest expression.
Who?
Ryan, Jenn, and Ellis Roark
In 2009 two monumental things occurred, Ryan made his first batch of Roark Wine Co. wine and he met Jenn. In 2016 they had Ellis and if he wants he can be a winemaker.
Our process is guided by nature with the goal being wine made from responsibly farmed vineyards with as little added or taken away as possible.
Many of the grapes used in our fermentations come from vineyards we farm ourselves or in partnership with other growers. These wines are often our proudest work. When we purchase grapes we seek out growers with similar values.
In the cellar our mantra is “naturally made, classically styled.” Only minimal effective amounts of sulfur are used and the wines are neither fined nor filtered. For me this approach is timeless but ever evolving as I continue to explore the world of wine.