Dragonette Cellars Vogelzang Vineyard Sauvignon Blanc 2018

  • 95 Jeb
    Dunnuck
  • 92 Robert
    Parker
  • 92 Decanter
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Dragonette Cellars Vogelzang Vineyard Sauvignon Blanc 2018  Front Bottle Shot
Dragonette Cellars Vogelzang Vineyard Sauvignon Blanc 2018  Front Bottle Shot Dragonette Cellars Vogelzang Vineyard Sauvignon Blanc 2018  Front Label

Product Details


Varietal

Region

Producer

Vintage
2018

Size
750ML

ABV
14.5%

Your Rating

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Somm Note

Winemaker Notes

Professional Ratings

  • 95
    Possibly my favorite of the Sauvignon Blanc releases, the 2018 Sauvignon Blanc Vogelzang Vineyard has a more powerful, broad, concentrated style to go with lots of stone fruits, brioche, honeyed minerality, and sappy herbs. It's possibly less complex than the Grimm's Bluff release, but it’s simply beautifully balanced, layered, and textured on the palate.
  • 92
    Intriguing aromas of guava peel and mango meet with an underlying hint of wet stone on the nose of this single-vineyard expression. There's a compelling viscosity to the palate, where baked apple, mango cream and more guava flavors are balanced by firm texture and bright acidity.
  • 92
    Dill, slate, chalk dust and grated ginger on the nose. The palate balances weight and levity, with a purity and richness common to this section of Santa Barbara County. Finishes on a juicy, quenching, focused note of spearmint and lime zest. A blend of the classic California Sauvignon Blanc variants Clone 1 and Musqué, aged 18 months in mainly French oak and using an array of barrels, including 276-litre cigars.

Other Vintages

2017
  • 95 Jeb
    Dunnuck
  • 93 Decanter
  • 92 Wine
    Spectator
  • 90 Robert
    Parker
2014
  • 93 Wilfred
    Wong
2009
  • 94 Jeb
    Dunnuck
Dragonette Cellars

Dragonette Cellars

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Dragonette Cellars, California
Dragonette Cellars Winery Image

Brandon Sparks-Gillis met John Dragonette while they were both working at a retail wine shop not far off of the UCLA campus in Westwood. John and Brandon were both there to educate themselves about wine and take the opportunity to immerse themselves into the professional wine world. John was a practicing attorney and Brandon was a recent college grad who picked up the wine bug while traveling and studying geology for a summer in Italy. They began to strike up a friendship based on their common interests and ambitions in the wine world and eventually both moved on to their own winemaking and winegrowing jobs.

For a time, Sparks-Gillis cut his teeth working in a bakery starting at 2a.m. and then commuting to work vineyards in the evening. He then went on to working at Demetria and Sine Qua Non. John Dragonette worked for Fiddlehead and Costal Vineyard Care. In 2003, John and his brother, Steve Dragonette, joined up with Brandon Sparks-Gillis and began to make wine under the Dragonette label with their first commercial release in 2005.

In 2008, Dragonette moved into a warehouse to scale up production, sharing the space and some equipment with Ampelos Cellars, and sourcing fruit from the surrounding Santa Barbara County vineyards. They had always been enamored with the Santa Barbara as a region that made great Sauvignon Blanc, Pinot Noir and Syrah, and they started to develop long-term and close relationships with vineyard owners. They were always hands-on as growers and to this day every site is hand-harvested under the keen eye of Brandon, John, or Steve. As production grew to 5,000 cases, Dragonette moved to their current winery in Buellton with a tasting room twelve minutes away in Los Olivos.

The depth of Dragonette’s wines begin in the vineyard with rigorous attention to detail to canopy management and crop yields. The clusters are gently handled during harvest and processing and then fermented with indigenous yeasts. There are no manipulations of the wine in the cellar either. Racking and the use of new oak is absolutely minimal. Only portions of the Pinot Noir lots are fermented with a very small amount of whole clusters, and Dragonette’s red wines are bottled unfined and unfiltered.

As vignerons, they have committed themselves, above all else, to the mindful farming of precise blocks in exceptional vineyards for low yields and high quality and to the shepherding of these grapes into wines of purity, complexity and balance. Given the remarkable climatic and soil diversity in Santa Barbara County, Dragonette Cellars produces small lots of Pinot Noir, Sauvignon Blanc and Syrah of interest and distinction.

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Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.

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Happy Canyon Wine

Santa Barbara, California

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On the eastern end of the Santa Ynez Valley, the rolling hills of the tiny Happy Canyon AVA produce top quality reds from Cabernet Sauvignon, Cabernet Franc, Syrah and whites from Sauvignon blanc. The region’s low-nutrient soil grows smaller vines and in turn, higher quality wine grapes.

DMD168285_2018 Item# 749048

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