SHOP / 2019 Marguerite Sauvignon Blanc
Varietal
Sauvignon Blanc
Appellation
White Bluffs AVA
Aging
Drink now or age for 15+ years
Vineyard
Sagemoor Bacchus
2019 Marguerite Sauvignon Blanc
White Bluffs AVA
The 2019 Marguerite offers aromas of grapefruit, lemon rind, chamomile and jasmine that effortlessly explode from the glass. There is a power and focus to this wine which is not easily attained by this aromatic varietal; credit is due to the complexity contributed by the older vines at Sagemoor Bacchus, planted in 1972. The texture is quite creamy and lush mid-palate with barrel influence and extended lees contact, yet balanced with austere minerality on the finish. Lay this stunner down for several years to optimize its full potential.
94+ Points
— Jeb Dunnuck
94+ Points
A tiny barrel selection cuvee based on 100% Sauvignon Blanc, the 2019 Sauvignon Blanc Marguerite has a great nose of honeyed white grapefruit, spicy oak, exotic flowers, and obvious minerality. Rich and concentrated on the palate, yet with a terrific sense of freshness, it needs a year or two to integrate its oak, but it's beautifully done. It should evolve gracefully given its concentration and balance.
July 2022
Additional Scores:
94
Owen Bargreen
92
Robert Parker
92
Wine Enthusiast
Behind the Wine
2019 Marguerite Sauvignon Blanc
The Marguerite daisy, a flower symbolizing devotion and patience, lends its name to this cuvée. DeLille Cellars has crafted Sauvignon Blanc for over a quarter century, traditionally aging the wines for six months in barrel. For Marguerite, the very best wines are selected to remain in barrel for an additional year. Loyally tended in barrel, this, our best Sauvignon Blanc, is bottled separately, then rested in bottle another year before release.
Vineyards
Sagemoor Bacchus, one of Washington’s premier vineyards, is home to a 1972 planting of Sauvignon Blanc. These old vines are key to DeLille’s Chaleur Blanc program, and are the sole planting used in Marguerite.
Winemaking
Hand-sorted, whole-cluster pressed, cold settled for 48 hours and fermented in French oak barrels.