HAPPY CANYON OF SANTA BARBARA
ESTATE GROWN, HAPPY CANYON VINEYARD
68% Semillon, 32% Sauvignon Blanc, 12.6% Alcohol.
Our Barrack Family Estate wines our made from the highest quality fruit on our property. The semillon comes from Alaia's block and is the perfect mix of courtly and vervey. The Sauvignon Blanc fruit is one of the rock star fruits from our property and sourced exclusivly from Davey's block. Our low nutrient, high mineral content soils produce a lean package that result in a complex and powerful white wine. The 2016 vintage brought a warmer then average spring and early summer balanced with the warm days and cool nights of July and August. The conditions allowed for small berries, with average yields. The fruit reached perfect physiological ripeness retaining natural grape acidity resulting in very balanced wines with low alcohol and rich concentrated varietal flavors. The Semillon was fermented in our cold room, racked and then matured for 10 months in one new 600 liter Demi-Muid Taransaud French oak barrel and one new 225 liter Quintessence French oak barrel. Half the wine went through malolatic / secondary fermentation which provides a richer and rounder mouthfeel. The Sauvignon Blanc was fermented, racked and matured in all neutral French oak barrels. Due to excellent vintage conditions the resulting wine has perfect balance with nice acidity, low alcohols, and precious tannins. The wine is concentrated and intense, yet round and beautiful.
The finished wine exhibits floral aromas with a hint of brioche toast, honeysuckle, figs and a zesty citrus note. The Sauvignon Blanc provides a lift and perfect accompaniment to the Semillon with varietal aromas of grass and tropical fruit. The wine shows pear and apple with nice wood tones with creaminess on the mid-palate that gives way to a bit of zesty lemon and a hint of vanilla. It delivers a very rich mouth feel with a good acid backbone. Smoothly balances energy and weight and finishes with excellent clarity and mineral-driven persistence. The wine was bottled in July of 2016 and released in the fall of 2017.