Following is a list of past
vintages and varietals from San Saba Vineyards:
Bocage Unoaked Chardonnay, 2005
Production 3000 cases
Fermented and aged in stainless steel tanks, this wine is meant to be fruity and crisp; as enjoyable by itself as it is with food. The nose is clean and reminiscent of lemon, citrus, and tropical fruit. It is followed by a mouthful of fruit with a touch of acidity. This shows the full flavor of Monterey chardonnay when it is untouched by oak.
Tasting Notes
Released March 15, 2006
Awards
- Gold - LA County Wine Competition
- Silver - New World Int'l Wine Competition, Lone Star Wine Competition
- “Best Bottle” Food & Wine Magazine
- “What to Buy” D Magazine
- "Good Wine-Good Price" Wine Enthusiast Magazine
- Featured in San Joaquin Magazine
San Saba Pinot Noir, 2005
Production 215 cases
This wine is a classic.
Fruit with spice and a little meatiness makes this wine naturally complex.
Violets in the nose and mouth contribute to its intricacy.
Black cherry merges with white and black pepper to create a symphony of flavor.
The finish is smooth but energetic with a hint of vanilla.
Tasting Notes
Released January, 2007
Awards
- Silver - San Francisco Chronicle Wine Competition, Monterey
Wine Competition, "a solid pinot. . ." WINE ENTHUSIAST Magazine
San Saba Sauvignon Blanc, 2005
Production 256 cases
Our first vintage of Sauvignon Blanc
is refreshing, compelling, and intricate. The grapes were hand harvested on
three separate occasions to create a more complex and compelling wine. Aromas
of grapefruit and grassy notes come from the early harvested fruit. The later-
harvest fruit provides viscosity, power, and tropical melon fruit. With its great
acidity, bold aromas, and understated power, this is a great example of cool
climate, long-season Sauvignon Blanc.
Tasting Notes
Released July 1, 2006
San Saba Cabernet, 2004
Production: 168 cases
The nose is plum, black cherry and blackberry that make this Cabernet a pleasure. The mouth is smooth with some bright notes of fresh fruit and the added complexity of dried leaf and mineral. The dried leaf character comes directly from the fantastic terrior of our vineyard. A hint of oak and vanilla also compliment the fruit and make the finish complete.
Tasting Notes
Released
August, 2006
San Saba Chardonnay, 2004
Production 300 cases
San Saba Chardonnay has creamy tropical notes of mango, papaya, and coconut with a hint of cinnamon and vanilla. A nice viscosity coats the mouth. Even with so much fruit, there is a firm acid backbone for structure. The finish lingers off with a touch of butter.
Tasting Notes
Awards
- Gold - Lone Star Int'l Wine Competition
- “91” Editor's Choice - Wine Enthusiast Magazine 7/06
- Gold - Lone Star Wine Competition
San Saba Cabernet, 2003
Production: 200 cases
Winter was very cold; the vineyard even had a rare snowfall. Spring had steady, cool temperatures and good rain. Bud break was late, in April, due to the cold winter. Temperatures spiked to unusually high levels in June and July but cooled off again August through November, giving the grapes time to develop good phenolics. Overall, the year was one of ripeness and quality.
This vintage is the result of severe cluster pruning to concentrate flavors in the harvested clusters. Fermented in small lots, each lot was aged separately in small oak barrels. Out of 12 barrels designated for this wine only two were selected: one French and one American. The synergy of these two oaks shows in this cabernet.
Tasting Notes
Bocage Merlot, 2003
Production: 1,216 cases
Winter was very cold; the vineyard even had a rare snowfall. Spring had steady, cool temperatures and good rain. Bud break was late, in April, due to the cold winter. Temperatures spiked to unusually high levels in June and July but cooled off again August through November, giving the grapes time to develop good phenolics.
Overall, the year was one of ripeness and quality.
Clusters were hand selected for maturity and whole berry pressed. After fermentation, the fruit concentration of the base wine was high so for balance, 60%went into new oak barrels and the remainder in neutral oak. A variety of French, American, and Hungarian oak was used. During tasting trials at blending, the Hungarian oak was the outstanding favorite for its spicy characteristics.
Tasting Notes
Awards
- Silver - San Francisco Wine Competition
San Saba Merlot, 2003
Production 450 cases
Given the warm mornings, breezy afternoons, and cool evenings of the Salinas valley,
this Merlot has developed aromas of dark cherry fruit, spices, coffee, and smoke. Cabernet franc, peitite syrah,
and petite verdot were blended with the Merlot to give it depth and complexity. Its intensity and structure will
allow it to age gracefully for years to come.
Tasting Notes
Awards
-
Silver
- Lone Star Wine Competition
- Silver - Monterey Wine Competition
San Saba Bocage Unoaked Chardonnay, 2004
Production 1000 cases
Fermented and aged in stainless steel tanks,
this wine is meant to be fruity and crisp. The nose has lemon-lime citrus and tropical
fruits like pineapple and coconut. It is followed by a full, viscous mouthfeel balanced
with a touch of acidity. Pure fruit shines through with a floral note in the finish.
Tasting Notes
Awards
- SANTE Magazine recommendation by Master Sommelier Catherine Fallis
- #3 Best Chardonnay under $15- WINE ENTHUSIAST-
Nov. 15, 2005
- Panel Favorite - Davis, CA tasting panel (in a review of all unoaked chardonnays from California, Australia, New Zealand)
San Saba Cabernet Sauvignon 2002
A softer Cabernet is typical for San Saba and this year is no different.
The nose is filled with plum, blackberry, cherry, anise and vanilla
aromas. On the palate, the fruit elements sit on top of a nice acid
backbone and are enhanced with nuances of black pepper, nutmeg and
butterscotch. A medium length finish follows with smooth tannins and
nice hint of vanilla. This wine is ready to enjoy now and for the next 4
years. Enjoy with red meats, specially ones with herb rubs or spice
crusts.
The vines had cluster thinning
at veraison and once again before harvest to ensure even ripeness.
Clusters were hand harvested during the early morning to retain flavor.
Following destemming, grapes were fermented on their skins for two weeks
to enhance varietal character. After fermentation, this cabernet was
aged in small French oak barrels for 20 months.
Case Production: 198 cases
Tasting Notes
Bocage Merlot 2002
Fruit forward
and luscious, this Merlot has scents of cherry and blueberry framed with
hints of vanilla and butter. The smooth, velvety tannins in the mouth
match beautifully with a wide range of foods, from the finest cuts of
beef to barbeque and pizza. This is a truly versatile and user friendly
wine.
Awards
- Silver Medal/ Best of Class - California State Fair
- S.F. Chronicle Wine Competition-Gold Medal
- Dallas Morning News Wine Competition-Silver Medal
- Jerry Mead's NWIWC-Silver Medal
- "a drink now palate" wisewalletwine.com
- Gold Medal - Galveston Epicurean, Oct 25, 2005
- Only recommended Monterey merlot in the moderate price category MS Catherine Fallis for SANTE Magazine, June 2005
Tasting Notes
San Saba Chardonnay 2003
San Saba
Chardonnay has nice tropical (mango & pineapple) and lime citrus notes
that are balanced by cinnamon, vanilla and toasty oak aromas. The slight
minerality is typical of the region and adds to its complexity. A
luscious mouthfeel is followed by a lengthy finish.
Fermentation in stainless
steel was followed by eight months of lots placed in a combination of
Bordeaux and Burgundy small oak barrels.
Case Production: 159 cases
Tasting Notes
Awards
- S.F. Chronicle Wine Competition-Silver Medal
- Jerry Mead's NWIWC-Silver Medal
Bocage Unoaked Chardonnay 2003
Fermented and aged in stainless steel tanks, this wine is meant to be
fruity and crisp; something to enjoy by itself or with simple foods. The
nose is clean and reminiscent of lemon citrus, tropical fruits, and red
apples. It is followed by a full, viscous mouthfeel balanced with a
touch of acidity. Pure fruit notes follow in the taste and finish. This
shows the finesse and elegance of Chardonnay when it is untouched by
oak.
Bocage Unoaked
Chardonnay 2003
Awards
- S.F. Chronicle Wine Competition-Silver Medal
- Jerry Mead's NWIWC-Silver Medal
- "an uncommonly good buy" Mike Dunne, Sacramento
Bee
Tasting Notes
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San Saba Merlot 2002
Given the warm mornings, breezy afternoons, and cool evenings of the
Salinas valley, this Merlot has developed aromas of dark cherry fruit,
spice, tobacco, and smoke. Cabernet Sauvignon was blended with the
Merlot to add medium-bodied tannins that balance throughout the mouth
and give it depth and complexity. Its intensity and structure will allow
it to age gracefully for years to come.
Tasting Notes
San Saba
Chardonnay 2001
The 2001 San Saba
Chardonnay is pale straw in color. In the nose are aromas of oak, pears
and vanilla. There are also subtle touches of pineapple, nutmeg and
toast.
Flavors of crisp, green apple
and Barlett pears blend with vanilla and mineral notes through the
mid-palate. The overall creaminess is supported by firm acidity and
leads to a long finish.
This Chardonnay was 100%
barrel fermented and allowed to rest on the lees for 7 months until just
before bottling. Malolactic fermentation was introduced in the
barrel shortly after primary fermentation began. These steps have
produced a wine with great depth and richness without the heaviness
frequently associated with 100% ML chardonnays.
Case Production: 670 cases
Tasting Notes
2001 SSV Chardonnay
Gold Medal - Los Angeles County Fair
Silver Medal - Taster's Guild International
Silver Medal - Monterey Wine Competition
Silver Medal - San Fransisco Chronicle
Silver Medal - Florida State Fair
Silver Medal - Indiana State Fair
1998 SSV Chardonnay
Silver Medal - West Coast Wine Competition
San Saba
Cabernet Sauvignon 1999
The 1999 San Saba Cabernet Sauvignon is a concentrated, deep garnet . It
is an elegant Bordeaux-like wine with an opulent mouth feel. Rich cassis
and chocolate are interspersed with hints of raspberry, anise, and
tobacco.
The 1999 Cabernet is held on
the skins for 15 to 30 days and aged in small French oak barrels for 24
months.
Black cherry and plum fruit
flavors are layered with chocolate, anise, clove, tobacco, and mineral
elements from the terroir. A small amount of estate grown Merlot was
added for additional complexity and structure.
Case Production: 1000 cases
Tasting Notes
1997 SSV Cabernet Sauvignon
Double Gold - Taster's Guild International
88 Points - Beverage Testing Institute
1996
SSV Cabernet Sauvignon
Silver Medal - Taster's Guild International
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San Saba
Merlot 1999
The 1999 San Saba Merlot has a wonderful garnet color with brilliant
clarity. It has aromas of bing cherries and dried cherries with hints of
white chocolate, toast, smoke, tea, mint, and tobacco.
The wine is full bodied with
predominate flavors of cherries, chocolate, clove and allspice. There is
a long spicy finish intertwined with generous amounts of oak, the result
of over twenty four months of oak aging.
Case Production: 585 cases
Tasting Notes
1999 SSV Merlot
Gold Medal - Taster's Guild International
Silver Medal - Atlanta
International WineChallenge
1997 SSV Merlot
Silver Medal - Florida State Fair
Silver Medal - Riverside International Wine Competition
1996 SSV Merlot
Silver Medal - Taster's Guild International
Silver Medal - Indy International Wine Competition
Silver Medal - L.A. County Fair
Silver Medal - Long Beach Grand Cru
86 Points - Beverage Testing Institute
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San Saba
Pinot Noir 1999
The 1999 San Saba Pinot Noir is 100% Pinot Noir from a small vineyard in
Santa Maria, in Santa Barbara county. A prime area for Pinot Noir, this
is an exceptional example of Pinot from this area. After crush, the wine
was cold soaked for 5 days. Fermentation followed and then aging was
done in small French oak barrels for 2 ½ years.
The 1999 San Saba Pinot Noir
has classic aromas of chocolate covered cherries, mushroom, bacon fat,
vanilla, and smoke. On the palate, this medium bodied wine has flavors
of strawberries, cherries, plum, and dried cranberries. There is a long,
spicy finish with a touch of mineral.
Case Production: 525 cases
Tasting Notes
1999 SSV Pinot Noir
Gold Medal - Taster's Guild International
Silver Medal - Florida State Fair
Silver Medal - Dallas Morning News Wine Competition
Silver Medal - Atlanta International WineChallenge
1998 SSV Pinot Noir
Gold Medal - Florida State Fair
Gold Medal - Long Beach Grand Cru
Silver
Medal - San Antonio Express-News Comp
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Bocage
Merlot 2000
The 2000 Bocage Merlot has a
deep ruby color. The aromas are of ripe plums, maraschino cherry, and
blackberries with a touch of spice and earthiness. The grapes for this
Merlot are 100% estate grown in our Monterey County vineyard.
The spice character is more
pronounced in the mouth and is followed by red and black plum with
undertones of smoke. A soft, light texture dominates the body. The
tannins are well integrated and easy on the palate. To achieve the
proper balance of oak, half of this vintage spent 16 months in small
French oak barrels and the balance was left in stainless steel to retain
its fresh fruit elements.
Released 6/06/03
Tasting Notes
1999 Bocage Merlot
Silver Medal - Taster's Guild International
7 Bronze Medals - in major wine competitions
1997 Bocage Merlot
Silver Medal - Long Beach Grand Cru
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Bocage
Chardonnay 2001
The 2001 Bocage Chardonnay is our first vintage of this wonderful wine.
This unoaked Chardonnay was 100% cold fermented to capture the natural
fruit flavors of the grape. The wine was then held on the lees for 6
month to add richness and complexity.
Visually, the color is straw
gold with brilliant clarity. The aromas are of apples, pineapple and
citrus. Pear, pineapple, and citrus dominate on the palate. This is a
well balanced wine with good acidity and a long, clean finish.
Case Production: 2,000
Tasting Notes
2001 Bocage Chardonnay
Gold Medal - Taster's Guild International
Silver Medal - Dallas Morning News Wine Competition
Silver Medal - Florida State Fair
Silver Medal - Los Angeles County Fair
Silver Medal - Indiana State Fair
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General Information:
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