Margins Wine
COUNTRY: United States
REGION: California
Megan Bell
Margins Wine produces low-intervention wines using grapes from underrepresented regions, vineyards, and varietals. We are part of the growing movement in California to make wines from organically farmed vineyards using little to no additives during the winemaking process, thereby showcasing the vineyards the grapes came from.
Much like people living on the ‘margins of society,’ vineyards can be outcasts too. Most consumers of wine are only familiar with a handful of grapegrowing regions and types of wine. Margins draws attention to vineyards and varietals throughout northern and central California that find themselves on the margins without the recognition they deserve.
Margins Wine is a small winemaking project of Megan Bell, a winemaker living and working in the Santa Cruz Mountains. Prior to settling on the central coast of California, Megan received her BS in Viticulture and Enology from UC Davis and apprenticed in wineries and vineyards in Napa, the Livermore Valley, the Willamette Valley, Central Otago (NZ), and the Loire Valley (France).
CUVÉES
Rosy Wake
Region: Central Coast, California
Grape: 46% Grenache Rosé (Paicines), 25% Mourvèdre Rosé (San Benito County), 15% Négrette Rosé (San Benito County), 6% Barbera Rosé (half from Santa Cruz Mountains, half from San Benito County), 3% Pinot Noir (Santa Cruz Mountains), 2% Grenache (San Benito County), 2% Nebbiolo (San Benito County), 1% Vermentino (San Benito County)
Farming: organic
Harvest: by hand
Winemaking: all grapes destemmed. fermented and aged separately and blended right before bottling. Aged in neutral oak for 4-4.5 months (depending on the cuvée)
Fining: none
Filtration: none
Added S02: 30ppm the week before bottling
Sentient Chemistry
Grape: Pinot Noir
Aging: 18 months in neutral oak
The New Flesh
Grape: Pinot Gris
Aging: 18 months in neutral oak
Neutral Oak Hotel White
Region: California
Grape: 40% Chenin Blanc, 30% Aligoté, 30% Vermentino
Vineyard: Wilson Vineyard, Clarksburg (Chenin). Siletto Vineyard, San Benito County (Aligoté and Vermentino)
Farming: Wilson Vineyard farmed organically since 2020. Siletto farmed organically since 2020, CCOF certified 2023
Harvest: by hand
Winemaking: all grapes destemmed. Chenin soaked on skins overnight, fermented and aged in concrete aged. Aligoté and Vermentino direct press, aged in neutral oak 3-4 months.
Fining: none
Filtration: none
Added S02: 35ppm the week before bottling
Sol Nectar
Grape: Vidal Blanc
Aging: under flor 24 months
Mother Makes Glucose
Grape: Field Blend, Pears, Bookwood Homestead Honey
Farming: organic, biodynamic
Winemaking: whole cluster, pigéage, 16-18 month spontaneous fermentation in stainless steel and old oak with indigenous yeasts
Aging: col fondo, liqueur de tirage of Bookwood Homestead Honey
