2019 Augur 'Soothsayer' Sauvignon Blanc
Region: Potter Valley < Mendocino < California
Grapes: Sauvignon BlancVineyard/Cellar Stats: Organic farming; fully destemmed, cold soak in cold storage room for 3 days in t-bins with 1 punch down done daily. Lot was pressed and went into 2000L stainless. Native yeast fermentation, went through full malolactic fermentation. Racked twice before bottling to combat reductiveness; bottled unfined/unfiltered with minimal added So2 (<30ppm); 12.5% ABV
Winemaker: Maz Naba
Augur Wine Co. is a one-man show, born out of a love for cool climate
California wines, and inspired by salty Pacific surf. Maz Naba is a restaurant guy, managing wine and operations for several excellent SF places (Mister Jiu's, Rich Table, Nico). But as restaurant wine people tend to do, he made friends, fell deeper into wine, and ended up working harvests and visiting producers, all of which conspired to seduce him into making wine. And so Maz started Augur in 2016, with an inaugural production of 100% rose. He made 3 different styles, from light and fresh to deeper and denser, to a little wacky, before branching out in 2018 with other varietals. The name, Augur Wine Co., pays tribute to his mama, a clairvoyant, and the supernatural. In Maz's words, "to elicit that feeling...of good omens, the foretelling of great events, and to evoke the poetic tether we each possess to the spiritual unknown." So really, it's in homage to his mother who interpreted dreams and participated in Tasseography. Maz sees the ethereal in the magic of viticulture and oenology -- that it's more than just chemistry. Maz's background is equally diverse - mom and dad are both Lebanese but mom was born and raised in Brazil. The family immigrated to NYC in the late 60's but instilled their rich cultural heritage in Maz and his siblings.
This is classic California SB, a little richer and rounder than its Loire Valley counterparts, thanks to the warmer climate and the full malo action. This guy also sees a little skin contact (3 days), which lends some texture to the assertive aromatics, crisp acidity and just ripe fruit. A lovely winter Sauvignon Blanc, for a crisp salad with roasted beets and goat cheese, or a roasted veggie Buddha bowl with tahini sauce (tested!)