Leopard Sauvignon Blanc

2016 Leopard SB.jpg
2016 Leopard Back.jpg
2016 Leopard SB.jpg
2016 Leopard Back.jpg

Leopard Sauvignon Blanc

24.00

Sauvignon Blanc

Happy Canyon of Santa Barbara AVA
The unique microclimate of the Happy Canyon of Santa Barbara AVA is essential to the character of the wines that are produced from these soils.  Spanning 23,941 acres at the easternmost end of the Santa Ynez Valley, north and west of Lake Cachuma, the region achieved it’s AVA status in November of 2009.  The countering effect of warm, sunny afternoons and cool, marine-moderated evenings ensures an extended growing season that encourages the maturation of finely balanced fruit, with physiological ripe fruit and acidity. Because the Happy Canyon AVA sees higher temperatures than other neighboring areas, it particularly excels with Bordeaux varietals that require assertive solar energy to achieve peak ripeness, as well as Rhône varietals that also thrive in such climes.

The region is comprised of ancient upland soils, primarily clay loam, riddled with cobbles of red chert and serpentine. These deposits were swept down the canyon over thousands of years, then uplifted and weathered for thousands more. The result is a shallow, low-nutrient topsoil supported by an impervious clay pan that forces the vine roots to grow laterally. In this environment, the vines are stressed for nutrients and water. Root growth and vine vigor are limited, ensuring smaller vines and low yields—a perfect combination for the development of intensely flavored grapes.
During the Prohibition a simple alcohol was produced in Happy Canyon. Legend has it that folks would “take a trip up Happy Canyon” to purchase the beverage and the name stuck.

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