Our selection was produced by Terravant, a "winery" that nobody has ever heard of, yet they are one of the largest wine producers in the state. They don't produce wine under the Terravant label. They either produce wines for others in their $30 million facility in Buellton, or occasionally craft a specific brand when they find something unusually good. The latter is how Crushed came to us.
Their vineyards and vineyard contacts all over the state and other countries makes them a force to be reckoned with anywhere in the world. In spite of their size however, quality is their first concern. It has to be or they wouldn't be as successful as they are. They are able to pick and choose the best grapes available, even if that choice is in the same vineyard. Vines in one part of the vineyard may produce slightly different wines than another. Knowing those differences and blending accordingly is what makes the difference between simple and great. Such is the case here.
Our blend came mainly from their home base in Buellton, just outside of the quaint town of Solvang. It wasn't that well known for Sauvignon Blanc until some 30 years ago when Brian Babcock stunned the wine world with his 11 Oaks Sauvignon Blanc and that grape is now a staple here. Ours is a classic example. From the stony, white peach and spice in the nose, through to the enticing fresh herbs and apricot on the palate and finally the tart finish, it pleases at every turn. From fish and chips to a vegetable pasta, it shines through.