Mikael Sigouin was born and raised in Hawaii, but developed a sense for wine at an early age. When he came to the mainland his goal was to find a place where he could make Rhone-styled wines. That place was Santa Barbara County. So, he and his wife, Sally, literally planted roots there and have never looked back.
The wine name is a derivative of his name and means "potential for greatness." After tasting this wine, we realized that its potential has been realized. Mikael's research into the various regions of Santa Barbara brought him to Ballard Canyon in 2000. It only took six years for a major wine publication to call him one of the top 10 new Rhone-style wine producers.
Three different members of the Grenache family goes into this wine. The grapes are cluster-pressed, meaning that they just stack the grapes on top of each other until the weight of the grapes at the top begin to crush those on the bottom and so on. It is the most delicate way of crushing grapes as no mechanical devices are used. The crushed grapes are then left on their skins for a day to gain structure.
This time-consuming and costly process accounts for the incredible explosion of flavors in this wine. We've never tasted a rose like it. Lovely peach nectar, orange blossom and pink grapefruit round up all your senses at once and beg for monkfish braised in ros? and tarragon or shrimp salad with orange and mint.