Lockwood Vineyard

There was a time when Lockwood’s Sauvignon Blanc was barrel fermented (although it wasn’t overtly oaky), and a little Chardonnay was even added. But when winemaker Larry Gomez, who had been Lockwood’s assistant winemaker in the mid-1990s, returned as winemaker in 2004, he decided to de-emphasize oak in all the wines to show off the vineyard character.

The grapes for all of Lockwood’s wines come from the winery’s 1,850-acre estate vineyard in the San Lucas AVA, despite the Monterey AVA on the label. The vineyard has a soil type called “Lockwood shaly loam,” a chalky, calcareous, low-vigor soil that is rare elsewhere in California; perhaps that’s what gives this Sauvignon Blanc its hint of minerality. Although the vineyard’s location in southern Monterey County makes for many hot days, with temperatures over 100 degrees, nighttime temperatures can drop by as much as 60 degrees. That temperature swing helps to preserve acidity and freshness, which are also evident in this budget-priced ($10-$12) Sauvignon Blanc. In addition to its freshness and minerality, the wine is quite fragrant, with aromas and flavors of passion fruit, melon and grapefruit, along with just a bare hint of new-mown hay. It’s a lovely and refreshing wine that sees no oak, and it’s a promising indication of the new Lockwood style.

Reviewed August 16, 2006 by Laurie Daniel.