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2020 1NGREDIENT Sauvignon Blanc Ballard Canyon

A natural wine, fermented and aged on the skins for 10 months in amphora, then hand bottled and hand labelled. Learn more about this wine and our natural 1NGREDIENT label.

Big and intense upon opening with candied lemon, mineral and citrus aromas, this thought-provoking wine fills the mouth with citrus fruits and saline flavors. The extended skin contact brings youthful tannins and juicy acidity that provide the wine with ample structure creating an edgy mouthfeel which supports the intense flavors. The wine opens up with some air or decanting to show citrus fruits, saline, green apple, and Asian pear flavors and aromas with a broad more rounded mouthfeel as the tannins integrate into the wine. The wine’s amazing acidity carries the flavors on the long, complex finish. Surprisingly full and rich for its moderate alcohol, the 2020 1NGREDIENT Sauvignon Blanc is a step up in quality from the successful inaugural release from the 2018 vintage. It should evolve beautifully for the next decade or more. Crafted from 100% certified biodynamic grapes.

Tech Sheet

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1 NGREDIENT beckmen bottle shot

Critic Reviews

  • Wine Enthusiast

    92 Points

    Only one ingre­di­ent — Sauvi­gnon Blanc grapes — went into this 63-case bot­tling, which was aged in clay pots. The intrigu­ing result is a slight­ly cloudy, yel­low wine, loaded with pre­served Mey­er lemon, crushed clay and baked orange aro­mas on the nose. The palate shows mel­on and nec­tarine as well as tan­ger­ine and grape­fruit pith fla­vors. Unique. Edi­tors’ Choice

  • Terroirist

    92 Points

    Light orange col­or. Gor­geous nose of pineap­ple and lemons mixed with hon­eyed white tea. There are this com­plex notes of raw almond, breezy spring air and flow­ers, some can­dle wax and hints of sage and dusty earth. The palate shows crisp acid­i­ty, it’s refresh­ing but shows such a rich, dynam­ic mouth­feel, lay­ered, chalky, briny – I love it. Lemon and quince fruit mix so well with these raw almond, green olive and salt brine tones. Hon­eyed, bright, spicy, there is a lot going on here. If you’re look­ing for an out-there but deli­cious Sauvi­gnon Blanc, give this a look! Fer­ment­ed and aged on the skins in ampho­ra for 10 months.

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