Margins Muskat, from Megan Bell, aromatic, highly textured and bone dry


Margins Wine produces low-intervention wines using grapes from underrepresented regions, vineyards, and varietals. We are part of the growing movement in California to make wines from sustainably farmed vineyards using little to no additives during the winemaking process, thereby showcasing the vineyards the grapes came from. Margins was started with funds raised by a successful crowdfunding campaign by owner/winemaker Megan Bell when she was 25 years old.


Megan:  Half of the grapes in the final blend were destemmed and skin fermented for two days with one punchdown per day. The other half of the grapes were whole cluster pressed the day of picking. The two blends were aged separately in neutral oak for 5.5 months and blended before bottling. No fining, no filtration, and no other modifications or additions except 20 ppm of sulfur dioxide the week before bottling. Bio: I was lucky to link up with Julian Erggelet a couple years ago to see all the amazing farming projects he and his crew have had going. Erggelet Brothers has been farming and managing this property since 2017 with a strong emphasis on organic practices, soil building, livestock integration and minimal intervention. The vineyard ground is chemical free, irrigation is used as little as possible and biodiversity is maintained and supported. The vineyard shares the property with First Generation Farmers, an organic community farm and farm education campus that teaches and demonstrates the highest standards of organic farming in the USA.