Ernst Storm grew up on the Western Cape of South Africa witnessing firsthand winegrowing on his sister's farm. After studying at the Elsenburg Agricultural School, Ernst worked at multiple South African estates for two years before moving to the Sierra Foothills of California to learn warm-climate winemaking. He spent an additional two years there before falling in love with Santa Barbara during a visit. Ernst was thrilled with the endless possibilities of the region as it mirrored the cool-climate characteristics of his native Western Cape. He strove to produce balanced wines from Pinot Noir and Sauvignon Blanc. Founding Storm Wines in 2006, Ernst crafted his first six barrels of wine while simultaneously making wine for two other estates. In 2013, he decided to focus all of his energy on Storm Wines and today, Ersnt uses old-world influence and new-world techniques to create terroir-driven wines from fruit sourced from sustainable, organic and biodynamic vineyards in Santa Barbara and Santa Ynez Valley.

Ernst Storm's Sauvignon Blanc is sourced from three Santa Ynez Valley vineyards: Kingsley, Curtis and McGinley. The wine is cold-fermented in stainless steel, spending five months on its fine lees. The wine pours a bright straw yellow with green reflections offering a mix of citrus and exotic fruits (lychee and gooseberry) with a hint of white flowers. The palate is crisp and vibrant with white orchard (apples and peach) and citrus (pink grapefruit) fruits balanced by a delightful marriage of acidity and minerality. The finish is deliciously refreshing. Ideal pairing for seafood... try with pan-seared scallops served in a lemongrass broth or grilled jumbo prawns over a simple mixed green salad dressed with lemon and olive oil.