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My winemaking philosophy which I developed early on in my career is based on the concept that wine is a natural food. As such, the ultimate enjoyment of wine is as a graceful and harmonious accompaniment to a meal, whether it be simple or sublime.

While most of my wines are enjoyable by themselves, it is with food that they really shine, and reveal all of their nuances and textures. To me the best wines have the ability to bring out the best in the food they are paired with and conversely the food brings out the best in the wines.

2007 Pinot Grigio
Santa Barbara County

2007 Pinot Grigio

Technical Details

Pinot Grigio - 95%
AlbariƱo - 5%

Vineyard Sources:
Pinot Grigio
Clover Creek Vineyard (40%)
Alisos Vineyard (28%)
Los Alamos Vineyard (27%)

Clover Creek Vineyard

Production: 643 cases
Alcohol by volume: 13.4%
pH: 3.38
Titratable acidity: .52 g/100 ml.
Cellaring potential: 1-2 years
Bottle price: $19.00

We continue to source our grapes for this Pinot Grigio from three outstanding vineyards. Los Alamos and Alisos vineyards are located on either end of the Los Alamos Valley, while Clover Creek Vineyard is in the Santa Ynez Valley.

A short period of hot weather in late August was all that was needed to bring the weather-sensitive Pinot Grigio grapes to the desired maturity. The grapes were harvested on August 23rd and August 30th, 2007.

We whole-cluster pressed the grapes and fermented the juice in a temperature controlled stainless steel tank. The wine was stored in the same tank until it was ready for bottling.

The wine has a beautiful, golden straw color with aromas of pears, peaches and a hint of blossoms. On the palate it is immediately rich and round with lots of fruit flavors. The acidity in this wine offers a clean, crisp and lingering finish.

This year I experimented in the laboratory by adding Albariño to the blend and I really liked the results. I discovered that these two grapes are very compatible.

Enjoy a chilled glass of this wine by itself or as an accompaniment to seafood salads or grilled seafood and chicken.

Rick Longoria, Winemaker
April 1, 2008

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