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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.

2000 Cabernet Franc - Blues Cuvée
Santa Ynez Valley

2000 Cabernet Franc - Blues Cuvée

Technical Details

95% Cabernet Franc: Westerly Vineyard: 37%
Stolpman Vineyard: 31%
Alisos Vineyard: 21%
Vogelzang Vineyard: 6%
5% Merlot:Santa Barbara County

Production: 728 cases
Alcohol by volume: 13.9%
pH: 3.60
Titratable acidity: .64 g/100 ml.

I am often asked which of the wines I make is my favorite. I always politely use the analogy of my wines being like my children, how could I have a favorite? The truth is that I enjoy making all the wines I make. If I don’t enjoy the results of my labor, then I stop making that wine and move on. Cabernet Franc, however, I have to say might be the "funnest" wine I make.

First, it has been fun to promote and see the positive reaction to a wine varietal that people have had little experience with. Secondly, our "Blues Cuvee" theme for the label gives me an opportunity to work with new artists to create new artwork every other year. That is a lot of fun.

We bottled our 2000 Cabernet Franc in July of this year, but even with just three months of bottle aging the wine is showing the "user friendly" characteristic of the 2000 vintage in general.

The wine’s aromas are a mixture of herbs, fruit and a hint of licorice. On the palate, the wine is rich, of medium body and supple texture, with moderately soft tannins and a cherry like flavors. The acidity is perfectly balanced and provides for a pleasing, long finish.

This vintage will age gracefully in the bottle for a period of four to seven years from release. Enjoy with pasta with red sauces, finer cuts of red meat, quail and rabbit.

Rick Longoria
October 1, 2002


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