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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.

2002 Cabernet Franc
Santa Barbara County

2002 Cabernet Franc

Technical Details

Composition:
100% Cabernet Franc

Vineyard Sources:
Vogelzang Vineyard: 45%
Gainey Vineyard: 36%
Alisos Vineyard: 19%

Production: 129 cases
Alcohol by volume: 14.5%

As one of the pioneers of producing a varietal Cabernet Franc, beginning in 1990, I have always enjoyed championing this intriguing grape varietal. It was a difficult choice to make in 2001 to cease the bottling of Cabernet franc in favor of a Bordeaux style blend for our Blues Cuvee. However, after deciding on the blend for our 2002 Blues cuvee, I had several hundred gallons of various Cabernet Franc lots left over. I decided to blend these together and produce, once again, a Cabernet Franc.

The wine has the classic aromas of the Cabernet Franc grape. Sweet cherry aromas accented with hints of earthy tobacco and cedar. The wine is medium bodied with rich, complex flavors of cherries with a hint of sweet black licorice. Moderate tannins and balanced acidity will enable this wine to age gracefully for another two to four years in the bottle. This wine offers a complexity and depth of flavors comparable to wines costing much more.

This wine will accompany a variety of meals that might include sausages, smoked pork loin, and spicy andouille.

Rick Longoria
Winemaker
June 1, 2005

 

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