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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.

2003 Blues Cuvée
Santa Barbara County

2003 Blues Cuvée

Technical Details

61% Cabernet Franc:
Vogelzang Vineyard – 33%
Westerly Vineyard – 28%

31% Merlot: Westerly Vineyard
8% Cabernet Sauvigon: Purisima Mountain Vineyard

Production: 250 cases

With this wine we enter our second decade of producing the Blues Cuvee. It began with a desire to demonstrate and promote the qualities of one of the classic Bordeaux grapes, Cabernet Franc, and has evolved to include the other traditional grape varietals but still anchored by the Cabernet Franc grape.

This vintage includes a small amount of Cabernet Sauvignon produced from the Beckmen family’s Purisima Mountain Vineyard. The other components are Merlot from the Westerly Vineyard, and Cabernet Franc from Westerly and Vogelzang Vineyards, both of which are located in the eastern part of the Santa Ynez Valley, referred to as the Happy Canyon area.

The wines were aged in 100% French oak barrels for about 21 months and bottling took place in early June 2005.

The wine has a beautiful, almost perfumey aroma, with hints of cassis and plums. On the palate, the wine is rich, has just a moderate trace of tannins, rich, succulent flavors and a long, complex finish accented with hints of toasty oak. This wine will benefit from 2 to 4 years of additional bottle aging. Enjoy with pork roast, prime rib and other savory meats. 

Rick Longoria
October 2005

Lab analysis is not available at this time.

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