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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.

2004 Blues Cuvée
Santa Barbara County

2004 Blues Cuvée

Technical Details

51% Merlot
27% Cabernet Franc
12% Malbec
10% Grenache

Vineyard Sources:

Production: 266 cases
Alcohol by volume: 13.7%
pH: 3.51
Titratable acidity: 0.68 g/100 ml.

The Blues Cuvee gets funky! We continue to have fun with the evolution of our blends for the Blues Cuvee. For the 2004 vintage we had some Malbec available for the first time since 2001. Those of you that sampled our recently released 2004 Malbec at the Members Open House this past August know what a wonderfully unique aroma Malbec has. It has definitely made its contribution to this Blues Cuvee blend. Additionally, we really like what a small amount of Grenache does to the aroma, while also adding a spicy element to the blend. There you have it! Our most interesting and complex Blues Cuvee ever and we think you are going to love it.

The wine has a medium ruby color. The aroma is an intriguing mixture of sage, thyme and cedar, with a hint of chocolate powder. On the palate the wine is medium bodied, with rich flavors similar to what the aroma presents, accented with silky tannins, moderate acidity and well integrated oak vanillin. This wine will further develop in the bottle during the next three to five years.

Serve with hearty dishes such as beef stews and casseroles.

Rick Longoria, Winemaker
October 1, 2006

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