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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.

2005 Blues Cuvée
Santa Barbara County

2005 Blues Cuvée

Technical Details

Composition:
Cabernet Franc – Alisos Vineyard (44%)
Syrah - Clover Creek Vineyard (22%)
Cabernet Sauvignon – Estelle Vineyard (19%)
Malbec – Barnwood Vineyard (9%)
Grenache – Alisos Vineyard (6%)

Production: 242 cases
Alcohol by volume: 15.0%
pH: 3.55
Titratable acidity: .68 g/100 ml.
Cellaring potential: 4-7 years
Bottle price: $28.00

Our latest bottling is perhaps one of the most complex and satisfying Blues Cuvee blends we have released to date. This year we added two new varietals to the blend, Syrah and Cabernet Sauvignon, in addition to the Malbec and Grenache we introduced in our 2004 bottling.

This medium-bodied wine has a beautiful ruby color. The heady aromas are a complex mix of herbs, currants, olives, sandalwood, and berries. On the palate, the wine opens up to reveal rich flavors of berries and black walnuts with a hint of sweet vanillin. It has fine, delicate tannins which will be resolved with one to two years of additional bottle aging.

Serve with hearty meals such as pork roast, prime rib or grilled meats and vegetables.

Rick Longoria, Winemaker
October 2007

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