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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 Evidence
Santa Barbara County

2000 Evidence

Technical Details

Composition:
Cabernet Franc:45%
Malbec: 30%
Merlot: 20%
Cabernet Sauvignon: 5%

Production: 77 cases
Alcohol by volume: 14.6%
pH: 3.53
Titratable acidity: .66 g/100 ml.

Since becoming a winemaker in 1979, I have wanted to create a blend in the tradition of the great Bordeaux estates. For a long time I have held the old fashioned notion that I should only attempt to create such a blend after I had proven to myself and the wine world that I had the raw materials and ability to create a wine that could prove worth of comparison to the classic Bordeaux wines. This is a notion that is not shared by most of the newer vintners who haven’t hesitated to come up with Reserve or meritage style wines in their first or second year of winemaking. It has taken me twenty-one years to feel that I had earned enough credibility to attempt to create a meritage style red wine under my own label.

With my decade of experience and success with Cabernet Franc and even more time with Merlot, I felt that these two varietals would probably be the core components of the blend. From my experience as winemaker for Rancho Sisquoc in 1979, I knew that excellent Cabernet Sauvignon could be grown there. I was pleasantly surprised to discover that Malbec had been planted there and that I would be able to buy a very small amount of it as well.

The winemaker procedures were the same for all four varietals. Complete destemming, fermentation in small open top tanks, and aging in French oak barrels for nineteen months comprised our winemaking regime.

The key to creating a wine of this caliber is to understand the character of each of the components and how each will fit into the final blend. The end result should be a wine that is a seamless and harmonious expression of each of the grapes balanced against one another.

The 2000 Evidence is surprisingly smooth for such a young wine, but it does exhibit some tannins which will need four to six years of additional bottle aging to round out. This is a wine which will offer the serious wine connoisseur a great opportunity to track the aging potential of a California red wine.

As our flagship wine, Evidence will only be produced in the best vintages. 

Rick Longoria
Winemaker
October 1, 2003

 

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