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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 Evidence
Santa Barbara County

2003 Evidence

Technical Details

Composition:
Cabernet Franc: Alisos Vineyard: 57%
Merlot: Alisos Vineyard: 22%
Cabernet Sauvignon: Purisima Mountain Vineyard.: 21%

Production: 128 cases
Alcohol by volume: 15.0%
pH: 3.54
Titratable acidity: .66 g/100 ml.

This is only the second bottling of our top end Bordeaux style blend since our initial release of the 2000 vintage. This wine was not produced in 2001 or 2002 because I felt that none of the lots of wine stood out above any of the others from those vintages. However, in 2003 the Cabernet Franc and Merlot we produced from grapes grown at Alisos Vineyard, proved to be outstanding wines and I felt inspired to begin blending trials for our second bottling of Evidence. In the final blend I used some of the Cabernet Sauvignon from the highly rated Purisima Mountain Vineyard, owned by the Beckmen family.

The wines aged separately in French oak barrels for 18 months before they were blended for the Evidence blend. The blend was put back to barrels for an additional month to give the components time to “marry” before bottling. The blend received a light fining with gelatin to smooth out some heavy tannins, followed by a coarse filtration before bottling, which took place in June 2005.

The wine has medium dark color. On the nose the wine has aromas of sweet, red currants, red licorice, cedar and a hint of mocha. On the palate, the wine is medium bodied with moderate tannins and excellent acid balance. The wine is rich, silky and very complex. The finish is very long, and very complex, with an array of flavors and nuances swirling around your taste buds.

The dusty tannins indicate that the wine would benefit from a decanting prior to serving. This wine will also benefit from additional bottle aging of four to seven years for enjoying at its’ peak of development. 

This is not a blockbuster style of Bordeaux blend, as produced by many North Coast wineries, but rather an elegant, finesse full and complex wine which will be a graceful accompaniment to meals.

Once again, we hope that this wine will serve as “Evidence” that Santa Barbara County can produce a Bordeaux style wine.

Rick Longoria, Winemaker
November 1, 2005

 

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