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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 Malbec
Santa Barbara County

2004 Malbec

Technical Details

Composition:
100% Malbec

Vineyard Sources:
Barnwood Vineyard

Production: 35 cases

I have worked with one of the least known of the classic Bordeaux grape varietals, Malbec, for the last several years. We use it primarily to blend into our Blues Cuvee and Evidence wines. However, I was really excited about the unique character that the 2004 Malbec had, and managed to keep back a few gallons for bottling it as a separate wine.

The grapes were grown on the Barnwood Vineyard site, located in the far eastern part of Santa Barbara County, near New Cuyama. It is a warm to hot area during the day, but because of the elevation of around 3,500 feet, the nights can be quite cool, providing some balance to the grape chemistry.

The most unique aspect to this wine is its aroma. The wine has berry aromas accented with an intense floral aroma, reminding me of cotton candy. On the palate the wine is medium bodied, with flavors of ripe blueberries, with a hint of cedar on the finish. Though the wine is drinkable now, it could benefit from two to three additional years of bottle aging for optimal enjoyment. Serve with roast duck, or with your Thanksgiving turkey dinner.

Rick Longoria, Winemaker
August 1, 2006

 

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