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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.

2007 Hoo Doo Red
Santa Barbara County

2007 Hoo Doo Red

Technical Details

Composition:
56% Syrah – Clover Creek Vineyard
24% Tempranillo – Clover Creek Vineyard
9% Merlot – Alisos Vineyard
8% Malbec – Rancho Siscuoc Vineyard

Production: 277 cases
Alcohol by volume: 13.9%
pH: 3.44
Titratable acidity: .66 g/100 ml.
Cellaring potential: 1-3 years
Bottle price: $16.00

Not having made a 2006 vintage, we are excited to release this vintage of our popular Hoo Doo Red. I continue to have fun with this blend, and this year it features the unique pairing of Syrah and Malbec, as the two major components.

The wine has a dark ruby color. The fragrant aromas are dominated by the typical peppery character of the Syrah. Malbec contributes a slightly earthy red fruit character to the aroma.

On the palate, the wine is medium bodied with flavors that are initially rich and round, but then the light tannins give the wine an interesting dusty texture. The wine’s excellent acidity makes it a great match with a variety of hearty foods.

Though this wine can be enjoyed immediately, I recommend buying a few extra bottles, as this robust wine deserves an additional nine months or so of bottle aging.

This wine is a perfect barbecue wine and will pair well with burgers, steaks and grilled lamb.

Rick Longoria, Winemaker
August 1, 2009

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