Our Wines

Past Releases

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.

2001 Hoo Doo Red
Santa Barbara County

2001 Hoo Doo Red

Technical Details

Composition:
41% Syrah
29% Merlot
23% Cabernet Franc
7% Cabernet Sauvignon

Production: 415 cases
Alcohol by volume: 13.9%
pH: 3.50
Titratable acidity: .69 g/100 ml.

Our popular red wine blend made for everyday drinking gets better and better each year. Made up of "declassified" barrels of the various red wines we produce, it offers a unique character found nowhere else. These lots come from the same vineyard sources as our premium wines, but for any number of reasons, did not make the cut for their respective bottlings. This is a common practice in Bordeaux, which results in the second label wines which offer a great value.

The wine was blended in late spring of 2003 and bottled in late August, giving the wine twenty-two months of barrel aging, which is unprecedented for a wine sold at this price.

While the wine is enjoyable now, it rises above most wines in this price range by also having the potential to improve with two to four years of additional bottle age. Serve with hamburgers, steaks and other grilled meats.

 

Rick Longoria, Winemaker
June 1, 2004

 

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