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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.

2002 Hoo Doo Red
Santa Barbara County

2002 Hoo Doo Red

Technical Details

Composition:
Syrah: 53%
Cabernet Franc: 47%

Production: 328 cases
Alcohol by volume: 13.9%

Our 2002 Hoo Doo Red continues to evolve and become a finer wine with each new vintage. The blend for our 2002 bottling is 53% Syrah and 47% Cabernet Franc from the same vineyards that produced our Syrah and Blues Cuvee bottlings.

All the component wines were aged for an average of 16 months in a blend of French (75%) and American (25%) oak barrels. The wines were lightly fined in the barrels to remove any excess harsh tannins, and then blended a few weeks prior to being bottled.

This wine has the power of fruit and moderate tannins that are not generally found in wines in this price range.

The wine will benefit from three to five years of additional bottle age, if the consumer wishes to cellar a few bottles.

Rick Longoria, Winemaker
February 15, 2005

 

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