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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 Hoo Doo Red
Santa Barbara County

2003 Hoo Doo Red

Technical Details

61% Cabernet Franc - Westerly Vineyard
39% Syrah - Santa Barbara County

Production: 177 cases
Alcohol by volume: 14.3%
pH: 3.63
Titratable acidity: .64 g/100 ml.
Cellaring potential: 2-4 years
Bottle price: $16.00

e are pleased to release another bottling of Hoo Doo Red, our popular red wine blend perfect for everyday drinking. From the 2003 vintage, we had less declassified wine available to use for this blend, so we had to "steal" some from our best lots to have enough to bottle. The result is without a doubt the best Hoo Doo Red we have ever produced.

The wine has a beautiful ruby color. The nose is dominated by the Cabernet Franc's black cherry and pecan aromas, followed by a hint of the Syrah's black pepper qualities. On the palate, the wine is medium bodied, with rich, round flavors similar to the aroma profile. The tannins are light and the acidity is well balanced, providing a long finish with a hint of toasted oak.

This is a great wine to accompany a wide variety of food, from hamburgers, spaghetti and meat balls, to grilled steak. We feel this is a wine with a lot of complexity that one can enjoy now and for several years to come, and a bargain at the price, too!

Rick Longoria, Winemaker
February 2007

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