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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.

2009 Pinot Grigio
Santa Barbara County

2009 Pinot Grigio

Technical Details

Composition:
Pinot Grigio - 100%

Vineyard Sources:
Clover Creek Vineyard (69%)
Alisos Vineyard (31%)

Production: 448 cases
Alcohol by volume: 12.5%
pH: 3.22
Titratable acidity: .55g/100ml.
Cellaring potential: 1-2 years
Bottle price: $19.00

2009 was the year Mother Nature decided to offer me the gift of efficiency by bringing both of my Pinot Grigio vineyards into maturity on the same day. All of the grapes were harvested on August 28th, which allowed us to press both lots into the same tank on the same day. The riper grapes from Clover Creek Vineyard provide a rich melon flavor while the grapes from Alisos Vineyard offer flavors of kiwi and citrus fruits.

The wine has the pale straw yellow color typical of this varietal. The aromas are a blend of cantaloupe and flower blossoms. On the palate the wine is medium bodied with rich flavors of melons and pears. The crisp acidity gives the wine a pleasant lingering finish.

Enjoy with a variety of seafood and appetizers. This is also a great wine to enjoy on summer outings with picnic fare.

Rick Longoria, Winemaker
April 1, 2010

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