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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 Albariño
Clover Creek Vineyard - Santa Ynez Valley

2009 Albariño

Technical Details

100 % Albariño

Vineyard Sources:
Clover Creek

Production: 134 cases
Alcohol by volume: 12.5%
pH: 3.07
Titratable acidity: .60 g/100 ml.
Cellaring potential: Three to four years
Bottle price: $23

During the last week of August and continuing through the Labor Day Weekend, our area experienced a heat wave lasting approximately ten days. This was the first time the Albariño vines at Clover Creek Vineyard had gone through a heat wave of this intensity, and it became clear they were not used to these extreme temperatures. The south facing clusters bore the brunt of the sun's rays and many of the clusters developed shriveled berries. These clusters were left on the vine and harvested later to make a sweet Albariño to be released later this year.
The grapes for this wine, not touched by the sun's rays, were harvested on September 7 at a sugar level of 22.6º Brix with excellent acidity.

This vintage has exotic floral aromas with hints of cantaloupe and citrus fruits. On the palate the wine is medium to light bodied with flavors of melon and kiwi fruit. The acidity is higher than normal, giving the wine a lean and very crisp texture. The wine is just starting to develop a sweet, spicy quality to the finish which will only increase with additional bottle aging.

Serve this wine with oysters and other shellfish as well as seafood pastas.

Rick Longoria, Winemaker
May 1, 2010  

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