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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 Pink Wine - Cuvée June
Santa Barbara County

2009 Pink Wine - Cuvée June

Technical Details

Composition:
53% Syrah – Clover Creek vineyard
47% Grenache – Vogelzang vineyard

Production: 99 cases
Alcohol by volume: 12.5%
pH: 3.34
Titratable acidity: .52 g/100 ml.
Cellaring potential: One to two years
Bottle price: $22

The release of this wine always brings a smile to my face, because it reminds me of our granddaughter, June, for whom we created this wine. It is also one of the most delightful wines we produce. By no means is it a simple wine. Its floral aromas, delicious flavors and lower alcohol encourages quaffing over contemplation.

The Grenache component in this year’s blend came from a new source for us, the Vogelzang Vineyard in the Happy Canyon area of the Santa Ynez Valley. The fruit from this vineyard produced a delicate wine in color and weight, which married nicely with the darker, more flavorful Syrah from Clover Creek Vineyard. The flavors are a delicious blend of strawberries and watermelon. The crisp acidity gives the wine a persistent finish.

It was fermented in a small refrigerated stainless steel tank that we specifically purchased for this wine. After fermentation the wine was stored in a combination of small stainless steel drums and neutral white wine barrels for three months. The wine was bottled in late February 2010.

Enjoy this wine with seafood salads or picnic fare such as grilled ham and cheese sandwiches.

Rick Longoria, Winemaker
June 1, 2010

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