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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.

2008 Blues Cuvée
Santa Barbara County

2008 Blues Cuvée

Technical Details

Composition:
Cabernet Sauvignon (30%)
Syrah (23%)
Merlot (21%)
Cabernet Franc (20%)
Petite Verdot (5%)
Malbec (1%)

Production: 263 cases
Alcohol by volume: 14.8%
pH: 3.63
Titratable acidity: .64g/100ml
Cellaring potential: 4-6 years
Bottle price: $28.00

The 2008 harvest season was a bit warmer than usual resulting in relatively early harvests for many of the grape varietals in this vintage of Blues Cuvée. The Cabernet Sauvignon grapes from Estelle Vineyard were harvested first on September 19th. The other varietals were harvested in mid-October.

 Although this blend includes some of the same varietals as previous years, this year we were able to secure a small amount of Petite Verdot from a neighboring winery.

 The wines were aged in French oak barrels for 22 months before being blended and bottled. The new oak component averaged 25% for all of the wines.

 The wine has the typical dark ruby color of our Blues Cuvée blends. The aromas are of ripe cherries with a hint of tobacco, herbs, dried alfalfa and white pepper. It has a very complex array of aromas and this complexity carries over into the taste of the wine.  On the palate, the wine is medium bodied with rich, round flavors of ripe cherries. The texture is ripe and round with just a hint of fine grained tannins on the finish.

 This wine will accompany a wide variety of meals including any barbequed meats such as chicken and tri-tip.

 Rick Longoria, Winemaker

October 1, 2010

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