Our Wines

Past Releases

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 Tempranillo
Clover Creek Vineyard - Santa Ynez Valley

2008 Tempranillo

Technical Details

Composition:
95% Tempranillo – Clover Creek Vineyard
3% Syrah – Alisos Vineyard
2% Merlot – Alisos Vineyard

Production: 287 cases
Alcohol by volume: 15.0%
pH: 3.83
Titratable acidity: .49g/100ml
Cellaring potential: Three to five years
Bottle price: $$36

 

Having received the acclaim and positive reviews on past vintages, we’re very
excited to release the 2008 Tempranillo. This release continues to demonstrate
the suitability of this varietal to our region.
Due to a slightly warmer growing season in 2008, we harvested the grapes
on October 15th at a ripe sugar level of 25.5 Brix. As with the 2007 vintage,
all grapes were destemmed and 25% were fermented in open top bins. The
remainder was fermented in our Ganimedes stainless steel fermenter from Italy
which uses the pressure created from the natural carbon dioxide to pump the
juice over the cap of skins. This method is far gentler than physically punching
down the cap in a traditional open top fermenter. The tank’s cooling jacket also
allows fermentation to be conducted at a lower temperature. This combination
results in a softer, more aromatic style of Tempranillo which is later blended with
the heavier more traditional version.
Both lots were aged in 100% American oak barrels, of which 27% were new.
After nineteen months of barrel aging, the wine was bottled in June, 2010.
The wine has a medium dark ruby color. The aromas are of sweet red cherries
with hints of vanillin. The palate is rich with soft, juicy red cherry flavors. The
tannins are very light, and the level of acidity is perfectly balanced with the
intensity of the fruit.
Enjoy with veal, steaks and even a spicy Spanish style bouillabaisse.

Having received the acclaim and positive reviews on past vintages, we’re very excited to release the 2008 Tempranillo. This release continues to demonstrate the suitability of this varietal to our region.

Due to a slightly warmer growing season in 2008, we harvested the grapes on October 15th at a ripe sugar level of 25.5 Brix. As with the 2007 vintage, all grapes were destemmed and 25% were fermented in open top bins. The remainder was fermented in our Ganimedes stainless steel fermenter from Italy which uses the pressure created from the natural carbon dioxide to pump the juice over the cap of skins. This method is far gentler than physically punching down the cap in a traditional open top fermenter. The tank’s cooling jacket alsoallows fermentation to be conducted at a lower temperature. This combination results in a softer, more aromatic style of Tempranillo which is later blended with the heavier more traditional version.

Both lots were aged in 100% American oak barrels, of which 27% were new. After nineteen months of barrel aging, the wine was bottled in June, 2010.

The wine has a medium dark ruby color. The aromas are of sweet red cherries with hints of vanillin. The palate is rich with soft, juicy red cherry flavors. The tannins are very light, and the level of acidity is perfectly balanced with the intensity of the fruit.

Enjoy with veal, steaks and even a spicy Spanish style bouillabaisse.

View WIne Notes
 

Other Past Releases

Back to Our Wines