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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.

2010 Pinot Grigio
Santa Barbara County

2010 Pinot Grigio

Technical Details

100% Pinot Grigio

Vineyard Sources:
58% Alisos Vineyard
42% Clover Creek Vineyard

Production: 434 cases
Alcohol by volume: 12.5%
pH: 3.26
Titratable acidity: .60 g/100 ml.
Cellaring potential: One to two years
Bottle price: $$19

This year’s release is once again produced from our two favorite sites for Pinot Grigio, Clover Creek Vineyard in Santa Ynez, and Alisos Vineyard in Los Alamos. The grapes at Alisos were harvested on September 4th at a low sugar level of 20.2 Brix. The grapes at Clover Creek were harvested on September 20th, at 23.6 Brix. The wines were fermented separately, but then blended after fermentation. They were aged for a short time in stainless steel before being bottled in mid-January.

The wine has a very forward nose, with aromas of ripe pears, spiced apples and custard. On the palate the wine is immediately rich and round with flavors of poached pears and melons. The excellent acidity provides a lively quality to the mid-palate and finish. The finish is round and lingering.

Enjoy this wine with a variety of foods including seafood salads, prosciutto wrapped melons, and broiled seafood in white wine sauce.

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