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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.

N.V. Hoo Doo Red
Santa Barbara County

N.V. Hoo Doo Red

Technical Details

Composition:
Syrah (66%)
Grenache/Syrah Pink Wine (16%)
Tempranillo (13%)
Cabernet Franc (5%)

Production: 200 cases
Alcohol by volume: 13.5%
pH: 3.38
Titratable acidity: 0.64 g/100 ml
Cellaring potential: Two to four years
Bottle price: $16

It’s been several years since we have been able to produce a Hoo Doo Red, so we’re excited to release another bottling of this popular red blend. The composition has always varied with each bottling, however, this blend stretches the boundaries by being a blend of not only different varietals but also two different vintages, 2009 and 2010.

The different lots that went into this blend were all used in other wines such as Syrah, Tempranillo, Cabernet Franc and even some of the Grenache/Syrah Pink Wine from the Cuvée June. The wine was blended just prior to bottling in March 2012.

The wine has a medium ruby color. The aromas are a complex array of spiciness from the Syrah and black cherry aromas from the Tempranillo. On the palate, the wine is medium bodied with flavors of black cherry and pomegranate. The wine has excellent acidity, which gives the wine bright flavors and a long finish.

Serve this wine with BBQ meats, hamburgers and cold cut sandwiches.

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