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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 Tempranillo
Santa Ynez Valley

2010 Tempranillo

Technical Details

Composition:
94% Tempranillo (84% Clover Creek Vineyard; 10% Estelle Vineyard)
6% Merlot (Alisos Vineyard)

Production: 166 cases
Alcohol by volume: 13.6%
pH: 3.67
Titratable acidity: .52 g/100ml
Cellaring potential: 2-4 years
Bottle price: $36

Our Tempranillo has been well received by critics and consumers alike since our first release in 2005. Though most winemakers would not think of tinkering with success, I have always had the urge to see if I could make a wine even a little bit better. In that quest, I decided to tweak the style to be a little less opulent and better balanced in terms of the alcohol content without sacrificing the richness of flavor that this grape is known for.

I am always curious about new vineyard sources, and I discovered a small plot of Tempranillo at the Estelle Vineyard located near the Happy Canyon area of the Santa Ynez Valley. It is a completely different clone than what is planted at Clover Creek, with much smaller clusters. I brought in a small amount to experiment with and found that a small amount of this more intense Tempranillo complemented the fruitier and juicier Tempranillo from Clover Creek Vineyard.

The Tempranillo from Clover Creek was fermented in our Ganimedes tank, which produces a wine that is more aromatic and softer textured than if fermented in an open-top tank. The Estelle Vineyard lot was fermented in an open-top fermenter. Both wines were aged in 100% American oak barrels, of which 43% were new. The wine aged for 21 months and was bottled in late August 2012.

The wine has a medium ruby color. The aromas are a mixture of ripe plums, cherries and sweet vanillin. On the palate, the wine is medium bodied with juicy flavors of black cherries, accented with sweet oak vanillin. The tannins are light to medium and the acidity is well balanced. The finish is silky smooth with lingering flavors of berries and oak vanillin.

Enjoy with curried lamb dishes and other hearty stews and grilled meats.

View WIne Notes
 

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