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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.

2002 Pinot Grigio
Santa Barbara County

2002 Pinot Grigio

Technical Details

100% Pinot Grigio

Vineyard Sources:
Alisos Vineyard: 65%
Lucas Vineyard: 35%

Production: 325 cases
Alcohol by volume: 13.7%
pH: 3.18
Titratable acidity: .62 g/100 ml.

It is hard to believe that this is our fourth release of Pinot Grigio. I guess it goes to prove that time flies when you’re having fun. I certainly have a lot of fun making this wine.

This year’s wine is a blend of grapes from Alisos and Lucas Vineyards, in Los Alamos Valley, which is the same blend as in our 2000 Pinot Grigio. Keeping to our successful formula, the wine was fermented in a stainless steel tank at an average temperature of 56 F. Fermentation lasted for 28 days. The wine then rested in a storage tank until it was bottled in mid-February. Again, as is our practice, the malo-lactic conversion was prevented in order to preserve the fruit’s acidity and fresh flavors. This is a rare example of a wine that is allowed to display all the purity and freshness of its fruit.

This year’s wine has the same attractive wildflowers and melon aromas that characterize our previous bottlings of Pinot Grigio. On the palate, it is light to medium bodied, with melon and pear like flavors, and ends with a crisp refreshing finish. The 2002 is sure to be another "fun" wine for spring and summer picnics.

Rick Longoria
April 1, 2003


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