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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.

2003 Pinot Grigio
Santa Barbara County

2003 Pinot Grigio

Technical Details

Composition:
100% Pinot Grigio

Vineyard Sources:
Lucas Lewellen Vineyard: 40%
Alisos Vineyard: 30%
Thompson Vineyard: 30%

Production: 333 cases
Alcohol by volume: 13.7%
pH: 3,24
Titratable acidity: .61 g/100 ml.

We’ve been gratified with the success our Pinot Grigio has had with consumers and critics alike.  Our 2002 Pinot Grigio was selected as one of two great California examples of this grape by the wine editors of Sunset Magazine, joining a select group of wines from Italy and France.

We had planned on increasing our production of this wine in 2003, but unfortunately, Mother Nature spoiled those plans.  Due to unfavorable weather during the critical flowering period of the Pinot Grigio, the crop load was reduced by almost half.  To supplement our fruit from Alisos Vineyard, we were able to source at the last minute, grapes from two neighboring Los Alamos area vineyards, Lucas and Thompson.  Given the circumstances, we were happy to produce the same quantity as last year.  We hope in increase production this harvest.

This year’s wine has the characteristic aromas of flower blossoms, pears and citrus fruit.  On the palate the wine is light to medium bodied with flavors of fresh pears, and a hint of mineral, nutty quality.  The crisp acidity of the wine gives it a perfect balance.  I am almost promoted to say that this might be the most “Italian” of the Pinot Grigios we have made so far.

Enjoy with lighter summer meals, at the beach or on the boat.  If there is still a bottle in your cellar by November, it makes the perfect before Thanksgiving Day meal wine.

Rick Longoria
Winemaker
April 1, 2004

 

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