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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 Hoo Doo Red
Santa Barbara County

2010 Hoo Doo Red

Technical Details

50% Syrah
38% Tempranillo
12% Cabernet Franc

Production: 225 cases
Alcohol by volume: 13.5%
pH: 3.52
Titratable acidity: 0.64 g/100 ml
Cellaring potential: Two to four years
Bottle price: $18

I believe this is our best Hoo Doo Red blend ever. This single vintage blend of Syrah, Tempranillo and Cabernet Franc is complex, delicious and affordably priced.

The wine has a medium dark ruby color, with complex aromas of cedar and cherries with a hint of oak vanillin in the background. On the palate the wine is medium to full bodied with a rich texture and expansive flavors. Unlike previous Hoo Doo Red blends, this vintage has more noticeable oak flavors. The wine has a lingering finish, ending with hints of oak vanillin.

This is a very interesting blend and seems to show the best of the two dominant varietals, Syrah and Tempranillo.

Enjoy with barbecued short ribs, sausages and chicken.

View WIne Notes

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