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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.

2004 Pinot Grigio
Santa Barbara County

2004 Pinot Grigio

Technical Details

Composition:
100% Pinot Grigio

Vineyard Sources:
Lucas & Lewellen Vineyard - 57%
Alisos Vineyard - 34%
Clover Creek Vineyard - 9%

Production: 585 cases
Alcohol by volume: 12.5%
pH: 3.25
Titratable acidity: .65 g/100 ml.

We have been very pleased with the increasing popularity of Pinot Grigio in general and ours in particular.  Beginning with our first wine from the 1999 harvest, we have chosen to produce the wine in the style of the wonderful Pinot Grigios from Northern Italy.

Our wine is fermented at cool temperatures in a refrigerated tank for almost one month.  After the wine is dry it is racked off the lees and allowed to settle again in another tank until it is prepared for filtration and bottling in late January.

The result is a wine that has retained all of its’ wonderful delicate variety aromatics, and has fresh lively flavors and a crisp finish.  This is a great summer wine but will also be a delightful accompaniment with dinner throughout the year.

Rick Longoria
Winemaker
April 1, 2005

 

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