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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.

2011 Evidence - Bordeaux Style Blend
Santa Barbara County

2011 Evidence - Bordeaux Style Blend

Technical Details

33% Cabernet Franc – Alisos Vineyard
31% Cabernet Sauvignon – Grassini Vineyard
24% Merlot – Alisos Vineyard
12% Malbec – Rancho Sisquoc Vineyard

Production: 85 cases
Alcohol by volume: 13.5%
pH: 3.44
Titratable acidity: 0.69 g/100ml
Cellaring potential: 6-9 years
Bottle price: $42

Since our first vintage in 2000, we have felt that this blend of Cabernet Franc, Cabernet Sauvignon, Merlot and Malbec is “evidence” that traditional Bordeaux grapes can excel in Santa Barbara County.

Generally cool weather defined the 2011 harvest. The grapes were harvested from October 19th to October 26th with an average sugar content of 24.3 Brix. The extended harvest time allowed the grapes to develop their flavors over a longer period of time, which I prefer to a quick ripening that occurs during hot weather.

All of the grapes were entirely destemmed and crushed into small open top fermenters. After a 3 day cold soak, the must was inoculated with yeast and fermentation proceeded for an average of 12 days. The wines were pressed off and settled into stainless steel tanks before being racked to barrels for aging. After 21 months the wines were blended, lightly fined, filtered, and bottled in August 2013. The new oak component was 35% for this blend.

The wine has a dark ruby color. The aromas exude a complex blend of currants, cedar, and green olives with a hint of coconut from the oak vanillin. This medium-bodied wine displays rich flavors of cherries accented with sweet vanillin from the oak. The oak is nicely integrated and lends a long and slightly toasty finish to the wine. The tannins and acidity are very well balanced, making this an excellent wine to enjoy with food.

Pair with a fine cut of steak accented with mushrooms or braised short ribs.

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