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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.

2013 Pinot Grigio
Santa Barbara County

2013 Pinot Grigio

Technical Details

100% Pinot Grigio

Vineyard Sources:
53% Clover Creek Vineyard
47% Alisos Vineyard

Production: 398 cases
Alcohol by volume: 12.6%
pH: 3.33
Titratable acidity: 0.56 g/100ml
Cellaring potential: One to two years
Bottle price: $19

An early hot spell in late August hastened the ripening of the Pinot Grigio, causing harvest to take place at Clover Creek Vineyard on August 27th and on September 2nd at Alisos Vineyard. The average sugar content of the grapes was 21.3 Brix. Both lots were whole cluster pressed, and the juice settled for 24 hours before being racked to another tank for fermentation. After a 25-day fermentation at an average temperature of 58° F, the wine was racked to a stainless steel tank for a short aging period. The wine was bottled in mid-February.

The wine has the typical pale gold color of this grape varietal. The nose has a fragrant floral aroma with hints of pears, melons and brown spices. On the palate the wine is light to medium bodied with rich flavors of spiced pears. The wine has excellent acidity that creates a crisp counterpoint to the rich flavors. We are pleased to offer another successful version of this delightful wine.

Enjoy this wine paired with a variety of fish, seafood salads and chicken.

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