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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.

2005 Pinot Grigio
Santa Barbara County

2005 Pinot Grigio

Technical Details

Composition:
100% Pinot Grigio

Vineyard Sources:
Creek Vineyard - 41%
Alisos Vineyard - 34%
Los Alamos Vineyard - 25%

Production: 576 cases
Alcohol by volume: 12.5%
pH: 3.28
Titratable acidity: .55 g/ 100 ml.

Harvest always seems to sneak up on me by bringing the Pinot Grigio grapes to maturity quick and early. These are always the first grapes of each harvest to be picked. In 2005, the first grapes were brought in on August 26, and the last on September 3rd.

The relatively moderate temperatures at harvest yielded grapes with our desired sugar levels and excellent acidity. We added a new source of grapes to the blend, with the purchase of a few tons from Los Alamos Vineyard located in the cooler part of the valley to the west of town.

Each grape lot was whole cluster pressed into a settling tank, then racked to one fermenter for cold fermentation. Approximately one month later the wine became dry and was racked to a holding tank. Bottling took place in early February.

The wine has a brilliant pale straw color with hint of green around the edges, which to me always is a sign of a fresh fruity wine. The wine has floral aromas with a hint of pear and kiwi fruit. On the palate the wine is medium bodied with pear and citrus like flavors. The wine is soft in the middle but finishes with refreshing acidity. This is a type of wine which is most enjoyable within the next six to eleven months, but if a bottle were to be accidentally overlooked, one would find the wine to have developed additional complexity and smoothness.

Enjoy this wine with cool summer salads made up of fruit and greens, or also shrimp in white wine sauce, to describe just two compatible pairings.

Rick Longoria
Winemaker
April 1, 2006

 

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