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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 Pink Wine - Cuvée June
Santa Barbara County

2013 Pink Wine - Cuvée June

Technical Details

Tempranillo - Clover Creek Vineyard (50%)
Grenache - Alisos Vineyard (50%)

Production: 48 cases
Alcohol by volume: 12.9%
pH: 3.50
Titratable acidity: 0.58 g/100ml
Cellaring potential: Six to twelve months
Bottle price: $18

We always look forward to releasing our Pink Wine that is named after our granddaughter June, just in time for summer.

Since the first year we produced this rosé, it has been a blend of Syrah and Grenache grapes. As a winemaker, I'm constantly driven to make improvements to my wines when I feel there is room for improvement. For the 2013 harvest I wanted to expand the possibilities of this wine, so I decided to substitute Tempranillo for the Syrah in the blend with Grenache. I already had a great source of Tempranillo from Clover Creek Vineyard, which produces outstanding red wine for us, so it was an easy decision to harvest a small amount of Tempranillo at a lower sugar level for the rosé.

The Tempranillo was harvested on September 21st at a sugar level of 21.8 Brix. The Grenache from Alisos Vineyard was harvested on October 1st with a sugar level of 20.9 Brix. Each wine was fermented separately in a stainless steel tank. After fermentation was complete, the wines were blended together and aged in stainless steel drums until the wine was bottled in February 2014.

The wine has a pale copper color with a hint of pink. The aromas are of watermelon and strawberries. On the palate the wine is light to medium bodied with flavors of watermelon and cantaloupe with a hint of cream, accented with orange zest. The wine has a nice, refreshing finish.

Serve it moderately chilled and enjoy with seafood such as salmon tartare, shrimp scampi, or prosciutto-wrapped cantaloupe.

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