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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.

2006 Pinot Grigio
Santa Barbara County

2006 Pinot Grigio

Technical Details

Composition:
100% Pinot Grigio

Vineyard Sources:
Clover Creek (46%)
Los Alamos (33%)
Alisos (21%)

Production: 626 cases
Alcohol by volume: 13.0%
pH: 3.17
Titratable acidity: 0.68 g/100 ml.
Cellaring potential: One to two years
Bottle price: $19.00

For the 2006 harvest, I narrowed down my grape sources to the vineyards that yielded us our best quality wines in the past, and which provided us with a diverse expression of the Pinot Grigio grape.  The Los Alamos Vineyard is located in the cool western edge of the Los Alamos Valley, while Alisos Vineyard is located in the warmer, eastern part.  Located in a slightly warmer area is Clover Creek Vineyard in Santa Ynez.  Each vineyard site contributed a complimentary element to our final blend.  All of the vineyards enjoyed a relatively mild, extended growing season in 2006, which enabled me to pick the grapes at optimal sugar/acid balances.

The wine has a brilliant, pale golden color with a hint of green around the edges.  The aromas are a mixture of blossoms, lemon, grapefruit and honeydew melon.  On the palate, the wine is light to medium in body, with delicious fresh fruit flavors and crisp acidity.  The finish is long and refreshing.  This year’s bottling is a classic example of an Italian style Pinot Grigio.  Enjoy slightly chilled with seafood salads, grilled chicken and vegetables.

Rick Longoria, Winemaker
April 2007

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