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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.

2014 Pink Wine - Cuvée June
Santa Barbara County

2014 Pink Wine - Cuvée June

Technical Details

50% Tempranillo – Clover Creek Vineyard
50% Grenache – Cuatro Vientos Vineyard

Production: 72 cases
Alcohol by volume: 12.9%
pH: 3.45
Titratable acidity: 0.51 g/100ml
Cellaring potential: Six to twelve months
Bottle price: $19

With the birth of our first grandchild, June Olivia, in 2007, Diana and I were inspired to commemorate her birth with a pink wine or rosé. Due to its popularity, we continue to produce a very limited amount each year.

The Harvest
The 2014 harvest began early due to some hot temperatures in late August. The Tempranillo and Grenache grapes for this Pink Wine were both harvested on September 10th at an average sugar content of 21.6 Brix.

Unlike many other producers of rosé, we harvest grapes specifically for this wine. This allows us to harvest at relatively low sugar levels to produce a wine that has low alcohol and crisp acidity. Both lots were fermented in our temperature-controlled cold room for 14 days, after which they were racked to a combination of stainless steel drums and an older French oak barrel for aging. The wines were blended and bottled in February 2015. This is a dry rosé with no residual sugar.

The Wine
The wine has a beautiful pink color with hints of a copper hue. The aromas are a tantalizing blend of cantaloupe and fresh strawberries. On the palate the flavors are of watermelon and strawberries. The wine has a nice balance of intense flavor and refreshing acidity.

Food Pairings
Perfect for summer fare, pair this rosé with prosciutto wrapped cantaloupe, salmon sashimi, or a grilled hamburger. Serve moderately chilled.

View WIne Notes

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