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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.

2011 Hoo Doo Red
Santa Barbara County

2011 Hoo Doo Red

Technical Details

43% Tempranillo
33% Syrah
24% Cabernet Franc

Production: 126 cases
Alcohol by volume: 13.9%
pH: 3.68
Titratable acidity: 0.60 g/100ml
Cellaring potential: Two to four years
Bottle price: $18

The Concept
Hoo Doo Red is our red wine blend designed for everyday enjoyment. This wine is not produced every year, and composition varies per vintage. This is an easy-drinking wine with a lot of complexity, making it the perfect wine for summer barbecues or for a quiet Tuesday evening.

The Wine
The 2011 bottling is composed of the same three grapes as the 2010 vintage: Syrah, Cabernet Franc and Tempranillo, with Tempranillo being the dominant component in this release.

The wine has a medium ruby color with complex aromas of ripe cherries, cedar, green olives and white pepper. On the palate the wine is medium bodied with a rich texture and flavors of dried fruits and green olives. The oak flavor is very well balanced with the fruit of the wine, and the acidity contributes a long, lingering finish.

Food Pairings
Enjoy with barbecued short ribs, grilled sausages and rotisserie chicken.

View WIne Notes

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