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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.

Purchase Wine

2013 Blues Cuvée
Santa Barbara County

2013 Blues Cuvée

Technical Details

48% Cabernet Franc
20% Cabernet Sauvignon
20% Syrah
12% Merlot

Production: 208 cases
Alcohol by volume: 14.6%
pH: 3.58
Titratable acidity: 0.71 g/100ml
Cellaring potential: Five to eight years
Bottle price: $30

This is the 21st vintage of our proprietary red blend, Blues Cuvée, which pays tribute to the great American musical form – the Blues. The art for this year’s label is by a local artist from Lompoc, California, Leonardo Nuñez.

The blend consists of three of the classic Bordeaux grape varietals plus a healthy dose of Syrah. Each lot was entirely destemmed, crushed and fermented in small open-top tanks. After a 21-month aging period in French oak barrels, of which 22% were new, the components were blended, fined and filtered before being bottled in July 2015.

The Wine
The wine has a dark ruby color with aromas of black cherries, black olives and herbs. On the palate the wine has similar flavors, accented with hints of Mediterranean spices. Moderate tannins and acidity combine to give the wine enough structure to pair well with rich, spicy foods. The wine will also benefit from additional bottle aging to gain even more complexity.

Food Pairing
Pair with grilled meats such as lamb skewers and spicy Mediterranean dishes such as pastitsio, a pasta and lamb casserole.

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