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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.

2016 Pink Wine, Cuvee June & Vivian
Santa Ynez Valley

2016 Pink Wine, Cuvee June & Vivian

Technical Details

Composition:
Tempranillo – Clover Creek Vineyard (56%) Mourvedre – Balaban Vineyard (26%) Albariño – Clover Creek Vineyard (10%) Grenache – Camp 4 Vineyard (8%)

Production: 36 cases
Alcohol by volume: 12.9
pH: 3.75
Titratable acidity: 0.61g/100ml
Cellaring potential: Nine to twelve months
Bottle price: $22

 

Inspiration
In 2007, Diana and I introduced a pink wine, or rosé, to commemorate the birth
of our first granddaughter, June Olivia. In 2016, we were blessed with our second
granddaughter, Vivian Inez. We happily renamed our pink wine to celebrate both
of our granddaughters, thus creating our first vintage of Cuvée June & Vivian.
The Harvest
The 2016 harvest returned to a normal weather pattern with harvest dates closer
to historical averages than the last two vintages. The Tempranillo grapes were
harvested on September 5th, and the Mourvedre grapes were harvested on
October 1st.
Winemaking
The grapes for both lots were destemmed and crushed in harvest bins, and
allowed to settle for several hours enabling the juice to soak up the appropriate
blush color from the skins. The grapes were then pressed off, and the juice was
transferred to stainless steel drums for fermentation. After an average eight days
fermentation, the wines were racked to stainless steel containers for a short aging
period. For the first time I included Albariño to give it a floral note. I also blended
a small amount of Grenache to give the flavor a spicy quality. The wines were
blended, filtered and bottled in February 2017.
The Wine
The wine has a beautiful pink color with copper accents. The aroma has a floral
quality as well as a blend of cantaloupe, watermelon and strawberries. On the
palate the wine has a light body with melon flavors, and a crisp lingering finish.
Food Pairings
Perfect for summer fare, this rosé will pair well with prosciutto-wrapped
cantaloupe, grilled shrimp and seafood salads. Serve moderately chilled.

Inspiration
In 2007, Diana and I introduced a pink wine, or rosé, to commemorate the birth of our first granddaughter, June Olivia. In 2016, we were blessed with our second granddaughter, Vivian Inez. We happily renamed our pink wine to celebrate both of our granddaughters, thus creating our first vintage of Cuvée June & Vivian.

The Harvest
The 2016 harvest returned to a normal weather pattern with harvest dates closer to historical averages than the last two vintages. The Tempranillo grapes were harvested on September 5th, and the Mourvedre grapes were harvested on October 1st.

Winemaking
The grapes for both lots were destemmed and crushed in harvest bins, and allowed to settle for several hours enabling the juice to soak up the appropriate blush color from the skins. The grapes were then pressed off, and the juice was transferred to stainless steel drums for fermentation. After an average eight days fermentation, the wines were racked to stainless steel containers for a short aging period. For the first time I included Albariño to give it a floral note. I also blended a small amount of Grenache to give the flavor a spicy quality. The wines were blended, filtered and bottled in February 2017.

The Wine
The wine has a beautiful pink color with copper accents. The aroma has a floral quality as well as a blend of cantaloupe, watermelon and strawberries. On the palate the wine has a light body with melon flavors, and a crisp lingering finish.

Food Pairings
Perfect for summer fare, this rosé will pair well with prosciutto-wrapped cantaloupe, grilled shrimp and seafood salads. Serve moderately chilled.

View WIne Notes
 

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