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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 Chardonnay
Sta. Rita Hills

2006 Chardonnay

Technical Details

Composition:
100% Chardonnay

Vineyard Sources:
Rancho Santa Rosa vineyard - 64%
Sweeney Canyon Vineyard - 36%

Production: 124 cases
Alcohol by volume: 13.5%
pH: 3.39
Titratable acidity: .64 g/100 ml.
Cellaring potential: 2-3 years
Bottle price: $28.00

In reviewing my notes for last year’s release of the 2005 Santa Rita Hills Chardonnay, I realized that this year’s wine is almost identical in composition. This was not a conscious effort, but it is interesting to me that I would come up with almost the same blending decisions given similar components to work with, but a different growing season. The grapes were harvested later in 2006, largely due to cooler weather. This offers us a unique opportunity to observe how vintage affects similar blends.

There were also no changes in the production of the wines. We followed our usual regime of whole cluster pressing of the grapes, settling the juice prior to yeast inoculation, barrel fermentation and sur lies aging in French oak barrels, of which 33% were new. Blending and bottling took place in August 2007.

The wine’s aroma has a creamy character with hints of coconuts and spiced apple pie. On the palate, the wine has similar characteristics; the body is smooth and creamy with flavors of spiced apples. The finish has a nutty, crème brulee quality to it.

Enjoy this wine with grilled scallops, crispy calamari, and fowl.

Rick Longoria, Winemaker
February 1, 2008

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