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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.

2007 Tempranillo
Clover Creek Vineyard - Santa Ynez Valley

2007 Tempranillo

Technical Details

93% Tempranillo – Clover Creek Vineyard
6% Syrah – Alisos Vineyard
1% Merlot – Alisos Vineyard

Production: 270 cases
Alcohol by volume: 14.6%
pH: 3.87
Titratable acidity: 0.54 g/100 ml.
Cellaring potential: 3-5 years
Bottle price: $36.00

We are pleased to release our fifth vintage of Tempranillo grown at Clover Creek Vineyard in Santa Ynez. The long extended growing season of 2007 was ideal for the slow ripening of the Tempranillo grapes, which were harvested on October 29th at a sugar level of 25 Brix.

The grapes were 100% destemmed and 75% of the must was fermented in our Ganimedes stainless steel tank from Italy. This is a unique fermentation tank that uses the natural carbon dioxide gas pressure to pump the juice over the cap of skins. This is much gentler than physically punching down the cap in a traditional open top fermenter. Additionally, the tank's cooling jacket allows us to conduct the fermentation at a cooler temperature than the unregulated open top fermenter. These combined features result in a softer, more aromatic version of the wine. The remaining 25% of the must was in the traditional open top fermenter.

The color is the typically dark ruby color. The aromas are a mix of ripe black cherries, herbal notes and accents of sweet vanillin from the American oak. On the palate the wine is rich and soft with delicious flavors of black cherries and is perfectly balanced with a pleasant level of acidity. The tannins are softer than previous vintages, making this wine very enjoyable now.

A nice accompaniment with this wine would be beef bourguignon or tender pork with Mexican mole sauce.

Enjoy with veal, steaks and even a spicy Spanish style bouillabaisse.

Rick Longoria, Winemaker
November, 2009

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