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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.

2005 Albariño
Clover Creek Vineyard - Santa Ynez Valley

2005 Albariño

Technical Details

Composition:
100% Albariño

Vineyard Sources:
Clover Creak Vineyard

Production: 99 cases
Alcohol by volume: 13.6%
pH: 3.07
Titratable acidity: 0.74 g/100 ml.

Our second harvest of Albarino from Clover Creek Vineyard yielded double the production of 2004, allowing us to bottle nearly 100 cases of this rare wine.

The harvest weather was mild and extended which allowed for a slow ripening of the grapes. Harvest took place on September 15, with the grapes measuring just 22.3 Brix, a level quite low for most California grapes but ideal for the style of wine we want to achieve with Albarino.

The grapes were gently pressed and the juice settled for a day then racked to a small stainless steel refrigerated fermenter. The cool fermention lasted for one month after which the wine was settled and moved to 55 gallon stainless steel drums. Bottling took place on February 8, 2006.

This vintage is showing a bit more austerity than the 2004 wine upon release. A few minutes of airing in the glass will help the wine open up its' aromatics. The aromas are a mixture of wet hay, pears, brown spices and even a bit of anise. On the palate the wine is light to medium bodied with flavors of slightly under ripe pears and grapefruit, quickly cleaned up by the natural high acidity of the wine.

This wine will benefit from six to twelve additional months of bottle aging to bring out the complex and exotic aromas and flavors unique to Albarino. This will pair wonderfully with oysters, Seabass, and other seafood dishes. 

Rick Longoria, Winemaker

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