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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 Albariño
Clover Creek Vineyard - Santa Ynez Valley

2006 Albariño

Technical Details

100% Albariño

Vineyard Sources:
Clover Creak Vineyard

Production: 185 cases
Alcohol by volume: 13.1%
pH: 3.02
Titratable acidity: 0.83 g/100 ml.
Cellaring potential: 2-3 years
Bottle price: $26.00

We are pleased to report that our third harvest of Albarino from Clover Creek Vineyard provided us with our biggest crop yet. The weather in September was very mild, which was ideal for dialing in the perfect day to harvest. In choosing to produce our version of Albarino to closely resemble those of Spain, we have a very small window within which to harvest the grapes. This year the grapes were harvested on September 18, at an average Brix reading of 21.8 degrees of sugar.

Fermentation temperature was restricted to no higher than 55 F, and lasted for nearly two months. Aging took place in stainless steel drums and the wine was bottled on January 29th.

The wine has subtle aromas of citrus and melon, with hints of peanut oil, caramel and coconut. On the palate the wine displays flavors much like the aromas. The wine is leaner than our previous two vintages, due to the highest level of acidity we’ve experienced in the grapes. The high acidity of this wine will allow it to age for up to three years, during which time it will gain complexity. It will be most enjoyable however, during the summer months. Serve chilled to accompany fresh oysters, seabass and Spanish seafood dishes.

Rick Longoria, Winemaker
April 2007

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