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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.

2003 Tempranillo
Clover Creek Vineyard - Santa Ynez Valley

2003 Tempranillo

Technical Details

Composition:
Tempranillo: Clover Creek Vineyard: 83%
Cabernet Franc: Alisos Vineyard: 10%
Cabernet Sauvignon: Purisima Mtn. Vineyard: 7%

Production: 30 cases
Alcohol by volume: 14.5%
pH: 3.76
Titratable acidity: .67 g/100 ml.

This is our inaugural release of Tempranillo from Clover Creek Vineyard. This is the vineyard which was planted for us by our good friends and wine aficionados, Michael and Carolyn Balaban. The property, located near the Santa Ynez River near Refugio Road, has a cooler climate than many other areas of Santa Ynez because of the cool afternoon breezes that are funneled through the river basin. This moderate climate is ideal for many varietals including the Tempranillo grape, which is the primary grape used in the Rioja and Ribero del Duero wine regions of Spain.

I have never made wine from Tempranillo before, so I’ve taken my initial winemaking cues from the Spanish producers, using American oak barrels for aging and considering Bordeaux varietals for blending.

The wine has a medium ruby color. The initial aroma I experience is one of green tea. After airing in the glass for a few minutes, I began to smell a mixture of coastal sage, cherries and a hint of toasted vanillin. On the palate the wine is medium bodied with flavors of cherries, and roasted walnuts. The wine has moderate tannins, indicating that it will benefit from decanting, if serving soon, and also further cellaring for four to seven more years. This wine will accompany choice cuts of beef, served with peppercorns and wine reduction sauces, and other hearty meals.

Rick Longoria
Winemaker
November 1, 2005

 

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