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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.

2004 Tempranillo
Clover Creek Vineyard - Santa Ynez Valley

2004 Tempranillo

Technical Details

Composition:
90% Tempranillo
6% Malbec
4% Grenache

Vineyard Sources:
Clover Creek
Barnwood and Alisos

Production: 135 cases
Alcohol by volume: 14.3%
pH: 3.73
Titratable acidity: 0.60 g/100 ml.

We are very pleased to release our second bottling of Tempranillo from Clover Creek Vineyard. With the vines one year older, the total yield from the 1.5 acres increased to approximately 1.75 tons, or barely over one ton per acre.

We have been very pleased with the “Old World Spanish” style we initiated with the 2003 wine, and have decided to continue it with the 2004 vintage. Central to this style is the use of 100% American oak barrels for the aging of the wine. Similarly we followed the Spanish practice of blending other varietals with the Tempranillo. We chose to blend in small amounts of Malbec and Grenache to add nuances to the aroma while also mellowing the body and tannin of the Tempranillo.

The wine has a medium dark ruby color. The aroma is slightly herbal, with nuances of raspberries, chocolate and cedar. On the palate the wine has flavors of raspberries and tobacco, accented with sweet vanillin. The strong tannins indicate that the wine needs to be decanted for an hour or so before serving, and in the long term the wine will benefit from five to eight years of cellaring. Serve with pork roast or Spanish chorizo.

Rick Longoria, Winemaker
November, 2006

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