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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 Tempranillo
Clover Creek Vineyard - Santa Ynez Valley

2005 Tempranillo

Technical Details

Composition:
92% Tempranillo – Clover Creek Vineyard
5% Cabernet Sauvignon – Estelle Vineyard
3% Grenache – Alisos Vineyard

Production: 251 cases
Alcohol by volume: 15.1%
pH: 3.70
Titratable acidity: .59 g/100 ml.
Cellaring potential: 3-6 years
Bottle price: $40.00

We are very pleased to release our third bottling of Tempranillo from Clover Creek Vineyard. The vines, now in their fifth growth, produced just about four tons from the 1.5 acre block.

The growing season was mild and long, allowing the Tempranillo grapes plenty of time to mature before being harvested November 3, 2005.

The grapes were destemmed and crushed into small open top fermenters. After a two week fermentation period the wine was pressed off, settled and racked to American oak barrels, of which 40% were new. The wine was barrel aged for twenty months before being blended, fined, filtered and bottled.

The wine has a medium dark ruby color. The aromas are a complex mixture of forest scents, cedar and red currants. On the palate the wine is medium bodied, with soft but rich flavors of fruit, coconut and vanillin. This is a delicious and complex wine that is enjoyable now, but will develop additional complexity with extended bottle aging.

This Tempranillo will pair nicely with wild game and other hearty meats.

Rick Longoria, Winemaker
November, 2007

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