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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.

2007 Blues Cuvée
Santa Barbara County

2007 Blues Cuvée

Technical Details

Composition:
Cabernet Franc – Alisos Vineyard (31%)
Merlot – Alisos Vineyard (27%)
Syrah - Clover Creek Vineyard (24%)
Cabernet Sauvignon – Estelle Vineyard (18%)

Production: 275 cases
Alcohol by volume: 14.8%
pH: 3.53
Titratable acidity: 70 g/100 ml.
Cellaring potential: 4-7 years
Bottle price: $28.00

This is the 15th vintage of our Blues Cuvée, featuring new artwork by Trent Call, a young artist from Salt Lake City, Utah.

The 2007 harvest was later than normal in the Santa Ynez Valley. Later vintages are ideal for the slow ripening of grapes which results in wines with deeper flavors. All of the components for this year's blend were harvested in the third to fourth week of October at an average of 25.4 Brix.

The wines were fermented and aged separately and were not blended together until just before bottling in June 2009. 

The color of the wine is a dark ruby with hints of purple at the edge. The aromas are a heady mixture of blueberries, blackberries, ripe plums and cassis with hints of spices in the background. The varietal aromas of the Cabernet Franc and Merlot are the most dominant in this blend. On the palate it has a thick texture with rich, ripe black cherry flavors, sweet oak nuances, smooth tannins and excellent acidity. This is a big bodied, rich, full flavored wine that compares favorably with more expensive proprietary blends from other wineries.

Enjoy this Blues Cuvée with wild game such as venison, roast pig, and also lamb and beef dishes.

Rick Longoria, Winemaker
October 1st, 2009

View WIne Notes
 

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