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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 Blues Cuvée
Santa Barbara County

2006 Blues Cuvée

Technical Details

Composition:
Cabernet Franc – Alisos & Rock Hollow Vineyards (38%)
Syrah - Clover Creek Vineyard (28%)
Malbec – Barnwood Vineyard (14%)
Merlot – Alisos Vineyard (10%)
Cabernet Sauvignon – Estelle Vineyard (10%

Production: 256 cases
Alcohol by volume: 14.8%
pH: 3.51
Titratable acidity: .67 g/100 ml.
Cellaring potential: 4-7 years
Bottle price: $28.00

I enjoy the direction that we have taken the Blues Cuvée. It has given me the freedom to blend seemingly disparate wines to create a blend that works and whose whole is greater than the sum of its parts. This is especially true with this 2006 blend.

The color is a deep ruby red. The nose has fragrant, almost floral aromas with a good dose of cherries and sandalwood with other spices also being evident. On the palate the wine is immediately rich and round with great intense flavors similar to the aromas. The tannins are still moderate, which indicates that this wine will benefit from a few years of additional cellaring. The excellent acidity provides a long persistent finish. All in all this is an amazingly complex wine.

Serve with grilled meats, prime rib and other hearty meals.

Rick Longoria, Winemaker
October 2008

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