Richard Longoria Other Red Wines

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2014 Cabernet Franc
Santa Barbara County

2014 Cabernet Franc

Technical Details

Composition:
100% Cabernet Franc

Vineyard Sources:
Alisos Vineyard (50%) Camp 4 Vineyard (50%)

Production: 49 cases
Alcohol by volume: 13.6
pH: 3.74
Titratable acidity: 0.60 g/100ml
Cellaring potential: Four to six years
Bottle price: $48

 

The History
My devotion to locally-grown Cabernet Franc started many years ago with my first
vintage in 1990. My quest to discover and work with the best sites for this noble
grape continues. Following the success of the 2013 Cabernet Franc, I blended
another very limited bottling using the same two vineyard sources.
Winemaking
The 2014 harvest was characterized by warmer than normal weather which
resulted in a very early start to harvest. The Cabernet Franc grapes from Alisos
Vineyard and Camp 4 Vineyard were harvested on September 19th and 26th,
with an average 24.0 Brix sugar content. The grapes were 100% destemmed
and crushed into open top fermenters. After a three-day cold soak, the musts
were inoculated, commencing a nine-day fermentation. The wines were pressed
off, settled and racked to French oak barrels, of which 30% were new. After
aging for 21 months, the wines were blended, fined, filtered and bottled in July
2016.
The Wine
The wine has a medium dark ruby color. The aroma is an enticing mix of
chocolate, raspberry and herbal notes. On the palate, the wine is medium bodied
with flavors similar to the aroma. The silky tannins and balanced acidity gives the
wine a long, persistent finish.
Food Pairings
Pair this wine with Bolognese pizza or ravioli, as well as other dishes with lamb
and pork.

The History
My devotion to locally-grown Cabernet Franc started many years ago with my first vintage in 1990. My quest to discover and work with the best sites for this noble grape continues. Following the success of the 2013 Cabernet Franc, I blended another very limited bottling using the same two vineyard sources.

Winemaking
The 2014 harvest was characterized by warmer than normal weather which resulted in a very early start to harvest. The Cabernet Franc grapes from Alisos Vineyard and Camp 4 Vineyard were harvested on September 19th and 26th, with an average 24.0 Brix sugar content. The grapes were 100% destemmed and crushed into open top fermenters. After a three-day cold soak, the musts were inoculated, commencing a nine-day fermentation. The wines were pressed off, settled and racked to French oak barrels, of which 30% were new. After aging for 21 months, the wines were blended, fined, filtered and bottled in July 2016.

The Wine
The wine has a medium dark ruby color. The aroma is an enticing mix of chocolate, raspberry and herbal notes. On the palate, the wine is medium bodied with flavors similar to the aroma. The silky tannins and balanced acidity gives the wine a long, persistent finish.

Food Pairings
Pair this wine with Bolognese pizza or ravioli, as well as other dishes with lamb and pork.

 

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