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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Purchase Wine

2016 Cabernet Franc
Santa Ynez Valley

2016 Cabernet Franc

Technical Details

Composition:
96% Cabernet Franc – Camp 4 Vineyard (70%) Buttonwood Vineyard (26%) 4% Cabernet Sauvignon – Happy Canyon Vineyard (4%)

Production: 42 cases
Alcohol by volume: 14.3
pH: 3.75
Titratable acidity: 0.55 g/100ml
Cellaring potential: Five to seven years
Bottle price: $48

The History
Since bottling one of the first varietal-labeled Cabernet Francs in 1990, I’ve been an advocate for locally grown Cabernet Franc grapes. It has always been the driving force behind our Blues Cuvée and Evidence blends, but my fondness for this varietal inspired me to create a limited bottling that’s almost 100% Cabernet Franc.

Winemaking
The fruit was harvested at Camp 4 Vineyard on October 4th and at Buttonwood Vineyard on October 7th at an average sugar content of 25.0 Brix. The grapes were 100% destemmed and crushed into open top fermenters where they remained for a four-day cold soak. The must was then inoculated with a commercial yeast strain and after an 11-day fermentation, the wines were pressed off, settled and racked to French oak barrels, of which 35% were new. The wine aged for 21 months before it was blended, fined, filtered and bottled in July 2018.

The Wine
The wine has a medium dark ruby color. The aromas are an intriguing mix of green olives, thyme, cedar and ripe figs. On the palate the wine is expansive with rich flavors of ripe cherries and bittersweet chocolate accented with a hint of oak toast in the finish. The tannins are very smooth and the acidity is well balanced.

Food Pairings
Pair this wine with herb crusted leg of lamb with olive tapenade along with various preparations of duck and pork.

The History
Since bottling one of the first varietal-labeled Cabernet Francs in 1990, I’ve
been an advocate for locally grown Cabernet Franc grapes. It has always
been the driving force behind our Blues Cuvée and Evidence blends, but my
fondness for this varietal inspired me to create a limited bottling that’s almost
100% Cabernet Franc.
Winemaking
The fruit was harvested at Camp 4 Vineyard on October 4th and at Buttonwood
Vineyard on October 7th at an average sugar content of 25.0 Brix. The grapes were
100% destemmed and crushed into open top fermenters where they remained
for a four-day cold soak. The must was then inoculated with a commercial yeast
strain and after an 11-day fermentation, the wines were pressed off, settled and
racked to French oak barrels, of which 35% were new. The wine aged for 21
months before it was blended, fined, filtered and bottled in July 2018.
The Wine
The wine has a medium dark ruby color. The aromas are an intriguing mix of
green olives, thyme, cedar and ripe figs. On the palate the wine is expansive with
rich flavors of ripe cherries and bittersweet chocolate accented with a hint of oak
toast in the finish. The tannins are very smooth and the acidity is well balanced.
Food Pairings
Pair this wine with herb crusted leg of lamb with olive tapenade along with
various preparations of duck and pork.The HistorySince bottling one of the first varietal-labeled Cabernet Francs in 1990, I’vebeen an advocate for locally grown Cabernet Franc grapes. It has alwaysbeen the driving force behind our Blues Cuvée and Evidence blends, but myfondness for this varietal inspired me to create a limited bottling that’s almost100% Cabernet Franc.WinemakingThe fruit was harvested at Camp 4 Vineyard on October 4th and at ButtonwoodVineyard on October 7th at an average sugar content of 25.0 Brix. The grapes were100% destemmed and crushed into open top fermenters where they remainedfor a four-day cold soak. The must was then inoculated with a commercial yeaststrain and after an 11-day fermentation, the wines were pressed off, settled andracked to French oak barrels, of which 35% were new. The wine aged for 21months before it was blended, fined, filtered and bottled in July 2018.The WineThe wine has a medium dark ruby color. The aromas are an intriguing mix ofgreen olives, thyme, cedar and ripe figs. On the palate the wine is expansive withrich flavors of ripe cherries and bittersweet chocolate accented with a hint of oaktoast in the finish. The tannins are very smooth and the acidity is well balanced.Food PairingsPair this wine with herb crusted leg of lamb with olive tapenade along withvarious preparations of duck and pork.

 

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Purchase Wine

2016 Merlot
Alisos Vineyard

2016 Merlot

Technical Details

Composition:
Merlot – Alisos Vineyard (97%) Cabernet Sauvignon – Happy Canyon Vineyard (3%)

Production: 24 cases
Alcohol by volume: 14.8%
pH: 3.78
Titratable acidity: 0.59g/100ml
Cellaring potential: Seven to ten years
Bottle price: $48.00

 

Inspiration
My experience with producing Merlot in Santa Barbara County reaches back
40 years. I started bottling a varietal Merlot under the Longoria label in 1992,
but stopped in 2000; partly due to the market’s response to how Merlot was
unfairly portrayed in the movie “Sideways”. However, Merlot continued to be an
important component in our Evidence and Blues Cuvée blends. Without a doubt,
my favorite vineyard source for Merlot is Alisos Vineyard located a few miles east
of Los Alamos. The 2016 vintage was so exceptional that I was moved to bottle
one barrel to exemplify the wine’s extraordinary potential.
Winemaking
I consider the 2016 vintage one of the best in recent years. The Merlot grapes at
Alisos Vineyard were harvested on September 30th with a sugar content of 25.0
Brix. The grapes were 100% destemmed and crushed into a small open-top
fermenter. After cold soaking for four days, the must was inoculated with yeast to
start fermentation. After 14 days the wine was pressed off, settled and racked to
French oak barrels, of which 21% were new. After 21 months of aging, the wine
was fined, filtered and bottled in July 2018.
The Wine
The wine has an extremely dark red, opaque color and brooding aromas of
ripe figs, black cherries and vanillin. The palate is greeted with rich flavors of
black cherries and anise. The strong tannins indicate the wine will benefit from
extended bottle aging.
Food Pairings
This robust wine will pair well with the heartiest of meals including grilled flat
iron steak with blue cheese butter, roast leg of lamb with rosemary and garlic or
stuffed Portobello mushrooms with crisped goat cheese.

Inspiration
My experience with producing Merlot in Santa Barbara County reaches back 40 years. I started bottling a varietal Merlot under the Longoria label in 1992, but stopped in 2000; partly due to the market’s response to how Merlot was unfairly portrayed in the movie “Sideways”. However, Merlot continued to be an important component in our Evidence and Blues Cuvée blends. Without a doubt, my favorite vineyard source for Merlot is Alisos Vineyard located a few miles east of Los Alamos. The 2016 vintage was so exceptional that I was moved to bottle one barrel to exemplify the wine’s extraordinary potential.

Winemaking
I consider the 2016 vintage one of the best in recent years. The Merlot grapes at Alisos Vineyard were harvested on September 30th with a sugar content of 25.0 Brix. The grapes were 100% destemmed and crushed into a small open-top fermenter. After cold soaking for four days, the must was inoculated with yeast to start fermentation. After 14 days the wine was pressed off, settled and racked to French oak barrels, of which 21% were new. After 21 months of aging, the wine was fined, filtered and bottled in July 2018.

The Wine
The wine has an extremely dark red, opaque color and brooding aromas of ripe figs, black cherries and vanillin. The palate is greeted with rich flavors of black cherries and anise. The strong tannins indicate the wine will benefit from extended bottle aging.

Food Pairings
This robust wine will pair well with the heartiest of meals including grilled flat iron steak with blue cheese butter, roast leg of lamb with rosemary and garlic or stuffed Portobello mushrooms with crisped goat cheese.

 

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