Richard Longoria Pink Wine

Our Wines / Pink Wine

Cuvée June was produced in 2007 to commemorate the birth of our first grandchild, June Olivia. Naturally, the wine had to be a pink wine. Inspired by the rosé wines from the Provence region of France, we chose to produce our wine from Grenache and Syrah. Cuvée June was received so favorably that we decided to continue producing it every year, currently from a blend of Tempranillo and Grenache. Our rosé is dry, crisp and refreshing and is a perfect accompaniment to summer meals and appetizers.

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2018 Pink Wine Cuvée June & Vivian
Santa Ynez Valley

2018 Pink Wine Cuvée June & Vivian

Technical Details

Composition:
Tempranillo – Clover Creek Vineyard (42%) Syrah – Clover Creek Vineyard (48%) Pinot Grigio – Clover Creek Vineyard (6%) Albariño – Clover Creek Vineyard (4%)

Production: 66 cases
Alcohol by volume: 13.2%
pH: 3.28
Titratable acidity: 0.59g/100ml
Cellaring potential: Nine to twelve months
Bottle price: $22.00

 

Inspiration
In 2007, Diana and I introduced a pink wine, or rosé, to commemorate the
birth of our first granddaughter, June. In 2016 we were blessed with our second
granddaughter, Vivian. We happily renamed our pink wine to celebrate both of
our granddaughters.
The Harvest
The weather during the 2018 growing season and harvest reverted to the weather
patterns I had frequently experienced in the 1970s, 80s and 90s. This relatively
mild and even weather allowed the grapes to hang on the vine longer to develop
fuller flavors without compromising acidity.
Winemaking
The Tempranillo and Syrah grapes were destemmed and crushed into harvest
bins for 4 to 6 hours to extract the desired amount of color from the skins. The
juice was then pressed off to settle in stainless steel drums. After a 24-hour
settling period, the juice was racked to another stainless steel drum to begin
fermentation. 14 days later the wine was racked to stainless steel drums to age.
Small amounts of Pinot Grigio and Albariño were blended in to add complexity to
the aromas and strengthen the acid structure. The final blend was filtered and
bottled in January 2019.
The Wine
The wine has a beautiful pale pink, salmon color and delicate aromas of
cantaloupe, strawberries and rose petals. On the palate the wine is light to
medium-bodied with flavors of melons and cherries that leave a satisfying and
refreshing finish.
Food Pairings
Perfect for summer picnics, this rosé will also pair well with a roasted beet salad
with goat cheese, grilled shrimp or spaghetti with mussels. Serve moderately
chilled.

Inspiration
In 2007, Diana and I introduced a pink wine, or rosé, to commemorate the birth of our first granddaughter, June. In 2016 we were blessed with our second granddaughter, Vivian. We happily renamed our pink wine to celebrate both of our granddaughters.

The Harvest
The weather during the 2018 growing season and harvest reverted to the weather patterns I had frequently experienced in the 1970s, 80s and 90s. This relatively mild and even weather allowed the grapes to hang on the vine longer to develop fuller flavors without compromising acidity.

Winemaking
The Tempranillo and Syrah grapes were destemmed and crushed into harvest bins for 4 to 6 hours to extract the desired amount of color from the skins. The juice was then pressed off to settle in stainless steel drums. After a 24-hour settling period, the juice was racked to another stainless steel drum to begin fermentation. 14 days later the wine was racked to stainless steel drums to age. Small amounts of Pinot Grigio and Albariño were blended in to add complexity to the aromas and strengthen the acid structure. The final blend was filtered and bottled in January 2019.

The Wine
The wine has a beautiful pale pink, salmon color and delicate aromas of cantaloupe, strawberries and rose petals. On the palate the wine is light to medium-bodied with flavors of melons and cherries that leave a satisfying and refreshing finish.

Food Pairings
Perfect for summer picnics, this rosé will also pair well with a roasted beet salad with goat cheese, grilled shrimp or spaghetti with mussels. Serve moderately chilled.

 

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