Technical Details

Composition:
40% Cabernet Franc; 21% Cabernet Sauvignon; 21% Syrah; 18% Merlot

Production: 184 cases
Alcohol by volume: 14.4%
pH: 3.64
Titratable acidity: 0.69g/100ml
Cellaring potential: Four to seven years
Bottle price: $30

Heritage
Our proprietary red wine blend pays tribute to the great American musical genre, the Blues. The art for this year’s label is by Leonardo Nunez, a local artist from Lompoc.

Winemaking
The blend consists of three classic Bordeaux grape varietals plus a healthy dose of Syrah. Each lot was destemmed, crushed and fermented separately in small open-top fermenters. After a 21-month aging period in French oak barrels, of which 19% were new, the components were blended, fined and filtered before being bottled in July 2016.

The Wine
The wine has a dark ruby color. The aromas are of black cherries and red currants with hints of black pepper. On the palate the wine has flavors similar to the aromas. The moderate tannins and acidity combine to give the wine enough structure to pair well with rich, spicy foods. This will also benefit from additional bottle aging to gain even more complexity.

Food Pairing
This robust wine will pair well with a variety of spicy foods such as Mediterranean spiced lamb, Cajun-style cuisine and most grilled meats.

Technical Details

Composition:
Cabernet Franc (43%) Merlot (38%) Syrah (19%)

Production: 146 cases
Alcohol by volume: 14.3
pH: 3.84
Titratable acidity: 0.65g/100ml
Cellaring potential: Five to Seven years
Bottle price: $$30.00

Heritage
Our proprietary red wine blend pays tribute to the great American musical genre, the Blues. Every other year we choose a different artist to portray the Blues for our Blues Cuvée. The art for this year’s label is by local photographer, Jeremy Ball.

The Harvest
The 2015 harvest was marked with very low crop levels and warmer than usual temperatures during the growing season and harvest. Our source of Cabernet Sauvignon didn’t have enough grapes to fill a fermenter, so you won’t find any of that varietal in our 2015 blends.

Winemaking
This year’s blend consists of two Bordeaux grape varietals, Cabernet Franc and Merlot, plus a generous helping of Syrah. Each lot was destemmed, crushed and fermented separately in small open-top fermenters. After a 21-month aging period and after extensive blending trials, the lots were blended, fined, filtered and bottled in July 2017. Just 12% of the blend was aged in new French oak barrels.

The Wine
The wine has a dark ruby color. The aromas are of anise, dried cherries and herbal spices. On the palate the wine is medium bodied and displays flavors similar to the aromas. The wine has moderate tannins and acidity which, when combined together, indicates that the wine will benefit from extended cellaring to reach full maturity.

Food Pairing
This robust wine will pair well with a wide variety of foods, including spicy Mediterranean dishes, Cajun-style cuisine and grilled meats. I recommend decanting this wine 45 to 60 minutes prior to serving to allow the wine to open up.

Technical Details

Composition:
Cabernet Franc – Alisos & Camp 4 Vineyards (55%) Alisos Vineyard (36%) Camp 4 Vineyard (19%) Cabernet Sauvignon – Camp 4 Vineyard (20%) Merlot – Alisos Vineyard (23%) Malbec – Rancho Sisquoc Vineyard (2%)

Vineyard Sources:
Santa Barbara County

Production: 75 cases
Alcohol by volume: 13.5%
pH: 3.74
Titratable acidity: 0.65 g/100ml
Cellaring potential: Four to six years
Bottle price: $45

History
While I am more known as a producer of Burgundian varietals, I actually have a longer history of working with Bordeaux varietals. I enjoy the challenge of producing a Bordeaux-inspired blend that demonstrates the high quality that can be attained from this area’s best vineyards.

The Harvest
The 2014 harvest was one of the earliest on record in our area, due to a warmer than normal growing season. I was able to harvest all of the varietals at moderate sugar levels despite some heat spells in September. The harvest dates ranged from September 19th to October 3rd, with the grapes averaging a sugar content of 24.0 Brix.

Winemaking
All of the grapes were 100% destemmed and crushed into open top fermenters. After an average three day cold soak, the musts were inoculated with specialized yeast cultures. The fermentation period lasted an average of nine days, after which the wines were pressed off, settled and then racked to French oak barrels for aging. After 21 months of aging in barrels, of which 37% were new, the wines were blended, lightly fined, filtered and bottled in July 2016.

The Wine
The wine has a medium dark ruby color. The aroma is a complex mix of tobacco, black currants, boysenberries, green olives and a hint of pine leaves. On the palate, the wine is medium bodied with soft but expansive flavors similar to the aroma. The silky tannins and balanced acidity give the wine a long lingering finish.

Food Pairings This elegant but flavorful wine will pair well with savory dishes such as cassoulet, beef bourguignon and grilled meats.

Technical Details

Composition:
Tempranillo (75%) Cabernet Sauvignon (11%) Syrah (9%) Cabernet Franc (3%) Merlot (2%)

Vineyard Sources:
Santa Barbara County

Production: 164 cases
Alcohol by volume: 14.4%
pH: 3.90
Titratable acidity: 0.58 g/100ml
Cellaring potential: Two to three years
Bottle price: $22.00

The Concept

Hoo Doo Red is our red wine blend designed for everyday enjoyment. This is an easy-drinking wine with more complexity than wines usually found in this price range. It is not produced every year, and the composition varies per vintage. Our Tempranillo fans will be delighted to see that this vintage is comprised of 75% of this Spanish grape, giving it a rich, spicy edge that pairs extremely well with food. The 2013 Hoo Doo Red is the most complex and full-flavored of all of our Hoo Doo Red blends produced to date.

The Wine

The 2013 blend is predominately Tempranillo with small amounts of Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah. All of the individual lots aged for 26 months in oak barrels, of which 15% were new. The wines were blended and bottled in January 2016. The wine has a complex aroma of ripe currants, black cherries and a hint of molasses, and a soft yet rich texture with flavors of ripe red fruits accented with sweet oak vanillin on the palate. The tannins are soft but still mildly “chewy” to use a technical term.

Food Pairings

Enjoy this wine with barbecued short ribs, grilled sausages and rotisserie chicken

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