Richard Longoria Spanish Varietal Wines

Our Wines / Spanish Varietals

 

Albariño

We are fortunate to be one of only a handful of wineries in California able to produce wine from this rare Spanish white grape varietal. As we do with all of our wines, we look to Europe for inspiration on how to style our wines. For this wine we get inspiration from the wonderful Albariños from the Spanish region Rias Baixas and we have been delighted with the results. Very dry and lean with subtle aromatics, this is the perfect wine to accompany shellfish and other seafood dishes.

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2017 Albarino
Santa Ynez Valley

2017 Albarino

Technical Details

Composition:
100% Albarino

Vineyard Sources:
Clover Creek Vineyard

Production: 211 cases
Alcohol by volume: 13%
pH: 3.17
Titratable acidity: 0.78g/100ml
Cellaring potential: Two to three years
Bottle price: $25

 

Inspiration
I discovered Albariño during a family vacation to Spain in the mid-1990s
and fell in love with its exotic flavors and refreshing acidity. I was inspired to
produce a wine from this varietal and in the early 2000s had the wonderful
opportunity to have a small plot of Albariño planted at Clover Creek Vineyard.
Our first vintage was in 2004.
The Harvest
The weather during the 2017 growing season was very similar to 2016. We
harvested the grapes at Clover Creek Vineyard on September 1st, with a sugar
content of 21.3 Brix.
Winemaking
The grapes were whole-cluster pressed and the juice settled overnight. 90% of
the juice was racked to a stainless steel tank where it fermented at an average
temperature of 58°F to preserve the aromatics. The remaining 10% of the juice
was fermented in a clay amphora made in the Spanish province of La Mancha. The
juice in the amphora reached a temperature of 68°F which contributed to a rich,
round texture. The two lots were blended together and bottled in January 2018.
The Wine
The wine has a medium straw gold color. The complex aromas are of flower
blossoms and tropical fruit with a hint of toasted cashew nuts in the background.
On the palate the flavor is reminiscent of apricots along with a lovely saline
character in the finish. The wine’s great acidity, which is a hallmark of classic
Albariño, gives the wine a clean, crisp and lingering finish.
Food Pairings
This wine will pair well with a wide variety of seafood including oysters, crab
and traditional Pulpo Gallego - octopus with olive oil and paprika.

Inspiration
I discovered Albariño during a family vacation to Spain in the mid-1990s and fell in love with its exotic flavors and refreshing acidity. I was inspired to produce a wine from this varietal and in the early 2000s had the wonderful opportunity to have a small plot of Albariño planted at Clover Creek Vineyard. Our first vintage was in 2004.

The Harvest
The weather during the 2017 growing season was very similar to 2016. We harvested the grapes at Clover Creek Vineyard on September 1st, with a sugar content of 21.3 Brix.

Winemaking
The grapes were whole-cluster pressed and the juice settled overnight. 90% of the juice was racked to a stainless steel tank where it fermented at an average temperature of 58°F to preserve the aromatics. The remaining 10% of the juice was fermented in a clay amphora made in the Spanish province of La Mancha. The juice in the amphora reached a temperature of 68°F which contributed to a rich,round texture. The two lots were blended together and bottled in January 2018.

The Wine
The wine has a medium straw gold color. The complex aromas are of flower blossoms and tropical fruit with a hint of toasted cashew nuts in the background. On the palate the flavor is reminiscent of apricots along with a lovely saline character in the finish. The wine’s great acidity, which is a hallmark of classic Albariño, gives the wine a clean, crisp and lingering finish.

Food Pairings
This wine will pair well with a wide variety of seafood including oysters, crab and traditional Pulpo Gallego - octopus with olive oil and paprika.

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Purchase Wine

2018 Albarino
Santa Ynez Valley

2018 Albarino

Technical Details

Composition:
100% Albarino

Vineyard Sources:
Clover Creek Vineyard

Production: 125 cases
Alcohol by volume: 13.1%
pH: 3.27
Titratable acidity: 0.67g/100ml
Cellaring potential: Two to three years
Bottle price: $25.00

 

Inspiration
I discovered Albariño during a family vacation to Spain in the mid-1990s and
fell in love with its exotic flavors and refreshing acidity. Since 2004, I’ve had
the good fortune to produce this wine from a small plot planted for us at Clover
Creek Vineyard.
The Harvest
The exceptionally mild and steady weather during the 2018’s growing and
harvest season allowed the grapes to mature on the vine for a full three weeks
longer than in 2017. The grapes were harvested on September 22nd, at my
ideal sugar content for Albariño of 22.2 Brix.
Winemaking
The grapes were whole-cluster pressed, and the juice settled overnight. 85%
of the juice was racked to a stainless tank where it fermented at an average
temperature of 58°F to preserve the aromatics. The remaining juice was
fermented in a clay amphora, which I imported from La Mancha, Spain. The
juice in the amphora reached 71°F, which contributed a rich, round texture
to the wine. The two lots were blended together and bottled in January 2019.
The Wine
The wine has a medium gold color. The aromas are extremely floral, with hints of
orange blossom and honeysuckle. The wine’s rich mid-palate texture is quickly
followed by a salinity that’s provided by the grape’s naturally high acidity. The
flavors are reminiscent of summer stone fruits, especially white nectarine.
Food Pairings
The wine will pair well with a wide variety of seafood including freshly shucked
oysters, crab and traditional Pulpo Gallego – octopus with olive oil and paprika.

Inspiration
I discovered Albariño during a family vacation to Spain in the mid-1990s and fell in love with its exotic flavors and refreshing acidity. Since 2004, I’ve had the good fortune to produce this wine from a small plot planted for us at Clover Creek Vineyard.

The Harvest
The exceptionally mild and steady weather during the 2018 growing and harvest season allowed the grapes to mature on the vine for a full three weeks longer than in 2017. The grapes were harvested on September 22nd, at my ideal sugar content for Albariño of 22.2 Brix.

Winemaking
The grapes were whole-cluster pressed, and the juice settled overnight. 85% of the juice was racked to a stainless tank where it fermented at an average temperature of 58°F to preserve the aromatics. The remaining juice was fermented in a clay amphora, which I imported from La Mancha, Spain. The juice in the amphora reached 71°F, which contributed a rich, round texture to the wine. The two lots were blended together and bottled in January 2019.

The Wine
The wine has a medium gold color. The aromas are extremely floral, with hints of orange blossom and honeysuckle. The wine’s rich mid-palate texture is quickly followed by a salinity that’s provided by the grape’s naturally high acidity. The flavors are reminiscent of summer stone fruits, especially white nectarine.

Food Pairings
The wine will pair well with a wide variety of seafood including freshly shucked oysters, crab and traditional Pulpo Gallego – octopus with olive oil and paprika.

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Tempranillo

Our interest in Tempranillo began during a family vacation to the Rioja and Ribero del Duero wine regions of Spain. This is the most widely planted varietal in Spain and is the core of its finest wines. Clover Creek Vineyard in Santa Ynez is proving to be an ideal site for this varietal. The fruit from this vineyard produces a big, rich wine, packed with flavor and moderate tannins. Like many of the Spanish wines, our Tempranillo is aged in 100% American oak barrels.

Purchase Wine

2016 Tempranillo
Santa Ynez Valley

2016 Tempranillo

Technical Details

Composition:
Tempranillo – Clover Creek Vineyard (81%) Syrah – Clover Creek & Alisos Vineyards (17%) Grenache – Camp 4 Vineyard (2%)

Production: 122 cases
Alcohol by volume: 15.2
pH: 3.95
Titratable acidity: 0.58g/100ml
Cellaring potential: Five to seven years
Bottle price: $36.00

History
The Spanish wines from Rioja and Ribera del Duero I enjoyed during a family vacation in the mid-1990s inspired me to produce my own Tempranillo upon my return. The small plot of Tempranillo planted at Clover Creek Vineyard in Santa Ynez has consistently provided me with exceptional grapes since our first vintage in 2003.

 Winemaking
The moderate weather during the 2016 harvest allowed the grapes to mature at a gradual pace. On September 29th the fruit was picked at 25.0 Brix. The clusters were entirely destemmed and crushed into a small open top fermenter. After a three-day cold soaking period, the must was inoculated with yeast to begin fermentation which lasted for 15 days. The wine was then pressed off, settled in a tank and transferred to American oak barrels of which 30% were new. After 21 months of aging we conducted blending trials which led us to this blend of Tempranillo, Syrah and Grenache. The wine was not fined, but lightly filtered, and bottled in August 2018. 

The Wine
The wine has a dark ruby color, with rich, seductive aromas of bittersweet chocolate, black cherries and walnut extract. It is medium to full bodied on the palate with enticing flavors that echo the aromas, but with a surprising hint of red pepper and cumin in the finish. The wine has a rich, juicy feel on the palate with moderate tannins.

Food Pairings
Our Tempranillo is a very versatile wine, making it ideal for those culinary explorers searching for new wine and food pairings.  Our own explorations have taught us that this Tempranillo is excellent with grilled steaks, spicy Mexican cuisine, and gnocchi with cream sauce and walnuts.

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