Richard Longoria Syrah

Our Wines / Syrah & Grenache

I first began working with Rhone varietals in 1998. Since then I have narrowed down our Syrah sources to just two local vineyards, Alisos in the Los Alamos Valley and Clover Creek in the Santa Ynez Valley. Each is bottled separately and each provides us with a different interpretation of the Syrah grape, due to the unique qualities of the two sites. We are also once again making a very small amount of Grenache after a hiatus of several years. Due to the limited production of these wines, they are primarily available only to our Wine Club Members and directly from our tasting room and online store.

Purchase Wine

2013 Syrah Reserva
Alisos Vineyard

2013 Syrah Reserva

Technical Details

Composition:
100% Syrah

Vineyard Sources:
Alisos Vineyard

Production: 85 cases
Alcohol by volume: 15
pH: 3.41
Titratable acidity: 0.61 g/100ml
Cellaring potential: Three to five years
Bottle price: $45

 

Inspiration
My favorite Syrahs have always been produced from Alisos Vineyard grapes.
The wines are characteristically dense and tightly wound with strong tannins.
Even with the usual 22 months of barrel aging, additional bottle aging is needed
to smooth out the tannins. Curious to see what effect extended barrel aging
would have on the wine, I aged one barrel of our 2006 Alisos Vineyard Syrah for
41 months before bottling it. The result became our Syrah Reserva, which is a
more complex and smoother version of the regular bottling. Holding wine for this
length of time is an expensive proposition, so we’re not able to routinely do this.
However, when only three barrels of Syrah were produced in 2013, I decided to
barrel age the wine again for an extended period of time.
Winemaking
The grapes were 100% destemmed and crushed into a small open-top fermenter.
After three days of cold soaking the must was inoculated and fermented for 19
days. The wine was pressed off, settled and racked to French oak barrels, of
which 33% were new. After 42 months of barrel aging the wine was fined, lightly
filtered and bottled in May 2017.
The Wine
The wine has a dark ruby color and aromas of dried cherries and plums, hints
of leather and subtle floral notes. On the palate the wine is medium bodied, with
flavors similar to the nose. The high acidity and moderately strong tannins indicate
the wine will benefit from several years of additional cellaring. I recommend
decanting the wine for 45 to 60 minutes prior to serving.
Food Pairings
This robust wine will pair well with hearty meals such as spiced pork, meat pies
and Osso Buco.

Inspiration
My favorite Syrahs have always been produced from Alisos Vineyard grapes. The wines are characteristically dense and tightly wound with strong tannins. Even with the usual 22 months of barrel aging, additional bottle aging is needed to smooth out the tannins. Curious to see what effect extended barrel aging would have on the wine, I aged one barrel of our 2006 Alisos Vineyard Syrah for 41 months before bottling it. The result became our Syrah Reserva, which is a more complex and smoother version of the regular bottling. Holding wine for this length of time is an expensive proposition, so we’re not able to routinely do this. However, when only three barrels of Syrah were produced in 2013, I decided to barrel age the wine again for an extended period of time.

Winemaking
The grapes were 100% destemmed and crushed into a small open-top fermenter. After three days of cold soaking the must was inoculated and fermented for 19 days. The wine was pressed off, settled and racked to French oak barrels, of which 33% were new. After 42 months of barrel aging the wine was fined, lightly filtered and bottled in May 2017.

The Wine
The wine has a dark ruby color and aromas of dried cherries and plums, hints of leather and subtle floral notes. On the palate the wine is medium bodied, with flavors similar to the nose. The high acidity and moderately strong tannins indicate the wine will benefit from several years of additional cellaring. I recommend decanting the wine for 45 to 60 minutes prior to serving.

Food Pairings
This robust wine will pair well with hearty meals such as spiced pork, meat pies and Osso Buco.

Purchase Wine View WIne Notes
 

Purchase Wine

2014 Grenache
Santa Ynez Valley

2014 Grenache

Technical Details

Composition:
Grenache – Camp 4 Vineyard (90%) Syrah – Alisos Vineyard (10%)

Vineyard Sources:
Santa Ynez Valley

Production: 54 cases
Alcohol by volume: 14.5%
pH: 3.81
Titratable acidity: 0.47 g/100 ml.
Cellaring potential: Two to three years
Bottle price: $30

Inspiration
From a winemaking perspective, I’ve had an on-and-off attraction to locally grown Grenache. It is a very difficult grape to farm well, and I’ve struggled to find a consistent source of fruit capable of producing a wine to our high standards. Having been pleased with the results of our 2013 Grenache, I again sourced the Grenache Noir clone from Camp 4 Vineyard.

The Harvest
Camp 4 Vineyard is located northeast of Santa Ynez and enjoys a balanced climate of warm days and cool nights. The Grenache grapes were harvested on October 3rd, with a sugar content of 24.8 Brix.

Winemaking
The grapes were 100% destemmed and crushed into a small open-top fermenter. Fermentation lasted for 13 days, after which the wine was pressed off, settled and racked to neutral French oak puncheons. I chose not to use any new oak barrels because, from my experience, the beautiful aromatics of Grenache can easily be overwhelmed with even a small percentage of new oak. The wine aged for 15 months before being lightly filtered and bottled in January 2016.

The Wine
The wine has a medium garnet color. The aromas are of dried cherries and cranberries with hints of green tea in the background. On the palate the wine is soft, with rich flavors of dried berries and a hint of maple syrup in the finish.

Food Pairings
This wine is a perfect accompaniment to summer meals including grilled sausages and peppers, smoked ham and barbecued tri-tip.

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Purchase Wine

2014 Syrah
Santa Barbara County

2014 Syrah

Technical Details

Composition:
100% Syrah

Vineyard Sources:
78% Alisos 22% Clover Creek

Production: 44 cases
Alcohol by volume: 14.7
pH: 3.64
Titratable acidity: 0.61g/100ml
Cellaring potential: Four to six years
Bottle price: $35

Inspiration
I have been producing vineyard-designated Syrah from Alisos and Clover Creek vineyards for many years and have always noted that the distinct character of each vineyard complemented one another. For several years I’ve created a blend of the two wines for People Helping People’s annual charity auction, Vino de Suenos, and it’s sold out every year. This experience inspired me to create a very limited blend of these two stellar vineyards for our wine club.

The Harvest
The grapes were harvested in early October from both vineyards with an average sugar content of 25.0 Brix.

Winemaking
The grapes for both lots were 100% destemmed and crushed into small open top fermenters. After a four-day cold soak period, the musts were inoculated with yeast. The wine fermented for an average of 10 days, was pressed off, settled and racked to French oak barrels for aging. The blended wine was exposed to 30% new oak. The two lots aged for 26 months before being blended, fined, filtered and bottled in January 2017.

The Wine
The wine has a very dark ruby purple color. The aroma is an intriguing mix of black licorice, blackberries and white pepper. On the palate the wine has expansive flavors of ripe berries, and a hint of oak vanillin. The tannins are smooth and silky, a result of the unusually long aging period in barrels.

Food Pairings
Enjoy this wine with barbeque steaks, sausages and grilled vegetables.

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Purchase Wine

2015 Syrah
Santa Barbara County

2015 Syrah

Technical Details

Composition:
96% Syrah; 4% Grenache

Vineyard Sources:
51% Alisos - Syrah; 45% Clover Creek - Syrah; 4% Camp 4 - Grenache

Production: 65 cases
Alcohol by volume: 14.6%
pH: 3.59
Titratable acidity: 0.62g/100ml
Cellaring potential: Four to six years
Bottle price: $35

 

Inspiration Encouraged by the success of a special blend of Syrah from Alisos and Clover Creek vineyards that we donated to People Helping People’s annual charity event, Vino de Sueños, I decided to produce a similar blend for our wine club.
The Harvest The 2015 growing season and harvest experienced much warmer temperatures than normal, which resulted in an early harvest for most of our region’s grape varietals. The Syrah grapes from both Alisos and Clover Creek vineyards were harvested on September 10th, about three weeks earlier than normal, at an average 25.0 Brix.
Winemaking The grapes for both lots were 100% destemmed and crushed into small open top fermenters. After a four-day cold soak period, the musts were inoculated with yeast. Fermentation lasted for 15 days, after which the wine was pressed off, settled in tanks and then racked to French oak barrels for aging. The combined lots were aged in 36% new French oak barrels for 23 months then lightly filtered and bottled in August 2017.
The Wine The wine is a very dark red color. The initial aromas are earthy in nature but with some airing, fresh blackberries and anise come forward. On the palate the wine is medium bodied with flavors of boysenberries, blueberries and a hint of brown spices in the background. The wine has higher acidity than the average California Syrah, and that acidity provides this rich wine a vibrant finish. 
Food Pairings Enjoy this wine with barbequed meats, grilled sausages, and cheese & fruit plates.
 

Inspiration
Encouraged by the success of a special blend of Syrah from Alisos and Clover Creek vineyards that we donated to People Helping People’s annual charity event, Vino de Sueños, I decided to produce a similar blend for our wine club.

The Harvest
The 2015 growing season and harvest experienced much warmer temperatures than normal, which resulted in an early harvest for most of our region’s grape varietals. The Syrah grapes from both Alisos and Clover Creek vineyards were harvested on September 10th, about three weeks earlier than normal, at an average 25.0 Brix.

Winemaking
The grapes for both lots were 100% destemmed and crushed into small open top fermenters. After a four-day cold soak period, the musts were inoculated with yeast. Fermentation lasted for 15 days, after which the wine was pressed off, settled in tanks and then racked to French oak barrels for aging. The combined lots were aged in 36% new French oak barrels for 23 months then lightly filtered and bottled in August 2017.

The Wine
The wine is a very dark red color. The initial aromas are earthy in nature but with some airing, fresh blackberries and anise come forward. On the palate the wine is medium bodied with flavors of boysenberries, blueberries and a hint of brown spices in the background. The wine has higher acidity than the average California Syrah, and that acidity provides this rich wine a vibrant finish.

Food Pairings
Enjoy this wine with barbequed meats, grilled sausages, and cheese & fruit plates. 

Purchase Wine View WIne Notes
 

Purchase Wine

2016 Grenache
Santa Barbara County

2016 Grenache

Technical Details

Composition:
Grenache: (88%) Camp 4 (31%) Lieff (38%) Balaban (19%) Syrah: (12%) Alisos (6%) Clover Creek (6%)

Production: 126 cases
Alcohol by volume: 14.1%
pH: 3.42
Titratable acidity: 0.58g/100ml
Cellaring potential: Three to five years
Bottle price: $30

 

Inspiration
After working with Grenache for many years, it’s become evident to me that the
vineyard greatly influences the quality of the wine. In my never ending search
for the best grapes, particularly Grenache, I purchased fruit from a relatively new
site east of Santa Maria called Lieff Vineyard and a small amount from Carolyn
Balaban’s vineyard in Santa Ynez. These two new vineyards were combined with
my source of Grenache for the last two years, Camp 4 Vineyard in Santa Ynez.
The Harvest
The growing season in 2016 had the same unusually warm weather as in 2015.
The Grenache grapes were harvested at Lieff Vineyard on October 6th, Camp 4
Vineyard on October 11th, and Balaban Vineyard on October 28th. The average
sugar content of the three lots was 24.8 Brix.
Winemaking
The grapes from each vineyard site were separately 100% destemmed and
crushed into small open-top fermenters. Fermentation lasted an average of
20 days, after which the wines were pressed off, settled and racked to neutral
French oak barrels and puncheons. The wines aged for 15 months before being
blended, fined, lightly filtered and bottled in March 2018.
The Wine
The wine has a medium ruby color and aromas are of dried cherries and
cranberries with a hint of pine in the background. On the palate the wine is
medium bodied with flavors that mirror the aromas, and moderate tannins that
contribute to its long finish.
Food Pairings
This wine can accompany a variety of food including grilled meats, sausages and
spicy Middle Eastern cuisine.

Inspiration
After working with Grenache for many years, it’s become evident to me that the vineyard greatly influences the quality of the wine. In my never ending search for the best grapes, particularly Grenache, I purchased fruit from a relatively new site east of Santa Maria called Lieff Vineyard and a small amount from Carolyn Balaban’s vineyard in Santa Ynez. These two new vineyards were combined with my source of Grenache for the last two years, Camp 4 Vineyard in Santa Ynez.

The Harvest
The growing season in 2016 had the same unusually warm weather as in 2015. The Grenache grapes were harvested at Lieff Vineyard on October 6th, Camp 4 Vineyard on October 11th, and Balaban Vineyard on October 28th. The average sugar content of the three lots was 24.8 Brix.

Winemaking
The grapes from each vineyard site were separately 100% destemmed and crushed into small open-top fermenters. Fermentation lasted an average of 20 days, after which the wines were pressed off, settled and racked to neutral French oak barrels and puncheons. The wines aged for 15 months before being blended, fined, lightly filtered and bottled in March 2018.

The Wine
The wine has a medium ruby color and aromas are of dried cherries and cranberries with a hint of pine in the background. On the palate the wine is medium bodied with flavors that mirror the aromas, and moderate tannins that contribute to its long finish.

Food Pairings
This wine can accompany a variety of food including grilled meats, sausages and spicy Middle Eastern cuisine.

Purchase Wine View WIne Notes
 

Purchase Wine

N.V. Grenache
Santa Ynez Valley

N.V. Grenache

Technical Details

Composition:
2015 Grenache – Camp 4 Vineyard (50%) 2014 Grenache – Camp 4 Vineyard (45%) 2015 Syrah - Clover Creek Vineyard (5%)

Production: 96 cases
Alcohol by volume: 14.5
pH: 3.77
Titratable acidity: 0.48g/100ml
Cellaring potential: Two to three years
Bottle price: $30

 

Inspiration
During my many years of working with Grenache, I’ve noticed that quality can
vary from year to year. This was the case with our 2015 vintage. After repeated
tastings, I felt adding Grenache from the 2014 vintage would enhance and
elevate the wine. A small amount of Syrah was also included for its color and
spicy nuances. I’m very pleased with the results, as the blend showcases the
strengths of both the 2014 and 2015 vintages.
Winemaking
For both vintages, I sourced the Grenache from Camp 4 Vineyard in the Santa
Ynez Valley. In 2014, the grapes were harvested on October 3rd at 24.8 Brix.
In 2015, grapes from the same block were harvested three weeks earlier on
September 17th at 23.3 Brix. Both lots were 100% destemmed and crushed
into small open top fermenters. Following a three day cold soak period, the must
was inoculated with yeast and fermented for an average of 10 days. The wines
were pressed off, settled and racked to neutral French oak barrels for aging. The
2014 wine aged for 22 months, while the 2015 wine aged for 10 months. The
wines were blended and lightly filtered before being bottled in August 2016.
The Wine
The wine has a medium to light ruby color with a slight tawny edge. The aromas
are of ripe strawberries and mince pie with a hint of rhubarb in the background.
On the palate the wine has a soft, plush mouth feel with flavors of baked
strawberries and dried red currants. The finish has a lingering taste of walnuts.
Contrary to the prevailing style of big, high alcohol California Grenache, I feel this
is a well-balanced and elegant wine.
Food Pairings
This vibrant Grenache will pair well with ham, chicken and mild cheeses served
with fruits and nuts.

Inspiration
During my many years of working with Grenache, I’ve noticed that quality can vary from year to year. This was the case with our 2015 vintage. After repeated tastings, I felt adding Grenache from the 2014 vintage would enhance and elevate the wine. A small amount of Syrah was also included for its color and spicy nuances. I’m very pleased with the results, as the blend showcases the strengths of both the 2014 and 2015 vintages.

Winemaking
For both vintages, I sourced the Grenache from Camp 4 Vineyard in the Santa Ynez Valley. In 2014, the grapes were harvested on October 3rd at 24.8 Brix. In 2015, grapes from the same block were harvested three weeks earlier on September 17th at 23.3 Brix. Both lots were 100% destemmed and crushed into small open top fermenters. Following a three day cold soak period, the must was inoculated with yeast and fermented for an average of 10 days. The wines were pressed off, settled and racked to neutral French oak barrels for aging. The 2014 wine aged for 22 months, while the 2015 wine aged for 10 months. The wines were blended and lightly filtered before being bottled in August 2016.

The Wine
The wine has a medium to light ruby color with a slight tawny edge. The aromas are of ripe strawberries and mince pie with a hint of rhubarb in the background. On the palate the wine has a soft, plush mouth feel with flavors of baked strawberries and dried red currants. The finish has a lingering taste of walnuts. Contrary to the prevailing style of big, high alcohol California Grenache, I feel thisis a well-balanced and elegant wine.

Food Pairings
This vibrant Grenache will pair well with ham, chicken and mild cheeses served with fruits and nuts.

Purchase Wine View WIne Notes
 

Click to View Past Releases

2000 Syrah - Santa Barbara County
2001 Syrah - Santa Barbara County
2001 Syrah - Rex - Alisos Vineyard - Santa Barbara County
2002 Grenache - Santa Barbara County
2003 Syrah - Santa Barbara County
2003 Grenache - Alisos Vineyard - Santa Barbara County
2003 Syrah-Port - Alisos Vineyard - Santa Barbara County
2003 Syrah - Alisos Vineyard - Santa Barbara County
2004 Syrah - Clover Creek Vineyard - Santa Ynez Valley
2004 Syrah - Alisos Vineyard - Santa Barbara County
2004 Grenache - Alisos Vineyard - Santa Barbara County
2005 Syrah - Clover Creek Vineyard - Santa Ynez Valley
2005 Syrah - Alisos Vineyard - Santa Barbara County
2005 Syrah - Vino Dulce - Santa Barbara County
2005 Grenache - Alisos Vineyard - Santa Barbara County
2006 Syrah - Clover Creek Vineyard - Santa Ynez Valley
2006 Syrah - Alisos Vineyard - Santa Barbara County
2006 Syrah - Reserva - Alisos Vineyard - Santa Barbara County
2007 Syrah - Clover Creek Vineyard - Santa Ynez Valley
2007 Syrah - Alisos Vineyard - Santa Barbara County
2008 Syrah - Clover Creek Vineyard - Santa Ynez Valley
2008 Syrah - Alisos Vineyard - Santa Barbara County
2009 Syrah - Clover Creek Vineyard - Santa Ynez Valley
2009 Syrah - Alisos Vineyard - Santa Barbara County
2010 Syrah - Clover Creek Vineyard - Santa Ynez Valley
2010 Syrah - Alisos Vineyard - Santa Barbara County
2011 Syrah - Clover Creek Vineyard - Santa Ynez Valley
2011 Syrah - Alisos Vineyard - Santa Barbara County
2012 Syrah - Clover Creek Vineyard - Santa Ynez Valley
2012 Syrah - Alisos Vineyard - Santa Barbara County
2013 Syrah - Clover Creek Vineyard - Santa Ynez Valley
2013 Grenache - Santa Barbara County
2014 Syrah - Clover Creek Vineyard - Santa Ynez Valley
2014 Syrah, Alisos Vineyard - Santa Barbara County