Richard Longoria Red Wine Blends

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Blues Cuvée

This proprietary red wine blend was first produced in 1993, with an emphasis on the Cabernet Franc grape. Since then it has evolved to include other Bordeaux grape varietals and recently even some Syrah. In addition to its quality as a complex wine suitable for aging, the wine has gained an audience for its artist series labels commemorating the blues. Every other year we commission a different artist to create artwork for the label. The Blues Cuvée celebrates the musical and visual arts and the liquid art of wine, all in one package.

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2009 Blues Cuvée
Santa Barbara County

2009 Blues Cuvée

Technical Details

Composition:
Cabernet Franc (39%)
Syrah (26%)
Cabernet Sauvignon (18%)
Merlot (15%)
Malbec (2%)

Production: 225 cases
Alcohol by volume: 13.7%
pH: 3.47
Titratable acidity: .69g/ml
Cellaring potential: 4-6 years
Bottle price: $28.00

All of us at Longoria Wines look forward to the release of this popular and iconic blend that plays tribute to one of the great American musical forms – the Blues.  Not only is this wine delicious and complex, but every other year we commission a new work of art for the label.

This is our 17th vintage of the Blues Cuvée and for the first time ever we’ve asked an artist to create the artwork for a second time. Trent Call, who produced the artwork for both the 2007 and 2008 vintages, is a rare artist who has mastered a wide variety of genres. Trent’s new artwork stems from his strong interest in graffiti, comics, graphics and pattern which has transformed the Blues Cuvée label into something completely different from the norm.   

The various grapes that make up this blend were harvested in mid to late October under   optimal harvest conditions. For this year’s blend, Cabernet Franc is the dominant grape varietal as emphasized in many of the past vintages. The wines were aged in French oak barrels for 22 months before being blended and bottled.  The new oak component averaged 25% for all of the wines.

The wine has a medium-dark ruby color. The nose has heady aromas of cherries, tobacco and leather. On the palate, the wine is medium bodied, with flavors of dried cherries and spices. The tannins are moderate and the balanced acidity provides for a lingering, refreshing finish. 

This wine will pair well with a wide variety of foods, but in particular with barbequed

 meats and savory winter stews.
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Evidence

Our proprietary blend, Evidence is based on four of the classic Bordeaux grape varietals; Cabernet Franc, Merlot, Malbec and Cabernet Sauvignon. We feel this is our finest example of the art of blending. Each year we select the very best lots of each varietal and create the most complex and harmonious blend possible. The wines are rich, extracted, and can be cellared for a decade or more. I firmly believe that Santa Barbara County is capable of producing world class Bordeaux-style wines. To support this belief we offer this wine as Evidence.

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2009 Evidence - Bordeaux Style Blend
Santa Barbara County

2009 Evidence - Bordeaux Style Blend

Technical Details

Composition:
64% Cabernet Franc - Alisos Vineyard
22% Merlot - Alisos Vineyard
11% Cabernet Sauvignon - Vogelzang Vineyard
3% Malbec - Rancho Sisquoc Vineyard

Production: 78 cases
Alcohol by volume: 14.8
pH: 3.60
Titratable acidity: .64g/100ml
Cellaring potential: 8-10 years
Bottle price: $38

It is always a pleasure to release the Evidence, our finest red wine blend. While I am generally known as a producer of Burgundian varietals; Pinot Noir and Chardonnay, I have been producing wines from Bordeaux varietals for even longer. I enjoy surprising people with this Bordeaux style blend, and I am proud of the quality we can attain from our region which is generally not appreciated for its Bordeaux varietals.


The 2009 harvest was fairly typical for our area, with mild temperatures and dry conditions. The Cabernet Franc and Merlot were harvested within 3 days of each other, September 29th through October 2nd, at relatively high sugar levels of 25.0 Brix and 26.0 Brix respectively. The Cabernet Sauvignon grapes were harvested nearly a month later at a relatively low sugar level of 22.8 Brix.


All of the grapes were 100% destemmed and crushed into small open top fermenters.

After a three day cold soak period, the must was inoculated and fermentation lasted for an average of eight days. The wines were pressed off after an average of twelve days on the skins, settled in tanks, then racked to 60 gallon French oak barrels to start their barrel aging. The new oak component was approximately 40%. It was blended and bottled in July 2011.

The wine is a very dark ruby color. The aromas are a complex mix of blackberries, cassis, blueberries, and plums. On the palate the wine has a juicy mid-palate with flavors of chocolate and cherries. As with a fine, young Bordeaux, the wine has moderate tannins which indicate the wine will benefit from extended cellar aging.


Enjoy this wine with fine cuts of steak, prime rib and lamb.
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Hoo Doo Red

Hoo Doo Red is our blended red wine designed for everyday enjoyment. The composition varies each year but one will always find it to be an easy drinking wine with a lot of complexity. We do not produce this wine every year, so availability will vary.


Technical Details

This wine is currently NOT AVAILABLE online. If you are intested in purchasing this wine please Contact Us.

 

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