Technical Details

Composition:
Cabernet Franc – Alisos Vineyard (31%)
Merlot – Alisos Vineyard (27%)
Syrah - Clover Creek Vineyard (24%)
Cabernet Sauvignon – Estelle Vineyard (18%)

Production: 275 cases
Alcohol by volume: 14.8%
pH: 3.53
Titratable acidity: 70 g/100 ml.
Cellaring potential: 4-7 years
Bottle price: $28.00

This is the 15th vintage of our Blues Cuvée, featuring new artwork by Trent Call, a young artist from Salt Lake City, Utah.

The 2007 harvest was later than normal in the Santa Ynez Valley. Later vintages are ideal for the slow ripening of grapes which results in wines with deeper flavors. All of the components for this year's blend were harvested in the third to fourth week of October at an average of 25.4 Brix.

The wines were fermented and aged separately and were not blended together until just before bottling in June 2009. 

The color of the wine is a dark ruby with hints of purple at the edge. The aromas are a heady mixture of blueberries, blackberries, ripe plums and cassis with hints of spices in the background. The varietal aromas of the Cabernet Franc and Merlot are the most dominant in this blend. On the palate it has a thick texture with rich, ripe black cherry flavors, sweet oak nuances, smooth tannins and excellent acidity. This is a big bodied, rich, full flavored wine that compares favorably with more expensive proprietary blends from other wineries.

Enjoy this Blues Cuvée with wild game such as venison, roast pig, and also lamb and beef dishes.

Rick Longoria, Winemaker
October 1st, 2009

Technical Details

Composition:
40% Cabernet Franc – Alisos Vineyard
35% Cabernet Sauvignon – Estelle Vineyard
19% Merlot – Alisos Vineyard
6% Malbec – Rancho Sisquoc Vineyard

Production: 100 cases
Alcohol by volume: 15.4%
pH: 3.58
Titratable acidity: 0.69 g/100 ml.
Cellaring potential: 8-10 years
Bottle price: $38.00

We are pleased to release the latest vintage of our proprietary Bordeaux-style blend, Evidence.

The 2007 harvest season was a very typical one for our area, with moderate temperatures extending the maturity of the grapes into the final week of October. All of the varietals were harvested at fairly ripe sugar levels.

The grapes were 100% destemmed and crushed into small open top fermenters. The total time on the skins was longer than our normal practice, averaging almost four weeks. Aging took place in French oak barrels, of which nearly 50% were new. The blend was created just two months prior to bottling, which took place in late July 2009. 

The wine has a very dark ruby color and the aromas are a mixture of ripe cherries, cedar and a hint of molasses. On the palate it has an immediate rich texture, with ripe flavors which are followed quickly with bracing acidity.

This wine benefits greatly from 30 minutes or more of airing in the glass to open up the aromas and flavors. I would recommend opening up one bottle to enjoy for the Holidays and cellaring the second bottle for at least three to five years, although it could be aged for even longer. 

Serve this wine with a variety of meat dishes that are accented with berries or currants.

Rick Longoria, Winemaker
November, 2009

Technical Details

Composition:
56% Syrah – Clover Creek Vineyard
24% Tempranillo – Clover Creek Vineyard
9% Merlot – Alisos Vineyard
8% Malbec – Rancho Siscuoc Vineyard

Production: 277 cases
Alcohol by volume: 13.9%
pH: 3.44
Titratable acidity: .66 g/100 ml.
Cellaring potential: 1-3 years
Bottle price: $16.00

Not having made a 2006 vintage, we are excited to release this vintage of our popular Hoo Doo Red. I continue to have fun with this blend, and this year it features the unique pairing of Syrah and Malbec, as the two major components.

The wine has a dark ruby color. The fragrant aromas are dominated by the typical peppery character of the Syrah. Malbec contributes a slightly earthy red fruit character to the aroma.

On the palate, the wine is medium bodied with flavors that are initially rich and round, but then the light tannins give the wine an interesting dusty texture. The wine’s excellent acidity makes it a great match with a variety of hearty foods.

Though this wine can be enjoyed immediately, I recommend buying a few extra bottles, as this robust wine deserves an additional nine months or so of bottle aging.

This wine is a perfect barbecue wine and will pair well with burgers, steaks and grilled lamb.

Rick Longoria, Winemaker
August 1, 2009