Longoria Wines: Santa Barbara county

The grapes were harvested on September 15th and 19th at an average sugar level of 24.8 Brix. We followed our usual procedures of total destemming of the fruit, fermentation in small open top tanks, punching down three times daily and pressing off after two weeks. The wine aged in 100% French oak barrels, one third of which were new for twelve months. The wine was fined, filtered and bottled in early September 2002.

The wine has one of the most unique expressions of Pinot Noir I have ever experienced. The aromas are of dark cherries, leather and the unique hint of coastal sage, accented with the spice of toasted oak. On the palate the wine is rich, medium to full bodied, with strong flavors of fruit, and moderate but silky tannins which coat your mouth. The acidity carries the flavors into the finish which is beginning to develop a sweet tobacco-like finish.

Though it is hard to predict how this wine will age, since there is no precedent to look to, I believe that it will develop to its full maturity with another four to seven years of bottle aging.

We recently had the pleasure of enjoying this wine at a dinner held at the San Ysidro Ranch, with Chef Jamie West preparing the meal. He paired this wine with scallops on braised short ribs which lay in a pool of reduced wine sauce. It was simply delicious!

Rick Longoria
Winemaker

Release date: June 1, 2003

Composition: 100% Pinot Noir: Fe Ciega Vineyard

pH: 3.57
Alcohol by volume: 14.3%
Total acidity: .59 g/100 ml.
Production: 550 cases
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