History
For over 40 years, I’ve used locally
grown grapes to produce my Bordeaux-style wines. During those years, I’ve
explored many local vineyards looking for varietals that best exemplify Santa
Barbara County’s unique climate and terroir. The results of those explorations
are in this bottle. This blend is evidence that our wine region can produce a
world class Bordeaux-style blend.
The Harvest
During the growing season and harvest of 2018, we
experienced mild temperatures which resulted in relatively late harvest dates for
the Bordeaux grape varietals. Harvest dates for the varietals in this blend
ranged from October 30th to November 6th.
Winemaking
The grapes were 100% destemmed and
crushed into small, open top fermenters. After four days of cold soaking, the
musts were inoculated with yeast and fermented for an average of 12 days. The
wines were pressed off, settled for several days and then racked to French oak
barrels for aging. The wines aged in 25%
new French oak barrels for 22 months before they were blended, lightly filtered
and bottled in August 2020.
The Wine
The wine has a very dark ruby color. The dominant aromas are
from the Cabernet Franc’s olive and herb notes, followed by accents of black
licorice and dried fruits. On the palate the wine is medium-bodied with smooth
tannins and excellent acidity. The flavors are similar to the aromas with an
added hint of black cherries. This is a
beautifully well-balanced wine that I recommend decanting 40-60 minutes prior
to serving.
Food Pairings
This wine will pair well with fine cuts of beef, lamb chops
and other grilled meats, as well as flavorful cheeses.
Rick Longoria, Winemaker
November 1, 2020
Composition: 53% Cabernet
Franc
Camp
4 Vineyard (19%)
Valley View Vineyard
(34%)
24% Cabernet Sauvignon – Happy Canyon
Vineyard
23% Merlot – Alisos Vineyard
Production: 47 cases
Alcohol by volume: 15.3%
pH: 3.71
Titratable acidity: 0.61g/100ml
Cellaring potential: Seven to ten years
