Bottling is no one’s favorite part of winemaking - but it could be the most satisfying. Getting the wine into bottles safely is a sort of accomplishment. It is not the end of the road — it still needs to get into the hands of the consumer.
Winemaker Bruce MaGuire this week bottled the last of our 2006 red wines. 
These were all bottled in the classical high shoulder Bordeaux bottle. Six wines, five of Italian origin and one, Cabernet Sauvignon, of French origin. They have all spent 16 to 18 months in 60 liter barrels and are being bottled without filtration.
2006 Joughin Vineyard Negrette
2006 Joughin Vineyard Primitivo
2006 Stolpman Vineyard Sangiovese
2006 Grassini Vineyard Cabernet Sauvignon
2006 Joughin Vineyard Lagrein
2006 Stolpman Vineyard Nebbiolo
The smallest bottling 260 cases and the largest 405 cases. Except for the Cabernet Sauvignon these are not produced widely in California. All the vineyards that Bruce has selected are in the Santa Ynez Valley in micro climates suitable for these varieties.
Click image to enlarge:
Santa Barbara Winery 2005 Cabernet Sauvignon
After over a quarter century of making
Cabernet Sauvignon from our Lafond Vineyard, winemaker
Bruce McGuire is now sourcing this grape from vineyards on the warmer eastern side of the
Santa Ynez Valley. While we still mourn our departed Cabernet vines, we now look forward to learning from this grape planted in a more traditional climate than our very cool growing area and tended to by very professional wine growers.
The 2005 vintage was primarily grown in the Westerly Vineyard located in Happy Canyon on the warmer, eastern side of the Santa Ynez Valley. Note: Westerly Vineyard is named for the road it is on, not its location in the valley. This is only a five barrel lot that was harvested on the mildly late date of November 5th. After a year of bottle aging in the winery, the wine still wants for more age to fully “flesh out”.
At this young age, the nose shows hints of chocolate, wood spice and dark berrys. The dark berry character is opulant in the mouth and the tannins are soft and pleasing. Decanting and air time are highly recommend to help this Cabernet to show off its concentrated fruit character. A very good choice for beef or hearty pasta. Cellaring from 2011 through 2013 should be amply rewarded.
To Order:
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