Established in 1982, Longoria Wines is a small family owned winery producing acclaimed artisanal wines from some of the finest vineyards in Santa Barbara County. Pioneer winemaker Rick Longoria has been involved in the local wine industry since 1976. His wines are distinctive for their purity of varietal and site expression, balance and compatibility with food.
Longoria Wines is an artisanal family winery established in 1982 by Rick and Diana Longoria. Rick’s decision to start his own wine label was born out of a desire to produce Chardonnay and Pinot Noir, two varietals he was not producing as the winemaker for J. Carey Cellars, his first job as a winemaker. Rick sensed that those two varietals were poised to become the signature varietals for the new Santa Barbara County wine region, and he wanted to become a part of this new movement.
By 1982 he felt confident in his skills and in the quality of some of the County’s best vineyards to venture into the wine business for himself, and with financial help from his father he produced 500 cases of Chardonnay and Pinot Noir from Santa Maria Valley vineyards.
Rick continued to produce very small quantities of Longoria wines after he became the winemaker for The Gainey Vineyard in 1985.
In 1997, Rick gave up steady employment to devote his full energies to his winery business. In May 1998, Rick and Diana opened the doors to their own tasting room in one of the oldest buildings in downtown Los Olivos. In December 1998, Rick moved his winery operation into a 5,400 sq. foot industrial building in what is now affectionately called the “Lompoc Wine Ghetto”. His was the first winery to be established in Lompoc.
Rick states "From the very beginning of my career I felt that the Santa Barbara wine region had the potential to produce world class wines and it's been very gratifying to see that belief realized over the last 30 years I've been here. It's also been very rewarding to have had the good fortune over the years to have some of my wines contribute to the acclaim of our wine region."
Over the years Rick has experimented with many different vineyard sources and grape varietals and has added more wines to his portfolio. Rick’s pursuit of excellence requires the production of his wines to remain small even after nearly 30 years in business. Longoria wines are handcrafted in very small quantities ranging from 50 to 700 cases. Total annual production currently averages 3,000 cases.
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This is a 6 pack with 2 bottles each from vintages from 2013, 2015, and 2016.
***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2016:
The 2016 Vigna Spuntali Brunello di Montalcino is the most brooding of the lineup from Val di Suga and is sourced from the southwest of the region on sandy soils. There are aromatics of black raspberry, licorice, menthol, sage, cinnamon, and iron-rich earth. Its Mediterranean influence is felt on the palate with ripe black cherry, dried herbs, and sun-baked earth. This is the fullest bodied and most savory of the Val di Suga lineup, with more roundness and grip. Its structure will benefit from cellaring for several years and will be great drinking over the next 20 years or more. 2026-2040.
-Jeb Dunnuck 96 Points
***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2015:
The 2015 Vigna Spuntali Brunello di Montalcino is more introverted on first opening, with notes of black plum, licorice, dried Mediterranean herb, and sun-baked earth. On the palate, it offers a tart dried fruit character, with a building tannin structure that finishes with tomato leaf, and bitter herbs. The most rustic and burly of the wines in the lineup of the 2015 Val di Suga vintage, it will benefit from allowing some time in cellar to see how this matures and its tarriness develops. Drink 2026-2036
-Jeb Dunnuck 94 Points
***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2013:
Plenty of spices and fresh herbs on the nose, such as dried rosemary and nutmeg, to match the underlying dried redcurrants and cranberries. Full-bodied with plenty of concentration, but still shows a very sturdy, tannin backbone and punchy acidity, to drive this through to a long finish. Drink in 2021.
-James Suckling 94 Points
Produced in South Benedetto di Lugana. 100% Turbiano (clonal type of Trebbiano di Lugana)
The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates. Guyot, double arc training method.
A brief contact on the skin, stainless steel-controlled fermenting.
Intense straw yellow color with green tinges. Exotic notes, candied fruit and citrus, warm and very deep on the nose. Widespread expressive finesse; to the palate the texture is rich and persistant. Pairs best with fish-based plates, soup, pasta or rice, white meat.