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My winemaking philosophy which I developed early on in my career is based on the concept that wine is a natural food. As such, the ultimate enjoyment of wine is as a graceful and harmonious accompaniment to a meal, whether it be simple or sublime.

While most of my wines are enjoyable by themselves, it is with food that they really shine, and reveal all of their nuances and textures. To me the best wines have the ability to bring out the best in the food they are paired with and conversely the food brings out the best in the wines.

2008 Chardonnay - Cuvée Diana
Sta. Rita Hills

2008 Chardonnay - Cuvée Diana

Technical Details

100% Chardonnay

Vineyard Sources:
65% Rancho Santa Rosa Vineyard
35% Sanford & Benedict Vineyard

Production: 102 cases
Alcohol by volume: 14.5%
pH: 3.24
Titratable acidity: 0.75 g/100ml
Cellaring potential: Four to seven years
Bottle price: $36

For many years we have relied on the fruit from the Sanford and Benedict Vineyard to be the core of our Cuvée Diana. In 2008, while conducting my blending trials for the best lots of Chardonnay, I was surprised to discover that the qualities I was looking for came primarily from the Rancho Santa Rosa Vineyard.

AThe wine has a medium gold color with a hint of green in the edges. The aromas remind me of poached pears swimming in maple syrup, sprinkled with cinnamon and nutmeg. On the palate the flavors are just what the aromas promise, but with the refreshing bite of natural acidity and a finish of buttered toast. The structure and acidity of this wine is more reminiscent of an elegant white Burgundy than the typical California fruit driven Chardonnay.

This vintage of Cuvée Diana is an example of California Chardonnay with emphasis on pure varietal character, elegance and complexity.

This wine will pair well seafood and pastas with rich, creamy sauces.

Rick Longoria, Winemaker
March 1st, 2010

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