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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.

2010 Chardonnay - Cuvée Diana
Sta. Rita Hills

2010 Chardonnay - Cuvée Diana

Technical Details

100% Chardonnay

Vineyard Sources:
Rancho Santa Rosa - 72%
Zotovich Vineyard - 28%

Production: 133 cases
Alcohol by volume: 14.4%
pH: 3.25
Titratable acidity: 0.72 g/100ml
Cellaring potential: Three to five years
Bottle price: $36

After skipping the 2009 vintage of Chardonnay due to quality issues, we are very pleased and excited to release the newest vintage of Cuvée Diana Chardonnay.

As with our 2008 Cuvée Diana, the majority of the blend is from grapes grown at Rancho Santa Rosa Vineyard. The balance is from Zotovich Vineyard located just a few miles west of Rancho Santa Rosa.

The grapes from both vineyards were harvested on October 2nd, with the Rancho Santa Rosa grapes measuring higher in sugar content than the Zotovich Vineyard grapes. They were whole cluster pressed and the juice settled for a day before being transferred to French oak barrels for fermentation. The wines aged separately until July 2011, when they were blended for the Cuvée Diana lot and put back in barrels to age for another six months. The new oak component was approximately 30%. About 30% of the wine completed the malo-lactic fermentation.

Most of our Chardonnays have needed filtration to meet our standard for clarity, but because this vintage had such brilliant natural clarity, I decided not to filter the wine. Over time the wine may deposit a small amount of natural sediment but this will not affect the taste of the wine.

The wine has a pale gold color with aromas of pears, hazelnuts and custard. On the palate, the wine has similar flavors as the aromas. The wine is medium bodied with a rich texture and excellent acidity, contributing to a long, crisp finish with a hint of toasty oak flavors.

This wine will pair well with seafood and meats such as quail, veal and pork.

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