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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.

2007 Chardonnay - Cuvée Diana
Sta. Rita Hills

2007 Chardonnay - Cuvée Diana

Technical Details

Composition:
100% Chardonnay

Vineyard Sources:
93% Sanford & Benedict Vineyard
7% Rancho Santa Rosa Vineyard

Production: 215 cases
Alcohol by volume: 14.5%
pH: 3.32
Titratable acidity: 0.68 g/100ml
Cellaring potential: Three to seven years
Bottle price: $36.00

My concept for the Cuvée Diana, our finest Chardonnay blend, has always been to demonstrate this varietal's unique qualities from the Santa Rita Hills appellation. The strong mineral, chalky character in the wine from this area is particularly abundant in the grapes grown at the Sanford & Benedict Vineyard. That was a strong motivating factor in creating this blend with the highest percentage of Sanford & Benedict wine in any of our Cuvée Diana bottlings. Additionally, we made a conscious decision to pick the grapes at a slightly lower sugar content than has been our usual practice.

As a result this vintage is slightly less opulent than previous bottlings of Cuvée Diana, but with a better balance of weight and acidity. The aromas are of a floral nature, with hints of straw and spiced apples. On the palate the wine has flavors of crisp apples with some citrus overtones. We have reduced the percentage of new French oak, which has served to emphasize the stone fruit qualities of the Chardonnay grape.

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

Enjoy with a variety of seafood, including sea scallops bathed in white wine sauce.

Rick Longoria, Winemaker
March 1st, 2009

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