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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.

2004 Chardonnay - Cuvée Diana
Sta. Rita Hills

2004 Chardonnay - Cuvée Diana

Technical Details

100% Chardonnay

Vineyard Sources:
Sanford & Benedict vineyard - 58%
Sweeney Canyon vineyard - 42 %

Production: 175 cases
Alcohol by volume: 15.4%
pH: 3.25
Titratable acidity: .73 g/100 ml.

This is our second bottling of our finest Chardonnay blend, Cuvee Diana.

As with the 2002 bottling, the wine from Sanford & Benedict Vineyard grapes is the core of the blend, with the wine from Sweeney Canyon Vineyard providing the balance of the blend.

The 2004 harvest was characterized with very hot weather in early September. Grapes from both vineyards were harvested in the second week of September, with an average of 25 Brix, and with excellent acidity.

We followed our usual practice of 100% barrel fermentation in French oak barrels, one third of which were new. The wines were aged "sur lies" for eleven months. The wine has only partially undergone malo-lactic fermentation, leaving more of the natural acidity to balance out the richness of the wine.

This wine has aromas of ripe pears with spicy, floral notes. On the palate the wine is immediately rich, viscous with flavors of pears, with a hint of vanillin. The acidity gives the wine a long lingering finish. This wine will develop with another two to four years of bottle aging. Serve with fish with rich, creamy sauces.


Rick Longoria, Winemaker
April 1, 2006

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