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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.

2005 Chardonnay - Cuvée Diana
Sta. Rita Hills

2005 Chardonnay - Cuvée Diana

Technical Details

Composition:
100% Chardonnay

Vineyard Sources:
Sanford & Benedict - 67%
Sweeney Canyon - 33%

Production: 141 cases
Alcohol by volume: 15.0%
pH: 3.23
Titratable acidity: 0.80g/100 ml.
Cellaring potential: Two to four years
Bottle price: $40.00

It is with great pleasure that we release our third bottling of our finest Chardonnay blend, Cuvee Diana. Once again the best blend turned out to be primarily wine from Sanford & Benedict Vineyard, with the balance provided by Sweeney Canyon Vineyard. Our strict blending practice resulted in an even smaller production than in 2004.

The 2005 harvest was mild and extended, which resulted in the grapes reaching their optimum level of maturity nearly four weeks later than in 2004. Both lots of Chardonnay were 100% barrel fermented in French oak barrels, of which about 40% were new. The wines were aged “sur lies” for eleven months, and underwent a partial malo-lactic conversion.

The wine’s aroma is a mixture of pears, apples with hints of vanilla and nutmeg. On the palate it displays rich fruit flavors with not so subtle suggestions of cinnamon and brown sugar. This Chardonnay is beautifully balanced with excellent acidity, and a long silky finish.

Enjoy this wine with rich seafood, such as lobster ravioli in a cream sauce.

We are thrilled with the critical acclaim our Cuvee Diana bottlings have received and are excited to continue to raise the level of awareness that Chardonnays from Santa Rita Hills can be as exciting as the Pinot Noirs from this region.

Rick Longoria, Winemaker
February 2007

 

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