Inspiration
Our finest Chardonnay is named after my wife and winery partner, Diana.
I use the best grapes from each vintage to create this cuvée that epitomizes our region’s world-class wines.
Harvest
The growing season was similar to 2014. The combination of unusually high temperatures and small crop levels accelerated the ripening of the grapes. With constant monitoring and quick decision making, I was able to harvest the grapes before they became overripe. The four lots of grapes were harvested between August 12th and September 2nd with an average sugar content of 22.4 Brix.
Winemaking
The grapes were whole-cluster pressed and the juice settled for 24 hours before being racked to barrels for fermentation. Each of the lots aged in French oak barrels for ten months before being blended and prepared for bottling in August 2016. In an effort to preserve the aromatics and flavors of the Chardonnay grapes, only 24% of the blended wine aged in new French oak barrels.
The Wine
The wine has a pale straw gold color. The aromas are of cinnamon laced apples with floral notes in the background. On the palate the wine is light to medium bodied with flavors of green apples and vanilla cream. The wine’s high acidity provides for a long, lingering and refreshing finish.
Food Pairings
This elegant and lean Chardonnay will be an excellent accompaniment to rich seafood dishes such as lobster, herb crusted seabass and various preparations of chicken, turkey and veal.
Rick Longoria, Winemaker
March 1, 2017
