" We don't sell the wine without touching the vine "
Longoria Cuvee Diana 2010
No longer available.
| Country: | United States |
| Region: | California |
| Winery: | Longoria |
| Grape Type: | Chardonnay |
| Vintage: | 2010 |
| Bottle Size: | 750 ml |
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Longoria Cuvee Diana 2010 is made from 100 percetn Chardonnay
fter 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.
Winery: Longoria
Established in 1982, Longoria Wines is a small family owned winery producing acclaimed artisanal wines from some of the finest vineyards in Santa Barbara County. Pioneer winemaker Rick Longoria has been involved in the local wine industry since 1976. His wines are distinctive for their purity of varietal and site expression, balance and compatibility with food.
Longoria Wines is an artisanal family winery established in 1982 by Rick and Diana Longoria. Rick’s decision to start his own wine label was born out of a desire to produce Chardonnay and Pinot Noir, two varietals he was not producing as the winemaker for J. Carey Cellars, his first job as a winemaker. Rick sensed that those two varietals were poised to become the signature varietals for the new Santa Barbara County wine region, and he wanted to become a part of this new movement.
By 1982 he felt confident in his skills and in the quality of some of the County’s best vineyards to venture into the wine business for himself, and with financial help from his father he produced 500 cases of Chardonnay and Pinot Noir from Santa Maria Valley vineyards.
Rick continued to produce very small quantities of Longoria wines after he became the winemaker for The Gainey Vineyard in 1985.
In 1997, Rick gave up steady employment to devote his full energies to his winery business. In May 1998, Rick and Diana opened the doors to their own tasting room in one of the oldest buildings in downtown Los Olivos. In December 1998, Rick moved his winery operation into a 5,400 sq. foot industrial building in what is now affectionately called the “Lompoc Wine Ghetto”. His was the first winery to be established in Lompoc.
Rick states "From the very beginning of my career I felt that the Santa Barbara wine region had the potential to produce world class wines and it's been very gratifying to see that belief realized over the last 30 years I've been here. It's also been very rewarding to have had the good fortune over the years to have some of my wines contribute to the acclaim of our wine region."
Over the years Rick has experimented with many different vineyard sources and grape varietals and has added more wines to his portfolio. Rick’s pursuit of excellence requires the production of his wines to remain small even after nearly 30 years in business. Longoria wines are handcrafted in very small quantities ranging from 50 to 700 cases. Total annual production currently averages 3,000 cases.
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Bernardins Muscat Beaumes Venise VDN 100% Muscat petits grains (75% Blanc, 25% Red)
Copper/rose hue and ripe soft aromas of orange, spice and flowers. The wine is full bodied with the texture of silk and flavors of orange custard, white peach, pear, apricot, toffee and orange peel.
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.
The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.
We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).
As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.
In the spirit of respecting traditional techniques and the best elements of modern technology, cellar manager Andrew Hall and his winemaker son Romain Hall take family traditions very seriously.
When making our wines, the Muscat de Beaumes de Venise plays a central role and requires great care. After picking the grapes by hand, we press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by temperature control. Vin Doux Naturel winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add the fortifying spirit just at the right moment. At this stage, the wine’s final balance is at stake. The wine is then aged in stainless steel tanks for 6 months before bottling.
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