"Diora is a gold standard Pinot Noir with a style all its own: rich and opulent, with a robust palate of dark fruit flavors and a long, memorable finish. Inspired by the signature golden hills that frame our San Bernabe Vineyard at the base of the Santa Lucia mountains, Diora is adopted from the French term "d'or", meaning golden. This wine is worthy of the name." – James Ewart, Winemaker
Deep, intense garnet color in the glass, aromas of black cherries, brown sugar and mocha set the stage for a robust palate of concentrated fruit flavors and textured mouthfeel, anchored by Pinot Noir’s signature smooth acidity. Round, soft and full-bodied with excellent weight in the mid-palate, layers of black cherry, dark chocolate, spice and coffee bean unfold with earthy undertones of chaparral and truffle. Outspoken and comfortable in its own skin, the long finish of this rich Pinot Noir leaves a lasting impression.
The 2013 vintage delivered a long growing season, producing fruit of exceptional quality. A dry winter and mild spring set up the vines for an ideal spring bloom, providing a sturdy fruit set which was, in-tum, thinned several times over the growing season to maximize flavor concentration in our Pinot Noir. Cool breezes and fog in the summer delayed the ripening of grapes and prolonged harvest dates, resulting in mature fruit with balanced acidity and elegant flavors.
Our Pinot Noir is crafted from grapes grown in premier vineyard sites within Monterey County, including Santa Lucia Highlands and San Bernabe. The 2013 vintage features fruit grown in our family-owned San Bernabe Vineyards, including fruit from Block 202, our vineyard's northernmost Pinot Noir block, which delivers finesse, elegance and ripe, red fruit aromas and flavors, while mopre than half of the blend integrates structure and black fruit nuances from hand-selected fruit grown in the Santa Lucia Highlands.
With James at the helm, fruit for this wine was picked vine by vine based on ripeness, which resulted in multiple passes over a period of two weeks. In the cool of the early morning, the delicate Pinot Noir fruit was hand harvested and delivered to the winery in separate lots based on clone, ripeness and time picked. Upon arrival, 30 percent of the grapes bypassed de-stemming and went directly into the fermentation process as whole clusters, a technique which adds complexity, texture and a lift in mid-palate flavor. The remaining lots were gently de-stemmed into stainless steel open top fermenters for a five-day cold soak accompanied by manual punch downs several times throughout the day to extract color and soft tannin from the skins. Following the addition of yeast and completion of fermentation, the free run juice was racked into oak barrels for aging. A select portion of the wine was aged in Francois Freres French barrels with toasted heads, a non-traditional technique that amplifies the oak influence and evolves red fruit flavors towards darker, more concentrated fruits. After 10 months, James tasted and selected the final lots for blending, resulting in the inaugural bottling of Diora Pinot Noir.
The silky layers in texture and flavor make this rich, elegant Pinot Noir versatile across a host of flavors and cuisines. Serve with chicken mole enchiladas, baby back ribs and sweet barbecue sauce, wild mushroom pizza with truffle oil, flourless chocolate cake.
APPELLATION: Monterey (56% Santa Lucia Highlands, 44% San Bernabe)
AGING: 10 months in 90% French oak, 8% American oak (Neutral), 2% Hungarian oak PH: 3.62
TOTAL ACID: 0.61 G/100ml
ALCOHOL: 14.5% by volume
CASES PRODUCED: 5,038 (9L)