Winemaker Notes
Upon pouring in the glass the color is a rich purple-crimson. The aromas have good intensity and complexity, with fruit that hints of strawberries, raspberry, and plum notes, with an added dash of spice vanilla. This robust red has good structure and balance across the palate, with the flavors following the nose. The tannins are rich but restrained and the finish lingers nicely.
Diane says, "This is how I like my wine: grab a low ball glass, fill with lots of ice, pour until all of the ice is covered with my robust red wine, then enjoy." It tastes just as good without ice, too. She adds, "My debut wine is not only delicious, but it is important that we give back. With this in mind, a percentage of the proceeds will benefit the Alzheimer's study at Cleveland Clinic Lou Ruvo Center for brain health."
A major force on the global playing field, California is the world’s fourth largest wine-producing region on the planet and the majority of land under vine here is devoted to red varieties, covering nearly double the vineyard acreage of whites.
While the state’s incredibly diverse terrain and microclimates allow for countless red wine styles, the one factor unifying all California red wine is the abundance of sunshine and a long, consistent growing season, which leads to well-developed and fully ripened fruit.
The most famous region today, of course, is the acclaimed Napa Valley, where Cabernet Sauvignon reigns as king.
Sonoma County, nestled between Napa Valley and the Pacific Ocean, claims great variability in geography and microclimates. Here world-class Pinot Noir is possible from Sonoma’s cooler sites while old, gnarly Zinfandel vines survived Prohibition.
The Central Coast, Lodi and the Sierra Foothills also excel in the production of Zinfandel, Cabernet Sauvignon and remain active frontiers for newer varieties, namely Rhône and Spanish.
The cool Anderson Valley in California’s North Coast region is a fantastic source of Pinot noir.
