Vintage
2011
3Divas
Each of the three Divas (Viognier, Marsanne, Roussanne) would make an impressive wine on their own, yet together their voices create an extraordinary harmony in this delightful white Rhône blend.
- Vineyard
- Tasting Notes
- Recipes
- Accolades
- Vintages
Vineyard Profile: Saralee's Vineyard
Located in the alluvial plain of the Russian River Valley just two miles from the river itself, Saralee’s Vineyard has deep and fertile soils comprised of gravel, sand, and loam. On summer evenings, the cool fog rushes into the valley from the Pacific Ocean, allowing the grapes an extended growing season. With the long hang time, the grapes develop full flavor maturity while retaining the all-important natural acidity. Note that 2012 will be the last vintage of 3Divas from this historic vineyard due to new ownership
2011 Vintage
Although California's north coast has an ideal climate for growing grapes, the weather in 2011 created many challenges. Spring was wet and cold, including rain during the crucial pollination phase, followed by a cool summer with temperatures 10-15°F below normal. With a smaller crop, ripening sped up with warmer temperatures in August and September, but then the rain arrived early in October. At Montemaggiore, we harvested in smaller lots than usual, offering the vines every opportunity for ripeness before significant rain damage set in.
Winemaker's Goal
Each of the three Divas (Viognier, Marsanne, Roussanne) would make an impressive wine on their own, yet together their voices create an extraordinarily harmonious wine. While relatively unknown in the United States, these three varietals have historically been blended together in France's Rhône Valley. More on 3Divas Winemaking ▶
Food Pairings
This classic white blend, with its elegant yet rich personality, is an excellent match for many dishes or even as an aperitif. Goes well with rich seafood, spicy ethnic foods, and lighter meat dishes. Serve slightly chilled.
3Divas pairs well with seafood newburg, coq au vin, crab cakes, curries, grilled swordfish, barbequed oysters, pasta with roasted cauliflower, baked scallops, goat cheese, and avocado salad.
Consider our recipe for Tilapia with Pineapple Salsa, Pasta al Limone, and Chilled Zucchini Soup.
Accolades
Wine Enthusiast
March 2013
EDITORS' CHOICE: "A Russian River interpretation of a Rhône blend, this is made from Viognier, Marsanne, and Roussanne. It is dry and marked by zesty acidity and just a hint of oak. The pineapple, lime, pear, peach and white pepper flavors are rich. This is a genuinely food-friendly wine. —S.H."