Vintage
2016
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:
The Viognier for this blend comes from Montemaggiore’s estate vineyards whereas the Marsanne and Roussanne were grown on benchland in Sonoma Valley.
The rocky soils of Montemaggiore’s mountainside estate vineyards produce intensely flavored grapes at naturally low yields. Using biodynamic practices and organic materials, all grapes are farmed without chemical fertilizers, pesticides or herbicides.
2016 Vintage
With excellent quality and moderate yields, 2016 is the final vintage of Montemaggiore estate wines. The growing season started auspiciously with the first normal rainfall after four years of drought. Due to prior drought stress, the grapevines bore smaller berries and a slightly lighter crop than usual. Pollination was thankfully very even. The summer ripening season enjoyed slightly cooler than average daytime highs—perfect for deeply colored, complex wines. Mid-September brought some unseasonably cool temperatures which slowed down and spread out the harvest, a bonus for every winemaker. All our 2016 wines have great depth of flavor—a wonderful farewell vintage!
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
Sunset Magazine
June 2017
"Three Rhône Valley varieties marry harmoniously in this racy wine with white-peach, pear, nectarine, and citrus verve. Aging in neutral French oak adds texture without mitigating the wine’s vibrancy."