Open Bottle - Diora Pinot Noir "La Petit Grace" 2017

Thursday, November 07, 2019

Time: 04:00pm - 08:00pm

Type: Wine Tasting

Location: The Wine Cabinet

Event Free

Every Thursday from 4:00 until 8:00 pm we open a special bottle of wine and offer to you at a highly discounted price.
The wines are typically 90 points or better and are discounted 20-40%. Sometimes even more! when we can get special pricing from our vendors , we pass the savings along to you!!
Come in on Thursday and sample. If you can't make it, call us and we can put some aside for you!! 
(All purchases must be accompanied by a credit card.)


"La Petite Grace"
Pinot Noir


   Monterey, California

Perfect for this cooler weather!

A smaller producer, Diora’s name comes from the French word for gold or golden, “d’Or,”.
A tribute to the golden hills of the Santa Lucia Mountain range in Monterey, CA. 
Diora embodies the unwavering commitment to crafting a signature wine style that overflows with flavor, depth and a dedication of indulgence.

The last 5 vintages have all scored above 91 points,
which explains why we have had it featured
in the shop for years!


91 Points! The Wine Enthusiast

“A deep, nearly candied aroma of boysenberry meets with baking spice on the nose of this powerful bottling.
The palate is loaded with rich flavors of black cherry and vanilla, framed by sandy tannins.”


Our Thoughts...............

Dark ruby in the glass, aromas of blackberries and roasted almonds mingle with brown sugar.
Soft and velvety, robust with a voluptuous and full-bodied mouthfeel, the palate unfolds with luxurious layers of intense red cherry, and a delicate hint of blueberry.
A long, lingering finish instills a lasting impression of rich, concentrated flavors, vanilla bean and toasted oak. 11 months in predominantly French oak (28% new). 
Richly-flavored and full-bodied, this Pinot Noir does not shy away from heartier fare.
Chicken, Tuna, Salmon or even a dry-rubbed porterhouse steak or roast duck – the pairings are endless!


Elsewhere at $30
Our Regular Price $24.99

Special Sale Price 

 $20.00 a bottle

Less than $108.00 for six pack! ($17.99)!!!!

Call us  at 703-668-WINE(9463) to place your order.


Winemaker James Ewart & Bixby 
In 2000, Diora winemaker James Ewart journeyed from Australia’s wine country to San Bernabe Vineyard in Monterey. He never left.
James was intrigued by the famed vineyard’s outstanding viticultural diversity. 
Herze, the varying terroir spaces within the same vineyard allows the distinct and delicate Pinot Noir and Chardonnay clones to thrive,
each bearing a unique expression of these renowned grapes.

James grew up making wine at his father’s side and is one of very few winemakers to complete a graduate degree in viticulture,
following an undergraduate degree in geology and chemistry.
This gives James a deeper understanding of soils – an excellent perspective to have when selecting locations to achieve the richness and vibrancy for the wines of Diora.

For Ewart, sustainable practices are paramount to quality winemaking. His philosophy is to enrich, not change,
what the land expresses, respecting the balance and harmony that come when the right grape is planted in the right place.

How the wine is made…..

Most of the grapes were harvested and then processed through our new gentle destemmer and sorter, which keeps much of the whole berries intact. This is important for preserving the delicate aromas. Following a hand-sort to remove any remaining leaves, the grapes were transferred directly into small, stainless steel open-top fermenters. We then employ the “saignée” method, which refers to the process of bleeding or pulling juice from a tank of red must that is just beginning fermentation. The wine is then pumped out of the fermenting tank and back over the cap to facilitate extraction of color and flavor - often referred to as “délestage.” The must remaining in the tank has a higher proportion of grape skins to juice, resulting in a richer and more concentrated wine, This process is followed by a five-day cold soak accompanied by manual punch-downs 3-6 times throughout the day in order to extract color and tannin from the skins and to reduce the bitterness that can be imparted by the seeds.