I made this wine with my sister in mind, because she likes me to pick out her wines and generally gravitates toward stone-fruity whites. It was named it for her (Danacia) and for my mom-friend Diana. Two vineyards in the Applegate Valley provided this fruit, Mae’s and Full Quiver, which was brought in early October 2016. I pressed all four varieties together, then exposed them to oxygen to stabilize the juice, and racked it to one 700 liter new barrel, and one 228 liter neutral barrel. No lees were stirred, the wine was completely undisturbed for 11 months, then racked and bottled on June 19th, 2017.
32% Vermentino, 23% Marsanne, 23% Roussanne, 22% Grenache blanc.