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Wrong Diana Snowden?

Diana Snowden

Winemaker

Snowden Vineyards LLC

HQ Phone:  (707) 603-1460

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Snowden Vineyards LLC

1487 Railroad Avenue Suite 5

Saint Helena, California,94574

United States

Web References(44 Total References)


Snowden Vineyards - About Us

www.snowdenvineyards.com [cached]

Diana Snowden Seysses is a Napa Valley native and the eldest of the four third-generation of Snowdens active in the family's vineyard and wine enterprise.
She graduated from the Viticulture and Enology program at the University of California at Davis in 2001. During and after her studies, she worked at wineries in California and France, including Robert Mondavi Winery, Mumm Napa Valley, the Araujo Estate, Fleur de Boüard, Domaine Leflaive and Ramey Wine cellars. In January, 2003, Diana became oenologist at Domain Dujac in Burgundy. Diana became winemaker at Snowden commencing with the 2005 harvest and since then has divided her professional time between California and Burgundy, where she lives with her husband Jeremy and their sons, Aubert and Blaise.


Snowden Vineyards - Contact Us

www.snowdenvineyards.com [cached]

Diana Seysses - diana@snowdenvineyards.com


Snowden Vineyards - Winemaking

www.snowdenvineyards.com [cached]

Our winemaker, Diana Snowden Seysses, shepherds grapes to glass with the goal of celebrating the character of our unique site and the seasonal variations of each vintage.
Her winemaking approach emphasizes extreme care but is as "non-invasive" as possible. She ferments all of our wines with native or "wild" yeasts; she does not add enzymes to dissolve the skins; nor does she chaptalize; or "bleed" the must; or "cook" the must to force extraction; we press out our wines when they have fermented dry, rather than continuing to macerate on the skins and seeds for long periods; we don't "spin" or centrifuge our wines; or sterile filter; or "flash oak"; or reverse osmose; or leave residual sugar at the end of fermentation; or add sugar back after fermentation is complete. We want the subtle flavor profiles of terroir and season to show through and highlight our wines. While each wine is unmistakably a child of the Snowden site, we never try for twins, preferring to explore the unique character each vineyard site and each vintage bring. Diana puts it this way:


Snowden Vineyards - News

www.snowdenvineyards.com [cached]

We started harvest on August 23 with the Sauvignon Blanc - personally crushed by our winemaker, Diana Seysses.
Our Merlot was picked on September 10, the Brothers Vineyard fruit came in on September 11 and 18, Los Ricos on the 13th, and the Lost Orchard and Lower Vineyards on the 18th. Our only fruit still on the vine is the Petit Verdot, which should come in by this time next week. As soon as it's in the cellar, Diana will be heading home to Burgundy, where the Pinot Noir harvest will just be getting underway. That will explain the photo of our winemaker, Diana Seysses, working the front end of the bottling line last month. Many of you have heard us say that Diana makes our wines with the goal of delivering the grape, the location, and the vintage into the glass. She practices what's sometimes called "non-invasive" or "non-interventionist" winemaking. In many ways, it's more difficult than "invasive" or "interventionist" winemaking, where wines are tightly controlled to produce a uniform, engineered product. With non-invasive winemaking, the winemaker has to be especially vigilant, keeping track of what's going on in tank and barrel; and ready to respond quickly and subtly when the unexpected occurs. But barring the unexpected, we crush grapes and let them become wines - Diana doesn't add yeast, instead relying on the wild yeasts floating around the vineyards and the cellar; she doesn't add sugar to offset cooler growing seasons; she doesn't add enzymes to digest the skins, or acid to offset warmer growing seasons; she lets the wines ferment until they're dry and doesn't add sugar back to soften them or cover over more nuanced flavors. All of the wines have fermented dry and, for the first time in several years, Diana was able to make the major blends as the wines were barreled down - so, instead of barrel aging as blending components, the 2015s will have their entire life in barrel to marry. Until last year, winemaker Diana Snowden Seysses had been able to complete harvest in Burgundy before coming to California for our harvest. For one eminent wine writer's perspective on what we're doing, check out Jon Bonné's article on our winemaker, Diana Snowden Seysses, and our wines in today's San Francisco Chronicle. What could be stiff tannins from the Rutherford hillside speak in a whisper," the result of Diana's "being so conversant with the subtleties of Burgundy. Diana and I pruned with them last week in the Malbec block. At one point, Seve looked up from regarding the vine he was about to prune and said, "You just have to listen ... each vine wants to talk to you." Scott -- February 22, 2015 Snowden Premiere Lot Goes to "UnWined" of Virginia Diana, Susanne and I had great fun at Premiere Napa Valley yesterday. Diana is cajoling the new wines through yeast fermentation, malolactic fermentation, first racking, and into barrels. She's also fine-tuning the blends for last year's wines. The new releases are going out to customers and distributors. If you asked us whether our winemaker (Diana is quoted in the article) sets out to make a "traditional" Cabernet Sauvignon, we would say no - she sets out to faithfully deliver the variety, our site, and the vintage into the glass. Diana is among the featured winemakers and talks about her path from "cellar rat" to making wine in the Napa Valley and Burgundy. Describing her lofty status today, she says "I still spit.


Producer: Snowden Vineyards | Stannary St Wine Co.

www.stannarywine.com [cached]

Snowden will always retain a special place in our affections as this was the first US winery on our list, back in 2005 when Diana Seysses (Snowden) took over the reins at the family estate.
Diana is the winemaker at Domaine Dujac and also the wife of Jeremy Seysses so the link between Burgundy and California was forged here, It isn't difficult to argue that the time that Diana spends in Morey-St-Denis in some way goes to explain the Snowden style of Cabernet. Diana is the winemaker at Domaine Dujac and also the wife of Jeremy Seysses so the link between Burgundy and California was forged here, It isn't difficult to argue that the time that Diana spends in Morey-St-Denis in some way goes to explain the Snowden style of Cabernet. These have a sense of place but they are not the blockbusters that some produce in Napa and Diana has noted that they often appeal more to a European palate than to the domestic market. This is a massive wine, rich, round and velvety. `...As for the wines, under the leadership of Diana Snowden Seysses, who also makes wine in Burgundy with her husband, Jeremy Seysses of Domaine Dujac, they are terrific. Winemaker: Diana Snowden Seysses


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