Our Diamond Mountain Cabernet Sauvignon comes from vines planted at 500 to 900 feet of elevation in the northern reaches of the Mayacamas Mountains. While the Diamond Mountain American Viticultural Area (AVA) encompasses 5,000 acres, only 500 acres are planted because of the steep terrain. Our estate vineyard, planted entirely to Cabernet Sauvignon, totals 50.63 net vine acres. The site’s deep, well-draining Aiken loam soils—iron-rich and acidic—are formed from weathered basic volcanic rock. Cool breezes coming through the Sonoma Gap give the grapes their excellent sugar-to-acid balance and long hang time. We chose clones 4, 6, 8 and 169 and planted the younger vines with closer spacing for greater competition between the vines, resulting in small clusters with deep flavor intensity.
Winemaker's Tasting Note
“2013 was an incredible vintage,” says Winemaker Trevor Durling. “Our 2013 Diamond Mountain Cabernet Sauvignon is intensely expressive of bold, mountain-grown fruit that benefited from this long hang-time vintage.” Heady aromas of cassis, blackberry, black licorice and mountain sage lead to expansive and richly textured flavors. These complex notes come from Cabernet Sauvignon grown in the heart of our estate vineyard that looks out toward Mount St. Helena, while aging in new French oak barrels added hints of caramel, allspice and cardamom. From the full, plush entry to the persistent, dark-fruit finish, the wine is beautifully balanced and supported by integrated tannins that promise cellar worthiness.