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Grapes for our Diamond Mountain Ranch Cabernet Sauvignon were hand harvested, destemmed, and fermented in stainless steel tanks for 7 to 10 days with regular pump-overs to extract color and flavor. After malolactic fermentation, the wine was aged in 100% French oak (50% of which was new) for 18 months. Before bottling, it was delicately fined using the traditional egg-white process. This intense, mountain-grown wine has a dark ruby color and aromas of spicy black cherry, briar, tobacco, toasty oak, bay leaf and blueberry. Concentrated black cherry, blackberry, briar and toasty oak flavors mingle with a subtle mountain minerality.
Situated high above the valley floor on a steep northern face of the Mayacamas Mountains near Calistoga, Diamond Mountain Ranch is one of the most interesting vineyard properties in this renowned winegrowing region. Here, austere soils and dry farming stress the vines and low vigor volcanic soils provide minimal nutrition. The result is small, intensely concentrated fruit clusters that make deeply pigmented, assertive wines that are rich in body and tannin: truly world-class wines.