Our most gripping and complex Cabernet, the Diamond Mountain has come to define our portfolio, reflective of the depth and concentration that comes from this high elevation, small, premier appellation, yielding a wine that is truly intended for aging. High above the fog line, the unique Andrew Geoffrey mountain vineyard sites provide a variety of nutrient-rich soils, superior exposure to sunlight, and evening cooling. Ideal conditions from beginning to end, offering ideal results throughout. Foggy and cool mornings with minimal heat spikes.

Fermented in small 4-6 ton open-top fermenters, with thrice daily pump overs for cap management. Upon finishing fermentation the wine is allowed to rest on its skins for up to a month. Aged in 80% new French oak for 18 months. Blackberry, mulberry, with black currant, dried mountain sage, and cedar. A striking mineral-driven backbone with touches of graphite, backed by fleshy acidity, and powerful tannins.