The 2014 vintage was challenging due to drought, but produced amazing fruit with smaller clusters and lower yields. An ideal harvest with consistently moderate temperatures and weather conditions, allowed the vines and fruit to stay healthy and maintain concentrated flavors and exceptional quality.
Winemaking Notes: Both contributing lots were fermented in small 4.5 ton new French oak fermenters with at least thrice daily pump overs for cap management. After the wine finished fermentation and had gone dry, it was allowed to rest on its skins for up to a month before being drained and pressed via the gentle basket press. Aged for 18 months in 80% new French oak.
Tasting Notes: This monster Cab certainly lives up to its Mountain origins with bold, brooding notes of wild elderberry, deep ripe blueberry, and delicious spiced plums. The rich, plush palate, supported by Diamond Mountain’s famous well-structured tannins, finishes with creamy notes of toffee and dark chocolate. This wine has the propensity to age very well.