This intense, mountain-grown wine has a dark ruby color and aromas of spicy black cherry, briar, tobacco, toasty oak, bay leaf and blueberry.
The 2014 Diamond Mountain District Cabernet Sauvignon offers inviting aromas of blackberry, black cherry, tobacco and sage spice. The full-bodied, plush mouthfeel has layered flavors of boysenberry, briar patch, with a unique wild floral note. The is a big wine with ripe, round tannins well-integrated into the overall balance of the wine. Inky and complex, this wine continues to evolve with time in the glass.
"Coming from Sterling’s most iconic single vineyard, the 2014 Cabernet Sauvignon Diamond Mountain Ranch has a deep garnet-purple color and vibrant nose of crushed blackberries and red currants with hints of cedar, dusty earth, underbrush and spice box. Medium to full-bodied, concentrated and bursting with earthy flavor layers, it has a firm tannic backbone and plenty of freshness, finishing with the wood poking out slightly. Give it another 2-3 years and drink it over the next 15." - Lisa Perrotti-Brown, Wine Advocate
The Diamond Mountain District Cabernet Sauvignon comes from vineyards located in the Mayacamas Mountain Range west of Napa Valley near Calistoga. The steep volcanic hillsides are known for producing deeply concentrated, small berry fruit. At an elevation approaching nearly 1,700 feet, these vineyards experience brilliant sunshine without the heat of the valley floor resulting in fruit that is deep in color and perfectly ripened with complex character.
2014 was a beautiful vintage for the Napa Valley along the lines of the recent outstanding vintages of 2012 and 2013. Although California’s continued drought brought another dry winter, the growing season started with a warm, dry spring and relatively early bud break. Summer temperatures remained mild and consistent with even, warm temperatures throughout. The overall quality and expressive fruit characteristics make this an outstanding vintage.
After being hand harvested and hand sorted upon arrival at the winery, the grapes were fermented on the skins for 10-15 days with regular pumpovers to extract color and flavor. The wine was then gently pressed, racked and aged for 19 months in 100% French oak (67% new). Winemaker Harry Hansen made 15 barrels of this concentrated and complex Cabernet Sauvignon. The final blend is 99% Cabernet Sauvignon and 1% Petit Verdot.