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.