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2018 Diamond Mountain Cabernet Sauvignon

Andrew Geoffrey

Diamond Mountain

Peter Thompson’s 13 acre Andrew Geoffrey Vineyard at 2,000’ on Diamond Mountain produces this massive, structured Cabernet each year. With yields at just over 2 tons per acre, our production is always sparse, and in 2018 we produced only 500 cases of the Diamond Mountain Cabernet.

Featured 7-Year Library Release Wine

750 ml

About This Wine
Vineyard

Enjoying the Diamond Mountain? Call us to inquire about 1.5L magnum and 3L availability.
(707) 252-2250

Despite the power from our tiny knob of pure white volcanic ash in the vineyard, refinement and grace are still present in the finished wine. This year marks the addition of some tremendous Cabernet Franc from our same section of the vineyard. The 2018 vintage puts our Diamond Mountain District Cabernet qualitatively in the middle of those costing four times as much. This wine is an experience right out of the gate, but patience in the cellar will be greatly rewarded.

BLEND: 83% Cabernet Sauvignon, 17% Cabernet Franc
CASES PRODUCED: 500

ANDREW GEOFFREY VINEYARD, DIAMOND MOUNTAIN
With just 13 acres planted on the 60-acre site, the Andrew Geoffrey Vineyard’s unique combination of soils (volcanic ash and loam) and varying exposures (Northeast, North and Northwest) required custom rootstock and clonal selection to optimize use of the land and micro-climates within the vineyard. Today, after budding over the Merlot clones in 2003 to additional Cabernet Sauvignon and Petit Verdot, the vineyard is comprised of seventy-eight percent (78%) Cabernet Sauvignon, clones 337 and 15, both on 110r rootstock, eighteen percent (18%) Cabernet Franc of a proprietary clone on 110r rootstock, and four percent (4%) Petit Verdot clone 2 on 110r rootstock.

About This Wine
Vineyard

Enjoying the Diamond Mountain? Call us to inquire about 1.5L magnum and 3L availability.
(707) 252-2250

Despite the power from our tiny knob of pure white volcanic ash in the vineyard, refinement and grace are still present in the finished wine. This year marks the addition of some tremendous Cabernet Franc from our same section of the vineyard. The 2018 vintage puts our Diamond Mountain District Cabernet qualitatively in the middle of those costing four times as much. This wine is an experience right out of the gate, but patience in the cellar will be greatly rewarded.

BLEND: 83% Cabernet Sauvignon, 17% Cabernet Franc
CASES PRODUCED: 500

ANDREW GEOFFREY VINEYARD, DIAMOND MOUNTAIN
With just 13 acres planted on the 60-acre site, the Andrew Geoffrey Vineyard’s unique combination of soils (volcanic ash and loam) and varying exposures (Northeast, North and Northwest) required custom rootstock and clonal selection to optimize use of the land and micro-climates within the vineyard. Today, after budding over the Merlot clones in 2003 to additional Cabernet Sauvignon and Petit Verdot, the vineyard is comprised of seventy-eight percent (78%) Cabernet Sauvignon, clones 337 and 15, both on 110r rootstock, eighteen percent (18%) Cabernet Franc of a proprietary clone on 110r rootstock, and four percent (4%) Petit Verdot clone 2 on 110r rootstock.

About This Wine

Enjoying the Diamond Mountain? Call us to inquire about 1.5L magnum and 3L availability.
(707) 252-2250

Despite the power from our tiny knob of pure white volcanic ash in the vineyard, refinement and grace are still present in the finished wine. This year marks the addition of some tremendous Cabernet Franc from our same section of the vineyard. The 2018 vintage puts our Diamond Mountain District Cabernet qualitatively in the middle of those costing four times as much. This wine is an experience right out of the gate, but patience in the cellar will be greatly rewarded.

BLEND: 83% Cabernet Sauvignon, 17% Cabernet Franc
CASES PRODUCED: 500

Vineyard

ANDREW GEOFFREY VINEYARD, DIAMOND MOUNTAIN
With just 13 acres planted on the 60-acre site, the Andrew Geoffrey Vineyard’s unique combination of soils (volcanic ash and loam) and varying exposures (Northeast, North and Northwest) required custom rootstock and clonal selection to optimize use of the land and micro-climates within the vineyard. Today, after budding over the Merlot clones in 2003 to additional Cabernet Sauvignon and Petit Verdot, the vineyard is comprised of seventy-eight percent (78%) Cabernet Sauvignon, clones 337 and 15, both on 110r rootstock, eighteen percent (18%) Cabernet Franc of a proprietary clone on 110r rootstock, and four percent (4%) Petit Verdot clone 2 on 110r rootstock.