The winemaking methods used in creating this Cabernet Sauvignon are the same as those perfected by the legendary Martin Ray over sixty years ago. Although labor intensive, these traditional techniques produce distinctly enhanced flavors and texture in Martin Ray wines.
Two weeks of open-topped fermentation and hand-punch down are time-honored winemaking practices that create rich structure in the wine. Minimal SO2 usage preserves fruit intensity and enhances the rich, round tannins. Thirty months in French oak, 50 percent in new oak barrels and 50 percent in one-year-old oak barrels, intensify the complexity and character of the wine.
The Diamond Mountain Cabernet Sauvignon is a tightly wound wine with a rich, concentrated structure and layers of well-integrated flavors. Enticing aromas and flavors of sumptuous cherries, black currants and ripe plums are accented by hints of vanilla oak that lead to a long, rich finish.
Pair the elegant Diamond Mountain Cabernet Sauvignon with your favorite hearty beef stew, rib roast or roast prime rib with peppercorns.