Winemaker Notes
This Cabernet opens with rich aromas of blackberry, cherry and dried floral elements, accentuated by undertones of vanilla, clove and milk chocolate. Integrated tannins anchor the wine’s well-structured palate, where a concentrated and powerful entry of plum, black currant and raspberry leads to a smooth finish with a touch of cocoa powder and graphite.
Professional Ratings
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Robert Parker's Wine Advocate
A barrel sample, the 2016 Cabernet Sauvignon Jamie has a deep purple-black color and compelling nose of warm black currants, crushed blueberries and mulberries with touches of forest floor, cinnamon stick and yeast extract. The palate features loads of spiced black berry layers with a velvety, well-played frame and long peppery finish.
Barrel Sample: (94-96)+
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James Suckling
Very vibrant, keenly articulated and concentrated cabernet that offers powerful black cherries and blackberries with dark chocolate and a deep, intense finish. This is full of promise.
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Wine Spectator
A seductive style, with waves of creamed plum and boysenberry fruit rolling through, capped by dried anise and black tea notes, ending with a second flourish of fruit on the lush finish. A bit exotic, and will have fans for sure.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
Diamond Mountain is the northernmost mountain appellation in the Mayacamas Range, on the northwest side of the valley floor, above the town of Calistoga. Defined mainly by elevation, vineyards are planted at 400 to 2,200 feet.
Diamond Mountain vineyards receive plenty of sunshine at these elevations and are typically above the coastal fog line. But given its western proximity, the area still easily cools down from early morning and late afternoon Pacific Ocean breezes. The AVA (American Viticultural Area) covers 5,000 acres but just over 500 acres are under vine.
Diamond Mountain soils, mainly weathered, red sedimentary rock and decomposed, volcanic ash, are infertile, quick-draining and produce small, thick-skinned grapes, bursting with chewy tannins.
Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and Zinfandel have great success here.
Like other sub-appellations in Napa Valley, the Diamond Mountain area had no shortage of pioneer winemakers. Rudy von Strasser led the effort for Diamond Mountain to acquire AVA status in 1999.