Winemaker Notes
Professional Ratings
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Decanter
Always the most floral of the Lokoya quartet of Cabernets, aromas here centre around fresh violet, lavender and sun-warmed stones. Rich, coating and quenching on the palate, showing a bevy of dark fruits, graphite and dried earth. The tannins are just starting to soften, with a powdery, grainy quality to the finish. Impressive as always, and clearly only starting to shed its primary shell.
Drinking Window 2021 - 2041
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Robert Parker's Wine Advocate
The inky/purple-colored 2011 Cabernet Sauvignon Diamond Mountain exhibits asphalt, camphor, burning ember and sweet blackberry and cassis notes in a deep, full-bodied, rich, supple style. Even when exceptionally well made (as these four cuvees are), the 2011s are still low in acidity with soft tannins, making them very accessible. The Diamond Mountain Cabernet should drink well for 10-15 years.
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.