Volcanic Hill

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Diamond Creek 2009 Volcanic Hill Cabernet Sauvignon (Diamond Mountain)

Cellar Selection

Price $175

This shows the Diamond Creek signature of dryness, mountain tannins and voluptuously ripe, concentrated fruit. It’s dense in blackberry jam and cassis flavors, with firm minerality and a lush toast note from the oak. Near perfection in all of its parts, it possesses those hard-to-define qualities of balance and elegance. Wonderful as it is now, the tannins suggest… — S.H. (11/1/2012)

points

Diamond Creek 2002 Volcanic Hill Cabernet Sauvignon (Napa Valley)

Cellar Selection

Price $175

Starts off as a closed, tight wine, aromatically speaking, and needs plenty of decanting to breathe, but once it starts to open, there’s an eruption of the most refined cassis and cedar aromas. In the mouth, this is an immense Cabernet, profoundly deep in blackberry, roasted coffee and dark chocolate flavors. It is also enormously tannic, and is effectively locked… — S.H. (8/1/2006)

points

Diamond Creek 2007 Volcanic Hill Cabernet Sauvignon (Napa Valley)

Cellar Selection

Price $175

The longer this wine breathes in the glass the better it gets. At first sip, it’s obviously a very good wine, richly tannic and deeply impressive in blackberries, cassis and oak, with a firm minerality that grounds it. But as it warms and airs, the fascinating palate begins to unfold. Will age effortless for many years. Drink now–2020. — S.H. (3/1/2011)

points

Diamond Creek 2000 Volcanic Hill Cabernet Sauvignon (Napa Valley)

Price $175

Rich, ripe aromas of black cherry, spice, vanilla and smoke lead the way here. On the palate, it’s dark and sleek, with blackberry, tar, more smoke, licorice, cassis, raspberry and herb notes that give it great complexity. The tannins are ripe and smooth, supporting the wine with fine, lush structure. — J.M. (4/1/2004)

points

Diamond Creek 2008 Volcanic Hill Cabernet Sauvignon (Napa Valley)

Cellar Selection

Price $175

Despite hard-as-nails mountain tannins, this Cabernet has a soft fleshiness that makes it drinkable now. The blackberry and black currant flavors have an umami, protein tanginess, like beef tartare, which smoky oak pairs nicely with, like salt and pepper. You can pop the cork now, but this is a wine that will develop over the next 10–15 years. — S.H. (12/1/2011)

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