Diamond Terrace Cabernet Sauvignon Howell Mountain 2006

MSRP: $75.00
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Winemaker's Notes:

Where the 2006 Diamond Mountain is a bit richer than its 2005 counterpart, this bottling is actually a bit pulled bac...

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"The nose features notes of espresso roast Read more

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User Reviews for Diamond Terrace Cabernet Sauvignon Howell Mountain

External Reviews for Diamond Terrace Cabernet Sauvignon Howell Mountain

External Review
Source: Fame Wine and Tobacco
09/23/2011

"The nose features notes of espresso roast


Winemaker's Notes:

Where the 2006 Diamond Mountain is a bit richer than its 2005 counterpart, this bottling is actually a bit pulled back from the previous edition. It still contains all the richer chocolate based elements of the first vintage but it shows a bit more Howell Mountain structure. There’s also the trademark spice component that mountain is famous for plus more of red fruit component that was absent in the 2005. The nose features notes of espresso roast, black cherries and black currants. The mocha note comes in early on the palate but is quickly buffered by the site’s natural acidity and some fine grained fruit tannin. This wine has become one of the stars in my portfolio and the two vintages waiting in the wings won’t do anything to change that. Thomas Brown, Winemaker

Where the 2006 Diamond Mountain is a bit richer than its 2005 counterpart, this bottling is actually a bit pulled back from the previous edition. It still contains all the richer chocolate based elements of the first vintage but it shows a bit more Howell Mountain structure. There’s also the trademark spice component that mountain is famous for plus more of red fruit component that was absent in the 2005. The nose features notes of espresso roast, black cherries and black currants. The mocha note comes in early on the palate but is quickly buffered by the site’s natural acidity and some fine grained fruit tannin. This wine has become one of the stars in my portfolio and the two vintages waiting in the wings won’t do anything to change that. Thomas Brown, Winemaker

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190 cases produced.

Closure: Cork

Aged 22 months in French Oak.

Notes: 70% New French Oak and 30% one year old oak barrels

Chemical Analysis:

Alcohol: 14.9% pH: 3.8
Total Acidity: .60 grams per liter

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