History
Diamond Creek Vineyards was founded in 1968 by Al and Boots Brounstein on Diamond Mountain in Napa Valley, California, pioneering single-vineyard Cabernet Sauvignons from virgin terrain when few believed the site suitable. Al Brounstein smuggled Bordeaux cuttings and planted distinct parcels—Volcanic Hill, Red Rock Terrace, Gravelly Meadow, and Lake—defying convention with small-production, terroir-focused wines from the 1972 vintage. Acquired by Louis Roederer in 2020, the 25-acre estate continues the Brounstein legacy of uncompromising quality under new stewardship.
Viticulture Philosophy
Steep, rocky Diamond Mountain slopes feature varied soils—volcanic, red-rock, gravelly, and lake-clay—planted at high density to low yields, emphasizing Cabernet Sauvignon (88%), Merlot (8%), and small Cabernet Franc/Petit Verdot for site-specific intensity. Sustainable farming captures microclimate differences, from cool Lake's restraint to Gravelly Meadow's opulence, prioritizing depth, elegance, and ageability over volume.
Winemaking Techniques
Hand-harvested grapes ferment gently with precise extraction, aging 18-24 months in French oak (varying new oak by cuvée) to balance power and finesse; no fining preserves structure and vibrancy across the iconic quartet of single-vineyard bottlings.
Critics and Journalist Praises
Diamond Creek defined Napa Cabernet's cult status, with Robert Parker awarding perfect 100 points to multiple vintages for "extraordinary richness, complexity, and precision"; wines hailed as benchmarks rivaling Bordeaux First Growths. Critics praise their decades-long evolution, layered cassis-earth-mineral profiles, and enduring influence on terroir-driven California reds.
