Dyer Vineyard is a 2.3-acre vineyard situated on a bench, mid-slope on Diamond Mountain. The exposition is north facing and the slope is 7-10%. The site is probably an ancient landslide - rocky with fine volcanic soil and gravel ranging from ash to richer red soils. The vineyard was planted in 1993 by Bill and Dawnine Dyer.

The 2014 growing season was defined by a warm spring with enough rain in March and early April to set the vineyards up for good growth. Temperatures during the growing season were warm but not hot - more often in the 80s than 90s. With an early bloom, the growing season was quite long, concluding with harvest on September 22.

We favor a restrained, balanced style of winemaking that cultivates the unique characteristics of our vineyard. To that end, we have refined the varietal selection in our vineyard to Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. Diamond Mountain is famous for wines of great longevity, minerality, and huge tannins. All our efforts in both the vineyard and the winery are focused on optimizing the development of ripe tannins in the grapes and supple tannins in the wine. To this end, we employ cold soak prior to fermentation, mixed yeast fermentations, and a combination of pump-overs and punch-downs during fermentation. When possible, the 3 varieties are harvested on the same day and co-fermented. Dyer Cabernet is aged in French oak for a total of 20 months. No press wine is used in the blend.

Deep black cherry fruit, graphite, dried herbs, and lavender laced thru with savory notes. A graceful, even pretty, balance and weight with a lengthy finish. Muscular tannins on the palate promise a long life.