2018 Lokoya Cabernet Sauvignon Diamond Mountain

The 2018 Lokoya Cabernet Sauvignon Diamond Mountain is a benchmark mountain Cabernet from one of Napa Valley’s most coveted AVAs. Sourced from high-elevation vineyards above the fog line, this wine showcases the power, purity, and precision that have made Lokoya a collector’s favorite. First produced in 1995, the Diamond Mountain bottling has become a reference point for those seeking intensely structured yet remarkably polished Napa Cabernet.

Tasting Notes
In the glass, the 2018 Diamond Mountain Cabernet shows a deep, opaque garnet-purple hue, hinting at both concentration and youth. The nose is immediate and expressive, bursting with black cherry, black plum, and blackberry compote, layered with espresso, dark chocolate, black olive, laurel leaf, and a subtle graphite edge. On the palate, this is a powerful, full-bodied wine with great density and drive. Ripe black and blue fruits dominate—think cassis, black cherry liqueur, and blackberry preserves—interwoven with savory undertones of roasted coffee, dried herbs, and forest floor. The tannins are firm yet finely grained, giving a muscular but refined structure, while a well-integrated line of freshness keeps the wine lifted and long. The finish is persistent, with lingering notes of dark cocoa, earth, and bay leaf. Built for the long haul, this 2018 has outstanding aging potential and should continue to evolve gracefully over 15–25 years, gaining even more complexity and textural harmony.

Production
Diamond Mountain overlooks the town of Calistoga in the northern reaches of Napa Valley, forming part of the Mayacamas range that defines the valley’s western edge. Lokoya’s fruit comes from carefully selected blocks at three elevated sites—Rhyolite Ridge (around 1,200 feet), Wallis Vineyards (approximately 1,500 feet), and Andrew Geoffrey Vineyard (up to 1,800 feet)—where the vines sit above the fog line. The combination of high altitude, poor, rocky volcanic soils and a temperate climate, with cooler days and warmer nights than the valley floor, naturally restricts yields and concentrates flavor. Hand-harvested Cabernet Sauvignon grapes are vinified as 100% Cabernet, with meticulous sorting and extraction aimed at preserving purity and structure. The wine is then aged for 22 months in French oak barrels, 93% of which are new, allowing the powerful mountain fruit to integrate with fine-grained oak spice and to develop its layered, textural complexity.

Food & Serving
This is a serious, structured Cabernet that shines alongside richly flavored, protein-driven dishes. Think dry-aged ribeye, grilled lamb chops with rosemary, venison with a red-wine reduction, or slow-braised short ribs. It also pairs beautifully with truffle-infused dishes, wild mushroom ragù, or aged hard cheeses like Comté or mature Parmigiano-Reggiano. Serve at 16–18°C (60–65°F) to highlight both fruit and aromatics. Given its youth and concentration, decanting for 2–3 hours is recommended to soften the tannins and allow the full aromatic spectrum—from black fruit to espresso and forest floor—to unfold in the glass.

Producer
Lokoya, founded in the mid-1990s, is dedicated to crafting single-vineyard, mountain-grown Cabernet Sauvignon from Napa Valley’s most prized high-altitude AVAs, including Diamond Mountain, Howell Mountain, Mount Veeder, and Spring Mountain. The estate’s philosophy is to express the individual character of each mountain site through low yields, meticulous vineyard work, and minimal-intervention winemaking focused on purity and terroir transparency. Over the years, Lokoya has earned a reputation as one of Napa’s elite Cabernet producers, regularly receiving top scores from leading critics and becoming a staple in serious cellars worldwide. The Diamond Mountain Cabernet, one of its longest-standing bottlings, is widely regarded as a definitive expression of this rugged, volcanic hillside terroir.

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