Bill and Dawnine Dyer planted Dyer vineyard in 1993 in a site where volcanic gravel spreads over large boulders that slid from the ridge above thousands of years ago. Their farming methods are sustainable, they use only organic sprays. Their project has a singular focus-to make a Cabernet Sauvignon blend at its best. The winery produces about 400 cases a year on average.
With aromas of cassis, blackberries, and black cherries underscored with lavender, tobacco and a hint of graphite, the Dyer Vineyard Cabernet Sauvignon is a wonderful example of Diamond Mountain fruit honed and polished to perfection. Immediately accessible on the palate with concentrated dark fruit supported by a classic minerality and supple, muscular tannins.
