Our Moon Mountain District Cabernet is the counterpoint to Diamond Mountain—same obsession, different voice. Perched between 1,600 and 1,800 feet, the vineyard lives above the fog line with steady crosswinds funneled from the Pacific and San Pablo Bay. It’s typically 10–15°F cooler here than on Diamond Mountain, yielding longer hang time, fresh natural acidity, and aromatics that—as Kisha puts it—”hits your nose in a different place.”
Planted in 2004 to Bordeaux Clone 4, these mature vines deliver concentration without heaviness. We ferment in small lots, age in French oak (about 60% new), and blend with a light hand to let the site lead. The result is a Cabernet that’s structured and concentrated, yet lifted, aromatic, and unmistakably Moon Mountain.
Black Plum.
Sage. Graphite.
In the glass: ripe blackberries and black plum with savory bay and sage, graphite, and cedar; fine, persistent tannins. The cooler site brings clarity and line—a beam of acidity that carries the finish and keeps the wine poised at the table. Beautiful on release, it hits its stride 5–10 years after vintage and easily capable of 15–20 years in the cellar.
“Moon Mountain Cab is more aromatic—almost ethereal.” —Kisha Itkin, Founder & CEO
“One of our more structured wines, but never abrasive—power with amazing texture.”
— Andy Jones, Winemaker
