High-toned Cabernet from ancient volcanic soils at ~1,100 feet.
As we planted the vineyard on a blistering July day, hawks circled overhead. They remained all week, offering inspiration for Hawk’s Prey, a name that captures the site’s fierce energy and watchful grace.
Perched at 1,100 feet on ancient volcanic rock, this block ripens early and clean. It’s planted to the Jenkins Clone—a storied selection whose lineage traces to the legendary vineyards of Château Lafite in Bordeaux. Farmed row by row and picked by taste, each small lot is fermented and aged on its own, then blended with a light hand so the site, not the stamp, leads. The result is a mountain Cabernet that’s both energetic and finely etched: red-fruited, mineral, and unmistakably Diamond Mountain.
Red Fruit. Crushed Brick. Volcanic Lift.
In the glass: bright red currant and cherry, pomegranate, crushed red rock/brick, and graphite. Fine, high-toned tannins and natural acidity keep the finish long and vivid. Irresistible with air on release, Hawk’s Prey deepens beautifully over 5-10 years, gaining savory detail while keeping its signature lift.
“Red fruit and crushed red rock—high-toned and super expressive from that exposed upper block.” — Andy Jones, Winemaker
“It became a guest favorite overnight—even people who don’t usually love big reds fall for Hawk’s Prey.”
— Kisha Itkin, Founder & CEO
