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a diamond is forever |
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Written by Nikitas Magel
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Page 7 of 7
 Now things have changed. Young people today are quite knowledgeable and comfortable around wines. It used to be that you'd go to a restaurant and see some wonderful bottles on the wine list, but the wines by-the-glass would always be inexpensive and low quality. But there's been a tremendous evolution — and I was a huge advocate of this — where restauranteurs have finally started to take the risk of offering finer wines by-the-glass. This has been an educational process. And people who are really into wines get a great deal of their education by drinking wines by-the-glass in restaurants. There's a tremendous interest now among consumers in wines from all over the world. And even just with Cabernet here in America with the different styles, consumers now have enough confidence that they can choose the style they want. That's healthy. [In the meantime,] we believe in what we're doing and we'll continue to make wine the way we have been, because it's the style that we like to drink ourselves.
And it's with this same fidelity towards one's own taste that Al Brounstein, himself, initially embarked on his endeavor to make terroir-driven Cabernet Sauvignon under the Diamond Creek label. This, along with his commitment to manifesting the unique qualities of the estate's distinct vineyards, is a vision that Boots Brounstein and her son Phil Ross continue to this day, nearly 40 years later. To learn more about these wines, visit Diamond Creek Vineyards online. Photo Credits: Diamond Creek Vineyards and Robert Bruno. 
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