Cognac and Champagne Diamonds

Imagine diamonds the color of champagne bubbles, sparkling as they rise up in a crystal glass; or the shade of warm cognac, catching the light at every angle. Or even the sheen of honey and caramel, butterscotch and chocolate, silkily diaphanous as they glow.
The shades and hues of brown diamonds, usually grouped under the category of champagne diamonds, can be light and pinkish-bubbly as the elite, effervescent wine; or dark, rich and spicy as cinnamon, nutmeg and cloves; but whether espresso-deep or café au lait-soft, their sparkle, fire and flash is as captivatingly warm as the whitest white diamond is cold.
No wonder white diamonds are called “ice.”
Found in Australia, Africa, and Russia, the largest champagne diamond producer is the Argyle Diamond Mine, located in a remote corner of northwest Australia. The mine began producing in 1979 and along with champagne and cognac diamonds, also produces white and all varieties of fancy colored diamonds—yellow, blue, orange, green, red, purple and pink. Brown and yellow are the most common naturally-colored diamonds; pink, blue and green are extremely rare, and red is the rarest.

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