Dalla Valle Maya Proprietary Red Blend 1994
Other Red Blends from Napa Valley, California
Dense garnet to violet, viscous mouth feel. Bright ripe fruit, beautiful floral and intense dark fruit aromas that are expansive in the mouth and evocative of sweet violets, raspberries, blackberries and some woodsy notes. The wine is rich and dense with an excellent balance of black fruit to tannins. Completely balanced. Overall impression is of lots of fruit and lots of tannins with lots of layers and depths. Unified and seamless, elixir like.
The Wine Advocate - "The 1994 Maya is prodigious. The color is saturated opaque purple. The wine offers up restrained but gorgeously sweet earth, oak, mineral, and black fruit aromas. Full-bodied, with substantial quantities of glycerin and extract, this wine's large-scaled tannin seems to be well-submerged beneath the wine's fabulous layers of fruit. Although more accessible than I would have thought prior to bottling, it is a candidate for 20-30 years of evolution."
International Wine Cellar - "Very saturated dark ruby. Superripe but rather unforthcoming aromas of violet, blackberry and shoe polish; this rather inky, dense wine is in the process of shutting down. Remarkably sweet in the middle palate, with a ripe note of chocolate. Deeper-pitched than the '95. Finishes with slightly edgy tannins and superb persistence.
Dalla Valle Winery
In 1983, Gustav and Naoko Dalla Valle began planting vines on the hillside of Oakville, overlooking Napa valley. Their vineyards produce excellent quality grapes, resulting in wines of great intensity, complexity and balance. Gustav passed away in 1995 and Naoko Dalla Valle continues the legacy of Dalla Valle wines. Dalla Valle Vineyards produces three wines: Maya (55% Cabernet Sauvignon and 45% Cabernet Franc), Napa Valley Cabernet Sauvignon and Pietre Rosse (100% Sangiovese). View all Dalla Valle Wines
About Napa ValleyView a map of Napa Valley wineries
It's hard not to think of Napa Valley when thinking of California wines. The region is, after all, the one that brought world recognition to California wine making. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux Blends. Whites are usually Chardonnay and Sauvignon Blanc.
Notable FactsWithin the Napa Valley lie smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two is St.-Helena and finally, just grated an AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap and Mount Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.
About CaliforniaIt's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
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Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.