Winemaker Notes
The 2019 J. Davies Estate Cabernet opens with voluptuous black fruit-blueberry, black cherry, boysenberry and plum-accentuated by undertones of chocolate, cinnamon, blackberry compote, espresso, dark cocoa, clove, and subtle herbs. Supple tannins anchor the wines well-structured palate, with vibrant flavors of red fruit and spice leading to a rich, long finish.
Blend: 86% Cabernet Sauvignon, 10% Malbec, 2% Petit Verdot, 2% Merlot
Professional Ratings
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Decanter
From the the Davies family, proprietors of Schramsberg. Here they show a deft hand with Cabernet. Fragrant dark berry fruit, sweet liquorice, delicate wild herbs, toffee and espresso bean notes. Supple dark berry and lighter strawberry-rhubarb fruit, baking spices and chicory, all reveal an expressive wine framed by sinewy mountain tannin and rich toasty oak, with flourishes of cacao and purple florals.
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Robert Parker's Wine Advocate
My favorite of the three 2019 Cabs presented by Davies comes from the estate vineyard on Diamond Mountain. The 2019 J. Davies Cabernet Sauvignon—86% Cabernet, with 10% Malbec and 2% each Merlot and Petit Verdot—features a whirl of complex aromas: mint, bay, cassis and blueberry notes are joined by bits of mocha, dark chocolate and asphalt. There's ripe, creamy texture on the full-bodied palate, which culminates in a long, supple, licorice-tinged finish.
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Wine Spectator
Dark and winey, with generous steeped black currant, fig and blackberry flavors at the core, backed by a sparkle of anise, a deep tug of warm earth and cast iron notes. This should unfold slowly in the cellar. Best from 2023 through 2036.
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James Suckling
Quite a ripe nose, full of minty blackberries and vanilla. Rich and sweet-fruited on the palate, with nice dark-chocolate bitterness at the end. Mealy tannins throughout.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
Diamond Mountain is the northernmost mountain appellation in the Mayacamas Range, on the northwest side of the valley floor, above the town of Calistoga. Defined mainly by elevation, vineyards are planted at 400 to 2,200 feet.
Diamond Mountain vineyards receive plenty of sunshine at these elevations and are typically above the coastal fog line. But given its western proximity, the area still easily cools down from early morning and late afternoon Pacific Ocean breezes. The AVA (American Viticultural Area) covers 5,000 acres but just over 500 acres are under vine.
Diamond Mountain soils, mainly weathered, red sedimentary rock and decomposed, volcanic ash, are infertile, quick-draining and produce small, thick-skinned grapes, bursting with chewy tannins.
Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and Zinfandel have great success here.
Like other sub-appellations in Napa Valley, the Diamond Mountain area had no shortage of pioneer winemakers. Rudy von Strasser led the effort for Diamond Mountain to acquire AVA status in 1999.