Winemaker Notes
The 2021 J. Davies Estate Cabernet Sauvignon presents a bouquet of brooding black currant, blackberry, cocoa powder, and toasted marshmallow, layered with espresso and anise. A powerful entry on the palate leads to a broad mid-palate of lush black cherry, pomegranate, acai berry and black pepper, which is completed with a velvety, balanced structure and long finish.
Blend: 78% Cabernet Sauvignon, 15% Malbec, 3% Petit Verdot, 3% Merlot, 1% Cabernet Franc
Professional Ratings
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Robert Parker's Wine Advocate
From the estate vineyard on Diamond Mountain, the 2021 J. Davies Cabernet Sauvignon is a solid effort, kicking off with subtle herbal shadings. Those are followed up by ripe red and black cherries and hints of licorice and dark chocolate. Intricate, complex and ripe, this medium to full-bodied wine is silky across the palate, with some fine, cocoa powder like tannins on the lingering finish. It's impressive and well-priced for the quality.
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Decanter
From the Davies family, proprietors of Schramsberg Vineyards and the J. Davies Estate atop Napa's Diamond Mountain. Sean Thompson has made the wines since 2006. 78% Cabernet Sauvignon, 15% Malbec, 3% Merlot, 3% Petit Verdot, and 1% Cabernet Franc come from the single vineyard J. Davies Estate. Barrel aged 20 months in 60% new French oak. Super juicy blue and black-toned fruits are nuanced by toasty oak spices and bolstered by plush tannins. Full-bodied and imbued with fragrant violets, creme de cassis, and dried thyme with a savoury charcuterie note that lingers on the finish.
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James Suckling
The nose is lifted and vibrant, with aromas of blackcurrants, wild blackberries and mulberry bush. The palate has firmly integrated tannins and acidity, with notes of dark chocolate, cedar and graphite.
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.