Winemaker Notes
This J. Davies Estate Jamie Cabernet Sauvignon unveils aromas of raspberry, red currant, plum, and blueberry pie, touched with layers of oregano, black pepper, tobacco leaf, lavender, toasted pecan, and dark chocolate. The palate presents a generous entry of juicy black cherry and blackberry, which builds to a balanced mid-palate with hints of mocha and anise. The wines layered flavors are supported by well-structured tannins and a lingering finish.
Blend: 89% Cabernet Sauvignon, 6% Malbec, 5% Petit Verdot
Professional Ratings
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Vinous
The 2019 Cabernet Sauvignon Jamie is a selection of the best barrels in the cellar. It offers up copious blackberry jam, chocolate, spice, licorice and sweet spices. There is plenty of textural richness, but also a fair amount of new oak, something I don't think this wine really needs, as the underlying material is in no way lacking substance.
Range: 94-96 -
James Suckling
Ripe, dark-fruited character with lot of chocolate, dark licorice, dried herbs and moist earth. Creamy and succulent with a full body, fine tannins and ripe berry fruit underneath. Lingering finish.
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Wine Spectator
Ripe and polished, with a bold wave of creamed plum, boysenberry and açaí berry fruit rolling through, backed by mocha and Black Forest cake notes on the broad finish. Will have fans for its hedonism.
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.