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Dominus Estate 1992

Bordeaux Red Blends from Yountville, Napa Valley, California
  • RP95
  • JS98
  • RP97
  • RP100
  • WW100
  • JS100
  • V98
  • RP98
  • JS98
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Winemaker Notes

The 1992 Dominus has a deeply saturated color and a forward, ripe, fruity nose, with a touch of violets. Typically Dominus in style, this vintage is round, lush and elegant, with a soft, fleshy texture.

Critical Acclaim

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RP 95
The Wine Advocate

Production from the 124-acre Napanook Vineyard reached 6,500 cases in 1992 and 10,000 cases in 1994, a figure this winery has been building toward since the debut releases of 1983 and 1984. The 1992 Dominus is similar in style to the 1990. It exhibits an open knit, opulent, rich, easy-going character with gorgeous levels of earthy, cassis fruit intertwined with scents of herbs, coffee, and chocolate/mocha ice cream. Rich and full-bodied, with thick, viscous flavors and low acidity, this is a forward, exceptionally concentrated, easy to understand Dominus that should drink well for 20 years. It appears that Christian Moueix has settled into an identifiable Dominus style (the lavish ripeness routinely achieved in northern California, with the texture of a great Pomerol) since the 1990 vintage. Although older vintages have a similarity to more recent vintages, the older wines possess harder tannin than is present today.

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Dominus

Dominus

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Dominus, , California
Dominus
In the late 1960s, while attending the University of California at Davis, Christian Moueix fell in love with the Napa Valley and its wines. Son of Jean-Pierre Moueix, the famed wine merchant and producer from Libourne, France, Moueix returned home in 1970 to manage the family vineyards, including Chateaux Petrus, La Fleur-Petrus, Trotanoy in Pomerol and Magdelaine in Saint Emilion.

His love of Napa Valley lingered and in 1981, he discovered the historic Napanook vineyard, a 124-acre site west of Yountville that had been the source of fruit for some of the finest Napa Valley wines of the 1940s and 1950s. In 1982, Moueix entered into a partnership to develop the vineyard and, in 1995, became its sole owner. He chose the name 'Dominus' or 'Lord of the Estate' in Latin to underscore his longstanding commitment to stewardship of the land.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

BOBDOMINUS_1992 Item# 24135

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