J. Davies 2014 Diamond Mountain District Cabernet Sauvignon (95RP 93WS)
- Size: 750ml
- Item Code: WN18041901
- Vintage: 2014
The 2014 Cabernet Sauvignon Diamond Mountain is a slightly more expensive cuvée. A blend of 80% Cabernet Sauvignon, 17% Malbec and the rest Petit Verdot, this is another gorgeously elegant, beautiful wine with terrific purity, plenty of blue, red and black fruits, some floral notes, medium to full body, supple tannins and a layered mouthfeel that builds incrementally to a long, long finish. This superb wine represents a perfect style between the elegance of Bordeaux and the ripeness and exuberance of a Napa Cabernet Sauvignon. Drink it over the next 20 years. (RP)
In 1965, Jamie and Jack Davies acquired the historic Schramsberg estate and began producing, as Jack said, “America’s most prestigious, select, admired champagne – chosen for special guests, special gifts, pampering one’s self and expressing one’s taste in unique products.”
Among their accomplishments: The first production use of Chardonnay in American champagnes, as well as the first American Blanc de Noirs using Pinot Noir in the classic way. Then a Reserve, with over four years of aging. This was followed by Crémant Demi-Sec using the Flora grape (a hybrid of Semillon and Gewurztraminer), and introductions of late-disgorged cuvées. Jamie and Jack even revived tunnel construction in America for wine aging. Their philosophy for winemaking is to draw on the best of the past, building on the foundation of experience to improve the quality of their wines.
Cabernet Sauvignon makes the most dependable candidate for aging, more often improving into a truly great wine than any other single varietal. With age, its distinctive black currant aroma can develop bouquet nuances of cedar, violets, leather, or cigar box and its typically tannic edge may soften and smooth considerably. It is the most widely planted and significant among the five dominant varieties in the Medoc district of France’s Bordeaux region, as well as the most successful red wine produced in California. Long thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet sauvignon berries are small, spherical with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide. The best growing sites for producing quality wines from Cabernet Sauvignon are in moderately warm, semi-arid regions providing a long growing season, on well-drained, not-too-fertile soils. Vineyards in Sonoma County’s Alexander Valley, much of the Napa Valley, and around the Paso Robles area of the Central Coast have consistently produced the highest-rated California examples. Typically, Cabernet Sauvignon wines smell like black currants with a degree of bell pepper or weediness, varying in intensity with climatic conditions, viticulture practices, and vinification techniques. Climates and vintages that are either too cool or too warm, rich soils, too little sun exposure, premature harvesting, and extended maceration are factors that may lead to more vegetative, less fruity character in the resulting wine.