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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 16 notes) - hiding notes with no text | | | Tasted by acyso on 4/2/2024 & rated 95 points: "There's a lot of fish at Montrose Harbor" (Chicago, IL): From magnum. Stunning stuff, with a glorious, old-school California cabernet nose. So aromatic and perfumed, the nose on this was magnificent. The palate is a bit of a let-down in comparison to the nose, it's no slouch but it just doesn't reach the same heights. In general, this was a bit softer in structure versus the other cabernets, but there's no denying how good the nose was on this. (747 views) | | | Tasted by chandlerc@gmail.com on 11/18/2023 & rated 97 points: Nose screams out of a forested mountain side on the Pacific coast. Leaf litter, distant ocean mist, light rain in the trees. Bits of fresh mushrooms, and cedar.
Palette is incredibly silky and cool to start. Opens up into blackberry bush, green stem, and some very dark, astringent fruit, and black cherry. Still with rigid structure, but elegantly expressed. Grips and lingers into the finish starting with black cherry and progressing into dried black currant, with a bit of cedar powder. The saline notes of the ocean persist through the palatte and come forward in the lingering finish.
Beautiful, mature California Cabernet. Old and refined and IMO, perfect. (450 views) | | | Tasted by rocknroller on 12/12/2021: Annual Tasting Group Holiday Party (St. Genevieve, Mpls, MN): Very dark red color with 7mm transitional margin. Brought this to the holiday party with hopes after Coravining a little to check on it first. The first whiffs had a lot of bottle stank and didn't look great, but sitting in the glass for 15 minutes revealed a nice bit of pretty red cherry and dried roses on a rather featherweight engaging palate. After that, I thought it would need a little air to come around at dinner. Unfortunately, it never really panned out that way coming off as old and dull with funk, sundried tomato, ripe black cherries. Drinkable but not satisfying. (1622 views) | | | Tasted by EMark on 4/19/2017: Very pretty wine in the glass with no bricking appearance. Some “funk” on the nose, but otherwise suggestive of black fruit. On the tip of the tongue, I’m getting a bit of tart dark fruit. As the wine passes back I am enjoying the elegance that comes from years (decades, in this case) of bottle age. However, there is a slight suggestion of oxidation. Negative points for the retro-nasal sensation of alcohol. The latter observations suggest to me that the wine is past its prime, but, regardless, it is a winner. (4291 views) | | | Tasted by coremill on 2/19/2015 & rated 89 points: Opened for my fiancee's birthday (birth-year wine for her). This is on the greenish/underripe side even by Macayamas' standards. Still quite fresh at 31, nice redcurrant/cranberry fruit and lots of pyraziney green peppercorn/pine needle and good earthy character. Very high acid, still quite structured, not showing much in the way of tertiary cedar/tobacco development. Better with a steak, which cuts the structure and allows the fruit to express itself more. Could maybe actually use more age, as it doesn't seem to be drying out on the finish. Not a typical Napa cabernet, this is only for those who like the house style, which I do. (6202 views) | | | Tasted by La Cave d'Argent on 12/19/2014 flawed bottle: Presented by D.B. in double-blind fashion to our tasting group, this particular bottle was unfortunately corked. (5895 views) | | | Tasted by Matthew B on 5/18/2013 & rated 93 points: A fantastic evening with a youthful classic cab. Ready to drink upon opening...great coloring, with very little bricking, if any. Highly aromatic with cigar box, dark fruit and plum notes...very savory. Acidity comes through on finish. Held up fine over 3 hour dinner...and at 12.5% you could walk out easily. (6903 views) | | | Tasted by Alex H on 1/4/2013 & rated 89 points: This is not napa. This is every bit a Bordeaux and a pauillac at that and I dare say as good or almost as good as even a first growth in an average year. Technically as much a pauillac as one could get with cigar , tobacco and robust meaty savory dark red claret fruits. Good succulent body but just a waft short on the finish to make it an exceptional wine. But it is indeed good. Remarkably at least 10 yrs younger than it should taste. (7049 views) | | | Tasted by Paul S on 12/31/2012 & rated 93 points: New Year's Eve 2012 Drinks (Kat and Ewen's): Yummy. From a magnum, this was a remarkably strong Napa Cab at its age. It had a such a Bordeaux-like nose that it could have fooled the sharpest blind-tasters - wafts of tobacco and spice, earth and green capcisums and tea leaves all floating around of core of sweet black fruit aromas. Really nice stuff. The palate was also putting on a great ripe-vintage left-bank imitation, with a black fruited centre of cassis and blackberries with a shade of damson plums fanning out into a twist of capcisum and tobacco. It was certainly bright and sunny in character, but with a nice warmth to it, but in a way that brought the mind to say 1989 Bordeaux rather than 1984 Napa. Part of that was the balance and structure on the wine I think. Midweight rather than rich, it was marked by super-fresh acidity and a chewy structure that was just about mellowing. The wine thinned out after a few hours in the decanter, but for the time that it was showing well, this was excellent. A Cab constructed in a very classic fashion and, from the magnum, drinking brilliantly well. (5113 views) | | | Tasted by cabcbv7 on 11/19/2011 & rated 90 points: A very good wine. Certainly very Bordeaux-like, emphasizing more of the savory/earthy side the spectrum. Aromatically gorgeous with bay leaf, dirt, manure, cassis, pepper, anise, blackberry, brown sugar, even cola. Finishes nice, mirroring the aroma with some violet tones, and a plum tomato component. Acidity is well present and so is the tannin, leading me to believe it could age another 12-15 years. Concentration and length are slightly lacking, preventing a higher score. Again, it's still a very good wine that demands attention for its beautiful bouquet and complexity. (3293 views) | | | Tasted by JustOneMore on 6/6/2011 & rated 90 points: Surprisingly youthful for a 27 year old wine. I bet it could go for another 10 years. Very smooth with tannins well resolved. Vanilla and caramel initially with a short oak and citrus aftertaste. I believe this wine needed all of its age to resolve the citrus. If I am correct, this bottle probably is very representative of the terroir. I want more, although it's not a blockbuster and a little pricey.
If you do not have 2 hours to decant, I would wait for another night. Upon opening, this was sour cherries competing with forest floor or earthiness. (3016 views) | | | Tasted by winefool on 3/26/2009 & rated 92 points: Hart Davis Hart BYO Dinner (Blackbird): Forward black fruit nose. Nice earthy black fruit. Nice enough. (3377 views) | | | Tasted by buckeye76 on 11/11/2006 & rated 92 points: BLACK CHERRIES, BLACKBERRIES, AND CURRANTS IN THE NOSE AND FLAVOR. SHOWED NICE COMPLEXITY AND A MEDIUM TO LONG FINISH. (784 views) | | | Tasted by buckeye76 on 6/27/2006 & rated 92 points: RED BROWN ON THE EDGE, BLACKBERRIES, OAK, PEPPER, AND A TOUCH OF EARTHINESS IN THE NOSE. BLACK CHERRIES IN THE FLAVOR. A BORDEAUX LIKE WINE WITH A LONG FINISH. (775 views) | | | Tasted by bheller on 10/2/2005 & rated 88 points: Didn't get the bitterness Jamie mentioned. Not an outstanding wine, didn't develop depth or great flavors over time in bottle. Decanted for an hour, was not significantly different after another hour. (3005 views) | | | Tasted by jamiekutch on 5/18/2005: THE FIRST SUPPER – Dinner with Robert Parker; 5/17/2005-5/18/2005 (Corks Restaurant, Baltimore Maryland): Dark purple with again a nose that is just non interesting and possessing notes of earth, olives and herb. Finish is unappealing and bitter. (5142 views) |
| By John Gilman
View From the Cellar, May/Jun 2021, Issue #93, The 1984 and 1985 Vintages Of California Cabernet Sauvignon
(Mayacamas Vineyards Cabernet Sauvignon (Mount Veeder)) Login and sign up and see review text. | By Antonio Galloni
Vinous, Looking Back at Napa Valley Icons (Oct 2014) (9/1/2014)
(Mayacamas Cabernet Sauvignon Napa Valley) Subscribe to see review text. | By John Gilman
View From the Cellar, May/Jun 2011, Issue #33, Recently Tasted California Wines The Search for Traditionalists Turns Up A Crowd
(Mayacamas Vineyards Cabernet Sauvignon (375 ml.)) Login and sign up and see review text. | By John Gilman
View From the Cellar, Sep/Oct 2010, Issue #29, In Search of California’s New and Old Schools of Terroir
(Mayacamas Vineyards Cabernet Sauvignon (served from half bottle)) Login and sign up and see review text. | By John Gilman
View From the Cellar, Jan/Feb 2008, Issue #13, Mayacamas Vineyards: California’s Greatest Cabernet Producer
(Mayacamas Vineyards Cabernet Sauvignon) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of View From the Cellar and Vinous. (manage subscription channels) |
| Mayacamas Vineyards Producer website - Read more about Mayacamas
A visit to Mayacamas Vineyards and Winery -https://unwindwine.blogspot.com/2011/04/mt-veeder-appellation-trail-mayacamas.html
Historic Winery VisitCabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Napa ValleySt. Helena |
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