Dunn Vineyards Winemaker Dinner

The Village Pub, Woodside, CA
Tasted Monday, February 11, 2013 by kosinski with 249 views

Flight 1 - Hors d’Oeuvres (2 Notes)

  • 2009 Dunn Vineyards Cabernet Sauvignon Napa Valley

    USA, California, Napa Valley

    Very young. Aromas of leather, tobacco, spice and pencil lead. Green tannins on the palate over cherry and plum fruit with green pepper, tobacco, graphite and sandalwood. Excellent structure and moderate, balanced acidity. Should be quite good in five or so years.

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  • 2009 Dunn Vineyards Cabernet Sauvignon Howell Mountain

    USA, California, Napa Valley, Howell Mountain

    Very reserved nose hints at graphite and potpourri. Blackberry and raspberry fruit on the palate over graphite and cedar. Firm unripe tannins provide grip. Good structure and acidity. Quite reserved now, but will probably open up in time.

    After 10-15 minutes in the glass, it started to open up and reveal more dark fruits, spice and graphite. Very promising.

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Flight 2 - Porcini Mushroom Velouté en Croute (2 Notes)

The Napa Valley paired particularly nicely with the mushroom soup.

Flight 3 - Roasted Breast of Squab / Cocoa Tagliatelle (2 Notes)

Best pairing of the night. The Napa Valley showed particularly well.

Flight 4 - Wagyu Beef Brisket / Sweet Potato Mousseline / Armagnac Prunes (2 Notes)

Wagyu + brisket = fat bomb. Neither wine was a good pairing for the over-the-top richness of this dish.

Flight 5 - Selection of Artisan Cheeses (2 Notes)

Neither wine worked well with the cheese. Both were past their prime to my taste.


In general, the Howell Mountains are the more complex and interesting wines, but the Napa Valleys are sometimes a better match with food, and can be consumed earlier.