From a nice looking bottle with a VHS fill, this wine had a deep red/ light purple center with puce rims. The high- intensity nose was very dark and woodsy at first. After 8 hours of air it showed black cherry, anise, minerals, blueberries, and a hint of mint.
This wine was thick and quite structured at first. The fruit was inky and the texture had a tough edge to it. When first poured, I might have scored it 90 points at most. This wine literally took 8+ hours to reveal its best face. It had copious fruit, notable rounded tannin, firm acidity, and excellent length.
This wine kept changing and showing a different expression of itself. It was really just coming into its drinking window and will easily last 20 years. This was a very high end 94 or a low end 95. I am going with the optimistic view on this one.
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A glorious bottle from the golden age of California wines. Complex nose of bright fruit, mildew mustiness, dusty soil, chalk, and coal dust. On the palate the fruit is rich and coats the mouth with dark fruit, stones and earth tones, but tantalizingly dry. Great range of textural elements on the palate. A good deal of weight without being clunky. This bottle appeared to still be developing its full complement of secondary notes. Bottle from winery cellar. 94+
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I drank it, but why the hell did I open it after 15 other bottles? Oh, yeah, it was Andy V's birthday wine. I may have liked it. I don't remember not liking it. I did drink it.
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Dinner at Chez DrVP Dietz: Awesome but this needed more time than we gave it. Still so much structure but the fruit is there. I think a little air would have softened the palate more. Classic Mayacamas that should probably be drank on the sooner side.
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Old Bordeaux and Cali Cabs at Dietz's (Chez Dietz): It was getting late and the wine was sinking in so my note is of the minimalist style. Nose of older Cab. Plenty of fruit and tannin on the palate still. They certainly knew something about wine making back then.
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Purchased from Bern's 5 years ago. Fully mature and now appears to be on the downhill side of the curve. Appears much more mature than most recent bottle two years ago. Still with dusty cassis but now also tar and other elements of maturity coming to dominate. Some dill still noted. Last bottle of the lot purchased and this may be showing relatively old due to simple bottle variation, but if I still had more I'd be looking for opportunities to consume them. From 750ml format.
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CLONYC #8 - 1970s Cabs at Zoe ('74-'76Martini/'73&'74Mayacamas/'77Heitz Bella Oaks) :From an impeccable pristine magnum. This had a great lush dark resolved fruit profile that belied its age. The color was dark. There was great dark currant, blackberry, tar, cocoa, and so much more going on. I kept this glass alive until the end of the night. It changed and evolved getting lusher and deeper. The finish was long. If tasted blind I would place this at about 6 or 7 years of age. This 35 year old was amazing.
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From pristine mag.This was so youthful looking with a nearly opaque ruby hue. The nose was just huge with tons of earth, smoky notes, ripe blackberry, redwoody and even with still a touch of dill. This remains opulent in the mouth with substantial ripe tannins just barely contained by the remaining fruit which offers rich and intense flavors of slatey minerality juxtaposed against ripe blackberry, currant, and plum notes. This has great cut in the mouth and finishes very long with an ever so slightly austere quality that keeps everything fresh and haunting notes of dried herbs on the finale. This probably was always a bit more about structure than about fruit but is absolutely peaking right now, reminding me of, say, 1983 Haut Brion. Stupendous wine.
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Old Cabs at Zoe (Zoe's): What a wine, what a wine. Dark and lovely, it was magic from the second it was in the glass. The nose was a gentle dusty cassis intermingled with dill (I'd expect this saw a fair bit of American oak in its day). It continued to evolve in the glass and gained complexity with cigar ash and earth. It had a certain tranquility in the mouth, not that it lacked vivacity, but in a way that showed great self-assurance and restraint. It was an effortless wine in the mouth, with smoky dark fruit that was reminiscent of mature Graves, but with a sweetness to the fruit that was quite California. Here was a wine truly in balance with each element clean and precise. A truly classic Claret and a revelation.
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LdC does Mecca - Friday Night (Tampa): Opaque black/red. Big ripe black fruit with a hint of mint on the nose. Lovely rich black round with a slight coffee note. Great fruit and energy remaining.
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Of 4 btls, drank out of the one that was most deteriorated. This wine is thin on the fruit, tannic and woody on the finish. Not as good as the 375s I've had of this. I've got higher hopes for the remaining two btls that appear to be in better shape. A lot of sediment in the glass, so maybe this one wasn't allowed to settle enough from shipping a week earlier.
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Similar detailed notes to those in March. Continues to drink very well given its age. A pleasant, mature diversion from the younger wines I drink on a more regular basis. Intoxicating nose is the highlight, with a balanced palate. Tannins still there in a noticeable way, apparently a signature of Mayacamas in the early '70's, though these dissipate considerably after a second filtering which was required since I didn't stand this btl up before drinking. Long, satisfying finish. Unfortunately, this is the last btl :(. However, this might be a great lesson as it relates to a few ageworthy Cab blends in my cellar. There's some stuff from the '90's that is years from being ready (Dunn, Howell mtn stuff, some Bordeaux) if the aging trajectory mimics this btl of Mayacamas. Time to start living a healthier life!
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From a 375ml bottle. Cork was stained almost all the way through. A bit of funk on the nose that blew off after 20 minutes or so. A very fun and tasty example of a mature California Cab once it settled down. Still quite dark in color with little indication of bricking. Sweet perfumed aromas intertwined with cigar box on the nose. Excellent cherry fruit and spice on the palate. A long, lingering finish. While this might be on the slide from its peak (especially out of a 375), it's quite a treat at this stage of its 34 year life!
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Had on 4th St with cornish hens. The wine is still purple with a good nose and good fruit. This bottle needed a couple of jhours before it really shined. But was well worth the wait. Initially a little acidic and tart, after 2 hours it really was quite balanced with soft tannins still remaining.
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Drank 3 bottles. Two were excellent: balanced, still with a lot of fruit. The 3rd disappointed. ? past prime or bottle variation? One bottle still had stems, seeds etc that were strained out during decanting. Amazing that this wine is still so fresh. Anxious to see what the other bottles are like.
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At London Wine Bar with MPL, BLR and Diane. Rich red ruby. Good legs. Excellent nose-rich, ripe; good extract. Deep core of varietal fruit. On the palate, it is in fine shape, with good fruit and fine flavors. Slight anise. Very nice. Doing very well almost 20 years after the vintage. 5-13-15-7: 90/100.
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4/9/2020 - tinybubbles Likes this wine: 92 Points
Less expressive and more evolved that some bottles. Middle of the road as they go. High quality dark fruit here.
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7/8/2018 - fclarity wrote: 95 Points
From a nice looking bottle with a VHS fill, this wine had a deep red/ light purple center with puce rims. The high- intensity nose was very dark and woodsy at first. After 8 hours of air it showed black cherry, anise, minerals, blueberries, and a hint of mint.
This wine was thick and quite structured at first. The fruit was inky and the texture had a tough edge to it. When first poured, I might have scored it 90 points at most. This wine literally took 8+ hours to reveal its best face. It had copious fruit, notable rounded tannin, firm acidity, and excellent length.
This wine kept changing and showing a different expression of itself. It was really just coming into its drinking window and will easily last 20 years. This was a very high end 94 or a low end 95. I am going with the optimistic view on this one.
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10/21/2015 - tinybubbles Likes this wine: 94 Points
A glorious bottle from the golden age of California wines. Complex nose of bright fruit, mildew mustiness, dusty soil, chalk, and coal dust. On the palate the fruit is rich and coats the mouth with dark fruit, stones and earth tones, but tantalizingly dry. Great range of textural elements on the palate. A good deal of weight without being clunky. This bottle appeared to still be developing its full complement of secondary notes. Bottle from winery cellar. 94+
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7/4/2015 - potates Likes this wine: 90 Points
Soft fruity nose, nice fruit on well balanced body, good finish. I suspect should have been drunk several years ago.
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7/3/2013 - europat55 wrote: 89 Points
1970-1981 Mayacamas Cabs (Tasted blind) (Tom's house in Palo Alto, California): Soft nose. Some heat (B++). Soft palate with a very good short finish (B+/B++).
My #6, Group's #7 (105 pts). Tasted blind.
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7/3/2013 - zscheiner Likes this wine: 93 Points
Blind Tasting '70-'81 Mayacamas Cabernets (Tom's House, Palo Alto, CA): Pretty, blackberry nose. Fresh blackberry fruit, fantastic balance. Many years left! (my 4th, group's 7th)
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11/27/2012 - poppa wrote: flawed
Well past its best. Excellent provenance though.
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4/17/2009 - Colima74 wrote:
I drank it, but why the hell did I open it after 15 other bottles? Oh, yeah, it was Andy V's birthday wine. I may have liked it. I don't remember not liking it. I did drink it.
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4/11/2009 - jasonh wrote: 91 Points
Dinner at Chez DrVP Dietz: Awesome but this needed more time than we gave it. Still so much structure but the fruit is there. I think a little air would have softened the palate more. Classic Mayacamas that should probably be drank on the sooner side.
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4/11/2009 - Paul Lin wrote: 88 Points
Classic Bordeaux and California Cabs (Casa Dietz - Santa Ana, CA): Earthy and gamey with notes of candy bars, red currants, and leather. Still chugging along with no signs of fading.
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4/11/2009 - WetRock wrote:
Old Bordeaux and Cali Cabs at Dietz's (Chez Dietz): It was getting late and the wine was sinking in so my note is of the minimalist style. Nose of older Cab. Plenty of fruit and tannin on the palate still. They certainly knew something about wine making back then.
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4/7/2009 - teekayfl wrote: 90 Points
Purchased from Bern's 5 years ago. Fully mature and now appears to be on the downhill side of the curve. Appears much more mature than most recent bottle two years ago. Still with dusty cassis but now also tar and other elements of maturity coming to dominate. Some dill still noted. Last bottle of the lot purchased and this may be showing relatively old due to simple bottle variation, but if I still had more I'd be looking for opportunities to consume them. From 750ml format.
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1/2/2009 - vanpe003 wrote:
New Year's Week 2008/9; 12/28/2008-1/4/2009 (Northwoods): Another great bottle, and the last one. Excellent balance, with fruit and oak in perfect harmony.
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4/8/2008 - King Cab wrote: 94 Points
CLONYC #8 - 1970s Cabs at Zoe ('74-'76Martini/'73&'74Mayacamas/'77Heitz Bella Oaks) :From an impeccable pristine magnum.
This had a great lush dark resolved fruit profile that belied its age. The color was dark. There was great dark currant, blackberry, tar, cocoa, and so much more going on. I kept this glass alive until the end of the night. It changed and evolved getting lusher and deeper. The finish was long. If tasted blind I would place this at about 6 or 7 years of age. This 35 year old was amazing.
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2/26/2008 - Gregory Dal Piaz wrote: 95 Points
From pristine mag.This was so youthful looking with a nearly opaque ruby hue. The nose was just huge with tons of earth, smoky notes, ripe blackberry, redwoody and even with still a touch of dill. This remains opulent in the mouth with substantial ripe tannins just barely contained by the remaining fruit which offers rich and intense flavors of slatey minerality juxtaposed against ripe blackberry, currant, and plum notes. This has great cut in the mouth and finishes very long with an ever so slightly austere quality that keeps everything fresh and haunting notes of dried herbs on the finale. This probably was always a bit more about structure than about fruit but is absolutely peaking right now, reminding me of, say, 1983 Haut Brion. Stupendous wine.
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2/26/2008 - bsherwin wrote:
Old Cabs at Zoe (Zoe's): What a wine, what a wine. Dark and lovely, it was magic from the second it was in the glass. The nose was a gentle dusty cassis intermingled with dill (I'd expect this saw a fair bit of American oak in its day). It continued to evolve in the glass and gained complexity with cigar ash and earth. It had a certain tranquility in the mouth, not that it lacked vivacity, but in a way that showed great self-assurance and restraint. It was an effortless wine in the mouth, with smoky dark fruit that was reminiscent of mature Graves, but with a sweetness to the fruit that was quite California. Here was a wine truly in balance with each element clean and precise. A truly classic Claret and a revelation.
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2/8/2008 - winefool wrote: 93 Points
LdC does Mecca - Friday Night (Tampa): Opaque black/red. Big ripe black fruit with a hint of mint on the nose. Lovely rich black round with a slight coffee note. Great fruit and energy remaining.
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12/30/2007 - vanpe003 wrote: 93 Points
New Year's Weekend; 12/28/2007-1/1/2008 (Northern Wisconsin): A phenomenal bottle of wine. The best I've had from this bunch. Rich, still had plenty of life. Tasted best out of a mature Bordeaux glass.
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11/10/2007 - vanpe003 wrote: 86 Points
Of 4 btls, drank out of the one that was most deteriorated. This wine is thin on the fruit, tannic and woody on the finish. Not as good as the 375s I've had of this. I've got higher hopes for the remaining two btls that appear to be in better shape. A lot of sediment in the glass, so maybe this one wasn't allowed to settle enough from shipping a week earlier.
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9/29/2007 - vanpe003 wrote: 91 Points
Similar detailed notes to those in March. Continues to drink very well given its age. A pleasant, mature diversion from the younger wines I drink on a more regular basis. Intoxicating nose is the highlight, with a balanced palate. Tannins still there in a noticeable way, apparently a signature of Mayacamas in the early '70's, though these dissipate considerably after a second filtering which was required since I didn't stand this btl up before drinking. Long, satisfying finish. Unfortunately, this is the last btl :(. However, this might be a great lesson as it relates to a few ageworthy Cab blends in my cellar. There's some stuff from the '90's that is years from being ready (Dunn, Howell mtn stuff, some Bordeaux) if the aging trajectory mimics this btl of Mayacamas. Time to start living a healthier life!
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7/10/2007 - vanpe003 wrote: 91 Points
Similar notes to last time. Always a treat to drink an elegant, graceful, well aged and traditionally made Cab.
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3/8/2007 - vanpe003 wrote: 90 Points
From a 375ml bottle. Cork was stained almost all the way through. A bit of funk on the nose that blew off after 20 minutes or so. A very fun and tasty example of a mature California Cab once it settled down. Still quite dark in color with little indication of bricking. Sweet perfumed aromas intertwined with cigar box on the nose. Excellent cherry fruit and spice on the palate. A long, lingering finish. While this might be on the slide from its peak (especially out of a 375), it's quite a treat at this stage of its 34 year life!
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4/1/2006 - rcl1 wrote: 92 Points
Had on 4th St with cornish hens. The wine is still purple with a good nose and good fruit. This bottle needed a couple of jhours before it really shined. But was well worth the wait. Initially a little acidic and tart, after 2 hours it really was quite balanced with soft tannins still remaining.
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11/20/2005 - rcl1 wrote: 92 Points
Still excellent
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11/20/2005 - rcl1 wrote: 93 Points
Drank 3 bottles. Two were excellent: balanced, still with a lot of fruit.
The 3rd disappointed. ? past prime or bottle variation?
One bottle still had stems, seeds etc that were strained out during decanting. Amazing that this wine is still so fresh. Anxious to see what the other bottles are like.
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5/18/2005 - jamiekutch wrote:
THE FIRST SUPPER – Dinner with Robert Parker; 5/17/2005-5/18/2005 (Corks Restaurant, Baltimore Maryland): This wine was beginning to show its age of 32 years. Again it was dried out with a short finish. Definitely on a downward slope.
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3/19/2005 - buckeye76 wrote: 88 Points
BLACKBERRIES, CURRANTS, AND EARTHINESS IN THE NOSE WITH NICE BERRY FRUIT IN THE FLAVOR THOUGH NOT THE COMPLEXITY OR FINISH OF THE BETTER VINTAGES.
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6/12/1990 - MicklethePickle Likes this wine: 90 Points
At London Wine Bar with MPL, BLR and Diane. Rich red ruby. Good legs. Excellent nose-rich, ripe; good extract. Deep core of varietal fruit. On the palate, it is in fine shape, with good fruit and fine flavors. Slight anise. Very nice. Doing very well almost 20 years after the vintage. 5-13-15-7: 90/100.
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