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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 135 notes) - hiding notes with no text | | | Tasted by TheTreasurer on 1/15/2023 & rated 95 points: - Deep dark color with medium forming legs - Wow...what a beautiful bottle. Decanted an hour. Beautiful nose of dark fruit, tobacco, cedar.
Still some tannins, and just wonderful, black cherry, plum. Was so afraid bottle would be a bust, but it's awesome. (540 views) | | | Tasted by scott davis on 5/19/2019 & rated 90 points: Dark purple in color, with blackberry and plum aromas. The palate shows a firm core of mineral, dark fruits, cedar, and graphite flavors, which are still tight-knit. Ends with chewy tannins on the medium finish. (1682 views) | | | Tasted by Cmainardi on 9/18/2017 & rated 91 points: Drinking well. Wouldn't hold much longer. (2820 views) | | | Tasted by John O' on 6/24/2017 & rated 97 points: In a gorgeous place. Tannins completely resolved. (3301 views) | | | Tasted by ewsr on 9/11/2016 & rated 90 points: Still drinking great. Deep plum, coffee, black raspberry. (4752 views) | | | Tasted by gajalaa on 2/14/2016 & rated 91 points: Was still really good.....coffee, blackberry...lasted past 2014 and is perfect! (5356 views) | | | Tasted by gajalaa on 1/29/2016 & rated 91 points: dark color, coffee, blackberry, some spice, massive. It's drinking very well now, i had thought it might be past its prime but i think it is perfect now. (4834 views) | | | Tasted by BURGHen Boy on 10/3/2015 & rated 91 points: Took 2 hr decant to open. Sweet nose of plum and blackberry. Swirling flavors on the palate of dark berry and dusty cocoa and a backbone of sweet oak. Tannin well integrated. Glad it came around with time. (4018 views) | | | Tasted by gquigs on 7/3/2015 & rated 91 points: Very good. Black fruit, cedar, earth on the nose. The alcohol didn't over power which was good and the tannins were mild. (3754 views) | | | Tasted by RichardP on 5/2/2015 & rated 92 points: Pop and pour. Camphor and bandaid on the nose. On the palate, blackberry, black pepper, tobacco, and a bit of cocoa on the medium to long finish, with good acidity and light furry tannins that fade over 30 minutes or so. Some alcohol does show through on the finish, giving the wine a liqueur-like mouthfeel, but it isn't at the point of being detrimental, even though the label shows 15.5% alcohol. This seems to be right in the middle of its drinking window; it can probably go for a year or two before it starts to drop off. This was good value for money at about $45. (2594 views) | | | Tasted by HandmadeHomemade on 4/19/2015 & rated 94 points: Opened and decanted for an hour.
The wine was dark and dense, offering some port like aromas- notes of coffee, sticky creme de cassis, and over-ripe black fruits. On the palate, the wine was spicy, the alcohol played up to the spiciness with it's heat. Full bodied and heavy weighted, this wine is massive. It's been a wile since I've had this sort of Napa cab, and I like it. (1609 views) | | | Tasted by merlot78 on 11/24/2014 & rated 91 points: one of my favorite mountain cabernets. Although the critics say to drink this by 2014, they are wrong. There are many more years of enjoyable drinking for the 2003. Too bad this was my last bottle. (2043 views) | | | Tasted by merlot78 on 10/27/2014 & rated 91 points: The wine looks purple colored. The legs are slow. There is light sediment in the bottle. It smells like black currant (cassis), raisin and cherry. It tastes like cherry, dust and light toast. The body is medium/full. The wine has coarse texture. The wine finishes long. The wine has medium acidity. This wine has really hit its stride. Only have one more bottle left. (1698 views) | | | Tasted by John O' on 7/2/2014 & rated 91 points: very nice. drink now or hold (2025 views) | | | Tasted by Jack Cranley on 6/11/2014 & rated 87 points: Disappointed. Very one-dimensional, run of the mill Napa Cab. Uninspired and average. Harsh tannins, rough and tumble mouthfeel. Nothing really stood out at all - forgettable. (2200 views) | | | Tasted by shaffej on 4/27/2014 & rated 86 points: For what I paid and expected out of a Diamond Mountain Cab it was disappointing. Very one dimensional. Hopefully just a dud bottle or in a funk (2034 views) | | | Tasted by Bowmanifesto on 2/9/2014 & rated 91 points: Luscious! Another of my "February First Time" bottles. Unfortunately, I only bought one bottle of this beauty. (What was I thinking??) Classic Napa Diamond Mountain Cab. Wonderfully aged. Dark purple in the glass. Scents of dark berries and fall flowers on the nose. The palate is smooth and luxurious, filled with blackberries, blueberries, baking specs, and a touch of toasted oak. The tannins are completely integrated and marvelously persistent on the finish. (2050 views) | | | Tasted by rjrausch on 12/24/2013 & rated 90 points: Dark color. I get a sour vegetable and a after scent of cedar and tobacco. Every smell cycles through a range, I can even still get some mint. Still has some tannic grip to it but not the heat I remember. Feels like I swallowed cotton. Tarry blackberries and the "dryness" lets the flavor linger for awhile. Still really good. (2272 views) | | | Tasted by Winiac on 10/7/2013 & rated 92 points: Spivey with good structure and acidity. Full bodied. Medium to long length and balanced finish. (2229 views) | | | Tasted by gcarl on 8/19/2013 & rated 93 points: MUCH nicer than my previous bottle 2-1/2 years ago. Nice dark fruit, chocolate, graphite,cedar on the nose. This was a wine for "sniffing" just for the pleasure of it. On the palate, similar experience with velvety mouth feel and no heat, despite the 15.5 ABV. As good a CA Napa cab as I have had. Wish I had more...lots more! (2432 views) | | | Tasted by WineCPA on 4/8/2013 & rated 90 points: Classic Napa nose of cassis, graphite and tar. Lots of dark fruit, but the alcohol still shows strongly. Integrated tannins. Very good, but still a bit hot and unbalanced. (2614 views) | | | Tasted by bkay on 3/10/2013 & rated 91 points: Decanted for 2 hours. Very smooth and drinking nicely now despite not being a great year in Napa (2789 views) | | | Tasted by Cutter on 2/16/2013 & rated 88 points: Lots of stewed black fruit on the nose and the palate. Almost Port-like aromas and flavor profile. Blackberry, Blueberry, and Plum jam. Fantastic mid-palate but a bit light on the finish. Seems like this wine is ready to go. If you have it, drink it. It's very good, but its not going to get much better. (2876 views) | | | Tasted by Chateaunole-du-Pape on 2/4/2013 & rated 90 points: This wine was considerably better this time around vs. my last tasting a year ago. No decant this time; a quick pour through the Vinturi straight into the glass. Nicely integrated, with notes of dark fruit and perhaps some cocoa. Pretty straightforward without a lot of complexity, but very enjoyable. Very little, if any, tannin remaining, so I don't see much more aging potential here - drink up and enjoy! Stored with gas on the remaining half-bottle overnight, and I look forward to tasting the remainder tonight or tomorrow. (2691 views) | | | Tasted by David_T on 1/31/2013 & rated 89 points: This is definitely at or just past its peak; my bottle didn't show as well as others' here have recently. Notes of dark fruit & chocolate, fully integrated tannins but lacking the acidic edge giving it freshness or tertiary notes that can shine when everything has integrated. (2148 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, May/June 2007, IWC Issue #132
(Andrew Geoffrey Vineyards Cabernet Sauvignon Diamond Mountain District) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Andrew Geoffrey Producer website2003 Andrew Geoffrey Cabernet Sauvignon Diamond Mountain2003 Cabernet Sauvignon Winemaker Notes:
Harvest dates: October 6, 2003 to October 29, 2003
Harvest analysis: 26.7 Brix, 3.25gms/1 TA, 3.95 pH
Crushing Regime: 50% whole berries
Pre-Fermentation Maceration: 4 days @ 55 degrees F.
Pumpover Regime: 2 times per day with Aeration until dryness
Maximum Fermentation Temperature: 90 degrees F
Total Skin Contact Time: 39 days
Barrel Aging: 70% new French oak, Allier and center of France/medium plus toast
Blend Composition: 83.7% Cabernet Sauvignon, 12.8% Cabernet Franc, 3.5% Petit Verdot
The 2003 growing season in the Napa Valley was one of the strangest in history. With adequate rainfall from the winter months, budbreak took place in late March and early April. Mother Nature played some tricks on the vineyard by delivering over 5 inches of rain in late April and was not about to let us have another early harvest like there was in 2002. The rains slowed down all progression of the vines until the end of May with bloom taking place in late June. A warm summer with temperatures hovering in the high 80's followed. In September, a series of heat waves with temperatures above 105 degrees caused widespread sunburn and dehydration. The affected fruit, as much as 33% in some areas, had to be dropped. Picking began in 2003 with the Cabernet Sauvignon on October 6th and finished on October 17th. Cabernet Franc was harvest on October 15th and Petit Verdot on October 29th. The extended hang time insured that the fruit was as ripe as possible with mature tannins.Cabernet 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)Diamond MountainDiamond Mountain AVA: definition |
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