1985 Dunn Napa & Diamond Creek VH + 1986 Diamond Creek RRT

[Bill Bounds]

In the last week I have drank three of my old cabernets a 1986 Diamond Creek Red Rock Terrace, 1985 Dunn Napa and a 1985 Diamond Creek Volcanic Hill. These bottles that I bought at release either from retail or direct from the winery in the case of the D/C. I've been lugging these 80s cab from TX to GA and back to TX over the last 25 years. Early on they were so unapproachable, and later I just didn't have much interest in them.

After all the pinot noir and gamay that I have been drinking the last 8 or 10 years, the essence of cab becomes obvious to me after drinking these wines. First, there is clear vegetal component that especially shows up early. It's amazing how well they evolve in the glass over the course of dinner. After about an hour to 1 1/2, a deep and rich fruit appears. With these winemakers it is so pure and intense. I don't think that I would ever have a preference for these cabs over burgundy and Beaujolais, but it has clearly shown me a lot.

There were some great California cabs before the 90s. Probably some people are trying to replicate what these people and similar winemakers were doing then. Perhaps some winemakers never stopped making this style of cabs. But there is an inevitability that we will see more of this style. That will be a good thing for all of us.
bill

 

[VLM]

originally posted by Bill Bounds:

There were some great California cabs before the 90s. Probably some people are trying to replicate what these people and similar winemakers were doing then. Perhaps some winemakers never stopped making this style of cabs. But there is an inevitability that we will see more of this style. That will be a good thing for all of us.

I sure hope you are right. I posted on another bored asking for new producers who made wine in this style. There didn't seem to be much response. I worry that with the non-resistant rootstock and sharpshooters that caused much of the replanting of the north coast that new rootstocks and clones have changed the profile of cabernet forever.

 

[Lou Kessler]

I think that you will find that most of the change in style of CA cab is to please the critics for big scores and global warming. There are still winemakers producing wines that are not 15+ alcohol and not smothered in new oak. This subject has been discussed to death and I doubt anything new can be said.