Diamond Creek Gravelly Meadow Cabernet Sauvignon 2004
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Gravelly Meadow unfolds into delicious, supple richness in 2004, its floral cherry and rose scents underscored by firm minerality. This grows on a gravel wash left behind by floods along Diamond Creek, where Phil Steinschriber tends the cabernet vines to tame the potent tannins so they feel irresistible rather than austere. One taster compared the feel of it to a mink coat. Steinschriber says the '04 vintage was earlier than usual, and "fast and furious," with all the vineyards ripening at the same time (September 27 through mid-October).
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Robert Parker's Wine Advocate
The 2004 Cabernet Sauvignon Gravelly Meadow takes its name from the brown, stony, gravelly soils of this 5-acre vineyard. It possesses that crushed rock, smoky barbecue note that resembles a top-class Pessac-Leognan from Bordeaux. A dark ruby/purple color is followed by wonderfully sweet, concentrated red and black fruits, a certain smoky earthiness, sweet tannin and a textured, full-bodied mouthfeel. This potentially profound red wine can be drunk over the next 20 years. From an aromatic complexity perspective, it may eclipse the Red Rock Terrace. Lastly, the biggest of these single vineyards is the 8-acre site known as Volcanic Hill, whose white tufa volcanic soils are in total contrast to the gravelly soils and red, iron-rich, clay soils of its two siblings. Rating: 95+
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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
Diamond Mountain is the northernmost mountain appellation in the Mayacamas Range, on the northwest side of the valley floor, above the town of Calistoga. Defined mainly by elevation, vineyards are planted at 400 to 2,200 feet.
Diamond Mountain vineyards receive plenty of sunshine at these elevations and are typically above the coastal fog line. But given its western proximity, the area still easily cools down from early morning and late afternoon Pacific Ocean breezes. The AVA (American Viticultural Area) covers 5,000 acres but just over 500 acres are under vine.
Diamond Mountain soils, mainly weathered, red sedimentary rock and decomposed, volcanic ash, are infertile, quick-draining and produce small, thick-skinned grapes, bursting with chewy tannins.
Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and Zinfandel have great success here.
Like other sub-appellations in Napa Valley, the Diamond Mountain area had no shortage of pioneer winemakers. Rudy von Strasser led the effort for Diamond Mountain to acquire AVA status in 1999.