Big chewy tannins yet still some acid in the palate — 2 days ago
Fruit bomb. — 18 days ago
1hr+ decant. Not sure if it needed more or was over the hill. Dark red color. Tough to write a note as this changed so much over the following hour. Medicinal tones with cherries and subtle vanilla. Medium minus finish. Might be in an odd phase? Confused! — 11 days ago
Holy smokes! — 18 days ago
2008 vintage poured in 2023. Black cheese aroma and in the palette. The tannins have softened and the wine has a good balance of flavor, acid and tannins. Still solid after 15 years. — 2 days ago
Catching up from Friday night. I pulled this bottle because I knew that friends were bringing a 2003 Mayacamas. I thought Spring Mountain and Mt. Veeder would be a nice comparison. This may have been my WOTN. 2011 “the bad Napa vintage” also known as the “Bordeaux”vintage. It was absolutely stunning. So many years left with this one. Completely balanced harmony in the glass. — 9 days ago
Doug Powers
Redfruit aromas and flavors, this is still hopelessly young, though the tannins have softened a bit and it seems to be inching towards maturity, impeccable balance and great depth of flavors, super long, lingering finish, just an absolutely fantastic, old school California mountain Cabernet. I have always believed this to be the best Dunn Howell Mountain ever made (I’ve tasted 1981-1992, with a distinct style change towards riper and higher ABV starting around 1992, after which I stopped buying the wine). $15 full retail when I bought it in late 1984. — 14 days ago