2003 Dunn Cabernet Sauvignon Howell Mountain
- 95 WA
- 87 WS
- 93 IWC
- 94 JS
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Wine Advocate | Rating: 95Rich with surprisingly soft tannin, this dense plum/ruby/purple-colored 2003 Cabernet Sauvignon exhibits lots of briary mountain fruit, blackberries, blueberries and cassis, outstanding purity, full-bodied power and nicely integrated tannin. There is no evidence of toasty oak to be found in this beauty from Randy Dunn. Drink it now or cellar it for 15+ years. It finished at 13.8% natural alcohol.Author: Robert Parker
International Wine Cellar | Rating: 93($70) Bright ruby. Very tight and high-pitched on the nose, hinting at cassis, minerals and graphite.Then lush, sweet and impressively concentrated, with densely packed flavors of kirsch, currant and minerals and noteworthy inner-palate energy. Finer-grained than the Napa bottling, with better integration of acids and tannins. Finishes sappy and very long, with a chewy, palate-staining texture.This has delivered on the promise it showed from barrel.Author: Stephen TanzerIssue: January/February 2007
JamesSuckling.com | Rating: 94Fabulous aromas of blackberries, blueberries, and black licorice. Full body, firm and juicy with lots of savory, salty character. A smoky, spicy and delicious wine. Just drinking well now. Wonderful red.Author: James Suckling
Wine Spectator | Rating: 87There's a wonderful spiciness in the aroma, yet this is a bit trimmer on the palate. Firm and intense, with anise, exotic spice and dried currant flavors. Turns dry and austere on the finish.Author: James Laube
Self | Rating: 95UnknownAuthor: marv
Self | Rating: 94Upon first sip it wasnt too impressive. My mistake wasnt decanting it. After a few hours it really opened up and the fruit came bursting out. I really liked this wine the longer the night went on. Just as good the next day.Author: gjsantoro
Currently Dunn Vineyards produces around 5000 cases of extremely age-worthy Cabernet Sauvignon.
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
Cabernet Sauvignon is a thick-skinned variety that is high in color, flavor, tannin, and body, displaying aromas of black currant, blackberry, violet, bell pepper, and black cherry. It is late-ripening and therefore struggles to grow in cool climates. Quality can vary tremendously depending on terroir, vineyard management, and winemaking style, with the highest quality wines coming from the and in , and and in .
The powerful flavors, tannin, and body of Cabernet Sauvignon make it well suited to ageing and allow it to stand up to a large proportion of new oak without overpowering the wine. 225-litre barriques are the most popular size barrel and French oak is commonly used by the best producers to add structural complexity and flavors of chocolate, vanilla, and clove to the nose and palate. The best wines, many of which are below, can age further in the bottle for decades.
Old-World Cabernet Sauvignon is often blended with , which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this . These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. producers such as , , and consistently produce some of the highest-quality Cabernet Sauvignon-based blends.
New-World Cabernet Sauvignon is seen both as a blend and single varietal. Warmer climates and long sunlight hours result in an extended growing season, bearing grapes with richer fruit, bigger tannin, higher alcohol, and lower acidity than their Old-World counterparts. Some of the best expressions of these full-bodied wines come from producers like , , and .
All Cabernet Sauvignon pairs phenomenally well with meat-forward dishes such as rib-eye steak, short ribs, lamb shank, or a cheeseburger. Vegetable-forward dishes featuring mushrooms are also a great choice for this variety.
Collector Data For This Wine
- 1061 bottles owned
- 178 collectors
- Average collector rating: 95
(Out of 178 collectors)