2015 Dalla Valle Cabernet Sauvignon
Estimated value
Buying options
Tasting notes
The 2015 Cabernet Sauvignon is in great shape today. Deep, pliant and super expressive, the 2015 is just starting to open. A blast of dark cherry fruit, mocha, licorice and espresso makes a strong opening statement. Still very young, the 2015 will drink well for another decade or more. It's one of the most youthful, vibrant wines of the year. I underestimated this wine and its potential longevity in my original review.
Critic scores
Antonio Galloni, Vinous
The Wine Advocate
More reviews and scores
Very spicy and smoky on the nose. Lots of cassis but also woody herbs on the nose. Powerful, complex and enticing aromas. The palate has a metallic edge, with bloody, ripe cassis at the core. Tannins coat the mouth but they are glossy and ripe, adding to the opulent nature of this wine. Heady and powerful, this is all about concentration. (TP)
The 2015 Cabernet Sauvignon includes slightly less Cabernet than normal and is 75% Cabernet Sauvignon and the rest Cabernet Franc. It has loads of cassis and black raspberry fruits as well as gorgeous incense, dried violets, vanilla, and flowery spice overtones. About as seamless as it gets, with full body and present yet sweet tannins, it’s a beautiful, elegant wine from this remarkable site sitting above Oakville.
Naoko Dalla Valle's 2015 Cabernet Sauvignon is an exotically ripe, flamboyant wine that captures the best the vintage has to offer. A rush of black cherry and plum fruit makes a bold opening statement. The 2015 was just bottled and is naturally quite primary at this stage. Readers should plan on cellaring it for at least a few years, which will allow the aromatics to open up. The Dalla Valle Cabernet Sauvignon usually starts drinking well at around age ten. I expect that will be the case here as well. (AG) 94+
About the producer
Dalla Valle Vineyards was founded in 1986 by Naoko and her late husband Gustav Dalla Valle, in Oakville. Initially they had wanted to create a luxury resort, but when they discovered the potential of the site, they changed tack and decided to make wine.