Beschreibung:

DALLA VALLE Dalla Valle Vineyards is a small, family owned property located along the eastern hillsides of Oakville, Napa Valley- Gustav and Naoko Dalla Valle acquired this unique, 25-acre site, in 1982. Dalla Valle Vineyards produces two wines: Napa Valley Cabernet Sauvignon and Maya. Each of these wines is made from Cabernet Sauvignon and Cabernet Franc grapes from the hillside and is produced in very limited quantities. Maya, named after their daughter, is a remarkable vineyard site and each year produces less than five hundred cases of this rare and near perfect wine, emphasizing Cabernet Franc. A handcarved Cheval Blanc rocking chair gilded by the generous California sun. The grapes are aged in 70 to 80 percent new French oak producing a graceful, rich and elegant wine with outstanding aging potential. The Maya is some of the finest, most distinctive and consistent wine produced in the world. JBR Maya, Dalla Valle Vineyards Napa Valley --Vintage 1991 (1) "I can understand wanting to drink this wine immediately as it is an extraordinarily impressive young wine, but it should be given another 4-6 years of cellaring; it is a candidate for 25 years of aging. It is also a strong candidate for a three-digit score in a few years. This is a winemaking tour de force!" Robert Parker Wine Advocate #96 (December 1994) --Vintage 1992 (1) "The awesome 1992 Maya is performing better than the 1991 did at a similar stage. It reveals a saturated purple color, as well as an intense fragrance of black-raspberries, cassis, flowers, and minerals. The wine possesses great fruit, superb density, wonderful purity and balance, and a compelling extra dimension both aromatically and texturally. It is destined to be one of California's legendary wines." Robert Parker Wine Advocate #101 (October 1995) --Vintage 1993 (1) "The Maya Proprietary red wine is usually a blend of 45 Cabernet Franc and 55 Cabernet Sauvignon. The 1993 Maya is awesome. The opaque purple color accompanies a bouquet of stony, jammy cassis, roasted herbs, and smoky, meaty scents that are just beginning to unfold and soar from the glass. The wine possesses unbelievable concentration, powerful tannin, and a finish that lasts for 45+ seconds. It is an extraordinarily well-endowed and well-balanced wine that requires 5-7 years of cellaring. It will age effortlessly through the first 25 years of the next century." Robert Parker Wine Advocate #108 (December 1996) --Vintage 1994 (3) "The 1994 Maya is prodigious. The color is saturated opaque purple. The wine offers up restrained but gorgeously sweet earth, oak, mineral, and black fruit aromas. Full-bodied, with substantial quantities of glycerin and extract, this wine's large-scaled tannin seems to be well-submerged beneath the wine's fabulous layers of fruit. Although more accessible than I would have thought prior to bottling, it is a candidate for 20-30 years of evolution. I don't think I need to reinforce the fact that these offerings are extremely difficult to find, but isn't that the way it always is with such extraordinary wines?" Robert Parker Wine Advocate #114 (December 1997) --Vintage 1995 (3) "The terrific 1995 Maya is cut from the same mold as all the great Mayas of this decade. Its tannin may be even riper than in the 1994, but the wine is still an unevolved, massive, and unformed giant, although it is obvious that this will be another legendary effort. Do readers ever wonder why wines such as these are never made in 100,000 case lots?" Robert Parker Wine Advocate #111 (June 1997) --Vintage 1996 (3) "Vivid, intense aromas of new saddle leather, plums, black currants, underbrush, and licorice are followed by a full-bodied, sensationally concentrated wine with sweet tannin, a deep, exceptionally pure and concentrated mid-palate, and an opulently-textured finish. It was surprisingly open-knit and delicious when tasted in October, but there is more tannin lurking beneath the surface. Anticipated maturity: 2001-202