2003 Cabernet Sauvignon Diamond Mountain
Cabernet Sauvignon •Dyer Vineyard
California: Napa Valley
Diamonds really are forever
For the first time ever, we are pleased to offer you Included Ground Shipping with the purchase of just 4 bottles. We lowered the threshold because we want to get this wine into as many glasses as possible.
Today’s very highly recommended wine is a true Diamond Mountain gem that we just went absolutely bonkers for. This wine is incredibly good.
It is a true thrill to have a 10 year old Napa Cabernet Sauvignon that is so balanced and elegant. This 2003 Dyer Vineyard Diamond Mountain Cabernet Sauvignon wine has lost none of its luster. In fact, our tasting panel was of the impression that this wonderful wine is still just reaching its peak. Enjoy now or hold for the next few years.
93 points - Doug Wilder: “Offers a pretty nose of spice, verbena, lavender and blackberry with a gorgeous palate entry of licorice, currant and mocha. Excellent balance. Drink 2013 -2019.” Tasted 5/4/13
Pretty ruby red at the edges, darkening to a deep crimson at the heart of the wine.
Fragrant and full with big black cherry, dark strawberry, brown spice, fall leaves, cassis and blackberry. Underneath these, the wine surprises with a very subtle hint of eucalyptus.
Delicious and dark with flavors that first present themselves at the edges of the palate. Blueberry, blackberry and cherry predominate, with cassis, dried fall leaves and sweet brown spice taking up a secondary position at the rear of the palate.
This wine speeds across the palate before flavors take hold at the corners of the mouth. A subtle dryness spreads rather swiftly, revealing soft tannins as it moves.
Enjoy this brightly flavorful and very flexible wine with anything from a perfectly seared filet mignon to a duck breast in a black currant sauce.
What the Winery Says
The 2003 growing season, somewhat unusual for Napa Valley, began early with an exceptionally warm March followed by the wettest April on record. A long cool summer allowed fruit flavors to develop ahead of sugar accumulation. Temperatures were cool enough in September to effectively stall development and it wasn’t until a burst of warmth in October that fruit fully matured.
This wine is sleek, restrained and focused. Aromas of black cherry and licorice with a seductive vanilla note. Lean and structured on the palate with supple tannins.
93 Point Review - Doug Wilder Offers a pretty nose of spice, verbena, lavender and blackberry with a gorgeous palate entry of licorice, currant and mocha. Excellent balance. Drink 2013 - 2019
- Bill and Dawnine Dyer
- 93 Points - Doug Wilder
- Cabernet Sauvignon
- Napa Valley
About the Winery
At Dyer Straits Wine Co., we have a singular focus. For two decades, we have been working the vineyard and making the wine from our 2.3 acre vineyard of Cabernet Sauvignon, Cabernet Franc and Petit Verdot- the wine is literally “made in the vineyard”. With an ideal location in Napa Valley’s Diamond Mountain District, we have the opportunity to make a wine of distinction and character that caters to the taste of wine lovers.
Winemakers Bill and Dawnine Dyer
Bill and Dawnine’s unique perspective and knowledge of wine derives from decades of winemaking, both in the prestigious Napa Valley and around the world. Together they represent more than 80 years of experience in the wine industry. Between the two, they hold degrees in Philosophy, Biology, and Enology.
Dawnine and Bill were instrumental in the construction of Sodaro Estate Winery and have been the winemakers since its inception.
Bill was born in Berkeley, CA and holds a degree in Philosophy from the University of California at Santa Cruz and a Master’s degree in Enology from University of California at Davis. He spent 20 years, from 1976 to 1996, with Sterling Vineyards, starting as Cellarmaster and became Winemaker in 1985. Recognizing the importance of the vineyards, he was responsible for developing their single-vineyard wines, including a Cabernet from Diamond Mountain that garnered a great deal of attention and praise in the early 1980s.
Since 1996, Bill has brought his considerable talents to consulting. Miramar Torres Estate in the Russian River Valley, Sodaro Winery, Spring Mountain Winery and Frogs’ Leap Winery in Napa Valley, as well as Church & State Winery and Burrowing Owl Vineyards in British Columbia’s Okanagan Valley all have benefited from his insight and experience.
Recently he has worked with the Marimar Estate in Sonoma’s Russian River Valley, where he helped select and develop a Pinot Noir vineyard in Freestone.
Bill has served on the Board of Directors of Napa Valley Wine Technical Group, which provides an open forum for Napa Valley winemakers to share technical information. He has also been a board member of the Napa Valley Wine Library, an organization formed by James Beard and MFK Fisher in 1963.
Dawnine spent her early years as Winemaker at Domaine Chandon. A staunch Californian, and always a fan of the bubbly, her tenure at Chandon was marked by the introduction of many original sparkling wines and wine styles, taking the best of both a rich tradition and a promising appellation. Charged with monitoring quality control, she was paired with a French winemaking team from Domaine Chandon’s parent company, Moet & Chandon, which included veteran enologist and winemaker, Edmond Maudiere, who became her mentor.
Over the course of her 25-year tenure at Domaine Chandon, Dawnine rose up through the ranks at Domaine Chandon, ultimately becoming vice president and principal winemaker.
Dawnine has served as President of the Napa Valley Vintners Association, president of Napa Valley Wine Technical Group and was a member of the founding board of Women for WineSense, a national 12-chapter association founded in 1990. Through her work with the NVV, she has become a recognized voice for the importance of Geographic Indications and Appellations of Origin to the Napa Valley and has been invited to speak on the issue in Geneva, Switzerland, Beijing, China, Lima, Peru, and Bordeaux, France.
She lectures for the annual Wine Industry Executive program at the University of California at Davis Graduate School of Business and also sits on the board of directors for Frog’s Leap Winery.