Dunn Howell Mountain Cabernets: 1984, 1986, 1988, 1990, 1992, 1994, 1996, 1998, 2000, 2002, 2003, 2004, 2005, 2006, and 2008 |
The first whiff of Dunn Howell Mountain Cabernet with some age, and a smile comes over my face... I love this stuff, just love it. So damn delicious and drinkable. "Oh yeah, that's what I was hoping for!"
But back to the cabs... The incredible lineup included *every* even-numbered vintage of Dunn Vineyards Howell Mountain Cabernet since 1984, plus 2003 and 2005, affording me an unprecedentedly close look at the evolution of this venerable house.
General Observations
Tasting Notes (listed in the order we tasted, although I went back and forth many times over the course of 2.5 hours)
1984 - fragrant, beautiful olives, great acid. An almost imperceptible hint of cork and slightly cloudy appearance. An un-flawed bottle should be great.
1986 - my wine of the tasting. At its peak, tannins resolved, creamier than '84, suave, relaxed, beautiful acidity, medium body, olives, tobacco, pine needle, lip-smacking deliciousness. Due to savoriness and acidity, this should pair very well with a wide range of foods, far beyond just the typical steak.
1988 - step up in intensity and darker than the '86, medium body, tobacco, tasty fruit, savory. Love it.
1990 - huge jump in intensity and tannin from the '88, creamier, bigger, inkier. Like it a lot.
1992 - dark fruit, leather, tobacco, tannin. Like it.
1994 - smoky spice, intense, tannin, super long, toast, touch of licorice, really interesting flavor nuance. Like it.
1996 - intense, tannic, dark roasty graphite. Like it.
1998 - beautiful flavor, softer and not as tannic as the '96, '94 or '92. The most ready to drink after the '90, though there is no hurry whatsoever. Like it a lot.
2000 - a little animal on the nose, super intense, almost painful, bitter chocolate, charcoal, Bordeaux-like smoke spice. Good.
2002 - milky, popcorn, cheesecake nose, super fruity, ripe, liqueur, candied, slightly herbaceous sweet dill aftertaste combining sweetness, herbaceousness and tartness. Starting in 2002, Dunn switched from ~50% to 100% new oak.
2004 - fruity, smoke spice, tannic, pucker, low acid. This was the latest they ever picked.
2006 - intense and fruity, spice covered by glaceed fruit, super tannic.
2008 - very fruity and intense, tannic, smoke spice.
2003 - huge contrast from the even years of the decade. Much cooler and less fruity, beautiful silky mouth-feel. Like it. Very young but very good.
2005 - a little pine/eucalyptus, smoke spice, very distinctive fruit + herb character. Very good.
At prices significantly below other top-tier California cabs, these brilliant wines are still available for sale going back 20 years. Incredibly they remain off the radar of typical Napa trophy hunters. But in discerning wino circles, Dunn is one of the most respected producers of the New World. Wines of longevity, they have much to offer throughout their lifespan. Evolving gracefully from big and fruity in their exuberant youth, to firm and inky in adolescence, to ultimately suave and savory when mature, Dunn is one of the very few California wines I treasure in my own cellar.
Mike Dunn and me |