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Diamond Creek 'Gravelly Meadow' Cabernet Sauvignon - $179.99

Wine Details

Vintage: 2002
Price: $179.99
Producer: Diamond Creek Vineyards
Region: Napa County
Varietal: Cabernet Sauvignon
Container Size: 750 ML
Flavors:
  • Red Wine
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Product Description

  • Our second coolest micro-climate is our five-acre Gravelly Meadow vineyard. Originally a pre-historic river bed, this stony, gravelly soil drains rapidly and the vines struggle for moisture. Gravelly Meadow is our lowest yielding vineyard. The wines are described as "earthy, cedary, jammy and ripe blackberry with a spicy expansive finish."
  • Founded in 1968, Diamond Creek is California's first exclusively Cabernet Sauvignon Estate Vineyard. Visionary pioneer Al Brounstein defied modern conventions and planted Bordeaux varietals on secluded Diamond Mountain. The three vineyards produce a small amount of long-lived wines that are elegant with great depth and richness, honored and cherished by connoisseurs the world over. Taste the differences imparted to the wine by the distinct soils and micro-climates of Diamond Creek Vineyards.

Expert Ratings

Ratings   Vintage Source Flavors
CGCW - 96 Details: From the first, this deep, densely filled youngster conveys serious Cabernet intent, and its complex combination of optimally ripened currants, loamy spice and neatly balanced oak is the stuff of high varietal achievement. It is supple at entry and tightens a bit as it goes with nominal tannins lending the right bit of grip to its lingering finish. Although a bit tough, the wine shows a fine sense of polish all the same, and it has all the hallmarks of an ageworthy effort that will develop famously for another ten years and more. 2004 CGCW oak, spice
WineAndSpirits - 96 Details: Gravelly Meadow unfolds into delicious, supple richness in 2004, its floral cherry and rose scents underscored by firm minerality. This grows on a gravel wash left behind by floods along Diamond Creek, where Phil Steinschriber tends the cabernet vines to tame the potent tannins so they feel irresistible rather than austere. One taster compared the feel of it to a mink coat. Steinschriber says the '04 vintage was earlier than usual, and "fast and furious," with all the vineyards ripening at the same time (September 27 through mid-October). Gravelly Meadow is a beauty to drink now and over the next 20 years. 2004 WineAndSpirits cherry, gravel, rose
WineSpectator - 81 Details: Firm, trim and concentrated, with a center of spicy currant and wild berry. Yet the earthy, leathery flavors are drying and it ends up being bitter and gritty. Needs decanting. Drink now through 2012. 435 cases made. –JL 2003 WineSpectator bitter, currant, earthy, spicy, wild berry
CGCW - 90 Details: Mildly minty in scent, awash in rich oak and smelling of sweet, well-ripened cherries, this bottling turns out to be a bit rounder in feel and flavor compared to its sibling.as its relatively open aromas clearly suggest. It shows fine fruity depth and the usual Diamond Creek tannins, but it is a little less sturdy in character and not so tough at the finish. Not at all ready to drink, it has a long future before it and looks to be a few years ahead of its mates on the aging curve. 2003 CGCW cherries, oak
WineAndSpirits - 93 Details: Gravelly Meadow offers full-on power in 2003, its supple, succulent texture packing truffles and earthiness into its flavor. Its generous dark fruit and bittersweet chocolate tannin balances the alcohol richness. Air lengthens the flavors, bringing out the elegance and complexity in the wine-an indication of the wine's potential development over the next two decades. 2003 WineAndSpirits
WineSpectator - 88 Details: Has a minerally, gravelly edge to the sage, wild berry and currant flavors. Intense and focused, with subtle floral aromas that need time in the bottle to evolve. Best from 2007 through 2013. 466 cases made. –JL 2002 WineSpectator currant, minerally, sage, wild berry
Tanzer - 92 Details: ($175) Bright ruby-red. Cassis, spice cake and exotic dark chocolate on the nose, lifted by a floral perfume. Sweet, dense and youthfully unevolved, with classic cabernet flavors of dark berries, dark chocolate, licorice, leather and flowers. A very backward wine that's currently dominated by its rather powerful structure. Broadens out impressively on the back end, finishing quite long and leathery, with dusty tannins. Showed increasing sweetness of fruit with extended aeration. These wines were accidentally omitted from myNorth Coastcoverage in Issue 120-a shame, as this is the best set of Diamond Creek cabernets I've tasted in several years. 2002 Tanzer cassis, dark berries, dark chocolate, flowers, leather, licorice, spice
CGCW - 95 Details: From its very deep, convincingly Cabernet aromas to its substantial, insistently fruity flavors, this outstanding wine exhibits a compelling sense of layered richness with creamy oak, caramel, loamy earth and glimmers of dried herbs appended to its deep and succulent themes of ripe currants. For all of its very impressive richness and its initially outgoing manner, however, it sports a streak of youthfully tough astringency at the finish, and we suspect that it will show its full potential only after some six to ten years have passed. 2002 CGCW caramel, earth, herbs, oak
WineEnthusiast - 93 Details: Tremendous aromatics on this young wine: a blast of refined cassis, cedar, pine cone, green olives and even roasted meat. Rich and forward in ripe fruit character, and the bigtime tannins are polished. This is an excellent but very young wine. Should peak in 5–7 years. 2002 WineEnthusiast
WineAndSpirits - 95 Details: The beautiful color of this wine seems to imply how much fresh fruit it holds. There's a plump, tart cherry flavor from the moment this is first poured, the intense juiciness lasting as the central impression, with the earthy mineral structure pushed out to the edges. The structure keeps the fruit lifted, fresh and tense. You could open this now for roast marrow bones, though it will have more to offer those bones with ten years of age. 2002 WineAndSpirits cassis, cedar, green olives, ripe fruit, roasted meat
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Food Pairings

Category Pairing
Cheese Blue Cheese, Provolone, Brie
Red Meat Roast Beef, Barbeque Pulled-Pork or Ribs, Veal Carpaccio, Game, Sausage, Variety Meats or Organ Meats, Kidney
Poultry & Eggs Game Birds
Vegetables Potatoes, Roasted Mixed Vegetables
Fish or Shellfish Sea Bass
Sauces Red Wine Sauce
Herbs & Spices Basil, Mint, Oregano, Rosemary, Thyme

Wine Terms

Name Value
Cabernet Sauvignon (cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.
United States Wineries exist in all fifty states, but the most predominant (and best) wine comes from Northern California, Oregon, and Washington State, with New York gaining a foothold in the industry. American wines make up about 75% of all wine sales in the US. The appellation system uses the term AVA (American Viticultural Area) to determine where wines were produced, but grape varieties can be planted anywhere in the country. American wineries generally use varietal labeling, and government regulations require that the variety on the label must make up at least 75% of the blend (in Oregon it’s 90%). The words reserve, special selection, private reserve, classic, and so on have no legal definition in the US. Some wineries use these terms to indicate their better wines; others use the words as a marketing tool to move lower quality wines off the shelf.
California California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.
Napa County Napa County is located north of the San Francisco Bay Area in California. At the north end of Napa County is the Bay Area's second tallest peak Mount Saint Helena, and to the far south of Napa County lays the section of the Napa Valley that bleeds into Carneros. When the first white settlers arrived in the early 1830s, there were six tribes in the valley speaking different dialects and they were often at war with each other. The Mayacomos tribe lived in the area where Calistoga was founded. Napa County was one of the original counties of California, created in 1850 at the time of statehood. Napa Valley is widely considered one of the top wine regions in California and all of the United States. By the end of the nineteenth century there were more than one hundred and forty wineries in the area. Today Napa Valley features more than two hundred wineries and grows many different grape varieties including Cabernet Sauvignon, Chardonnay, Merlot, and Zinfandel. The region is visited by as many as five million people each year, making it the second to Disneyland as the most popular tourist destination in California.

Tasting Notes

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