Robert Parker 98 Points: “The 2017 Maya is a blend of 67% Cabernet Sauvignon and 33% Cabernet Franc and was bottled one week before I tasted it. Very deep purple-black in color, it opens with profound earthy notions of truffles, damp soil, crushed rocks and tar over a core of Black Forest cake, black raspberries, blueberry compote and aged meat plus touches of wilted roses and unsmoked cigars. Medium to full-bodied, the palate is solidly structured with firm, fine-grained tannins and wonderful freshness lifting the multilayered blue and black fruits with a long, perfumed finish. Stunning.”
Jeb Dunnuck 98 Points: “The tiny production 2017 Cabernet Sauvignon Maya is another thrilling wine. The normal blend of 60% Cabernet Sauvignon and 40% Cabernet Franc that was brought up in two-thirds new French oak, it offers a full-bodied, concentrated, yet sensationally elegant style as well as fab notes of crème de cassis, chocolate, graphite, and scorched earth. It’s a primordial example of this cuvée that has ripe tannins, a stacked mid-palate, and a great, great finish. Do your best to give bottles 4-6 years of bottle age.”
Vinous 97 Points: “The 2017 Maya is not only gorgeous, it also appears to have handled the rigors of the growing season more successfully than the others. Ripe red cherry and plum fruit, blood orange, pomegranate, mint and spice all build as this racy, sumptuous wine shows off its considerable allure. Cabernet Sauvignon and Cabernet Franc are just magic here.”
Andy Erickson Winemaker: “Maya is a blend of Cabernet Sauvignon and Cabernet Franc from our estate vineyard in the eastern hills of Oakville. We started producing this wine thirty vintages ago, when it became crystal clear that both of these varieties thrived in our unique terroir. Each year we blend grapes from specific blocks in the vineyard to produce the most compelling wine possible from the vintage. 2017 is no different. Given the mild, steady growing season, with a crescendo of ripening at the end, both Cabernet Sauvignon and Cabernet Franc yielded wines that were boldly structured, with excellent acid-tannin balance, purity of fruit, and aromatic expression. Aging for 21 months in French oak, and bottling without fining or filtration, helped to maximize the inherent potential of the wine. The bright red-purple hue of the wine is a great indicator of its depth and fresh fruit character. Aromas of raspberry, thyme, rosemary, and frankincense light up the glass. As the wine opens, these aromatic notes knit together to create increasingly complex patterns. On the palate, the immediate impression is one of raspberry coulis, bringing attention to the precise red fruit character, along with vanilla bean, clove, toasted almonds and campfire. At present, the wine is showing its youth, with the fruit flavors and bold structure driving the sensation. This bodes well for the future, as the underlying framework and bold flavor profile will carry the wine for years to come. This latest vintage of Maya should easily age in the bottle for twenty years or more.“
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