The growing season of 2011 was challenging for many California wine growers. Napa suffered from a cold, wet spring and late, rainy harvest with a threat of noble rot. With this in mind, I was a bit skeptical when the wine merchant recommended the 2011 Daglia Canyon Cabernet Sauvignon. But all things considered, it certainly wasn’t the worst wine we’ve tasted.
Daglia Canyon Cab is one of those wines where the second glass tastes very different from the first. After decanting for about 30 minutes, the first pour is all toasted oak and vanilla with notes of tobacco and graphite. Fruit in the nose and on the palate gains ground on the second glass. In many of the Cabs we drink, we find cherry to be the dominant fruit with plum and dark berries in a supporting role. The Daglia, in contrast, is dominated by more of a black currant or cassis flavor. The finish also improves with the second glass, becoming longer and showing some nice tannins. We appreciate the balance of acidity that leaves no aftertaste of tart, under-ripe fruit.
Daglia Canyon Cabernet Sauvignon is priced from about $17-$23.
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