(From «nv» Vintage) "Very concentrated, with a formidable core of black currant and blackberry fruit. Bone dry but with that subtle impression of sweetness that comes from ripe Cabernet. Dried mushroom tones contribute an appetizing, savory component and there's also a trace of black licorice. The tannins are fine-grained and supple, with an impression of chewiness fleshing out the aftertaste. The vivid flavors of the finish suggest a terrific future." - Wine.com
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Connoisseurs' Guide to California Wines(From 2004 Vintage) Elements of loamy soil, leather, dark chocolate and forest-floor spice sit to the side of extracted, ripe-currant fruit in both the aromas and flavors of this tannin-bound working, and, even if rich and very well filled, the wine is still one for hiding away in the cellar. It is tight and tough as young, mountain Cabernet is wont to be, yet its balance and sense of proportion are those that we look for in an ageworthy wine. Give it another seven or eight years and do not be surprised if it improv...
Robert Parker(From 2004 Vintage) "I don't know whether it's me, the vintage character, or whether Randy Dunn and his son have intentionally softened their wines, but these 2004s are more opulent and up-front than previous renditions. Yet, they lack neither concentration nor richness. Those of us who have been cellaring Dunn's wines for twenty years, waiting for them to reach maturity should be thrilled by this new development. The Howell Mountain is denser and richer with blacker fruits as well as more body. Both are full-bodied...
Wine Advocate(From 2004 Vintage) Rating: 94/100 - As reviewed by The Wine Advocate
Wine Spectator(From 2004 Vintage) Rating: 90/100 - As reviewed by Wine Spectator
Wine & Spirits(From 2003 Vintage) The 1998 Cabernet Sauvignon Napa (a composite blend) is highly-extracted, but very light. It obviously reflects the challenges presented by this vintage. Dry tannin in the finish might turn out to be a cause for concern, but there is still plenty of cassis fruit in this medium to full-bodied Cabernet, but it is more compressed than usual. Dunn will undoubtedly build more flesh and fruit into it before bottling, but we will have to wait another year to find out. If Godzilla drank California Cabernet Sauvignon, would there be any doubt as to what choice it would be?