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Dalla Valle Maya

2005 / 750 ml.


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Where it's produced

United States
Napa Valley

What's in the Bottle

65% Cabernet Sauvignon, 35% Cabernet Franc

Product Details

Red Wine
Dalla Valle
750 ml.
Item #:
12 bottles

Dalla Valle Maya  2005 / 750 ml.

Ratings Key:

  • SP Wine Spectator
  • WE Wine Enthusiast
  • VN Vinous
  • RP Robert Parker’s The Wine Advocate
  • ST Stephen Tanzer’s International Wine Cellar
  • OT Other Review Service
  • Gold Premier Gold - Best Value*
  • Plat Premier Platinum - Our Highest Recommendation
  • * as rated by our staff

Published Reviews

95+ pts. : December, 2007

The 2005 Maya Proprietary Red Wine is a blend of 65% Cabernet Sauvignon and 35% Cabernet Franc. Many experienced observers believe that the Cabernet Franc grown in the red soils of Dalla Valle’s vineyards is the finest in California, and this cuvee has always reflected that. The dense ruby/purple-hued 2005 reveals a lovely, sweet perfume of scorched earth, black and red fruits, truffles, and a whiff of pain grille. The flavor profile possesses notions of chocolate and smoky oak along with rich, layered fruit, an enticing texture, and a long finish. This outstanding red wine will age well for 20–25 years. It is one of the most graceful, approachable Mayas made recently.

94–96+ pts. : December, 2006

A blend of 67% Cabernet Sauvignon and 33% Cabernet Franc, the dense purple-colored 2005 Maya represents a return to the profound Mayas produced during the 1990s. There will be 400 cases of this effort, which offers up beautiful scents of blueberries, black raspberries, creme de cassis, spice box, cedar, and minerals. Full-bodied and powerful as well as elegant and pure, it will require 5–10 years of cellaring, and should keep for three decades or more.

94+ pts.: 1st Dec 2008

The gorgeous 2005 Maya, a blend of Cabernet Sauvignon (35%) and Cabernet Franc (65%), displays an inky/ruby/purple color in addition to sweet aromas of camphor, incense, blue and blackberries, cedar, and assorted spices. This full-bodied, extraordinarily elegant, pure, rich wine needs another 2–3 years of cellaring, and should keep for two decades or more.

94 pts.: Oct 31, 2008

Wonderful ripeness, focus, purity of flavor and balance, serving up a mix of ripe cherry, currant, plum and blackberry fruit that’s supple and elegant, slowly revealing subtle flavor nuances and ending with ripe, integrated tannins. Cabernet Sauvignon and Cabernet Franc. Drink now through 2014.

93+ pts.: May/Jun 2008

Deep ruby-red. Brooding aromas of bitter cherry, licorice and minerals, with the wine’s classic floral perfume in the background. Then lush, sweet and seamless if a bit medicinal and backward today. Conveys an impression of serious thickness without weight. With aeration, the wine’s floral character came through. Still a bit youthfully grapey, with the big, broad tannins calling for a good eight to ten years of cellaring. An impressive return for Maya, which was not made in 2003 and 2004. This is the last vintage to include some of the estate’s oldest cabernet franc vines, dating back to the mid-’80s. Phylloxera exacerbated by leaf roll virus and oak root fungus has required wholesale replanting of vines here in recent years. Total production of the estate’s two red wines in 2005 was just 700 cases, vs. 4,500 in the early ’90s.

92–94 pts. : May/Jun 2007

Good deep ruby. Reticent but pure aromas of blackberry, licorice and minerals. Dense, broad and primary, with sweet, lush flavors of medicinal black cherry, minerals and bitter chocolate. Finishes sappy and fresh, with substantial ripe, building tannins and noteworthy aromatic persistence. A bit denser but not obviously better than the basic cabernet. (Having recently retasted the superb 1990 and 1991 vintages, it’s good to see Maya back again.) This wine is based on the first replanted parcel of cabernet sauvignon in this vineyard, along with nine-year-old cabernet franc vines. The second half of this rocky, iron-rich, volcanic slope was replanted last year. Michel Rolland has been consulting here since 2004. Mia Klein made the 2004s and 2005s, Philippe Melka vinified in 2006, and Naoko Dalla Valle hired Andy Erickson, who also makes Screaming Eagle, as her new winemaker earlier this year.