Robert Parker, The Wine Advocate
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.
Robert Parker, The Wine Advocate
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.
Robert Parker, The Wine Advocate
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.
Wine Spectator
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.