2022 Maya

The 2022 Maya is composed of 54% Cabernet Franc and 46% Cabernet Sauvignon. This is the first time since 1989 that more Cabernet Franc than Cabernet Sauvignon in the blend. Deep garnet-purple colored, it needs a fair bit of shaking to wake up notes of fresh boysenberries, wild blueberries, and red currants, giving way to an undercurrent of pencil shavings, garrigue, licorice, red roses, and iron ore. The full-bodied palate is very tightly wound with many layers of bright black, blue, and red berry flavors intertwined with minerally nuances and supported with a rock sold structure of firm, grainy tannins and bold freshness, finishing on a lingering ferrous note. The Cabernet Franc really shines through here and it is so, so good!
99/100+ Lisa Perrotti-Brown

Napa Valley; 45% Cabernet Sauvignon; 55% Cabernet Franc; aged for 22 months in French oak barrels, 75% of them new; 15% alcohol). Grace in motion. Elegant, refined, deep, dark and svelte at the spherical intense and highly compact core. What I perhaps love about this the most is the restrained amplitude, the diameter of the core set by the tannins, super-svelte and yet textural and tactile as they are. That gives this an amazing impact and intensity. Lovely confit petals and violet. Parma violets in fact (well, maybe less ‘fact’ than sensation). Such grace. Such refinement. Such subtlety for a wine with so much natural power. A star of any autumn campaign.
99/100 Colin Hay; The Drinks Business

This vintage sees the highest proportion of Cabernet Franc to date, and it comes across in the rose petal and violet aromatics, without sacrificing sleek and rich spiced plum and fruit cake notes, with an architecture that stretches out through the palate. The tannin management is extraordinarily impressive, this is a concentrated wine that feels graceful and moreish. Bottled July 2024, 75% new oak for ageing, Maya Dalla Valle's second year as official head winemaker, working with her mother Naoko and Andy Erikson. One point upscore from my last tasting. Organic and biodynamic farming.
97/100 Jane Anson