カリフォルニア屈指のプレミアムブランド『ケイマス』のワインメーカーとして活躍した”ランディーダン”がハウエルマウンテンに設立したワイナリーが『ダン・ヴィンヤード』。

トップクラスのワインメーカーが手がけるワインとしてリリース直後から高い人気を得ており、リリースされる自社畑のブドウのみを使用した『ハウエルマウンテン』と買い付けしたブドウを厳選しブレンドした『ナパ・ヴァレー』の２種類は共に毎年９０ポイント評価を獲得しています。

”ランディーダン”は、自身のワイナリーの他に、コンサルタントとして『グレース・ファミリー』『パルメイヤー』『リヴィングストン』などにも携わった経験があります。

Wine Advocate #114Dec 1997 Robert M. Parker， Jr. 94 Drink: 2007-027 $119-$128

The 1994s might be ready to drink within 10-15 years. It is hard to believe these wines spend 30 months in oak casks before bottling as they are incredibly unevolved and backward when released. The 1994 Cabernet Sauvignon Napa reveals an opaque purple color， followed by a sweet， rich， black currant and creme de cassis-scented nose with no evidence of oak. This fruit bomb displays considerable breadth and expansiveness on the palate， in essence revealing only two dimensions - fruit and tannin. It is slightly softer and more precocious than the 1995 and 1996， so perhaps it will only need 10， rather than 15 years of cellaring. This immensely impressive Cabernet is a candidate for 20-30 years of cellaring. One of the issues about which Randy Dunn is sensitive is the fact that his wines are so remarkably consistent that it is often difficult to tell vintages apart. I think the vintage character will become more apparent when the wines are 15-20 years of age. Even the most professional palate will be inundated with a furious blast of tannin and concentrated cassis and blackberry fruit when these wines are young. With that in mind， the notes for the wines reviewed in this segment do sound similar， but I feel 1994 may turn out to be Dunns finest of the three most recent vintages. At present， 1995 looks to be the most tannic， and 1996， similar to， but softer than 1994. Given the fact that both of Dunns debut vintages of 1979 and 1980 are still relative infants in terms of development， in all likelihood， the 1994s， 1995s， and 1996s possess a minimum of 25-30 years of aging potential!

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