Di Co, Cabernet Sauvignon, Napa Valley
Di Costanzo

Di Co, Cabernet Sauvignon, Napa Valley, 2019




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Di Costanzo, Di Co, Cabernet Sauvignon, Napa Valley, 2019


Justerini & Brooks Tasting note

Di Costanzo, Di Co, Cabernet Sauvignon, Napa Valley, 2019

A mineral soaked nose, all gravel and graphite and small dark wild berry fruit leads to a palate that has an imposing structural component and a sense of crunchy latent power. A seriousness pervades the flavours of unsweetened chocolate, blackberry, mountain herb and black plum. This will take at least five years to fulfil its potential, but for all its natural power, the pliant tannins and sleek mouthfeel point to the inherent quality of Oak Knoll’s Raphael vineyard, the exclusive source of fruit for this cuvee.

Antonio Galloni, Vinous

The 2019 Cabernet Sauvignon DI CO is much more polished than the 2018 tasted along side it. Then again, that wine gained a ton of weight, so who knows if the 2019 will ultimately follow in a similar direction. Red-fleshed fruit, cedar, tobacco and dried autumn leaves add nuance throughout. Today, the 2019 seems to have an extra kick of freshness that is hugely appealing.
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Di Costanzo


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Allergen Information:
This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.

Di Costanzo

Di Costanzo

There’s a new kid on the block in Napa and he goes by the name of Massimo di Costanzo. In actual fact, Massimo isn’t new to Napa, he studied at UC Davis before hitting the road for a number of European harvests. He worked with the Antinoris, and then with Badenhorst in SA, before returning home to Napa. Upon his return he worked with Andy Erickson at Ovid, which eventually led to a position as day to day winemaker at Screaming Eagle , a position he held through the much lauded ’06 and ’07 vintages.

Dedicated to producing his own wine, he fell in love with an area called Coombsville, one of Napa’s most exciting new sub-appellations. Tucked into the Southeast corner of Napa it is something of a secret AVA. The sub soils are volcanic with alluvial rocks and gravel above, and while Coombsville is one of Napa’s coolest growing zones (by virtue of being the closest AVA to the San Pablo bay) the Farella vineyard is west facing and bathed in warm afternoon sun. This unusual combination produces exceptional results.

The first vintage of Di Costanzo was 2010, and since then the style has evolved, refined and settled as Massimo has worked out the perfect way to articulate the specifics of the great Farella vineyard. The cool Coombsville breezes allow for an extra-long hang time and the resulting naturally small berries are infused with concentration but also pungent minerality and wonderful development of perfumed Cabernet Sauvignon aromas with fine ripe tannins. The style is taut, restrained and structured but also wonderfully bright and aromatic – even young the 2013 is remarkably enjoyable. With age, this looks set to be a stunning bottle of wine. We are delighted to be bringing this rising star into the UK for the first time.

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