I agree 100% on the appeal of older California Cabernet wines with reasonable alcohol levels, versus the fruit bombs with nose send of place. I blogged about it in February and March 2022, with the latter pursuing what Maynard Amerine called the Napa Nose. Here are excerpts and links.
"Having followed the evolution of the California wine industry since 1972, I’ve seen many changes in winemaking styles to appeal to new markets and critics whose rankings drive sales. In the past two decades, one trend is for the higher-priced, higher-scoring California cult wines to be very similar in style – big extract, thick, high-alcohol fruit bombs that lack any sense of place."
"In contrast, it is possible to find fine California wines with style and a sense of place in different parts of the Napa Valley. I cited the late Maynard Amerine, the legendary scholar from UC Davis, who noted some 40 years ago that the best Napa Valley wines showed a similar style in the nose and on the palate. Some of the characteristics of the “Napa nose” are the classic herbaceousness of Cabernet fruit, cassis, berries, mint, light oak and hints of spice. The wines with lower alcohol do evolve nicely and can be matched with a wide range of cuisine to complement but not overpower other flavors."
good stuff-- DO you remember any of the great BV Centennial year tastings I set up? (2000). Curious to know which of the wine you had in this more recent tasting still showed well...When we did the full retrospective of all vintages up to 1997 (still only 13.7%)back then, there were of course some duds (1954, 1963, 65 72, etc) but much of that, I attributed equally to vintage conditions and less than ideal cellaring conditions.
On another note--- You don't say anything about the first tasting you cited-the younger, high octane(?) 100 pointers. Curious as to what were tasted, your comments, and..alcohol levels of the better performing wines vs less so in the groupl How was Dick Peterson doing? Joel
I agree 100% on the appeal of older California Cabernet wines with reasonable alcohol levels, versus the fruit bombs with nose send of place. I blogged about it in February and March 2022, with the latter pursuing what Maynard Amerine called the Napa Nose. Here are excerpts and links.
"Having followed the evolution of the California wine industry since 1972, I’ve seen many changes in winemaking styles to appeal to new markets and critics whose rankings drive sales. In the past two decades, one trend is for the higher-priced, higher-scoring California cult wines to be very similar in style – big extract, thick, high-alcohol fruit bombs that lack any sense of place."
https://bit.ly/3yLoo2V
"In contrast, it is possible to find fine California wines with style and a sense of place in different parts of the Napa Valley. I cited the late Maynard Amerine, the legendary scholar from UC Davis, who noted some 40 years ago that the best Napa Valley wines showed a similar style in the nose and on the palate. Some of the characteristics of the “Napa nose” are the classic herbaceousness of Cabernet fruit, cassis, berries, mint, light oak and hints of spice. The wines with lower alcohol do evolve nicely and can be matched with a wide range of cuisine to complement but not overpower other flavors."
https://bit.ly/3klmr63
Thank you for sharing this information and the references. Definitely will continue to explore this important topic.
Dictation failed in the first sentence. "nose send of place" should be "no sense of place." Apologies for not catching.
Dan
good stuff-- DO you remember any of the great BV Centennial year tastings I set up? (2000). Curious to know which of the wine you had in this more recent tasting still showed well...When we did the full retrospective of all vintages up to 1997 (still only 13.7%)back then, there were of course some duds (1954, 1963, 65 72, etc) but much of that, I attributed equally to vintage conditions and less than ideal cellaring conditions.
On another note--- You don't say anything about the first tasting you cited-the younger, high octane(?) 100 pointers. Curious as to what were tasted, your comments, and..alcohol levels of the better performing wines vs less so in the groupl How was Dick Peterson doing? Joel