Happy to read you mentioned Spottswoode as a top notch SB. In my (inexpert) opinion, it’s the best on the market. Getting your hands on a bottle, however….
The loss of style and sense of place is tragic. Here are excerpts from a blog I wrote in 2022, with a link to the blog below.
“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.”
“I was reminded of this recently in reading through various pitches from on-line wine merchants hyping their higher-priced spreads. Here are a few excerpts:
- “Deep color, super-ripe; explosive bouquet; deeply buried tannins; deep, dark and muscular; bombastic youthful richness; explosive aromas; very full-bodied and dense; a show-off style Cabernet! (Explosive aromas); muscular, hefty mouthfeel; deep color, super-ripe and imbued with lots of chewy, chocolate-y tannin; California Power Juice; this red takes no prisoners (nose of unsmoked cigar tobacco, pen ink blackberries).
“Sound appealing? Lots of explosions on the palate, and over-the-top, one-dimensional tongue-gripping wines that can be fatiguing and woefully difficult to match with cuisine of any kind.” More:
I agree wholeheartedly Dan! Having been introduced to wine in Europe at a young age in the early seventies, I have watched the transformation in California with sadness. The wines from here even in the 80's were more elegant and better food wines than we see now. I look forward to your upcoming comments about the future and ideas to go back to producing wines that celebrate the unique qualities of our region. I would love to be able to enjoy a California cab again without the heat of too much alcohol and tannins that overwhelms the fruit.
I am unfamiliar with the term "State Farm vineyards" that appeared in the Matthiasson article on Cabernet Sauvignon. I looked on their website but could not find anything to explain it. Is it a term referring to the contributing vineyards to their wines?
Happy to read you mentioned Spottswoode as a top notch SB. In my (inexpert) opinion, it’s the best on the market. Getting your hands on a bottle, however….
Thank you for explaining the fine points of what excellent wines should be.
The loss of style and sense of place is tragic. Here are excerpts from a blog I wrote in 2022, with a link to the blog below.
“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.”
“I was reminded of this recently in reading through various pitches from on-line wine merchants hyping their higher-priced spreads. Here are a few excerpts:
- “Deep color, super-ripe; explosive bouquet; deeply buried tannins; deep, dark and muscular; bombastic youthful richness; explosive aromas; very full-bodied and dense; a show-off style Cabernet! (Explosive aromas); muscular, hefty mouthfeel; deep color, super-ripe and imbued with lots of chewy, chocolate-y tannin; California Power Juice; this red takes no prisoners (nose of unsmoked cigar tobacco, pen ink blackberries).
“Sound appealing? Lots of explosions on the palate, and over-the-top, one-dimensional tongue-gripping wines that can be fatiguing and woefully difficult to match with cuisine of any kind.” More:
https://sandiegowineguru.com/beyond-the-california-cult-fruit-bombs-classic-wines-from-napa/
Thank you!
More please.
I agree wholeheartedly Dan! Having been introduced to wine in Europe at a young age in the early seventies, I have watched the transformation in California with sadness. The wines from here even in the 80's were more elegant and better food wines than we see now. I look forward to your upcoming comments about the future and ideas to go back to producing wines that celebrate the unique qualities of our region. I would love to be able to enjoy a California cab again without the heat of too much alcohol and tannins that overwhelms the fruit.
I am unfamiliar with the term "State Farm vineyards" that appeared in the Matthiasson article on Cabernet Sauvignon. I looked on their website but could not find anything to explain it. Is it a term referring to the contributing vineyards to their wines?
Thank you, Elizabeth. That is an error and we will issue a correction notice, but it should read, estate farmed vineyard.