My Article: Sharing The Distaste for High Octane Cabernets

Is the vocal minority against alcohol burning California Cabernet Sauvignons?

As I have written before, I am not against wines with over 15 percent alcohol if they are in balance and they don’t have a hot, alcoholic finish. It’s interesting to note that the legendary 1947 Cheval Blanc had an alcohol level of about 14.7 percent in a day and age when many red Bordeaux were less than 12 percent.

I thought that this posting on my website’s forum was concise and articulate on the distaste of high octane California Cabernet Sauvignons: 

“I’ve weighed in on this before. I love Napa wines and I make an effort to keep loving them but they’ve gone off the deep end style-wise and price-wise. Many wines have no balance and no price discipline — 400 case newcomers charging $100+ for berry flavored ink. I’ve been burned so many times experimenting with new producers, driven into their arms by the crazy inflation behind more established names, to say nothing of the velvet rope marketing BS of producers’ mailing lists. I’ve mostly given up on the newbies as well as the velvet ropers…I’m down to about five or six tried and true names that I buy regularly, and even those in modest quantities. Crazy to say, but If you gave me $10,000 to blow on Napa wine I’d be hard pressed to spend it both wisely and happily, but I could spend that sum in about 10 seconds on Bdx and/or Italians very happily/wisely. That either makes me nuts or says something about Napa. I’ve been at this for just over 15 years; JS has been at it for 30 years…Lou Kascandy said in his JS video that he’s trying to revitalize Napa merlot…trust me there are problems underneath the apparent health of Napa wine.”

‪-pdnnyc