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Napa Cabernet
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When Beaulieu Vineyard, Inglenook Vineyards, and Charles Krug commanded the Napa stage with Cabernets that rang true to place and variety, yet managed to differ among themselves in all the details, the die was cast that left growers and winemakers forever working to raise the bar. Competition among Napa Cabernets is arguably more severe than with any other wine style in any other wine growing region of the world. The reason for this, however, is clear: Cabernet Sauvignon grows well in so many vineyards, and in so many different parts of Napa, that comers were virtually invited by the land to join the fray. The basic type set forth by the three above pioneering winemakers were pretty clear cut, and today they still serve as a useful guidebook to the various styles of the region. They all had an understated but unmistakable herbaceous note married with a sunny ripeness. A healthy level of alcohol and firm tannins accompanied the longer lived versions, which would accumulate more and more hints of raisin flavors. As unblended Cabernets with little or no oak aging, the Krugs and Inglenooks had enough depth to gain in bottle for five or six years, and, at times would hold or improve for another two to three times that length of time. Beaulieu Vineyards brought American oak to the recipe without altering the basics. But from their simple standard an explosion of styles naturally followed: French oak barrels were used, then French oak barrels by region of origin and toasting level, and then mixtures of French and American oak. Time in barrel expanded and contracted, and post fermentation macerations were also tinkered with. Beginning in the early 1970’s, Cabernet Sauvignon’s classic blending buddies from Bordeaux made their way into the mix, both from winemakers looking to push the possibilities of Napa reds, and from those simply trying to soften up their powerfully tannic wines. Merlot, understandably, was the first blending grape to gain a footing, and by the 1980’s Petit Verdot and Malbec were being used in wines directly marketed as Bordeaux blends.
Regional StylesWithin Napa Valley, it is no secret that microclimates are a major factor in the weight and intensity of the Cabernets. And tasters recognized subtle shadings among Cabernets from different parts of Napa early on in its career. One of the earliest comparisons contrasted the firmly tannic Rutherford wines with the softer Cabernets from the Stags Leap District. One could say this is California’s version of the contrasting styles one would find in Bordeaux, where there is no mistaking a Cabernet from Pauillac with one from Margaux. Granted this guide is a general survey of the regional differences between Napa Cabernets, it is also important to be acquainted with the various winemakers in each region. They of course also influence the style, as they can extract high levels of tannin and oak their wines heavily if they are so inclined.
Rutherford Cabernet: Marked by deep, complex currant, plum and cherry flavors and firm but fine tannins. Depth and power will shoulder aside any delicate aromatic lift. Oakville Cabernet: From grapes grown in a slightly cooler area, these Cabernets are often marked by mint, herb, and sage notes which may features coffee, and tobacco commingled with cherry and currant flavors. They share a similar weight and intensity to Rutherford wines, but are also often marked by more herb, mint and cedar flavors. Yountville: In this, the coolest Napa Cabernet region, the wines sometimes have substantial tannins. Green bean and herbaceous smells are also common as back ground notes in the finish. Stags Leap Cabernet: The most supple of the Napa Cabernets, with black cherry, herb and olive notes and polished tannins. They are medium in body and are usually finely balanced with fragrant cherry and berry aromatic nuances. St. Helena: In this small area, the wines are remarkably well focused, with dark currant and black cherry flavors and firm but fine tannins. It is also common that in the wines earthy, pencil shaving notes will appear. Calistoga: These are bold, intense, and deeply flavored wines, with round structure and chocolate notes that will dominate the finish. They also have a reputation as having a propensity for rock-hard tannins. Diamond Mountain: Wines that share an earthy austerity and firm tannins. Howell Mountain: Dense and tannic, with an earthy edge. Tobacco leaf aromas and mineral flavors will be evident. Mt. Veeder: The structure will be more angular and the flavors more plummy than with wines from lower elevation vineyards.
Cabernet-based blendsJoseph Phelps' dark, emphatic "Insignia" launched the breed in 1974, although the original intention was that the finest grapes of the year would go into it, regardless of variety. Another model, the joint venture of Robert Mondavi and Philippine de Rothschild, called Opus One, most often succeeds beautifully. This, and the wine from Franciscan Estate, leans heavily on the Cabernet Sauvignon, resulting in supple and long-lived wines. A much different style, typified by Flora Springs "Trilogy," is a surprisingly sturdy equal proportion blend of Cabernet Sauvignon, Cabernet Franc, and Merlot. return to top
Buying Guide: Benchmark Napa Valley Cabernets
Buying Guide: Ten Best Napa Cabernets Under 20$
On the Market: Napa Valley Cabernet91 Summers Andriana's Cuvée Cabernet Sauvignon Napa Valley $20 91 Charles Creek La Sonrisa del Tecolote Cabernet Sauvignon Napa Valley $30 94 Textbook Mise en Place Cabernet Sauvignon Oakville $44 92 Hunnicutt Cabernet Sauvignon Napa Valley $45 96 Nickel & Nickel John C. Sullenger Vineyard Oakville $90 97 Caymus Special Selection Cabernet Sauvignon Napa Valley $136
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