Tasting Top Napa Valley Cabernet Sauvignon. What a Treat!
People sometimes ask me if it’s hard to taste wine every day, after so many years of doing it. Don’t I get tired, or bored, or burned out?
The answer is NO! In CAPS. Especially when it’s a great flight.
Oh, I guess plowing my way through 12 or 15 under-$10 Chardonnays has its elements of tedium. (And if this were an email I’d include a little smiley-face emoticon : > with that statement.) But let me tell you about the pleasures of going through a range of fantastic wines.
Like the ones I did yesterday. A very high-level flight of Napa Valley Cabernet Sauvignons. Included were the following: PerryMore 2008 Stagecoach, Paradii, Beckstoffer To Kalon, Beckstoffer Dr. Crane and regular Napa Valley; Altvs 2009 (the “v” is not a typo. I guess it’s Bill Foley’s inner Roman coming out); three Raymond 2009 “District Collections,” St. Helena, Calistoga and Oakville; also Raymond’s 2009 “Generations. I threw in a Kunde 2010 from Sonoma Valley (at $25, the bargain of the lot) “just to see.” More on this in a moment.
My tasting was, of course, single-blind (which I define as knowing generally what’s in the lineup, but not knowing which bottle is which. We can argue ‘til the cows come home what the best way of tasting is. For me, this approach is what I’m used to, and so it works for me.) Now, right off the bat, I admit to starting out with a heightened sense of excitement. These are all well-regarded properties and/or vineyards, Raymond is in the process of being reinvigorated, and this is, after all, Napa Valley Cabernet, a place and variety for which (you might know) I have some affection. So this was a gratifying tasting for me.
“Happy families are all alike,” Tolstoy famously wrote, and I should say, of happy Napa Valley Cabernet Sauvignon, that they are all alike. Lest readers begin barraging me with emails explaining how different Atlas Peak is from Calistoga, let me explain myself. A good Napa Valley Cabernet makes you reach for the Thesaurus for synonyms for “delicious.” I’m finding a lot of chocolate in my Napa Cabs these days, which probably is some alchemical synthesis of things in the berries and contributions from oak; but Cabernet’s classic black currants and, often as not, crème de cassis are there, and what’s not to like about those flavors? So, when I first attack my flight, my mind and palate are simply dazzled by this virtuoso display of richness.
They’re not all the same, though. Once the immediate dazzlement is over, then we get down to the serious business of finding differences. One wine’s tannins are firmer, another’s more pliant. One wine turns out to be a little thinner after it’s been in the glass for a while—but maybe that makes it more elegant? At any rate, you can see how much fun it can be to frolic among the glasses while all the while coming up with a conceptualization that’s accurate enough to send to the magazine’s database, on its way to being published: and let’s not forget associating a score with that description. In this way, the hours fly by, while I do my thing (with Gus nearby) and the outside world ceases to exist, for all I know or care.
Napa Valley Cabernet Sauvignon, at the level of yesterday’s flight, is very great. If you don’t like that style, fine. Most of us do. Oh, that Kunde? Remarkable. Held its own right alongside the others, at a fraction of the price. I’d happily drink it anytime, with the best Cabernet food you can find. Was it just a shade less rich? Yes. But so balanced, so refined, and made in such good taste. In a way, California can be prouder of producing a great $25 wine like that, than of producing triple-digit cult idols. But that’s what makes California so cool: everything from $7 clean, everyday wines from Freddie Franzia to these wonderful premium varieties in the $15-$25 range to the spectacular heights of Napa Cabernet. I love this state!