Why Cabernet Sauvignon?
When I wrote about Syrah yeast (August 2005, WBM), I noted that no particular winemaking style has thus far become the dominant style in those places where Syrah is establishing significant footholds. One would think that winemakers would have reached something resembling a consensus as to the “correct” way to ferment Cabernet Sauvignon. If one was feeling uncharitable, one could say there is really only one Cabernet Sauvignon style in the U.S.: an over-the-top, over-ripe, alcoholic fruit bomb with tons of oak. Of course, this is not only unkind, but also untrue. The vocal minority of wine drinkers that are seeking something different has not gone unnoticed. Several Cabernet Sauvignon producers in the U.S. make wines that do not fit this description. Important Attributes Climate: Cabernet Sauvignon is more widely planted in the U.S. than some would argue it should be. There is a lot of Cabernet Sauvignon outside of the Napa Valley. Those from Paso Robles, Eastern Washington, the Centra
