Do you now find R-M Pinot to be too sweet? It’s certainly more of the “normal” Cali style than Ceritas, Littorai or Kutch. I find them all to be great, same with Quivet and Myriad (although I am a true omnivore when it comes to wine).
I’m wondering if maybe it’s more this particular bottling of Quivet than the wines as a whole?
I haven’t cracked into any of my 2014s yet, might have to give one a try for the sake of science and report back. I’m not one who can tolerate too much perceptible sweetness if it isn’t in balance with the wine as whole. The other factor worth considering is it could be sweetness from new oak you’re noticing, which is certainly present in young(ish) Cabs from Mike and many other producers and often needs time to properly integrate (which is in large part why I like to wait 5+ years before drinking them).
Depends if they do a cold soak or extended maceration. I have delicate fruit, so I don’t do these steps (don’t need extra color or tannins to be drawn out). Then whatever they decide to do for oak treatment - the cooper, toast, and percentage of new oak can make some pretty big changes. Right away these steps can alter the finished product.
No, I don’t find the RM too sweet, it’s interesting and layered, and features more fruit than the others, but not too much sweetness for me. I particularly opening RM because my wife loves it too. We’ve plowed through nearly a full case of the 14 Sonoma blend, which, at $35 or so is one of the best QPRs anywhere to me.
As for the younger Cabs, yes, you are right, with the changing palate I’m experiencing, I will definitely be opening them later than before. (You get a sense of this on day 2 with these young Cabernets… there’s no question they are less sweet and more integrated.)