To give my quick opinion - for me there is an energy and precision to the 23’s along with freshness with lower alcohol levels that has me excited. I have tasted tons of 23’s from barrel and am much more in the Roy camp. They might not have the sheer power of 13 or 18 but have so much more of everything else.
The genuine optimism for 23 among winemakers is off the charts. Just finished a text exchange with 2 different winemakers both having 40+ yrs of winemaking in Napa and they said when asked thoughts on 2023 vintage and if they thought it was legendary or good -
“Yes top 5% in the last 40 years. Haven’t seen one since 2010 and 2012 for us. Merry Christmas.”
Another said
“Interesting question and really time will tell. I have been blending the 23s for the last month and I think they are really outstanding. The fruit is beautiful and the color is off the charts. It could be like 2010 which is a classic. I would say top 5% all time if not higher. “
80+ yrs combined in Napa Valley above. I am going to maintain my excitement
I believe Adam Lee wrote the 2023 vintage was more old school style compared to modern style (I’m paraphrasing). What are your thoughts concerning the 2023 vintage.
Steve, I would say for those that wanted old-school, they got it. And those that wanted their usual level of ripeness, just hung until they got that too. The acid is MUCH more old school and at levels more often seen in the 80s and early 90s. Dustin’s comment from one of the winemakers about color being off the charts is quite true.
Well, I find its main effect is on mouthfeel. Ever had a flabby Chard vs. a tart one? That’s all about acid. Acid is less important in Cabernet but without some level of it, wines feel fatigued, whereas some acid adds “freshness.” Cathy Corison once told me 80’s Napa Cabs had high acid and moderate alcohol and that is what made Napa… Napa. 1980s Napa Cabs often sported 12.5-13.5% alcohol but had lower pHs than they do now, often 3.5 to 3.6. For Chard that is not too acidic, but for Cab, it’s rather acidic, at least compared to now. Michel Rolland told me no great Bordeaux vintages except 1945 and 1982 had pH under 3.7. Aaron Pott told me 3.8-3.9 pH is not terribly uncommon on the Right Bank in some hot vintages. When I think of 2023 Napa, I wonder if this is our 1945.
Sonoma 2023 was excellent as well for Pinot Noir. Superb even. In the Santa Lucia Highlands the latest I’d ever started picking was in 1999 on October 2nd, in 2023 it was October 7th at the Garys’ Vineyard (a wine that clocks in at 14.1% with no additions other than sulfur so wasn’t late and hugely full of sugar).
