What’s going on with Napa? Questions and concerns

[John_Davis]

I think if one believes that all Napa cabs are the same they aren’t drinking the right ones. That said, the notion that there is an ocean of indistinguishable, over-done, highly priced Napa cabs is correct.

[David_Baum]

The 14 Macdonald almost was in my dinner line up but friend brought the Continuum instead. I’ll make him bring it next time😄

[Ian_Dorin]

3 hour decant, and it’s stunning

[B_Davies]

I bought a couple of bottles of Dana Estates based on my boss saying it’s impossible to get in our state and he’d be able to get it for me.

I think any significant rise in price in some of these Napa wines might turn some of these wines to more luxury export market. It’s owned by a well established Korean family.

Most customers I interact with live in apartments (we’re in the city) so most don’t have wine caves or space for a dedicated wine fridge. Often times I tell people to stop waiting years and years for a special occasion to come to open “that one wine” but now I’m feeling that same feeling with the few bottles of Dana Estate… when do I open this?

[Mark_Smith_65]

Which Dana(s) and what vinyage(s)?

[B_Davies]

Dana Estates Onda Cabernet Sauvignon, can’t remember the vintage off hand.

[Rich_Brown]

@Ian_Dorin

I just had the 2014 MacDonald three weeks ago, and it was probably the best Napa Cabernet I’ve had in years, and literally tastes nothing like you described at all. It should tons of terroir, and I frankly have no idea how you can say that it tastes like everything else in Napa. We had it next to a 2012 Hommage Jacques Perrin, and we both agreed that it was a bit unfair to the Hommage, not from a style perspective, but from a quality perspective. And this is with a friend with an extremely discerning palate who only drinks Ridge Monte Bello when it comes to California wines. Everything else he drinks is from Europe. We spoke yesterday, and 3 weeks later, he’s still debating to pay market price for it because he thought it was that good.

10000% agree with this Ian! @Martin_Steinley , your comment is spot on in line with what I referenced above. Very interesting that its always ‘old-world-only’ palates who have this very naive/ narrow-minded approach to new world wines, and napa cabs in particular??

[Tyler_F]

@Rich_Brown

10000% agree with this Ian! @Martin_Steinley , your comment is spot on in line with what I referenced above. Very interesting that its always ‘old-world-only’ palates who have this very naive/ narrow-minded approach to new world wines, and napa cabs in particular??

You might need to bump this post a bit higher so all the Old World bigots can see it from all the way up in their Ivory Tower. God forbid they come down and drink some Napa Cab with the rest of the plebs.

What’s funny is you hardly ever hear this talk from New World drinkers against Old World, but the Old World crew wear it like a badge of honor and display it whenever they can. It’s so tired.

[Tyler_F]

[Dennis_Borczon]

Likely it is the NY Times buying the wines, not the column writers. They have deeper pockets.

[JLuch]

If someone drank a Myriad single vineyard cab or Rivers Marie next to a DiCostanzo SVD or Dunn or Mayacamas and told me they tasted the same, I’d question their palate.

[Albert_R]

@JLuch

If someone drank a Myriad single vineyard cab or Rivers Marie next to a DiCostanzo SVD or Dunn or Mayacamas and told me they tasted the same, I’d question their palate.

Agree and I like them all!

[Robert_M_yers]

Can I request a redo. The Napa folks in a 120ft yacht and the other flying over in a Gulfstream.

[JLuch]

I do think when it comes to Mike Smith or TRB, the oak influence, selection, and wine making style definitely impart a style that makes their respective lineups have a similar profile, especially when young. But in my mind that is a very specific example and style.

I do not find the same to be true for DiCo, Dunn, etc.

[Pat_Esposito]

Had the 2010 MacDonald a few weeks ago and it was my favorite red of the year, double decanted 8 hours.

[Albert_R]

@JLuch

I do think when it comes to Mike Smith or TRB, the oak influence, selection, and wine making style definitely impart a style that makes their respective lineups have a similar profile, especially when young. But in my mind that is a very specific example and style.

I do not find the same to be true for DiCo, Dunn, etc.

TRB and Mike Smith are similar but I do think TRB takes the oak and fruit influence down a notch.

[MitchC]

It pretty obvious this always turns into a napa versus old world slug fest. which in many aspects turns into where someone lives east coast west coast. I have had good wines from both and bad wines from both. Some wines have more consistency from year to year Both areas have had years I wouldn’t touch any wines from that area. I have found this a totally subjective personal decision. Is not worth the battle.

I am not sure everyone even knows what a well made wine is. Taste and Cache takes first place for many at these levels. Only a few can take you on a the travelogue as they drink a wine of why the wine they are drinking is so fine.

[JLuch]

Agreed, definitely toned down. Was thinking about it more in context to wines like DiCo which have very minimal oak intervention by comparison.

[J_Rock]

Myriad and Rivers Marie Cabs have a ton of new oak and you can still distinguish between the different cuvees and certainly between their Cabs and those produced by other producers. Do I think they’re are the nost unique and terrior-expressive wines? Not at all, but they are different enough that you can distinguish, and even identify them, blind.

[JLuch]

For sure. Myriad G3 and Doc Crane are completely different wines. Mainly making a point where you can tell it’s a Mike Smith G3 or Dr. Crane versus, let’s say one made by Alpha Omega.