Indeed. If you like that character, try sourcing from cooler sites or cooler regions where they can’t get the cab ripe enough to get rid of it.
A lot of stuff from SC Mountains actually does the trick. “Oh yeah…this is what Cabernet tastes like. I’m so used to raspberry espresso cocktails!”
Another thought, this bell pepper thing that seems more prominent in Aussie Cabs, as opposed to Cal Cabs, is an interesting distinction, and might be part of the reason people don’t favor them. Cris’ comparison to Cab Franc is apt, and there are more than a few trace elements in Aussie Cabs that bear resemblance to Chinon and the Medoc for than matter. Interestingly, there was a time when many of Napa Valley’s Cabs, and nearly all of Santa Ynez’s Cab had some of this profile. Little by little it disappeared, IMO almost entirely due to better growing techniques like canopy management. Still, many people find the herbaceous, bell pepper, green tobacco quality adds something interesting to the final wine. And, I see a comeback of sorts for domestic Cab Franc too.
Good points Eric, but I also think that pick ripeness/harvest date can be pretty squarely blamed here. The bell pepper character is usually attributed to methoxypyrazine, and as a general rule it decreases the further away from veraison you get. If you’re picking at 23 brix, there’s a much better chance of having some pyrazine character than if you’re picking at 28 brix. Just a thought.
Oh, definitely…completing the vineyard process! So, in your opinion, was the evolution of riper picking more the acts of producers trying to appeal to the tastes of critics, or a conscious effort to eliminate this characteristic from the grape?
Another thought, this bell pepper thing that seems more prominent in Aussie Cabs, as opposed to Cal Cabs, is an interesting distinction, and might be part of the reason people don’t favor them. Cris’ comparison to Cab Franc is apt, and there are more than a few trace elements in Aussie Cabs that bear resemblance to Chinon and the Medoc for than matter. Interestingly, there was a time when many of Napa Valley’s Cabs, and nearly all of Santa Ynez’s Cab had some of this profile. Little by little it disappeared, IMO almost entirely due to better growing techniques like canopy management. Still, many people find the herbaceous, bell pepper, green tobacco quality adds something interesting to the final wine. And, I see a comeback of sorts for domestic Cab Franc too.
Good points Eric, but I also think that pick ripeness/harvest date can be pretty squarely blamed here. The bell pepper character is usually attributed to methoxypyrazine, and as a general rule it decreases the further away from veraison you get. If you’re picking at 23 brix, there’s a much better chance of having some pyrazine character than if you’re picking at 28 brix. Just a thought.
Oh, definitely…completing the vineyard process! So, in your opinion, was the evolution of riper picking more the acts of producers trying to appeal to the tastes of critics, or a conscious effort to eliminate this characteristic from the grape?
Beats me! I don’t make cabernet anymore, but that doesn’t mean I won’t make sweeping generalizations about producers. I do think a lot of later picking is to stave off the green elements often found in cab. I think there’s definitely a green=not good theory that a lot of people hold, and I think its the easiest way to avoid that. But, like I said, I haven’t made Napa cab in years, so I’m not really qualified to say why they do what they do.