Michael David Freakshow Cab 2018
Meiomi Cab 2018
Josh Cellars Bourbon Cab 2018
That’s the problem Erika. Those wines are all made to be soft and to appeal to a mass market.
Michael-David wines are made from grapes that are picked really ripe and then they may add color. They make the wines to be soft, without much in the way of tannins. And they don’t want much acid either. The formula is super successful and they now sell millions of bottles a year. They own about 800 acres and manage around 1200 more and they produce a lot of wine. Their vineyards are sustainably farmed, but rather than making lean, green wines, they make big, soft wines.
Meiomi is worse. It’s made from grapes harvested in several places, like Sonoma, Monterey and Santa Barbara counties. And it’s built to spec. In other words, they want to make the wine have specific acid, tannin, color, texture, sugar, etc., from year to year. It’s a little like Pepsi. They don’t own their own vineyards. When Constellation bought the name and brand, they got no vineyards because there were none. So they can buy from anywhere and blend. And in the European Union, a “dry” wine can contain no more than 4 grams of sugar per liter. That’s actually a bit high for most dry wines in Europe and the US. Residual sugar is what’s left of the grape sugar that doesn’t get fermented. In the case of Meiomi, I don’t know if it’s “residual” sugar though. They may even shovel it in. Hard to say, but wines like Meiomi, can have as much as 12 or 14 or more grams of residual sugar per liter. That’s three or four times as much sugar as a “dry” wine. Meiomi isn’t competing with your high-end Cabs, it’s competing with brands like Cupcake, Apothic, and others that also have plenty of sugar.
Josh Cellars is a little bit like a blend of the two. They buy grapes from various places and blend them with the goal of making a very specific wine, but they’re not as far afield as Meiomi. And they did make their own estate wine called Carr, expanding to Josh to get something cheaper on the market. They may or may not use their estate grapes for Josh, but they do buy from various locations as well.
All of those wines are made to be mass-market. Wines that are made from a single vineyard or estate are by default limited in production. But if you source from all over California, you don’t have those limits. What you have is a bunch of different grapes that you have to manipulate in some way to make them all taste the same.
Those wines are a little like the difference between a Big Mac and a steak at a really great steakhouse. Both come from beef, but that’s pretty much the end of it.
Both Costco and Total CAN be really good places to get some wine. I might start looking at something from Washington if you want to stay in that price range - Chateau St. Michelle for example, is a good start. Others in that price range I’ve seen at Total would be Canoe Ridge, St. Francis, Clos du Bois, Wente, and Penley from Australia. Another thing to keep in mind is that Cabernet Sauvignon is something people will pay a lot of money for, so you may want to look at some other grapes and blends because you can sometimes find really good quality for less than a comparable Cabernet. Syrah for example, is often cheaper and to me, much better. With something like Pinot Noir I think you’re going to find just what you did with Cabs on the other hand - disappointment more often than not.
But the fact that you were disappointed in the above shows that you have a great palate! I admire you for even being able to drink the Meiomi - I’ve found it undrinkable.
As to the question about the weather, that’s partly true. But Chile has a problem. A lot of the cheaper wines have the interesting fault of being both too green and too ripe. Chile is making some outstanding wine these days, but they made their reputation on the cheap stuff and it’s hard to get people to pay more for the better wines. And Bordeaux? That’s booby-trapped. There is so much wine made there that it’s inevitable that you’ll run across some really terrible awful wine. Especially at the lower end. However, there’s also some really good wine that isn’t crazy expensive, so be careful when shopping. Just make sure to avoid Mouton Cadet. If there’s someone who knows Bordeaux at your store, ask. If you stay away from the more famous regions like Pomerol, Graves, Medoc, Margaux, you can sometimes find some pretty good deals.
One last minefield - there are a lot of wines similar to those three you listed. In fact, the Wagner family has a number of wines out under different names but with the same aesthetic. You can’t blame them for making what people will buy, but you don’t have to drink them yourself!
Cheers!