Embracing "Napa Valleyness"

[Michae1_P0wers]

@John Morris

I was served a good example of Napa-ness tonight: the 2002 Beringer Private Reserve Cabernet. It was immediately recognizable as Napa cab, with a bit of coconut (presumably American oak). In the mouth, it was rich, rich, rich – just chewy/dense/concentrated. Lots of fruit and some chocolate with lots of grip (slowly softening tannins). Though it’s a big bruiser, it’s balanced, with only a hint of alcohol popping out around the edges on the finish (none in the mid-palate). This will likely last forever, but it’s no crime to drink it now. Labeled 14.2% – modest by today’s standards.

We were just sorry we didn’t have steaks to go with this.

I have no idea of what the winemaking regime is here, but it tastes like cabernet (it wasn’t picked so ripe that the grape character is lost) and it tastes like Napa.

We opened one recently (with prime rib) and it appeared to be on the decline, though essentially consistent with your notes. Obviously one bottle is a poor sampling, but my experience was followed by another note on CT also noting decline. I have one bottle remaining and I’ll drink it soon on the chance that the bottles I own were stored poorly at some point.