Oak Aging Makes a Difference in Cabernet Sauvignon Flavors
We were recently listening to Ray Coursen of Elyse Winery being interviewed by Levi Dalton on the fabulous podcast, "I'll Drink to That." Coursen, who has been involved in winemaking since the early 1980s, was reminscing about "old school Napa Valley cabernet sauvignon."
He said growers had to plant cabernet sauvignon vines too far south just to get adequate ripeness. The riper the grape, the more sugar and thus the more alcohol. Today's cabernets – grown farther north, thanks to global warming – are ripening so well that they are producing wines with higher alcohol levels. These are bigger wines, often quite different than the Bordeaux style of wine made with the same grapes. Those made in France come from a cooler climate and thus aren't as ripe or alcoholic.
Coursen says he has moderated his use of oak to return to this old school cabernet sauvignon and make wines with more pure fruit character.
In red wine, oak introduces flavors of mocha, caramel, toffee, spice, and vanilla. Coursen wants to ease off on those additional flavors.
Today, he ages only 60 percent of his cabernet sauvignon in new French oak for about 21 months. The rest goes into neutral, used oak barrels. He sometimes returns the wine aged in new oak to used oak. And, he holds the finished product in bottle for an additional 18 months before releasing it. He still gets the complexity and softness without these artificial flavors.
We just went through a bunch of Napa cabernet sauvignon. Here are some of our favorites. Oak aging is noted when known.
Mount Veeder Winery Reserve Cabernet Sauvignon 2014 ($100). A blend of cabernet sauvignon, malbec, and petit verdot, this big wine from the talented winemaker Janet Myers sets the course for Napa Valley character. Dark in color, it shows off layered aromatics of currants, mineral, herbs, and pepper. Flavors are of black cherries, plums, coffee, vanilla, and a dash of pepper and licorice. (20 months in small, new oak barrels).
Clos du Val Estate Hirondelle Vineyard Cabernet Sauvignon 2014 ($120). This is an enormous wine in both body and flavor. From the Stag's Leap District – a source for some of Napa Valley's best cabernet sauvignons – it has effusive floral, blueberry and clove aromas followed by dense cherry and blackberry and oak flavors. Long in the finish and well textured. (New French oak: 60 percent).
Duckhorn Rutherford Cabernet Sauvignon 2014 ($98). We just love the old cabernets that have been made in Rutherford for decades – Beaulieu, Inglenook, Freemark Abbey, Caymus, Grgrich Hills. This one from Duckhorn has that classic Rutherford profile: dusty tanins, richness, black fruit flavors, balance, and a touch of hint and mineral. Duckhorn has a string of cabernets that reveal their terroir – Howell Mountain, Patzimaro Vineyard, and Three Palms Vineyard. Each of them is unique but all have depth of character, richness and powerful complexity. (18 months in oak).
Robert Mondavi Napa Valley Cabernet Sauvignon 2014 ($29). It's always nice to get a reality check after sampling a lot of odd wines. Robert Mondavi Winery has been making cabernet sauvignon for decades and stays the course with this reliable edition. Napa Valley cabernet forms the foundation of a solid performance. Forward in style, its copious fruit flavors and hint of tobacco make it drinkable now.
Gamble Family Vineyards Napa Valley Cabernet Sauvignon 2014 ($50). It seems like everything Tom Gamble touches turns to gold. Although made in small quantities, his wines are worth the search. This Napa Valley cab has an earthy feel with forward blackberry flavors, excellent balance and notes of chocolate and coffee. (20 monthns in French, Hungarian and American oak barrels).
Mi Sueno Napa Valley Cabernet Sauvignon 2013 ($75). New to us, this producer impresses with the palate with generous aromas of plums and mocha followed by flavors of ripe black cherries and hints of oak-inspired caramel and vanilla. Good for cellaring. (New French oak: 55 percent for 24 months).
Spottswoode Lyndenhurst Cabernet Sauvignon 2014 ($85). Spottswoode puts a lot of effort into this signature Bordeaux blend of fruit from some terrific vineyards in Napa Valley. Cabernet franc, petit verdot, malbec, and merlot team up with cabernet sauvignon to produce a sturdy assembly of alluring aromatics and complex, textured dark fruit flavors. Long finish. (New French oak: 40 percent for 20 months).
Flora Springs Triology 2015 ($80). Flora Springs was a pioneer in making a Bordeaux blend – its first was in 1984. It's no surprise, then, that experience and good fruit sources makes them a leader in hedonistic blends. Extracted dark fruit flavors with hints of pepper, chocolate, and vanilla. Round tannins suggest good things to come. (New French oak: 85 percent; 15 percent American oak for 22 months).
Priest Ranch Cabernet Sauvignon 2014 ($48). This classic cabernet sauvignon from Napa Valley boasts generous black cherry notes, fine tannins and full body. Delicious now or can be stored in the cellar for several years.
Stags Leap Wine Cellars Artemis Cabernet Sauvignon 2014 ($73). A blend of estate grown and purchased fruit make up this enticing elegant Napa Valley cabernet sauvignon. Black cherry fruit notes dominate with ripe velvety soft tannins. Very easy to drink. (New French oak: 33 percent; 10 percent in American oak).