Our Philosophy: Why Aged Cabernet?

Wineries can’t wait. Many top quality Cabernet Sauvignon wines are not really meant to be consumed upon release. Unfortunately the economic realities of wineries (and their trade channel partners) rarely allow for proper aging.

Consumers are even worse. Over 90% of wine in this country is impatiently consumed within hours of purchase. How sad, especially for our best California Cabernets.

Youthful challenges. Well-made young Cabernets can exhibit deep, rich fruit flavors and often hard tannins required for aging. The finer the wine, the more this is true. Low end Cabernets may be made in a more food-friendly, drink-it-now style, but they have inadequate tannins for aging.

Senior benefits. To compare fine aged Cabernet with its youthful counterpart is really like comparing two different varietals. Colors evolve from purple and violet tints to progressively more brick red and eventually tawny colors. The fruit-forward varietal aromas fade and more complex aromas develop. The taste changes, as stringent harder tannins fade away and are replaced by a smoother, mellower and rounder mouth feel. In great aged vintage Cabernets, these various taste and aroma components integrate, yielding more richness and complexity.