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A blend of coveted Stagecoach, Beckstoffer To Kalon, Dr Crane and Las Piedras vineyards.
By now, Wine Access clients know that the 100-point winemaker Philippe Melka’s touch with Cabernet is nothing short of golden: According to Robert Parker, one of Melka’s 2014 Vice Versa wines “flirts with perfection,” and it’s “hard not to be impressed” with the whole lineup. The 93-point 2014 “Le Petit Vice” shows the skill that Melka applied at Bryant Family, Dana Estates, and Hundred Acre. One look at Vice Versa’s vineyard sources shows that the word “compromise” is not in Melka’s or proprietor Patrice Breton’s vocabulary: “Le Petit Vice” is blended from prestigious Napa sites like the coveted Stagecoach Vineyard, and the Beckstoffer To Kalon, Dr. Crane, and Las Piedras sites. James Suckling praises “Le Petit Vice” as “full-bodied and dense yet vivid and bright.”
One can hardly look at any aspect of the Vice Versa operation without seeing proprietor Patrice Breton’s commitment to producing a world-class Cabernet. His first winemaker was Napa legend Paul Hobbs, whose enormous shoes were more than filled in 2014 by Philippe Melka. Melka, author of a handful of 100-point wines and veteran of some of Napa’s most in-demand cult wineries, promptly made an impression on Robert Parker with Vice Versa’s flagship wine: a 99-point, $400 effort.
The 2014 “Le Petit Vice” boasts the prestigious Napa vineyard sources — the Beckstoffer Dr. Crane and Beckstoffer To Kalon vineyards both boast 100-pointers, and the Stagecoach Vineyard is perched on Pritchard Hill, home of some of California’s most hallowed soils — without the price tag. Peerless fruit from one of the top Cabernet vintages in memory, this wine has a true triple-digit pedigree, the perfect stage for Philippe Melka to make his magic.
Full, tannic wines with notes of blackcurrant and cassis
Cabernet Sauvignon has been the flagship red grape of the California wine industry for decades, and its popularity shows no sign of abating. Napa Valley is the heart of Cabernet Sauvignon production and is clearly an ideal region for creating world-class wines. If any Cabernet-based wine is capable of giving Bordeaux a run for its money, it's Napa Valley's examples. However, due to the extremely high cost of purchasing and developing vineyards in California, and the cachet of Napa Valley on the label, this has largely become a category for the well-heeled wine lover.
At their best, Napa Valley's Cabernets are characterized by fruit notes of cassis, black cherry, and licorice and sweet oak notes of chocolate, mocha, cedar, and tar. Today, most of the best wines are aged entirely or almost completely in French oak barrels, which tend to produce somewhat more refined wines than do most American barrels. (These latter barrels often introduce exotic and pungent suggestions of scotch, bourbon, tar, coconut, and dill.) But the use of expensive French oak is no guarantee of a good bottle: too many wines today, due to high crop levels or insufficiently ripe fruit, do not have the stuffing to support their oakiness and can quickly be dominated or even dried out by their wood component. The best California Cabernets mellow and soften with five to ten years of bottle aging, developing more complex and less fruit-dominated notes of tobacco, leather, and earth, with mellower wood tones. Compared to the top Bordeaux, however, many California Cabernet Sauvignons merely endure in bottle rather than truly become more interesting. There are no shortage of quality producers, even if these wines are rarely values. And it remains to be seen if today's outsized showstoppers, made from superripe grapes and undeniably impressive on release, will reward extended bottle aging or will turn out to have been best suited for drinking in their youth.
Many wines labeled Cabernet Sauvignon contain small percentages of other so-called Bordeaux varieties -- chiefly Merlot and Cabernet Franc but also Petit Verdot and even Malbec (varietally labeled wines in California must contain at least 75% of the variety named).
Cabernet Sauvignon also flourishes in Washington State, Australia and even Chile. In Washington, prices have been creeping up at the high end, with some producers aiming to compete with cult wines from the Napa Valley. Consider Chateau Ste. Michelle and Woodward Canyon. In Australia, look to the Coonawarra and Margaret River regions. Chile can reveal excellent bargains to those who know where to look: Montes makes a strong range of quality bottlings, as does Casa Lapostolle.
As Cabernet Sauvignon is bold and assertive on the palate, it pairs best with foods like grilled red meats. Taken together, the proteins and fats in the food neutralize some of the stronger tannic qualities of the wine, leading to a harmonic combination that enhances both partners.
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