Very delicious Cabernet Sauvignon. Cabernet Sauvignon is a complex grape, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France. Many varietals are thousands of years old. However, in my humble opinion, it is a grape which has been totally overdone in Napa and possibly all of California and made weaker through popularity.  While Cabernet Sauvignon can grow in a variety of climates, its suitability as a varietal wine or as a blend component is strongly influenced by the warmth of the climate. The vine is one of the last major grape varieties to bud and ripen (typically 1–2 2010 Clesi Cabernet Sauvignonweeks after Merlot and Cabernet franc and the climate of the growing season affects how early the grapes will be harvested. Many wine regions in California give the vine an abundance of sunshine with few problems in ripening fully, which increases the likelihood of producing varietal Cabernet wines. In regions like Bordeaux, under the threat of inclement harvest season weather, Cabernet Sauvignon is often harvested a little earlier than ideal and is then blended with other grapes to fill in the gaps. In some regions, climate will be more important than soil. In regions that are too cool, there is a potential for more herbaceous and green bell pepper flavors from less than ideally ripened grapes. In regions where the grape is exposed to excess warmth and over-ripening, there is a propensity for the wine to develop flavors of cooked or stewed blackcurrants.

A good Cabernet will be well balanced and have a fresher quality rather than the dusty taste that some of these have a tendency to develop.

Maintaining a long finish and consistent flavor is paramount in importance to me. This is a lovely wine, but it does have that tendency to flatten out. Might be better with a bit of aging.