Your favourite country for New World Cab Sauvignon?

Just a little wee poll here to calibrate our New World Cab preferences.

This is probably a `no-brainer', Paul.... pretty easy to predict what the results are going to be, no? My guess... Canada does NOT win unless you vote like a thousand times!!

James, I have to admit that I voted South Africa. No, I don't think that Ontario at least can make good blackcurranty Cab ... unless it's an exceptional vintage.

Just a little wee poll here to calibrate our New World Cab preferences.

Hey Paul,
Where's New Zealand - or 'other' for that matter?
NZ can produce some really stellar 100% Cabernet Sauvignon when the conditions are right, but it seems to perform more consistently as a blending grape.
My favourites, however, would have to be from Australia, given that I have little or no experience of Cabernet Sauvignon from the other countries listed.
Cheers,
Sue

Sorry, Sue! I've never seen a Cab from NZ, which is why it never occurred to me.

I voted US West Coast, but I have had some very good Cab out of Chile in last couple of years. The Los Vascos is a solid QPR. I've not had any Canuck Cab, so can't really make a judgement.

Paul, do you mind terribly if a troll just a little bit? No? You sure? Ok, here I go.... Varietal Cab S sucks.

Ok, ok, I'll get my coat. [Slips away with tomatoes and sundry objects being thrown after him in rage.]

Otto

No need for the coat, Otto! I've probably had worse thrown at me for some of the things I believe in, so you're in good company.

I'd put it this way: varietal Cab Sauvignon sucks if and only if it's made from overcropped or underripe grapes.

This is traditionally the problem I see in Ontario, for example. When we have a really good year such as 1998 and, in all likelihood 2005, the wines have the proper blackcurranty character and fleshy/gripping tannins that I associate with really good Cab. But when the year is average or worse, the wine is shallow and unbearably green. Even in the worst of vintages (e.g. 1996), I've had Ontario Maréchal Foch that had substance, a very respectable dark garnet colour and lots of flavour interest on the nose and palate.

My belief has always been "different grapes for different climates".

But I really do love a nice, properly ripe and blackcurranty Cab.

[Robin Garr]

I'll join Otto in trolling, but I'll throw out completely different bait:

Califonia. No contest. California is the only place in the world outside Bordeaux where Cabernet Sauvignon of real quality is made regularly enough that it qualifies as more than a mere oddity.

For purposes of this statement, by the way, I am taking the liberty of including "Bordeaux blends" under the definition "Cabernet."

Thanks Robin. To tell you the truth, I have yet to explore California's offerings. The worst part about starting is that it's so tough to know in advance which producers have what styles - I say this of course because I want to avoid expensive oak bombs with residual sugar, should I just go and buy something on a whim.

Ideally, the Cab should have:

* an intense blackcurranty aroma
* huge, no-nonsense tannins
* cedar and other complex secondary aromas

I don't think I'd necessarily want something that required decades to age; as long as it's blackcurranty enough, then I can deal with any level of tannin.

[Robin Garr]

Thanks Robin. To tell you the truth, I have yet to explore California's offerings.

I'd like to help, Paul, but to be honest, your tastes are so idiosyncratic - and I say that admiringly - that I'd be doubtful about being able to point you to something you'd like.

Califonia. No contest. California is the only place in the world outside Bordeaux where Cabernet Sauvignon of real quality is made regularly enough that it qualifies as more than a mere oddity.

Horse hockey. Git 'cher butt up to Washington and I'll dispel that myth.

I'd put it this way: varietal Cab Sauvignon sucks if and only if it's made from overcropped or underripe grapes.

You know what's even worse? Undercropped and overripe grapes.

Otto

[Robin Garr]

up to Washington

Oak juice! Oak juice, I tellya!

No, seriously: I'd love to get up there. My experience in the '90s with some cult names like Leonetti and Andrew Will (he's WA, right?) was not reassuring, but I know the landscape has changed a lot.

For new world cab, I've been enamored with Rust en Vrede. They kick out the perfect mix of old and new world nuances without getting too bretty or boring. Thanks for reminding me. I need to pick up a bottle, it's been toooo long.


Bill

I'll join Otto in trolling, but I'll throw out completely different bait:

Califonia. No contest. California is the only place in the world outside Bordeaux where Cabernet Sauvignon of real quality is made regularly enough that it qualifies as more than a mere oddity.

For purposes of this statement, by the way, I am taking the liberty of including "Bordeaux blends" under the definition "Cabernet."

Two words:

OK, two words with a hyphen in between:

Cousino-Macul


Mike

[Robin Garr]

Two words:

OK, two words with a hyphen in between:

Cousino-Macul

Dang, Mike, you sure know how to spoil a good troll.

[James Roscoe]

Those South Americans make some decent Cabs at a decent price. Who can afford the good California cabs? I will stick to the clarets myself.

Who can afford the good California cabs?

Lots of people, it seems. They don't seem to feel any pressure to lower the prices.

From what I read about certain producers, one could answer Bordeaux.