2019 Force Majeure Cabernet Sauvignon

Community Tasting Note

7 comments have been posted

• Comment posted by Sdr69:

  2/23/2023 5:44:00 AM - Hi Musinus, thanks for the note. Sorry to read that this appears to be another great wine ruined by high alcohol. I have three en route, bought on the strength of some reviews. Based on your note, I agree that these probably won't improve with age.

• Comment posted by Musinus:

  3/24/2023 7:33:00 AM - A wise idea. I've followed a number of "high alcohol level" wines over the past two decades. In the advent of Robert Parker's expressed preference for "fruit bombs" in the early 2000's, many producers worldwide sought to increase sales by mimicking the overly extracted, high-alcohol winemaking style. Those wines have not aged well (wines from the US, Australia, Bordeaux, Italy). Many producers came to realize it was a misstep and reverted back to a more traditional wine-making style, while others continue the approach because it offers an upfront luxurious mouthfeel. But that does not last and many of the wines I purchased long ago and thought would be lovely in maturity now... just suck. I either donate them or toss them. I'm trying to help others so they don't end up in a similar predicament. I also hope the feedback helps winemakers realize they need to adjust their approach. Cheers and drink up!

• Comment posted by Sdr69:

  3/24/2023 4:54:00 PM - As a relative novice to the world of wine, I am now at the point that as soon as I can taste the heat, I'm done with it. There have been very few high alcoholic wines that I've experienced where the heat was concealed. But for me, again, a novice, this is the exception. Anyway, thanks for warning. I'm now gravitating towards producers such as Corison and Dunn, just to give a couple of examples ...

• Comment posted by sfwinelover1:

  4/18/2024 9:39:00 AM - For another perspective, I find alcohol often, but not always, burns off before the fruit fades, greatly aided by air (you didn’t mention your decant ablutions in your TN), bottle age, or ideally, both. Fwiw, both Jeb (98+) and Vinous (97) recommend cellaring this for at least a few years from now. While I have a bottle of the ‘18 of this and the Epinette in my cellar, I’ve not tried either to this point, so when I do, which will be quite a few years from now, I look forward to revisiting your note and seeing how it compares to my thoughts. Cheers to you both!

• Comment posted by Sdr69:

  4/18/2024 10:09:00 AM - Hi SF, I have since opened a bottle (last year I believe), but I didn't notice the heat as much as I was anticipating. If my memory serves me correctly, I recall that it's there, but I could overlook it. I do believe this needs more time to reach its potential. Saving my last one for opening in a few more years, God willing!

• Comment posted by Musinus:

  4/20/2024 10:31:00 AM - High alcohol can be suitably masked in a wine's youth by the fruit, but tends to overwhelm in mature wines. I've taken to pouring out many of my older Quilceda Creek wines (early 2000's) because the cringeworthy excessive alcohol predominates over all else. I really regret that I purchased over a dozen cases of wine from that period. One of life's lessons. I stick to high-end Bordeaux and Burgundy at this point.

• Comment posted by sfwinelover1:

  4/20/2024 10:44:00 AM - QC is actually a good example for me, as I find it boozy out of the bottle, particularly in its youth, but find that with a few hours of air, most of the alcohol is integrated while the fruit continues shining strongly, which is why it’s a favorite of mine. To be sure, what integrates (or even disappears) and what remains is cuvee-centric, and in all of this, our palates and sensitivities are deeply individual, and no disrespect is intended, here or elsewhere, to those whose are different than mine. Cheers!