1998 Screaming Eagle Cabernet Sauvignon, Napa Valley

History of Napa Valley wine and its prominent figures

Wine has been made in Napa Valley since the 19th Century, but it is only since the 1960s that wine of any particular quality has been produced. The founding pioneers of Napa Valley winemaking were George C. Yount (see Yountville), and John Patchett and his winemaker Charles Krug, founder of the eponymous winery.

George C. Yount sold 240 acres (97 hectares) of what was still farmland to the pioneering cultivator Hamilton Crabb in 1868. Crabb planted vines on the site which today is known as To Kalon vineyard - the most famous and sought-after vineyard in Napa Valley. 

Also of note are the Beringer brothers Jacob and Frederick, whose Beringer Vineyards (est. 1875) is one of California's oldest continuously operated wineries and features on the the U.S. National Register of Historic Places. Robert Mondavi, who established his winery in 1966, is considered to be one of the pioneers of Napa's modern wine industry, as well as being one of the first proponents of varietal labeling.

Grape varieties

The range of grape varieties grown in the Napa Valley has evolved steadily over the 150 years since Yount planted his first vines. Cabernet Sauvignon has risen confidently to become Napa's star performer, and is the most widely planted grape in almost all of the valley's sub-regions.

Napa Valley terroir

Climate, geology and topography are three essential components in what makes Napa Valley such a first-rate viticultural area. The combined influences of San Pablo Bay and the hills of the North Coast Ranges are responsible for the valley's very particular mesoclimate. The bay generates morning fog, and the hills channel it inland, up into the valley.

Without this fog that comes rolling in from the bays, the valley's climate would be substantially warmer than it is, making it difficult to achieve structure and balance in the wines. The fog doesn't reach the higher parts of the valley, however, leaving these to rely on the cooling effects of altitude to keep their vines in balance.

Powerful modern reds with the ability to age.

A typically New World style of wine characterized by ripe fruit, firm tannins and massive popularity.

Characteristics

• Forest floor
• Tannin
• Acidity
• Blackcurrant
• Mint
• Eucalyptus

Cabernet Sauvignon in the world

It is widely thought that the finest examples of Cabernet Sauvignon wine are found in Bordeaux and California, a standpoint supported by the 1976 Judgment of Paris. However, the past two decades have seen a raft of quality Cabernets emerging from New World regions such as Maipo in Chile and Coonawarra in Australia.

These are gaining popularity with an increasingly broad consumer base as the world's most prestigious Cabernet Sauvignon wines become prohibitively expensive.

Cabernet Sauvignon blending partners

Cabernet's good acidity, tannins and punchy cassis notes go a long way in a blend. On the other hand, it is worth mentioning that these qualities can make cooler climate Cabernet Sauvignon an awkward customer in the glass.

To a degree, this explains why it was often blended in cooler regions like Bordeaux, while warmer climates enabled Cabernet's edginess to be softened. It can often be encountered as a single-varietal wine in the likes of California and Australia.

Food pairings for Cabernet Sauvignon

• Fillet steak with foie gras and truffles
• Beef wellington with honey roasted carrots
• Korean-style beef stir fried in garlic, soy and sesame

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