tag:blogger.com,1999:blog-1870174261688457109.post8284096550930652935..comments2023-08-23T08:29:07.311-06:00Comments on The Cab Franco Files: Local Cab Franc Terroir MusingsCabfrancophilehttp://www.blogger.com/profile/10408854685852702400noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1870174261688457109.post-50845694178588859572009-08-02T09:22:49.800-06:002009-08-02T09:22:49.800-06:00That Foxen syrah sounds pretty interesting. I do ...That Foxen syrah sounds pretty interesting. I do think the best ones from Santa Ynez show a little restraint and are probably similar to the Los Alamos ones in style. I do like the Santa Maria/Bien Nacido syrah... I guess those would lean a little toward SRH in style.Matt Mauldin https://www.blogger.com/profile/08730509895080535690noreply@blogger.comtag:blogger.com,1999:blog-1870174261688457109.post-63575171196812592992009-07-31T14:54:50.500-06:002009-07-31T14:54:50.500-06:00Yeah, Cab Franc just isn't economically viable...Yeah, Cab Franc just isn't economically viable, even where it grows well. I think even Syrah is losing out in SRH. I recall reading once that Melville is ripping out most its Syrah since Pinot is much more profitable.<br /><br />The Foxen Syrah in my last post exemplifies for me the direction Santa Ynez Syrahs go. In general, I prefer the cooler climate ones. They're a bit lower in alcohol, yet usually can be harvested later with more phenolic development because of less heat induced sugar build up. I've probably tasted more from Los Alamos (Thompson Vineyard, Alisos Vineyard), which is generalized as between SRH and SYV in terms of the climate. These really seem to capture the best balance for my tastes.Cabfrancophilehttps://www.blogger.com/profile/10408854685852702400noreply@blogger.comtag:blogger.com,1999:blog-1870174261688457109.post-17498662128998868142009-07-31T14:07:09.828-06:002009-07-31T14:07:09.828-06:00I would guess it wouldn't happen in Santa Rita...I would guess it wouldn't happen in Santa Rita Hills for ecomomic reasons alone. You'd get so much for Pinot and Chard grapes (and to a lesser extent Syrah) that you wouldn't be able to justify the expense (on a large scale). Your logic makes sense though... I'm sure it could work. <br /><br />I don't think I've ever tasted a Chinon before... I need to make it a point to go out and get one. I've had right bank Bordeaux that had a lot of Cab Franc, and other new world versions, always liked it when I've had it... The descriptors I've read for Chinon sound very interesting.<br /><br />Being so familiar with Santa Barbara, do you prefer Santa Rita Hills syrah to Santa Ynez? I've been a little more drawn to the SYV syrah with the impression that the slightly warmer air gives it a little bigger tannins and slightly riper fruit to balance out with the peppery spice. I tend to like cool climate wines and elegant styles, but lean a little warmer on Syrah. What is your take?Matt Mauldin https://www.blogger.com/profile/08730509895080535690noreply@blogger.com