Tonight, in a clear departure of form, we brought a bottle of CalCab to a friend's house for dinner. With a meal of steak au poivre, potatoes au gratin, wilted spinach and chocolate mousse, we opened:
2007 Chappellet "Pitchard Hill" Cabernet nose: cedar, bright red fruit palate: acid, soft tannins, fruit, cedar
When told of the steak, I decided to pull a CalCab from the cellar. This one was lively, primary and still quite young. Would it ever have developed tertiary notes, or would it just fade? I don't know, and we'll never be able to answer this question as this was our only bottle. Very tasty for what it is.
Mark Lipton