greatbxfreak wrote:That's what I've been told by several chateau owners through the years. It's not a definition I've created by myself.
Yes, it's normally last grape variety to be harvested, sometimes Petit Verdot is later.
Cabernet Sauvignon is a variety which needs a good portion of water to reach full ripeness, so maybe that's what chateau owners have in mind saying " can't be overripe". Because they have to be careful not have the grapes hanging on vines too long.
gbf,
I don't doubt a bit what the chateaux owners have told you. Maybe they intended to convey a different meaning, but came out a different way. Or just simply was lost in translation.
But I don't agree that Cab cannot get overripe. Sure, it takes longer time to ripen than other varietals like merlot or pinot, but every varietal can get overripe. Ripening involves lowering of acids and increasing of sugars. The ripening also is not just about water. As you might know, other conditions such as warm/mild weather (including hot/cool weather during day/night times and the variation) also affect the ripening. The vineyard management techniques involving canopy, pruning and number of clusters per vine also affect the ripening and ripening quality. And then there is the whole other ball game of vinification techniques that affect the overall ripeness of the wine...
In fact, I would argue that there is more room to play with ripeness when it comes to cabernet. Cabernet takes longer time to ripen, and more time is available to make the decision when to pick the grapes compared to other varietals such as merlot or pinot.
Also, we haven't even touched upon whole other stuff involving ripeness-- the phenolic ripeness, which can be a separate discussion...
Having said that, every palate of winemaker or final consumer is different. What is ripe for someone might not be so for someone else, or it can be even overripe for others...