“When we started making Cabernet Sauvignon in the late 70s, Napa Valley winemakers followed the Bordeaux model,” says Flora Springs Proprietor John Komes. “The general consensus was that high quality Cabs should be built to age for a long period of time. In practical terms this meant that upon release, many Cabernets were simply too big, too tannic and too overpowering to drink; they needed time in the bottle to mellow out. So in 1984 we decided to try something different, Continue reading →