Cabernet question

[robr]

Hi,

I have a question, which probably has a very complicated answer, but I'm going to ask anyway.

Why is it that French reds from Bordeaux, (which are nothing more than Cabernet and Merlot and Cab Franc mixed) take five, ten, fifteen, twenty years before they are approachable, whereas I can find any one of dozens of California Cabernet Sauvignons or Merlots which are only two or three years old, and are ready to drink right now?

BK