Cabernet question

[Thomas]

You are correct--a question that has no simple answer.

The answer lies in a couple places, not the least fo which is the actual place where the grapes are grown; that place (plus certain growing techniques) determines the ripeness and tannins at harvest.

And after harvest, the winemaking style--skin contact time, pressing techniques, et al, play a large role in the wine's life profile.

Many of those West Coast approachable red wines are manipulated differently than the reds of Bordeaux. Some (me included) find that the truly early achievers, the big reds that are approachable nearly a day after bottling, often come with high aclohol, gobs of fruit, and minimal staying power to allow them to age gracefully, as many Bordeaux reds do.

With all that explanation, your question still requires a more complex answer...