Cabernet question

[hotwine]

There are so many factors that are different between CA and BDX.... climate, terroir, grape clones, winemaking skills, to name a few. Too many CA Cab producers use overripe fruit, ferment it quickly and give it minimum aging in order to reach the market as quickly as possible. Why tie up inventory and storage facilities when the market doesn't demand it? While many BDX producers take the long view... they don't mind committing inventory to long-term storage to develop the product to its peak.

Kind of like the difference between a Vegas showgirl and a Marlene Dietrich, in my own irreverent opinion.