Cult wines are a very American and, more specifically, Californian phenomenon. Akin to another industry-beloved status symbol, the Hermès Birkin bag, they are meticulously crafted, sought-after commodities that are exceedingly scarce and difficult to procure. The term rose in popularity in Napa Valley in the 1990s to describe flashy cabernet sauvignon blends with perfect scores by top wine critics, outrageous prices and insatiable demand.
Master sommelier Vincent Morrow
“Most of these wines were simply well-made, small-production wines and the owners had no intention of multiyear wait lists,” says master sommelier Vincent Morrow, wine director of Michelin-starred Press Restaurant in Napa’s St. Helena.
“Given that a vineyard will take at least six to seven years before it’s producing optimum fruit, and it only bears fruit once a year, the economic nature of these small vineyards was that production could not scale at the pace of any rapid increase in demand.
Master sommelier Vincent Morrow
“Most of these wines were simply well-made, small-production wines and the owners had no intention of multiyear wait lists,” says master sommelier Vincent Morrow, wine director of Michelin-starred Press Restaurant in Napa’s St. Helena.
“Given that a vineyard will take at least six to seven years before it’s producing optimum fruit, and it only bears fruit once a year, the economic nature of these small vineyards was that production could not scale at the pace of any rapid increase in demand.
- 4/18/2024
- by Elycia Rubin
- The Hollywood Reporter - Movie News
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