For years I’ve been curious about why, to my taste, Sonoma doesn’t make better Cabernets, along the lines of Peter Michael's Les Pavots. And for years, I’ve gotten the same analysis from Cabernet experts: Napa’s terroir works with Cabernet, its vintners and vineyard mangers are more fastidious about farming Cabernet than their Sonoma counterparts, and perhaps more to the point, more experienced.
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