I love all those regions! Barossa produces beautiful wines; some stylistically reminiscent of Napa, but still quite distinct. Napa Cabernet Sauvignon tends to show higher acidity and firmer tannins, while Barossa often leans toward riper fruit expression and softer structure. That said, you can absolutely find compelling equivalents in Australia (especially Margaret River) and New Zealand (particularly Central Otago, though it’s more known for Pinot Noir than Cab).

In Napa, I see three broad terroir categories: valley floor, hillside slopes, and mountain sites. Each yields markedly different styles in terms of aromatics, tannin structure, acidity, and alcohol. Unfortunately, many wine drinkers outside the U.S. rarely encounter slope or mountain grown Napa fruit or even well crafted Napa Cab in general. The diversity within the region is often underappreciated.

Thanks for your note. I love chatting about wine with fellow enophiles!