"We all know that alcohol levels in wine rose drastically during Parker's era. Bordeaux, Burgundy and California in particular, as well as the Rhône, saw these increases-all regions Parker specialized in. During my heyday (and Parker's as well), alcohol levels in California Cabernet Sauvignon, especially from Napa Valley, soared. Frequently, levels of more than 15% were seen, and many of us-aware of the fudge factor the Federal government allows in wine labeling-suspected that a Cabernet of official 15.5% strength might in reality be in excess of 16%. This is not a "myth" but a fact"