Cabernet Sauvignon

  • Aroma and flavors: berry, black currant, violet, cassis, bell pepCaberent Sauvignon Stone Markerper, olive, mint, black pepper, leather, cedar, tobacco, green pepper
  • Medium acidity and high tannins
  • AKA: “Petit Cabernet” in Bordeaux (Graves and Médoc)
  • Most significant among the five dominant varieties in the Medoc district of France’s Bordeaux region (“Left Bank”), as well as the most successful red wine produced in California
  • Successful in Mendoza, Argentina, where it is sometimes blended with Malbec
  • Also grows in the Loire Valley, in Languedoc Roussillon, Provence and in the South West
  • Traditionally blended Cabernet Franc, Merlot and Petit Verdot
  • More harsh when young but develops a very delicate bouquet in aging
  • The hybrid offspring of Sauvignon Blanc and Cabernet Franc
  • Most grown red and second only to Chardonnay for most planted varietal
  • Best growing sites for producing quality wines from Cabernet Sauvignon are in moderately warm, semi-arid regions providing a long growing season, on well-drained, not-too-fertile soils
  • Vineyards in Sonoma County’s Alexander Valley, much of the Napa Valley, and around the Paso Robles area of the Central Coast have consistently produced the highest-rated California examples
  • Climates and vintages that are either too cool or too warm, rich soils, too little sun exposure, premature harvesting, and extended maceration are factors that may lead to more vegetative, less fruity character in the wine