Cabernet Sauvignon

Flavor profile and characteristics

Typical Cabernet Sauvignon is dark in color, full-bodied and structured. It has:

• Fruit: Blackcurrants, blackberries, black cherries
• Tannin: Prominent, especially at a young age – gives longevity
• Acidity: Medium to high – depending on growing location
• Other notes: Tobacco, pencil lead, graphite, cedar, herbs and dark chocolate

The grape ripens late and thrives best in warm, sunny climates with well-draining soils – such as gravel, sand or lime. It has the ability to reflect its terroir and changes style significantly between, for example, Bordeaux and Napa Valley.

Famous regions for Cabernet Sauvignon

• Bordeaux (France): Cabernet is dominant in left bank wines such as Pauillac, Margaux and Saint-Estèphe. Blend partner with Merlot and Petit Verdot.
• Napa Valley (USA): Rich, ripe wines with low acidity and high alcohol. Often aged in new French oak.
• Maipo & Colchagua (Chile): Elegant style with blackcurrant, pepper and freshness. Often with a good balance between fruit and acidity.
• Coonawarra (Australia): Notes of eucalyptus, mint and red fruit combined with a mineral backbone from limestone.
• Bolgheri (Italy): Tuscany microclimate creates structured and storage-worthy Super Tuscans on Cabernet.
• Stellenbosch (South Africa): Something between Bordeaux and New World. Structure, smoke and dark fruit.

Frequently Asked Questions about Cabernet Sauvignon