Cabernet Sauvignon

Being in North America, when you think Cab Sauv, I’m sure a majority of us immediately think of California. And while California does have some excellent examples of the wine, this grape really does flourish in a variety of regions around the world. The cabernet sauvignon grape can stand on its own, but it’s more frequently used in blends - from the traditional Bordeaux style blend that combines it with Merlot to soften the tannins and add some jamminess to the newly founded Super Tuscan blend where it’s combined with the Sangiovese grape to produce some truly full bodied, easy drinking reds from Southern Tuscany.

Cabernet Sauvignon is a late ripening grape which is why it needs a moderate to warm climate to really come into its own. Its thick skin gives it a deeper colour than other reds but also adds concentration to the flavour intensity and tannic structure of the wine. It’s extremely suitable to age with its acid and tannic structure and some of the best examples can age for decades. Oak ageing is common for Cab Sauv as the oak helps to soften the tannins and acidity over time, in addition to adding subtle flavours of baking spices to the wine.

Cabernet Sauvignon – Clarified:
Grape: Thick skinned black variety
Climate: Moderate to Warm
Acidity: High
Tannins: High
Body: Medium - Full
Intensity: Medium - High
Nose: Black fruits (cassis, blackberry, blackcurrants) and herbal notes (mint, eucalyptus, blackcurrant leaf) and then with age, we see fruits turning more cooked/stewed. Oak ageing contributes to notes of cedar, vanilla, cloves and baking spices.
Pair with: Rich and hearty stews, chilis, burgers, portobello mushrooms, hard cheeses and dark chocolates.

Best examples can be found in:
Left Bank, Bordeaux, France
Napa Valley, California
Margaret River and Coonawarra, Australia
Maipo Valley, Chile
Southern Tuscany, Italy