Cabernet Sauvignon
Cabernet Sauvignon is a black grape variety used for red and rosé wine production. It is believed to originally come from South West France. It is a cross between Cabernet Franc and Sauvignon Blanc. It is a late-budding and late-ripening grape variety with medium-sized bunches and small, thick-skinned berries. It is susceptible to fungal diseases, such as powdery mildew (oidium). Cabernet Sauvignon can produce monovarietal wines and is often used in blends with different grape varieties. Classic blending partners are Cabernet Franc and Merlot. Fermentation usually takes place in stainless steel tanks, concrete tanks or oak vats, maturation – in oak barrels.
Organoleptic characteristics
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Aromas
BLACK CURRANT
BLACK CHERRY
CEDAR
BELL PEPPER
MINT
TOBACCO
Geography
BULGARIA
RUSSIA
FRANCE
- Bordeaux: dominates in Medoc, Haut-Medoc, Saint-Estephe, Pauillac, Saint-Julien, Margaux, Listrac, Moulis, Pessac-Leognan, Graves
- South West: Buzet, Bergerac, Cote de Duras
- Languedoc-Roussillon
- Provence
- Loire Valley: Cabernet d’Anjou
ITALY
- Tuscany: Bolgheri DOC, Maremma Toscana DOC
- Trentino-Alto Adige: Alto Adige DOC, Trentino DOC
- Puglia
- Sicily
SPAIN
- Penedes
- Navarra
- Somontano
- La Mancha
PORTUGAL
- Peninsula de Setubal: Palmela
HUNGARY
- Villany
- Eger
USA
- California: Napa Valley, Sonoma, Santa Cruz Mountains
- Washington State
CHILE
- Central Valley: Maipo, Cachapoal, Colchagua, Curico, Maule
AUSTRALIA
- Coonawarra
- Margaret River
- Riverland
- Barossa Valley
- Langhorne Creek
CANADA
- British Columbia: Okanagan Valley
NEW ZEALAND
- Hawke’s Bay
CHINA
- Ningxia
- Shangdong
SOUTH AFRICA
- Stellenbosch
- Paarl
- Malmesbury