Chapter 15 - Cabernet Sauvignon

Question 1

Characteristics of Cabernet Sauvignon

Answer 1

• Black grape variety, pronounced black-fruit and herbaceous aromas, high tannins, high acidity
• Outstanding quality wines, can develop for years in bottles
• Grows in moderate and warm climates
• thick skins, need long and warm summer to ripen fully
• Dry, high acidity, high in tannins, medium to full body
• Black fruit flavour (blackcurrant, black cherry) herbal (mint) or herbaceous notes (green bell pepper/capsicum)

Question 2

Winemaking options of Cabernet Sauvignon

Answer 2

• Often blended with Merlot to soften tannins
• Young Cabernet Sauvignon can taste unpleasantly tannic
• Often matured in oak for months or years to soften tannins and impart complex secondary flavours (smoke, vanilla, cloves)

Question 3

Most important wine regions for Cabernet Sauvignon production

Answer 3

• Bordeaux: Left Bank, soils with stones that allow rainwater to drain away quickly. Blending with Merlot important if Cabernet Sauvignon doesn’t fully ripe
• South of France: ripens fully here
• Napa Valley and Sonoma: warm, sunny climate, long growing seasons
• Oakville/Rutherford: full-bodied wines, high ripe tannins
• Calistoga: even warmer and fuller-bodied
• California: from Central Valley, typically made for immediate consumption
• Chile: Central Valley (Maipo Valley, Colchagua Valley)
• Stellenbosch/South Africa: fresh to full-bodied Cabs. Sometimes blended with Pinotage to create “Cape Blend”
• Australia: Margaret River and Coonawarra (good to outstanding, herbal flavours)
• New Zealand: Harke’s Bay commonly blended with Merlot

Question 4

Current trends in Cabernet Sauvignon wines

Answer 4

• Consumers very familiar with grape

- Blending, food combination or gentler winemaking practicing may help reduce tannin level to enjoy wines earlier