Cabernet Sauvignon Wine

Cabernet Sauvignon, the world’s most renowned red wine grape variety, is a natural cross of Cabernet Franc and Sauvignon Blanc, with origins in Bordeaux, France.

This deep purple, thick-skinned grape produces full-bodied, dry wines known for their bold, fruit-forward profiles. Its intense color and complex flavor make Cabernet Sauvignon a favorite among wine enthusiasts. Part of its appeal as a fine wine lies in the potential for secondary flavors to develop gracefully with age.

Though it originated in France, Cabernet Sauvignon has become the most widely cultivated grape variety globally. Today, it is most commonly grown in Europe, the United States, New Zealand, Australia, Argentina, Chile, and South Africa.

Cabernet Sauvignon grapes are used to craft some of the finest red wines globally, whether as standalone 100% expressions of the grape or blended with other grapes, such as in the renowned Bordeaux red blends. These thick-skinned, dark grapes yield full-bodied, dry wines that are rich in tannins and acidity.

Regarded as one of the most age-worthy wines, a young and well-crafted Cabernet Sauvignon can evolve over time into a mature masterpiece, developing a remarkable balance of rich texture, complex layers of flavor, and subtle nuances of oak and tannin.

Cabernet Sauvignon is known for its bold fruit flavors, including black cherry and black currant, with subtle hints of cedar, baking spices, and graphite. However, the flavor profile of a Cabernet Sauvignon can vary significantly depending on its growing region.

In cooler climates, such as its birthplace in Bordeaux, Cabernet Sauvignon wines tend to be medium-bodied and lighter than those from warmer regions. These wines often feature higher tannins and acidity, with earthy, herbaceous notes and flavors such as:

• Black currant
• Plum
• Bramble
• Licorice
•  Violets
• Graphite

In warmer climates—regions like California or South Australia—the grapes ripen more fully, resulting in wines with softer tannins and lower acidity. These wines often showcase rich, jammy fruit and spice flavors, including:

• Black cherries
• Black currant
• Black plum
• Blackberry
• Licorice
• Black pepper

When selecting a quality Cabernet Sauvignon, it's essential to look for balanced acidity, robust tannins, full body and intense flavor.

In warm climates, it’s generally difficult to produce a poor Cabernet Sauvignon. Some of the finest examples come from the warm valleys of Napa, Australia, Chile and Argentina.

In cooler climates, Cabernet Sauvignon is often blended rather than bottled as a single-variety wine. This is especially common in Bordeaux, where blending produces exceptional wines. However, a warm and balanced growing season can yield outstanding single-variety Cabernet Sauvignons even in these regions.

Cabernet Sauvignon pairs excellently with boldly flavored foods. For meat lovers, hearty red meats like steak, lamb or gamey meats such as duck make ideal companions for a glass of Cab. For vegetarians, savory dishes like mushroom risotto or vegan enchiladas are beautifully complemented by Cabernet Sauvignon.

The optimal serving temperature for Cabernet Sauvignon is around 68°F, or room temperature. For the best experience, decant the wine and hour or more before serving in a glasses with a large bowls (which help to to enhance the aromas).

Cabernet Sauvignon also has impressive aging potential, often maturing well in a cellar for ten years or more.