#3: Cabernet Sauvignon. A bold red grape variety that defines Bordeaux’s Medoc and Napa Valley

Drink
Written By Kris MILLER

If grape varieties had passports, then Cabernet Sauvignon would need extension pages. Originally from Bordeaux, this grape traveled the globe, from France to the US, Australia, South Africa, Italy, and Chile. Cabernet is famous as the base for some of the richest, most complex wines in the world. Its elevated acidity, tannins, and alcohol offer excellent aging potential.

Cabernet Sauvignon overview

TASTING NOTES

APPEARANCE

Clarity

Should be clear

Intensity

Medium to deep intensity

Older expressions will be slightly less opaque and begin to develop a lighter rust or orange rim

Color

Ruby to dark ruby

Other Observations

N/A

AROMAS ON THE NOSE

Aroma Intensity

Medium intensity of aromas

Aroma Characteristics

Tells

Pyrazine aromas = “Green” bell pepper or peppercorn - chemical compound is methoxypyrazine

Elevated acidity; it will be more linear than Merlot, which will be fruitier and fleshier

Firm tannin grip felt on the gums and cheeks

Graphite pencil shaving aroma

Primary Aromas

  • Black Fruit: Blackcurrant/Cassis, Blackberry, Black Cherry

  • Moderate Red Fruit: Red Plum, Fig Paste

  • Floral: Violets, Purple Flowers

  • Herbal/Green: Green Bell Pepper, Mint, Sage, Tobacco, Dried Herbs

  • Earth: Medium Plus to High Minerality, Graphite and Pencil Lead, Gravel, Iron, Damp Soil, Mushroom

Secondary Aromas

  • Oak: Most high quality Cabernet uses a mixture of new and old oak barrels, especially French oak. Lesser quality wines may use wood staves or chips to impart oak aromas and flavors. Regardless, these include Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar.

  • Spice (Savory): Baking Spices; Green Peppercorn, Anise, Clove, Exotic Spices

Tertiary Aromas

  • Leather, Cedar, Cigar Box, more Lead Pencil Shavings, Iodine, and Game

The following are predominant aromas you may find in Cabernet Sauvignon from four different continents. Of course, there always will be variations across each country and even within each region based on the soils, climate, weather, aspect and all the other components that make up a unique vineyard plot.

Bordeaux blend: 

  • Earth and mineral components often equal, if not surpass the fruit

    • Fruit: Blackcurrant/Cassis

    • Herbal/Green: Green Bell Pepper, Dried Herbs

    • Earth: High Minerality, Graphite and Pencil Lead, Gravel, Mushroom

  • Secondary

    • Oak: almost always some New French Oak barrels  - the oak is present but very well integrated and not overpowering

California (Napa)

  • Fruit leads while earth and dusty volcanic minerality supports

    • Wines from the valley floor show more lushness and fruitiness than wines grown at elevation

    • Black Fruit: Black Currants and Black Berries

  • Herbal/Green: Mint

  • Earth: Pencil Lead and Sweet Tobacco and Sweet Leather

Australia

  • Ripe/Lush Black Fruit: Black Plum, Grape Hard Candy

  • Herbal/Green/Spices: White Pepper, Bay Leaf, Eucalyptus

  • Other: Chocolate

Chile

  • Mixture of a ripe fruit forward attack with well balanced with classic acidity, freshness and pyrazine aromas 

  • Ripe Black Fruits: Blackberry, Black Cherry, Fig Paste

  • Herbal/Green: Green Peppercorn

  • Spices: Baking Spices

Aroma Development

Full spectrum: youthful, developing, or fully developed

PALATE & STRUCTURE

Sweetness is dry; New World cabernet has a ripe attack that resembles some sweetness

Acidity is medium plus to high

Tannin is medium plus to high

Alcohol is medium to medium plus in Bordeaux and Chile; medium plus in Australia; and medium plus to high in California

Body is medium in Bordeaux; medium plus in Australia and Chile; and full body in California

Mousse: n/a

Flavor intensity is medium plus to pronounced

Flavor characteristics echo the primary, secondary and tertiary aroma characteristics - dark black and blue fruits predominate over red fruits; oak is present, either from the use of new barrels or other wood treatments.

Finish is medium to long, depending on quality

DISTINCTIONS FOR BLIND TASTING

Distinguishing Cabernet from Merlot

  • Merlot will show more plush plummy notes and chocolate

  • Cabernet will show more black currant, graphite, and green peppercorn

  • Structure: Merlot will be fleshier, higher alcohol, and less acidic, and the tannins will be silkier and softer

HISTORY

PARENTS

Cabernet Franc x Sauvignon Blanc

OFFSPRING

None identified

ORIGIN

The Medoc, the left (western) bank of Gironde Estuary in Bordeaux

PSEUDONYMS

Petit-Cabernet, Vidure, 

Graves: Petite Vidure

Right Bank Bordeaux: Petit Bouchet

Gironde: Bouchet

Central France: Sauvignon Rouge

NAME

Cabernet may be derived from Latin (either caput = head or carbone = coal); Sauvignon = savage

VITICULTURE

GRAPE CHARACTERISTICS

Thick skinned; late budding; late ripening; small berries

Resistant to disease

CLIMATE

Maritime and Mediterranean

PREFERRED SOILS

Well-drained gravel soils

LOCATIONS OF PRODUCTION

France: 53k hectares

California: 91k acres; Napa: 21k acres; Sonoma: 13k acres; Washington 19k acres

Chile: 41k hectares

Australia: 25k hectares

Spain: 19k hectares

Italy: 16k hectares

Argentina: 16k hectares

South Africa: 13k hectares

WINEMAKING

STANDARD TECHNIQUES

Often totally destemmed and berries are inspected, either manually or by computer with laser optics; stainless steel, neutral oak, or concrete eggs for fermentation; may apply a cold soak for hours or days before fermentation to extract flavors and aromas but not tannins - it also promotes activation of native ambient yeasts; cap management to control extraction may include gentle pouring over and punching down (chapeau submergé) or rack and return, which involves transferring the wine to a fresh vessels and then returning it by pouring over the previous cap to enhance maceration (délestage); barrel aging usually includes some new oak (e.g., 20%); 

BLENDING PARTNERS

Merlot, Cabernet Franc, Petit Verdot, Malbec, Syrah, Sangiovese

NOTABLE VINTAGES

Bordeaux

2020, 2018, 2016, 2015, 2010 (legendary), 2009 (legendary), 2005 (legendary), 2000 (legendary), 1996 (legendary), 1995, 1989 (legendary)

St. Estèphe

2020, 2018, 2016

Pauillac 

2020, 2019, 2018, 2016, 2015

St. Julien

2020, 2019, 2018, 2016, 2015

Margaux

2020, 2019, 2018, 2016, 2015

California

2018, 2016, 2015, 2014, 2013 (legendary), 2010, 2007, 2005, 2002 (legendary), 2001 (legendary), 

SERVICE AND FOOD PAIRING

SERVING TEMPERATURE

Cool, 15-20 C (60-68 F)

Decant 60 minutes +

Cellar 5-25 years

GLASSWARE

Oversized glass

FOOD PAIRINGS

  • Red meat: 

    • Steak, lamb, venison, game

  • Cheese: 

    • Fruity, umami cheeses: Cheddar, Gouda, Colby, Ossau-Iraty

    • Dry, salty umami cheeses: Parmigiano Reggiano, Grana Padano, Pecorino, Asiago, Manchego

    • Nutty had cheeses: Gruyere, Comte, Provolone, Emmental


PRODUCERS TO KNOW

CHAPTER TIMESTAMPS

  • 00:00 Intro

  • 00:39 Appearance

  • 00:54 Aromas

  • 02:53 Aromas for Bordeaux, Napa, Australian, and Chilean Cab

  • 04:50 Palate and Structure

  • 05:43 Distinctions for Blind Tasting

  • 06:10 History

  • 06:57 Viticulture

  • 07:56 Winemaking

  • 09:16 Notable Vintages

  • 10:45 Service and Food Pairing

  • 11:34 Producers to Know

SOURCES

Kris MILLER
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