#3: Cabernet Sauvignon: A bold red grape variety that defines Bordeaux’s Medoc and Napa Valley
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.
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
Medoc, France
St. Estephe: Ch. Montrose; Cos d'Estournel; Ch. Calon Ségur; Ch. Lafon-Rochet
Pauillac: Highest end: Château Lafite Rothschild, Ch. Mouton Rothschild, Chateau Latour ... more attainable wines include Lynch-Bages, Pontet-Canet, Ch. Grand-Puy-Lacoste
St. Julien: Ch. Ducru-Beaucaillou; Ch. Léoville Barton
Margaux: Ch. Palmer; Ch. d'Issan
Napa:
Robert Mondavi (Opus One); Ridge Vineyards (Monte Bello); Matthiasson; Harlan Estate
Sonoma:
Arnot-Roberts (Monticello single vineyard)
South Australia:
Western Australia:
Cloudburst (Margaret River)
Chile:
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
Guild Somm - https://www.guildsomm.com/
The Oxford Companion to Wine - https://www.jancisrobinson.com/ocw
Vivino - https://www.vivino.com/US-NY/en/
Wikipedia - https://www.wikipedia.org/
Wine Folly - www.winefolly.com; https://winefolly.com/grapes/cabernet-sauvignon/
Wine Searcher - https://www.wine-searcher.com/