Cabernet Sauvignon - The most popular grape variety

It has become so important that it is now referred to as a noble grape variety. Alongside Cabernet Franc, Malbec, Merlot, Petit Verdot and Carménère, it is one of the six grape varieties grown in Bordeaux. It typically has aromas of blackcurrants and dense grapes. In South Africa, it is planted in virtually all wine-growing regions of the Cape Province, especially in Stellenbosch and Paarl.

More about Cabernet Sauvignon

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The finest red wines are made from the Cabernet Sauvignon grape variety, although there are regional differences in its flavours: If the grapes grow in warm regions, Cabernet Sauvignon has strong and structured tannins; if the vine is cultivated in cooler regions, it is possible that the tannins are linear and very austere. If this is the case, Cabernet Sauvignon wines are blended in cuveés. Fruity and more alcoholic Cabernet Sauvignon wines with beautifully ripe tannins are produced in warm climates such as South Africa. In cooler regions, such as in its native Bordeaux, the noble red wine has notes of red fruits and is lighter overall.

Fruit★★★★

Body★★★★★

Tannin★★★★

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Alcohol★★★★

Flavours

Cabernet Sauvignon shines with very intense flavours of blackberry and sweet cherry when it grows in warm climates where the sun often shines. If the vines grow in cool wine regions, the Cabernet Sauvignon is characterised by aromas of blackcurrant and redcurrant. Flavours of cigar box, cedar wood and cocoa are added when the noble red wine is stored in oak barrels.

Dominant notes:

- Black cherry
- Blackcurrant
- blackberry
- Red pepper
- Baking spices
- Cedar

Possible notes:

- Herbs/flowers: violet, mint, eucalyptus, oregano, black pepper, red pepper
- Red fruit: cranberry, redcurrant, black cherry, raspberry
- Dark fruit: blackcurrant, boysenberry, dark plum, blackberry, berry jam
- Dried fruit: prune, fig
- Earth/other: clay dust, pencil lead, graphite, wet gravel
- Stored in oak: coffee, mocha, cocoa bean, vanilla, nutmeg, toffee, cedar, smoke, charcoal, leather, pipe tobacco

Harmonises with

Like red wines in general, Cabernet Sauvignon always harmonises with meat dishes, especially strong, dark meats such as steak, roast beef or game dishes. This fine red wine is also often served with shellfish and crustaceans. Those who like pasta dishes with cream sauce are also well advised to go with a Cabernet Sauvignon.

General information

Cabernet Sauvignon is known as the queen of grape varieties. Regardless of whether it is processed as a single variety or in a cuvée, the end product is always a top wine. The Cabernet Sauvignon grape was created by crossing Cabernet Franc and Sauvignon Blanc vines. It was first discovered as a separate grape variety in the middle of the 17th century in Bordeaux, France. As one of the noblest grape varieties in the world, it is also cultivated very frequently, which puts it in 7th place on the list of frequently planted vines.

From France, this special grape variety has started its triumphal march around the world and can now be found on around 290,000 hectares of vineyards. It is mainly used by winegrowers in France, South Africa, Chile, Italy, Argentina, Australia, Spain, China and the USA.

The Cabernet Sauvignon grape is characterised by its thick skin, which makes it robust for cultivation, as it is generally a very undemanding grape variety. The vines only need a good loamy soil and plenty of sun to grow well and produce a rich yield. If the growing conditions are right, Cabernet Sauvignon grapes produce wines with a strong and structured tannin structure, which also age well and therefore often mature for months and years in barrique barrels. This rounds off their strong tannins in particular. The longer Cabernet Sauvignon wines mature, the deeper, more complex and more refined they become.

Cabernet Sauvignon grapes have a wide range of colours, from a light to almost transparent garnet red to an intense dark red.