Cabernet Sauvignon Wine

Cabernet Sauvignon is renowned for its robust, fruity essence, featuring deep notes of dark fruits like black cherry, blackberry, and black currant. Additional layers of complexity include baking spices such as anise, clove, and nutmeg, along with hints of graphite, cedar, and pencil lead. Minerals and sweet spices further enrich its profile. When aged in new oak barrels, Cabernet Sauvignon often develops enticing vanilla and chocolate aromas and flavors. In cooler climates, it may also exhibit more vegetal characteristics, including bell pepper, sage, and chamomile.

Cabernet Sauvignon grapes have thick, black skins.

Cabernet Sauvignon complements a wide variety of red meats such as prime rib, New York strip, and filet mignon, along with lamb and pepper-crusted ahi tuna. It also enhances sauces and reductions.

Cabernet Sauvignon, a hybrid of Cabernet Franc and Sauvignon Blanc, first appeared in France's Nouvelle-Aquitaine region during the 17th century. Today, it is the world's most widely planted grape variety, cultivated across approximately 840,000 acres of vineyards globally.

Cabernet Sauvignon excels in bottle aging, with some varieties maturing beautifully over many decades. The process of aging this wine in oak barrels softens the naturally bitter tannins found in the grape's thick skin, converting them into complex compounds. This transformation results in the emergence of secondary flavors like chocolate, vanilla, leather, and tobacco.