Cabernet Sauvignon

Cabernet Sauvignon is one of the world’s most recognisable wine varietals and is grown in all countries where wine is produced. According to Forbes in 2018, the varietal was the most planted wine grape in the world, covering 340,000 hectares internationally. It has been affectionately coined ‘King of the Reds”

Despite its notoriety in the wine world, the grape is a relatively new variety, being the product of a crossing between Cabernet Franc and Sauvignon Blanc in the 17th century in southwestern France. Its popularity is sometimes attributed to its ease of cultivation as the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects.

Whilst you will see this as a single varietal in many parts of the world, it has been used as the backbone of Bordeaux wines since the 18th century, always blended with Cabernet Franc, Merlot and occasionally Petite Verdot.

The classic profile of Cabernet Sauvignon tends to be full-bodied, concentrated flavours with high tannins and dark purple-ruby in colour, and in parts of Australia, particularly the Coonawarra, the wines tend to have a characteristic eucalyptus or menthol notes.

Given their full bodies, Cabernets have an affinity for oak and can spend 24 months in barrels. Quality examples also have excellent cellaring potential, with the tannins softening over time.

Aromas

The aromatic profile of Cabernet Sauvignon is powerful and complex. It has dark fruit aromas of blackberry, black cherry, currant, and herbal notes of mint, eucalyptus, and green pepper, especially in cooler climates. You will find spice and oak notes like vanilla, cedar, and clove from oak ageing and tertiary aromas of smoky, leathery, and cigar box notes.

Flavours

Cabernet Sauvignon offers a rich tapestry of flavours that evolve with age and terroir. Its primary flavours are blackcurrant (cassis), blackberry, and plum, with secondary notes of green pepper, mint, eucalyptus, and cedar. Tertiary flavours of baked spices, tobacco, leather, and earthy tones can be found in aged wines.

Tannin and Body

High tannins are a defining feature, giving the wine structure and longevity. These tannins can be firm and gripping in youth and soften with age. These wines are full-bodied, with a dense, rich mouthfeel.

Cool v Warm climate

Cabernet Sauvignon’s characteristics vary significantly between cool and warm climates, offering a range of styles:

Cool-climate wines have fresh blackcurrant, red cherry, and cranberry flavours with pronounced herbal and vegetal notes like green pepper and mint. Higher acidity provides a crisp, structured profile, and firmer, more angular tannins lend a refined, elegant style. Cool climate wines are typically more restrained, with earthy and savoury nuances. You will find these in regions like Bordeaux (Left Bank), Washington State, and cooler parts of Chile.

Warm-climate wines have ripe black fruit flavours like blackberry, black cherry, and dark plum, with reduced herbal notes and bolder oak influence. The lower acidity results in a rounder, more opulent profile, whilst riper and more approachable tannins give a silky finish. These wines are fuller-bodied, fruit-forward, and rich in texture. You will find these in regions like Napa Valley, Western Australia (Margaret River), and parts of Argentina.

Listed below are the wineries that produce Cabernet Sauvignon.

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