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Cabernet Sauvignon

Grape
Red: Cabernet Sauvignon has the widest reputation for the production of red wines. Classically it is to be found in the Médoc in Bordeaux but has since been planted throughout the Old and New World. It is consistant, budds later and avoiding the dangers of frost, the bunches of grapes form loosely and the grapes are thick-skinned with a high skin-to-pulp ratio. Wines that are produced from these grapes are full-bodied, high in acid and tannic which allows wines made form this grape to age well. It also takes oak well. Cabernet Sauvignon can often be found to be blended with a variety of other red grapes such as Merlot, as followed in the Bordeaux model. Merlot in a blend fills out a sometimes hollow midpalette.
Cool Climates: Classically, Cabernet Sauvignon displays a blackcurrant characteristics but in the cooler climates this is often accompanied by green capsicum and cedar, both of which are accentuated with age.
Warmer Climates: In warmer climates the blackcurrant tones are often complimented with black cherry and black olive aromas. Cabernet Sauvignon from Australia (Particularly Coonawarra) often displays mint, eucalyptus or menthol aromas.
Classic Cabernet Sauvignon growing Countries are:
France: Cabernet Sauvignon will not always ripen fully in its homeland of Médoc/Graves in Bordeaux but when it does it produces wine that are full of colour, tannin and flavour.
Australia: Very much darker, more tannic and with higher acidity than its Australian Shiraz counterpart. The characteristics of blackcurrant and black cherry are often underpinned by toasty meaty notes.
Classic regions include Coonawarra and Margaret River. South Africa and Chile: Often used as a varietal wine and for Bordeaux-style blends. These wines typically show the strong fruit characteristics of the Cabernet Sauvignon grape along with green capsicum.