Cabernet Sauvignon

• Color: Red (Blue-Skinned)
• Grape Parentage: Cabernet Franc x Sauvignon Blanc
• Place of Origin: Médoc
• Origin of Grape Name: “Sauvignon” is likely derived from the French sauvage, or “wild”, and some suggest that “Cabernet” may be derived from either the Latin caput (“head”) or carbone (“coal”)
• Major Countries of Production:
  • France: 53,056 hectares (2011, FranceAgrimer)
    • Gironde département: 25,634 ha
    • Hérault département: 7,746 ha
    • Aude département: 4,853 ha
    • Gard département: 4,195 ha
    • Bouches du Rhône département: 1,109 ha
  • Chile: 40,728 hectares (2011, Wines of Chile)
  • USA: 
    • California total: 90,782 acres (2016, USDA/CA Dept. of Agriculture)
    • Napa County, CA: 20,759 acres (2016 acreage, the Wine Institute)
    • San Joaquin County, CA: 12,174 acres (2016 acreage, the Wine Institute)
    • Sonoma County, CA: 12,299 acres (2016 acreage, the Wine Institute)
    • San Luis Obispo, CA: 13,772 acres (2016 acreage, the Wine Institute)
    • Washington State: 18,528 acres (2016 acreage, Washington Wine Commission)
  • Australia: 24,862 hectares (2015, Wine Australia)
    • Coonawarra GI: 3446 hectares (2010 W.A.)
    • Riverland GI: 3189 hectares (2010 W.A.)
  • Spain: 19,430 hectares (2007, Observatorio español del Mercado del Vino/OeMV)
  • Argentina: 15,737 hectares (2015, Argentina Harvest Report, English Version)
  • Italy: 15,893 ha (2010, Il Corriere Vinicolo)
  • South Africa: 12,325 hectares (2010, SAWIS)
  • Bulgaria
  • Moldova
  • Romania
  • China
• Synonyms: Petit-Cabernet, Vidure, Petite Vidure (Graves); Petit Bouchet (Right Bank); Bouchet (Gironde); Sauvignon Rouge (Central France)
• Viticultural Characteristics: Late-Budding, Late-Ripening, Thick-Skinned, Small Berry Size, Resistance to Disease
• Preferred Soil Type: well-drained gravel soils
• Common Blending Partners: Merlot, Cabernet Franc, Petit Verdot, Malbec, Syrah

Typical Descriptors and Structure for Classified Growth Médoc/Graves
(Cabernet Sauvignon-dominated blends aged in barrel for one to two years prior to release) 

• Visual: Dark Ruby/Purple Color, Moderate Plus Concentration
• Aromas/Flavors: Moderate Plus Intensity
  • Fruit: Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Slight Red Fruit and Plum
  • Floral: Purple Flowers, Violets
  • Herbal/Green: Sage, Green Bell Pepper, Mint, Tobacco, Dried Savory Herbs
  • Spice (Savory): Green Peppercorn, Anise, Clove, Exotic Spices
  • Other: Leather, Pencil Shavings, Cedar, Iodine, Medicinal, Game, Cigar Box
  • Earth: Moderate Plus to High Minerality, Graphite, Gravel, Iron, Damp Soil, Mushroom
  • Oak: Moderate Plus to High Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)
• Structure: Dry, Moderate to Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol

Typical Descriptors and Structure for Napa Cabernet

• Visual: Dark Purple Color, High Concentration
• Aromas/Flavors: Moderate Plus Intensity
  • Fruit: Ripe/Lush Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Lush Red Fruit (Sweet Cherry, Raspberry), Boysenberry/Blueberry
  • Possible Volatile Acidity
  • Floral: Purple Flowers, Violets
  • Herbal/Green (in cooler vintages): Sage, Mint, Green Bell Pepper, Tobacco, Eucalyptus
  • Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg
  • Other: Cedar, Pencil Shavings, Sweet Leather, Cigar Box
  • Earth: Low to Moderate Plus Minerality, Volcanic/Ashen, Gravel, Loamy
  • Oak: Moderate Plus to High Use of New French Oak (Allspice, Nutmeg, Clove, Smoke, Toast, Coffee, Vanilla, Roasted Nut, Cocoa, Cedar)
• Structure: Dry (with Ripe Attack), Full Body, Elevated to High Tannin, Moderate Acidity, Elevated to High Alcohol

Typical Descriptors and Structure for Coonawarra Cabernet

• Visual: Dark Ruby to Purple Color, Moderate Plus Concentration
• Aromas/Flavors: 
  • Fruit: Ripe/Lush Black Fruit (Cassis/Blackcurrant, Blackberry, Black Cherry), Ripe/Lush Red Fruit (Red Cherry, Red Plum), Prune
  • Floral: Purple Flowers, Violets
  • Herbal/Green: Intense Green Character, Eucalyptus, Mint, Green Bell Pepper, Sage
  • Spice (Sweet): Licorice/Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg
  • Other: Cedar, Pencil Shavings, Leather, Cigar Box
  • Earth: Moderate to Moderate Plus Minerality, Terra Rossa/Red Soils, Loamy/Clay
  • Oak: Moderate to Moderate Plus Use of New French or American Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)
• Structure: Dry (with Ripe Attack), Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Elevated Alcohol

Typical Descriptors and Structure for Chilean Cabernet

• Visual: Dark Ruby/Purple Color, Moderate Plus Concentration
• Aromas/Flavors: Moderate Plus Intensity
  • Fruit: Ripe/Lush Black Fruits (Blackcurrant/Cassis, Blackberry, Black Cherry), Ripe/Lush Red Fruits (Red Plum, Raspberry)
  • Floral: Purple Flowers, Violets
  • Herbal/Green: Green Bell Pepper/Capsicum, Green/Black Olive, Mint, Tobacco
  • Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg
  • Other: Cedar, Pencil Shavings, Leather, Cigar Box
  • Earth: Moderate to Moderate Plus Minerality, Damp Earth, Mushroom/Compost, Iron, Graphite
  • Oak: Moderate Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)

Structure: Dry (with Ripe Attack), Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol