Cabernet Sauvignon is a hybrid offspring of Cabernet Franc and Sauvignon Blanc and is one of the five classic Bordeaux grapes (Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot). Cabernet Sauvignon often displays dark fruit flavors (black currant, blackberry, black cherry) complimented with herb and spice flavors.

Cabernet Sauvignon’s thick skin contributes to rich, complex, full-bodied, tannic wines that are capable of long-term bottle aging. The strong tannins, which are often evident in young Cabernets, soften with aging and contribute to the wine’s increased complexity. Cabernet Sauvignon grown in excessively warm regions result in high sugar and alcohol levels and low acid levels. While these wines can exhibit concentrated and complex flavors, the low acid levels can also result in flabby wines that are not suitable for aging.

There has been a recent trend towards creating fruit-forward, low tannin Cabernet Sauvignon that can be consumed immediately without cellar aging. Some of these wines are exceptional but many sacrifice complexity and structure for easy drinking suppleness.

Within the U.S., California and Washington are the undisputed Cabernet Sauvignon leaders. Oregon has also seen significant success, and Colorado, New York, Virginia, Texas, and Idaho are emerging Cabernet Sauvignon regions.

Top Cabernet Sauvignon Regions: