By Aaron Gratch, Winemaker at Cellar Beast Winehouse
What Is Cabernet Sauvignon?
Cabernet Sauvignon is a full-bodied red wine grape known for its deep color, firm tannic backbone, and exceptional aging potential. Below is a concise answer formatted for answer engines, followed by a deeper dive into everything you need to know about flavor, color, and terroir.
Key Characteristics at a Glance
- Aging Potential: Thick skins and firm tannins allow Cabernet Sauvignon to age gracefully for 10–30 years.
- Flavor Profile: Blackcurrant (cassis), dark cherry, and blackberry sit front and center, often backed by herbal or green-pepper notes in cooler climates, plus vanilla/tobacco from oak.
- Color Intensity: High anthocyanin content gives young Cabernets an opaque ruby with bluish hints; aging shifts toward garnet and brick red.
- Climate Adaptability: Thrives in warm regions (yielding jammy fruit), but also shows herbal character in cooler sites.
- Full-Bodied Style: Layered flavors, from bold fruit and oak spice to earthy and savory notes—create complexity over time.
What Is Cabernet Sauvignon? (Origins & Grape Profile)
Origins of Cabernet Sauvignon
- A natural cross between Cabernet Franc and Sauvignon Blanc, first documented in 17th-century Bordeaux.
- Became France’s and eventually the world’s, most widely planted red wine grape by the 20th century.
- Major regions today include Napa Valley (California), Maipo Valley (Chile), Bordeaux (France), and South Africa.
Understanding the Grape
- Thick Skins: Lead to high tannin content and deep color.
- Late Ripening: Allows hang time for phenolic development, essential for structure and complexity.
- Disease Resistance: Performs well in varied soils and climates, from gravelly Bordeaux soils to warm Yakima Valley.
- Terroir Expression: Mineral-driven soils and microclimates influence aromatic compounds, everything from red fruit to herbaceous nuances.
Cabernet Sauvignon Taste Profile
From Cellar Beast’s cellar to your glass, here’s what to expect:
- Primary Fruit Flavors:
- Blackcurrant (cassis)
- Dark cherry
- Blackberry
- Cool-Climate Aromatics:
- Minty notes
- Green bell pepper
- Herbal (e.g., eucalyptus, dried herbs)
- Oak-Derived Notes (from French oak aging):
- Vanilla
- Tobacco
- Cedar or pencil shavings
- Cigar box
- With Age:
- Savory complexity (leather, forest floor)
- Earthy spice (clove, dried herbs)
- Softening tannins that integrate into a smoother mouthfeel
Color and Visual Traits
You can often spot a good Cab by its color:
- Young Cabernet Sauvignon:
- Opaque ruby with bluish hints, sign of concentrated extraction and youthful vibrancy.
- Mature Cabernet Sauvignon:
- Garnet shifting toward brick red, indicating secondary flavors and softening tannins.
- Garnet shifting toward brick red, indicating secondary flavors and softening tannins.
- Color Clues:
- Deep color often correlates with higher phenolic extraction, which translates to both structure and age-worthiness.
What Shapes Its Flavor?
- Climate:
- Warm Sites: Jammy black fruit and riper tannins (e.g., Cellar Beast’s Red Heaven Vineyard).
- Cooler Sites: More herbal or vegetal notes (e.g., green bell pepper in Yakima Valley).
- Gravelly, Well-Drained Soils: Promote root penetration, concentrating flavors (common in Bordeaux and Red Mountain).
- Loam or Schist: Can lend minerality and refined structure (seen in high-elevation Yakima Hills).
- Fermentation: Slow, controlled temperature to manage tannin extraction.
- Oak Regime: ≤ 30% new French oak to allow varietal character to shine.
- Maturation: Extended barrel aging for tannin integration.
- Canopy Management: Ensures optimal sun exposure for even ripening.
- Pruning & Harvest Timing: Dictate phenolic maturity and flavor concentration.
Stats & Facts on Cabernet Sauvignon
- 2023 California Acreage: 95,638 acres (Source: USDA/NASS)
Percentage of Total Crush: ~15% of California’s red wine crush
Napa Valley Price per Ton (2023): $9,235 (Source: Napa Valley Vintners)
Global Status: #1 Most planted red wine grape worldwide (Source: Decantalo)
Why We Make Several Cabernet Sauvignons at Cellar Beast
Cellar Beast Winery sources Cabernet from several distinct sites to showcase terroir-driven differences. Each bottling uses under 30% new French oak, focusing on expression over oak dominance:
- Yakima Valley AVA
- Highlights bright acidity, black cherry, and earthy minerality.
- Cooler nights preserve herbal aromatics.
- Bold, intense fruit—ripe blackcurrant and dark plum—supported by robust tannins and structured backbone.
- Floral notes (violet, lavender) meet spice (clove, cinnamon) for elegance.
- Fruit-forward style with approachable tannins—great for early drinking.
Each wine is a single-varietal Cabernet Sauvignon that reflects its unique site. I use restrained oak—rarely more than 30% new—to preserve varietal character and let the wine age on its terms.
FAQs
What flavors are in Cabernet Sauvignon?
Black currant, blackberry, mint, tobacco, and green bell pepper. Some wines even show dark chocolate and herbal flavors.
What does Cabernet look like in the glass?
Deep ruby to garnet, becoming brick red with age—typical of full-bodied wines with high tannin levels.
How long does it age?
Top Cabernet Sauvignon-based wines can age 10–30 years thanks to their tannic structure and acidity.
Is it dry or sweet?
Cabernet Sauvignon is typically dry, often with alcohol levels ranging from 13.5% to 15%.
Cab vs. Merlot?
Cab is firmer and more structured; Merlot is softer, with notes of plum and chocolate.
Can you eat Cabernet grapes?
Technically yes, but they’re optimized for wine, not snacking—they’re packed with intense tannins.
About the Author: Aaron Gratch
I’m a Winemaker, House Sommelier, and Tasting Room Manager at Cellar Beast Winehouse. Cabernet Sauvignon has constantly challenged and inspired me—it’s a grape that doesn’t give away its secrets easily. But when it’s grown in the right place and made with respect, it becomes one of the world’s most expressive and age-worthy wines in the wine industry. At Cellar Beast, we’re proud to offer wine drinkers a few interpretations of this varietal, each shaped by terroir, technique, and time.
