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 Cabernet-Sauvignon
 Cabernet-Sauvignon is for more than 200 years the primary red wine grape of most of the top vineyards in Bordeaux's
Medoc and
Pessac-Leognan Graves districts, which are the best growing sites for producing quality wines from Cabernet-Sauvignon. They provide a moderately warm, semi-arid climate providing a long growing season, on well-drained, not-too-fertile soils. Cabernet-Sauvignon berries are small, spherical with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little damage.
Cabernet Sauvignon is usually a mid to late season ripener. In
Bordeaux. Cabernet-Sauvignon is most often blended with one or more of the following varietals:
Merlot,
Cabernet
Franc or
Petit Verdot. The acids and tannins found in a Cabernet Sauvignon wine help form the basis for its
structure and longevity. The flavour,
structure, complexity, and longevity of wines made from the Cabernet Sauvignon grape are what makes it so popular. Its
fruity flavours have been described as blackcurrants, raspberry, violet, pepper and
cedar when it is young, and evolve to leather, cigar box, mushroom, cinnamon and animal scents when the wine reaches its maturity. With its legendary smoothness and elegance, the Cabernet-Sauvignon has conquered the world. It is now cultivated successfully in Spain, Italy, California, Latin America or Australia.
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