Cabernet Sauvignon

Cabernet Sauvignon is often heralded as the King of Grapes. Thick skinned, full bodied and tannic, this black grape’s signature structure and flavours are recognizable across geographic and geological boundaries. Blackcurrant, black cherry and blackberry are hallmark fruits, with eucalyptus, mint and black olive notes emerging in warmer climes and cedar, tobacco leaf and green pepper edging through in cooler regions. Leather, cigar and graphite gain intensity with maturity. As you might have noticed by its name, this regal grape is the heir of some major players in the viti world: Cabernet Franc and Sauvignon Blanc. Firmly at home in Bordeaux, especially the gravel-dominant Left Bank, you’ll usually see Cab Sauv blended with Merlot (adds plumpness and fruit) and Cabernet Franc (adds peppered perfume finesse), though it welcomes blending with other black grapes in France and elsewhere. Cab Sauv plays very well with Shiraz in Australia, and Sangiovese in Tuscany, for example.

Young Cab Sauv can be like a brand new dining chair: a bit too tightly strung and austere, uncomfortable for more than a short period of time - or worse - more than one glass. When worn in with a little time however, the diner is rewarded. Edges soften, wood relaxes and stiff leather transitions into saddle, allowing you to sink right in