Grape Vari­ety: Caber­net Sauvignon

Geog­ra­phy: Pro­duced world­wide in almost every wine grow­ing coun­try. Most famous area is Bordeaux.

Viti­cul­ture: Best in warm cli­mates. If grown in hot con­di­tions, the wine pro­duced has a jammy, stewed flavor.

Varietal/Blend: Often blended with Shi­raz, Mer­lot and Caber­net Franc.

Fla­vor & Char­ac­ter: Dis­tinc­tive black­cur­rant fla­vor with a hint of mint and cedar.

Vini­fi­ca­tion: Fer­mented in stain­less steel or oak. Fer­men­ta­tion tem­per­a­ture not crit­i­cal because of robust­ness of grape. Matured in old or new oak.

Style: Well rounded, high in tan­nin con­tent and ages admirably.

Body, Dry/Sweet: Mel­low; ranges from medium bod­ied to heav­ier, full bod­ied Aus­tralian examples.

Notes: King of the ”Noble” grapes, famous for its use in Bor­deaux Claret.