7 Things You Should Know About Cabernet Sauvignon

Cabernet Sauvignon is like your favorite super hero. In fact, Cabernet Sauvignon has a Marvel-worthy origin story. The grape variety is originally from France—more specifically the Nouvelle-Aquitaine region—which includes Bordeaux, home to some of the world’s most sought after wines. This grape variety was so beloved that travelers couldn’t leave France without Cabernet Sauvignon and propagated it in many of the great wine regions in the world, including Napa Valley, South Australia and Chile.  

Beyond being surprisingly well–traveled, the variety has unlikely parents, of whom you’re probably familiar with: Cabernet Franc and Sauvignon Blanc. Up until the genealogy of Cabernet Sauvignon was confirmed, winemakers thought it impossible that a top-notch red grape could have come from a white grape.  

Cabernet Sauvignon is incredibly adaptable to its environment. This has made possible world class Cabernet from multiple regions around the world. Each destination has its own unique flavor profile. For example, in Napa Valley, Cabernet Sauvignon exudes opulence with notes of just ripe fruit, minerality and plush tannins while Australian bottlings of the grape boast bold, stewed fruit notes, big tannins and hint of eucalyptus. 

The variety gained its notoriety because of its excellence, both on its own and when blended. Most wines referred to as Cabernet Sauvignon are blended with a few other varieties to soften the mouthfeel and make it more palatable for the consumer. It’s rare to find a 100% Cabernet Sauvignon wine—but definitely worth the search. View tasting notes for any Silver Oak Alexander Valley made in 2010 or earlier to see what a 100% Cabernet Sauvignon wine tastes like. 

There’s a reason for the saying “ages like a fine wine,” and that’s because as high-quality Cabernet Sauvignon gets older, it evolves into an even more complex and dynamic wine. When young, Cabernet Sauvignons boast ripe fruit and hints of oak like vanilla and cedar, not to mention the grippy tannins that make them so great with a juicy steak. As they age, those fruit flavors begin to mellow out and allow for secondary flavors to expose themselves to the drinker. Notes of leather, pencil shavings and herbs will start to reveal themselves. Grippy tannins will begin to dissipate, and the wine will take on an entirely different expression. Don’t believe us? Come visit the winery for our comparative tasting to see the difference.  

Cabernet Sauvignon is one of the most full-bodied reds produced in California. Compared to Pinot Noir, this wine is denser in color and flavor and has grippier tannins. Its full body makes Cabernet Sauvignon a great wine to pair with rich foods and flavorful sauces. While some lighter bodied wines will be overshadowed by flavorful food, bold and concentrated wines like Cabernet Sauvignon can match those flavors—two equally matched partners doing a delightful dance.  

If you’ve made it this far, it will be unsurprising to know that Cabernet Sauvignon is the most planted grape in the world. New winegrowing regions like China have planted Cabernet in their emerging vineyards, hoping to one day vie with the quality of wines produced in Napa Valley and Bordeaux.