Cabernet Sauvignon

Bin BottleGlass
310Lokoya, "Howe Mountain", California, 2010 395.00
223Joseph Phelps, "Insignia", California, 2009 290.00
205Robert Mondavi, “Reserve”, California, 2006 180.00
305Duckhorn, “Estate Grown”, California, 2011 130.00
301Concha y Toro, A Don Melchor, Chile, 2004 125.00
304Cakebread Cellars, California, 2010 110.00
302Caymus, California, 2012 110.00
336Beringer, "Knights Valley", California, 2012 63.0016.25
900Mettler, California, 2012 49.0012.75
214Joel Gott 815, California, 2013 40.00
219Seven Falls, Washington, 2012 35.00
22210 Span, California, 2013 27.007.50

Cabernet Sauvignon

About Cabernet Sauvignon

Cabernet Sauvignon is a variety of red grape mainly used for wine production, and is, along with Chardonnay, one of the most widely-planted of the world's noble grape varieties. The particularly thick skin of the Cabernet Sauvignon grape results in wines that can be high in tannin which provides both structure and ageability. As a group, Cabernet Sauvignon wines are generally full-flavored, with a stronger flavor than Merlot for instance, and with a smooth and lingering "finish".

Cabernet Sauvignon has a well defined aroma. In Old World wines, particularly those made in Bordeaux, this is characterised by a smell of violets, blackcurrant, cedar and spice. New World wines of this grape can often share the aromas of their Old World counterparts, but are more often dominated by aromas of chocolate, ripe jammy berries, oak, pepper and earth. In Australia, there is often a strong smell of eucalyptus, particularly in wines made in Coonawarra. One of the most characteristic aromas of warm-climate examples is cassis (blackcurrant), while cherry and other red berry notes are not uncommon. Cooler-climate examples often reveal greener, herbaceous notes, such as eucalyptus or green pepper/capsicum. There is, however, a great deal of variation in flavor depending on the region, winemaking technique, seasonal weather, and bottle age. Nonetheless the wines retain a remarkable ability to be recognizably Cabernet.

Cabernet wines go well with hearty red meats, rich and flavorful pastas (red sauces), lamb, strong-flavored cheese, and chocolates, especially dark chocolates.