Cabernet Sauvignon

\Cab-air-nay So-veen-yawN\ (French) Although it is the parent of all red Bordeaux varietals (including Cabernet Franc, Merlot and Petit Verdot), this vine is a baby as far as French grape varieties go. (Pinot Noir is the one of the very oldest). Cabernet Sauvignon has only been widely planted in France’s Bordeaux region since the 18th century, when Baron Hector de Brane, once owner of Chateau Mouton, is credited with its promulgation.

The Frenchman Charles LeFranc brought it to California in 1857, along with the Pinot Noir grape. By the turn of the century, Cabernet was recognized as the premier red grape of the state.

In fact, the Cabernet Sauvignon grape is now one of the most widely planted grapes in the world. Cabernet Sauvignon grapes are grown in most of the world's major wine regions such as France, Italy, America, Chile and Australia.

Cabernet Sauvignon grapes have a particularly thick skin, which results in wines high in tannins, providing both structure and age-ability. The thick skin on Cabernet Sauvignon grapes also means that they are very resilient to attacks by most types of insects.

Although Cabernet Sauvignon is a vigorous vine that grows quite easily in a variety of different soils, to ripen properly it does require well drained soils. Cabernet Sauvignon grapes grow best in places where it can bask in the sun, like California's Napa Valley.

Cabernet Sauvignon grapes which have been grown in warm climates tend to produce wines with flavors of black currant, cherries and ripe red fruits. Wines made from Cabernet Sauvignon grapes which have been grown in cooler climates tend to have more herbaceous notes, like that of eucalyptus and green peppers.

California is the second largest producer of Cabernet Sauvignon grapes in the world. The Bordeaux region in France is the largest. California's Sonoma County in particular offers a near-perfect climate for growing Cabernet Sauvignon grapes.