Among all the Grape varieties Cabernet Sauvignon is regarded as one of the finest. It is relatively small, black and thick. The thickness of the skin makes it somewhat resistant to disease and extreme weather conditions such as heavy rains, however it needs warm climates as it is a late ripening grape and even it’s ‘homeland’ of the Medoc it sometimes does not ripen fully. However when it does ripen it makes a truly splendid wine such that is often called the King of Red Grapes. It is grown throughout the world but is undoubtedly at it’s finest in the rich and complex Bordeaux Wines, closely followed by the rapidly improving Chilean and Argentinian single varietal wines not to mention those of California.
The nose is Blackcurrants and red fruits with a hint of spice in the background, sometimes almost herbal. When blended it goes almost ‘jammy’, like preserved fruits and makes your mouth water with anticipation. It has high levels of Tannin which give it the aging potential demonstrated by the great wines of Bordeaux. Aged in new oak barrels it develops over a period of months and, in my view, should never be drunk too young as it will generally continue to mature for several years both in the barrel and the bottle.
Often blended to bring out the richness of flavours and balance the early tannins it goes well with Merlot and Cabernet Franc producing a wine that is easy to drink and enjoyable. As a single varietal wine I would be loathe to drink Cabernet Sauvignon without some food to accompany it, perhaps a rich pate or a good meaty dish but when blended it produces a delicious and drinkable wine that goes down well with or without food.
