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Red grape
Saved references Cabernet Sauvignon
A deeply coloured, tannic red variety that often provides structure in blends. Blackcurrant, herbs and age-related cedar or tobacco are useful reference points, but ripeness and oak can radically change the balance.
Three clues to explore
Substantial tannin
Blending and oak complicate identification
Aromatic palette
Read the structure.
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LowHigh
LightFull
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What could you confuse it with?
Merlot, Cabernet Franc and Carmenère overlap, especially in blends. Use tannin, freshness and fruit maturity together; eucalyptus is not a country stamp.
Origins & family
Origin
Bordeaux, France.
Family
Cabernet Franc × Sauvignon Blanc. A natural crossing that links Bordeaux’s red and white grape families.
In the vineyard
Later budbreak helps reduce spring-frost exposure, while late ripening demands adequate season length. Powdery mildew and trunk diseases are important vulnerabilities.
Growing season
Late budbreak reduces spring-frost exposure. Later ripening than Merlot requires a sufficiently warm, long season.
Vineyard sensitivities
Powdery mildew and trunk diseases are important; grey-rot susceptibility is comparatively lower.
Site & soils
Gravelly, well-drained, well-exposed Bordeaux sites favour ripening. Drainage and warmth help explain the association with the Médoc and Graves.
Regional expressions
France
Médoc and Graves
Often blended, with blackcurrant, savoury development and varying oak influence.
Structure
Firm tannin and acidity support ageing; weight varies by vintage.
At the table16–18°C; verify blend and bottle age.
Explore Médoc and GravesCellar & service
Winemaking & development
Extraction and seed maturity shape tannin quality. Merlot and other blending partners can broaden the middle palate. New oak contributes spice and sweetness of aroma without proving residual sugar.
Service & ageing
16–18°C; do not equate room temperature with a hot dining room. Taste young wines before choosing the amount of air and decant mature bottles primarily for sediment.
Pairing logic
Grilled beef, lamb, roast mushrooms and protein-rich dishes can soften the perception of tannin. Very delicate fish or strong chilli can be difficult matches.