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History
The vine was first identified in France in 1736 as the "Vidure" for the hard wood of its stalk ("dure" = hard; "vigne" = vine). In 1996, plant geneticist Carole Meredith concluded research at the University of California at Davis which uncovered Cabernet Sauvignon’s parentage.
DNA fingerprinting revealed that, sometime in the late 1600s, a spontaneous cross-pollination between Cabernet Franc and Sauvignon Blanc produced a single hybrid Cabernet Sauvignon vine from which all such vines in the world have since descended.
Growing
Cabernet Sauvignon contends for the title of the greatest red wine grape of the world, the benchmark vine of Bordeaux and California. Adaptable to various growing conditions, its sublime blackcurrant, cedar and herbal qualities more than compensate for its low yield and late ripeness.
Cabernet Sauvignon’s very small, thick-skinned berries provide a high ratio of solids to juice, resulting in wines of deep color, extract and tannin.
The contrast in microclimates between Bordeaux and California dictate the different approaches each region takes to this vine. Bordeaux’s thin, gravelly soils and comparatively uneven climate often yield tough, austere Cabernet which is blended with Merlot, Cabernet Franc, Petit Verdot and Malbec for approachability as well as complexity. Depending on soil profile, any of these accessory varieties, in any combination, may constitute from 25 to 95 percent of a given châteaux’s blend. Cabernet Sauvignon is virtually unable to stand alone in Bordeaux.
California’s warmer, more even climate allows Cabernet Sauvignon to attain a higher and more consistent degree of maturity than in Bordeaux, resulting in riper fruit of lower acidity and less aggressive tannins which easily eschews blending. The “meritage” category, however, follows the Bordelaise approach in order to achieve enhanced complexity and structure. When the proportion of accessory varieties exceeds 25 percent, U.S. law requires the wine to take a proprietary name, and it may not be labeled Cabernet Sauvignon.
Cabernet Sauvignon has a high affinity for oak and may spend up to two years in new oak casks if intended to be aged before drinking; wines designed for earlier drinkability may spend up to a year in casks of one to three year's use.
In addition to being the foundation of the super Tuscans, Cabernet Sauvignon is planted in virtually every wine-producing region of the world with a climate warm enough to ripen it successfully, both in northern and southern hemispheres.
Alternate Names
Vidure, Bouchet, Sauvignon Rouge
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