Cabernet Sauvignon - King of Reds

The Cabernet Sauvignon vine has its origins in southern France. It is a chance crossing of two other vines; Cabernet Franc and Sauvignon Blanc. Now Cabernet Sauvignon can be found in most wine producing countries around the world including the Okanagan valley. The northern area of the Okanagan is too cool for the growth of cabernet but the southern end of the valley between Oliver and Osoyoos and into the Simikameen Valley is ideal for this vine. The key to good cabernet in this part of the valley is to keep yields low so the subsequent fruit is more concentrated and fully ripened.

The vine produces small berries with tough skins. It results in the vine being very resistant to disease and mildew. Top quality cabernets’ contain higher levels of tannin, a natural preservative found in red wines, therefore these wines can be aged for decades which add complexity and develop new flavours. The textbook aromas, bouquet and taste of Cabernet Sauvignon can include black currant, cassis, black cherry, mint, leather, cigar box and cedar. The vine produces better fruit and fruiter wines in a warmer climate such as California and Australia. In cooler climates the resulting wines can often be less fruity and more vegetal with flavours of green pepper.

Many winemakers will age Cabernet Sauvignon in oak barrels to add extra dimension to the wines resulting in smoke, spice and cedar bouquets. These barrels are charred on the inside to add smoky and meaty extracts found in top quality examples. The wine is also used extensively in higher quality blended wines. Bordeaux wines, which can command prices of thousands of dollars per bottle, are a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and some lesser known varietals. The term Meritage is used in North America to denote the blend of wines used in the Bordeaux fashion. In Australia the preferred varietal to blend with is Shiraz especially in the Barossa valley region of South east Australia.

Whichever manner in which it’s used, Cabernet Sauvignon is one of the best varietals in the world and is worth exploring at your local wine store. Take a look at a few recommended reasonably priced Cabs and enjoy with a thick steak or roast.

Wyndham Estates Cabernet Sauvignon 2006, Bin 444 from Australia offers a classic example of this varietal. Blackcurrant and cassis are seamlessly integrated with lively tannins and result in a full bodied full body style ideal for red meat recipes.

Cellar Rat 2006, Cabernet Sauvignon also from Australia is not a typical Aussie cab, smooth, fresh and fleshy with light raspberry and cherry essence, it sees no oak and is an ideal social party cab.

Hester Creek Reserve 2004, Cabernet Sauvignon is an Okanagan wine that delivers world class cabernet flavours. Produced from some of the oldest cabernet vines in the valley, it is a concentrated mélange of cherry, cassis, and dark fruit nicely balanced with smoky, spicy and cedar notes. This wine is full bodied and best enjoyed with a meal.

The Show 2006, Cabernet Sauvignon is a California wine that is a best seller as consumers are attracted by the full bodied, lush, black fruit with dollops of smoky, spicy extract on the finish. This one is quite smoky but balanced well with the softer rich fruit.

Errazuriz Estate 2007 Cabernet Sauvignon is a good example of the international appeal of this varietal. Produced in Chile it displays lean, blackcurrant fruit and pronounced tannins mixed with a touch of warm vanilla finish.