Cabernet Sauvignon

APPEARANCE

ON THE VINE: small, round, black berries; cylindrical, conical and winged bunches.

IN THE GLASS: good young Cabernet will be deeply coloured, dense ruby approaching an Indian-ink black; upon maturity, the ruby mellows to tawny, first by way of a brick edge but later throughout the entire glass.

 

Blackberry, bramble fruit characteristics can be fleshed out with mulberry and mineral tones. Possibly showing cedar and sandalwood, and, even when immature, aromas can suggest pencil lead and tobacco leaf, cigar-box. Other distinguishing characteristics: an earthiness, tea leaves, youngberries, blackcurrant, cassis, spicy oak vanilla, a slight herbaceousness.

TASTE

On the palate, expect some of the following: blackcurrant and cassis, blackberry forest fruit, dusty tea-leaf, tobacco and firm dry tannins – a full-bodied Cabernet can prompt associations with liquorice, chocolate, grassiness. Older clones tend to be more herbaceous with a green-pepper character.

ORIGIN

Cabernet is associated with some of France’s finest, with Bordeaux considered to be its home. This popular varietal has been cultivated throughout the world’s major wine-producing countries. It is bottled on its own, but often blended with Cabernet Franc and/or Merlot, with some combinations also including Petit Verdot and/or Malbec.

IN SOUTH AFRICA

No record exists to confirm Cabernet Sauvignon’s first arrival in South Africa, though it is likely that the varietal has been here for at least 200 years. By the 1920s it had become one of the country’s top-quality red varieties, and today it is grown in virtually all of the wine-producing regions.

BEST EXAMPLES

Château Mouton Rothschild in Bordeaux produces one of the very best Cabernets from the Old World, with Opus One of California in the USA one of the very best of the New World (Opus One is a joint venture between Mondavi and Mouton Rothschild). In South Africa, some of the wines with best track records include: Boekenhoutskloof, Cederberg, De Trafford, Jordan, Neil Ellis Vineyard Selection, Rustenberg Peter Barlow, Thelema.

AGEING POTENTIAL

Increasingly accessible when released as a young wine, really good Cabernet Sauvignon, prepared for the long haul, needs time to reach that pinnacle of elegant, lasting power. It will retain its Cabernet character throughout the course to brilliance, but changes the nature of its expression as it matures. Top quality Cabernets have been known to peak after 10 years, with some lasting for well over 20.

MATCHING WITH FOOD

Good with roast beef, casseroles, grills – marinated or heavily sauced – as well as stews, kidneys, venison.

SERVING TEMPERATURE

Between 16º and 18º C.