Cabernet Sauvignon

Cabernet Sauvignon is one of the world’s most recognised and celebrated red wine grapes. It’s thick-skinned, deep purple in colour and produces big, bold, fruity red wines that taste of black cherry and blackcurrant.

Cabernet Sauvignon’s success as a wine also lies in its subtler, secondary complex flavours that have the potential to develop over time. Premium Bordeaux blends that feature Cabernet Sauvignon can be aged for 20 or more years.

Despite its immense popularity, Cabernet Sauvignon is a relatively new phenomenon. The grape is a natural cross between Cabernet Franc and Sauvignon Blanc, and it was discovered by winemakers in Bordeaux in the 17th century.

They immediately spotted its potential, and the grape was later revealed to be highly versatile and capable of thriving in a variety of climates. Today, it can be found in practically every winemaking country in the world. 

Learn more in our beginner's guide to Cabernet Sauvignon.

Cabernet Sauvignon is grown in most wine regions in the world. Key locations are:

• France – and Bordeaux in particular, which is the home of Cabernet Sauvignon.
• The US – with renowned regions including Napa Valley and Sonoma County in California.
• Australia – with Coonawarra and Margaret River being standout regions.
• Chile – where the Pacific Ocean and Andes Mountains combine to create a unique grape-growing climate.
• Argentina – which produces elegant wines in the high-altitude vineyards of Mendoza.
• South Africa – where the historic vineyards of Stellenbosch are steeped in winemaking tradition.
• New Zealand – where the grape thrives in the cooler regions of Hawke’s Bay.

Cabernet Sauvignon has a distinctive style and character. Whether standing alone or blended with other grapes, these thick-skinned grapes produce robust, dry red wines with a rich flavour, pronounced tannins and high acidity. Depending on winemaker methods and region, Cabernet Sauvignon wines can have a styles that’s very savoury or very fruity. But what sets Cabernet Sauvignon apart is its exceptional ageing potential. Over time, this grape’s well-crafted and youthful expression can evolve into a mature masterpiece. This transformation reveals an interplay of rich texture, intricate layers of flavour, and the nuanced influence of oak.

Cabernet Sauvignon typically offers intense fruit flavours, including black cherry and blackcurrant. It can also provide a hint of cedar, baking spices, and graphite. One of the more intriguing flavours characterising Cabernet Sauvignon is the “green” flavour – think green peppers. Without getting too technical, this comes from a particular aromatic compound group found in the wine. In Australia’s Coonawarra region the wines can also have a distinct menthol note. The taste of Cabernet Sauvignon is heavily influenced by its growing conditions. In cooler climates such as Bordeaux, where the grape originates, the wine tends to be medium-bodied with a lighter disposition. This imparts higher tannins and acidity, complemented by earthy undertones. You might expect flavours of:

• Anise
• Black pepper
• Blackberry
• Liquorice
• Plum
• Violets

In warmer regions, such as California or South Australia, the grapes fully ripen, resulting in wines with fewer tannins and lower acidity. This leads to a bolder expression with jammy, rich fruit, and pronounced spice notes.

To select a Cabernet Sauvignon, you need to consider your preference for acidity, tannins, body and the intensity of its flavour.

If you’re looking for a robust wine with pronounced structure and vibrant acidity, look for a Cabernet Sauvignon from Napa Valley or Bordeaux. A bottle with a lot of maturity would be a top choice.

But if you prefer a softer, more approachable or easy drinking style with well-integrated tannins and a fruit-forward profile, explore options from warmer climates like Chile or California. These regions often produce Cabernet Sauvignons that are enjoyable in their youth and do not require extensive ageing.

Cabernet Sauvignon pairs well with robustly flavoured foods. It's perfect for juicy steaks, succulent lamb or flavourful game meat such as duck. Vegetarian options are equally delicious, with dishes such as a rich mushroom risotto or flavourful bean stew providing a perfect complement to the boldness of Cabernet Sauvignon.

Discover more food and wine pairing tips

Cabernet Sauvignon should be served at room temperature, around 20°C. Decant your wine for an hour or so before serving to allow its flavours to develop fully. When you’re ready, pour it into a standard red wine glass. Its large bowl shape gives it plenty of room for the wine to further release its aromas and flavours.

Learn more about the perfect temperature for serving wine.