Cabernet Sauvignon is one of the world’s most widely recognised red wine grape varieties because of its quality. It is grown in nearly every major wine producing country among a diverse spectrum of climates. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines. From France, the grape spread across Europe and to the New World. For most of the 20th century it was the world’s most widely.
Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon Blanc during the 17th century in south western France. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects—and to its consistent presentation of structure and flavours which express the typical character “typicity” of the varietal.
The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine’s aging potential. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. In more moderate climates the blackcurrant notes are often seen with black cherry and black olives notes while in warmer climates the current flavours can veer towards the over-ripe and “jammy” side.
Our Cabernet wines are kept in French oak barrels for at least 12 months before bottling. Cabernet Sauvignon was our first commercial vintage in 1997. The original cuttings, used for propagation of vines, were source from the Red Hill district of Mornington Peninsula, in Victoria. Our clone selection is R3V19E. In 1992, we propagated and planted the first 5,000 rootlings of our Estate to this varietal.