Flavors: Bell pepper, green olive, herb, cassis, black cherry
The primary component of great Bordeaux and the defining grape of the Napa Valley, Cabernet Sauvignon is grown all over the world, but rarely achieves greatness. It ripens late and can be quite weedy and even vegetal in cooler climate regions such as Chile. In Bordeaux and Tuscany it is almost always blended to soften its intensely astringent tannins. The Napa style is dense, purple-black, jammy and tasting of currants and black cherries. Thick and ripe, layered with expensive new oak scents and flavors, it has almost single-handedly created the phenomenon of the cult wineries. In Washington, the best Cabernet straddles the border between the ripeness of California versions and the nuanced herb, leaf, and olive flavors of great Bordeaux.
Cabernet Sauvignon (7)