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Varietal: Cabernet Sauvignon
Cabernet Sauvignon is one of the most prominent dark-skinned grape varieties except Merlot in terms of area under vines, but which comprises our largest selection of wines. Grown in just about every wine producing region and climate, Cabernet Sauvignon can express a huge range of aromas, from green peppers in cool climates through to dark jammy fruit in hot regions. Common aromas include blackcurrants, mint, graphite, and forest floor, to name a few. Maturation in small oak barrels can develop a complex range of aromas from cedar wood, cigar box and tobacco to eucalyptus and undergrowth. Cabernet Sauvignon’s success is partly due to its ability to adapt to a range of soils and climates. It is the main constituent of the Bordeaux blend in the revered communes of Pauillac, St. Estephe and St. Julien, and has achieved equal success in California’s Napa Valley. It is grown extensively throughout Southern Australia, with some outstanding examples from the Terra Rossa soil of Coonawarra. Cabernet Sauvignon also plays an increasing role in Tuscany, Italy, where it is blended with native varieties such as Sangiovese to produce the Super Tuscans.
The modern era of wine production was kick-started through the investment of Baron Edmond de Rothschild of Lafite, establishing two of the countries largest wineries. With the aid of drip irrigation, necessary because of the distinct lack of rainfall between April and October, the Mediterranean climate provides a hospitable environment for cultivating grapes. The majority of the vineyards are located in the Shomron, Samson and Galilee regions, although vineyards are continuing to pop up in the Upper Galilee and Judean foothills. Although there are 35 commercial wineries and over 200 boutique operations such as Domaine du Castel and Margalit, over 75% of production is controlled by the five largest producers including Carmel, Barkan, and Golan Heights.
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.
Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.