Product Review
Complex aromas of minerals, berries, tobacco and shells. Full-bodied, with well-integrated tannins and a succulent, refined aftertaste. A pretty Sass. Best after 2004. 13,000 cases made, 1,800 cases imported. — JS
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.
Tuscany is practically synonymous with Italian wine. Red wine, principally made from Sangiovese, accounts for most of the region’s production. Whether it’s a light Chianti, bold Brunello di Montalcino, or fruit-forward Super Tuscan there is a wine for just about everyone. Other sub-regions within Tuscany include Maremma, Bolgheri, and Rosso di Montalcino.
