King of the Reds - Cabernet Sauvignon

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Tilia Cabernet Sauvignon 2009

"The 2009 Tilia Cabernet Sauvignon has a dark purple color with ruby red tones. The nose is full of ripe red fruits, sweet spice and a touch of tobacco. The mouthfeel shows red currant and cassis fruit layered with notes of cedar and espresso bean. The finish is soft and sweet, with finely grained tannins adding structure and length."

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King of the Reds - Cabernet Sauvignon

BARREL - Wine articles - Do you know? - Wine descriptions

Cabernet Sauvignon has been referred to as the king of red wine grapes. It is certainly the most successful and popular wine. Its home is France, but you can find everywhere in the world.
Sometimes people call this like, Kaberne Sovinjon, Sauvignon Rouge, Petit Cabernet or just simply: Bordeaux.

King of wines and so-called "noble grape" is famous as one of the main varieties used to create themagnificent red

wines of Bordeaux along with Merlot, Cabernet Franc and others. red wine bottle 2

Notwithstanding that recorded as present in the Bordeaux region since at least the 17th century, parental provenance has always been unsure.

The grape is also the main ingredient in blends for many of the most famous red wines in the world.
The vine is fairly cold-hardy, although it acclimates slowly and sometimes can be injured by cold winter freezes.

In Bordeaux as a part of the Old World, Cabernet Sauvignon produces aromas of blackcurrant, violets, cedar

and spice. Warm climate gives a hand for better result. Each region and winemaking technique can bring its own

aroma to Cabernet Sauvignon, but it will always be unmistakingly recognized at first taste by wine lovers.

Above mentioned aromas can also be found in the New World, but are more often dominated by chocolate, ripe berries, oak, pepper and earth. Hardly to believable but it is truth in Australia, there is often a strong smell of eucalyptus.

Cabernet Sauvignons and blends where the variety predominates are some of the most prized wines produced in California. For traditional California table wine volume sold to the U.S., Cabernet Sauvignon represented 16 percent of the wine volume sold in 2008, according to Gomberg, Fredrikson & Associates.

It has spread in New Zealand, Chile and in Italy during last decades.

The aging potential can be upwards of 10-20 years, though 5 to 9 years is more usual. While high tannin provides strong structure and ageability, many vintners choose to blend it with low-tannin, fleshy-tasting grapes, such as Syrah in Australia.
Cabernet Sauvignons are dry, full flavored and made to be long lived for many labels. We find in it without exception: berry, currant and cassis or herbaceous, bell pepper and toasty oak aromas and flavors (like minty, tobacco cedar chocolate).

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