So, it turns out I missed a Wine Day! 

Tuesday 30th August was “Cabernet Sauvignon Day”.

Before you get too disappointed in me… that was two days after Rob’s 80th birthday. Clearly, I was still recovering!

Should we pretend it’s August again and celebrate today instead?

It also gives me an excuse to let you in on a little secret I’ve been keeping.

Rob’s been going through his cellar again and has found some wines he’d like to share with you. Rumour has it, there is some old Cabernet in there looking for a new home.

But more on that soon! Keep your eyes peeled for an announcement.

 

In the meantime, let’s learn a bit more about this classic variety…

 

 

Cabernet Sauvignon is Australia’s third most planted grape variety and an integral part of Australia’s wine heritage.

• It’s successful as a single varietal wine and as a dominant feature in classic blends.
• Australia is known for fuller-bodied, concentrated Cabernet Sauvignon, but also produces medium-bodied, tannin-driven styles.
• Barossa Valley’s Kalimna Block 42 is believed to be the world’s oldest Cabernet Sauvignon vines (planted in 1888).
• Cabernet is planted in 58 of 65 Australian wine regions.

 

A BRIEF HISTORY

Cabernet Sauvignon originated in the Gironde region in southwest France.

The grape variety’s history in Australia, however, dates back to the mid-1800s. With time and persistence, Australian wine pioneers eventually found suitable sites in moderate climates and planted vineyards across New South Wales, South Australia, Western Australia and Victoria.

Although the first Cabernet Sauvignon crops mostly contributed to blends, viticulturists and winemakers soon saw the potential of Australian Cabernet Sauvignon as a single-variety wine.

1882

Cabernet Sauvignon arrives on Australian shores in the collection imported by wine pioneer James Busby.

1888

What are believed to be the world’s oldest productive Cabernet Sauvignon vines are planted at Penfolds Block 42 Kalimna.

1966

Cabernet Sauvignon accounts for only 620 tonnes of the grapes crushed in Australia.

2016

50 years later, through innovation and craftsmanship – and to meet demand for the popularity of this special style – Australia crushes 255,000 tonnes of Cabernet Sauvignon

Today

After Shiraz and Chardonnay, Cabernet Sauvignon is Australia’s third most-planted wine grape variety, and it’s the world’s most widely planted vine.

 

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FUN FACT

In France, Cabernet has previously been known as…

• petite cabernet,
• vidure,
• petite-vidure,
• bouche,
• petitie-bouche,
• bouchet sauvignon, and
• sauvignon rouge

How confusing!

 

DID YOU KNOW?

Cabernet Sauvignon is a cross between Cabernet Franc and Sauvignon Blanc.

 

VITICULTURE: HOW CABERNET SAUVIGNON IS GROWN

Site selection

Site selection for Cabernet Sauvignon is crucial. It can greatly impact the quality and characteristics of the resulting wines. For high-quality Cabernet Sauvignon, a site with plenty of sunshine and the right soil type are key.

Climate

Although Cabernet Sauvignon can grow in a variety of climates, it’s a late-ripening vine that thrives most successfully in warm to cool, dry regions with a maritime influence. In hot regions, the fruit characters become less defined but are still useful in commercial blends; they often add sought-after tannins to bring more structure to wines made from other high-cropping vines.

Although Cabernet Sauvignon can perform well in cool climates, if it’s too cold, the wines may take on more stalky or herbaceous notes, such as green leaf and capsicum (bell pepper). In greater concentrations, these characteristics can adversely affect Cabernet Sauvignon’s quality and leave the wine tasting green and ‘stalky’. Likewise, in regions where the grape is exposed to excess warmth and over-ripening, the wine can develop flavours of cooked or stewed blackcurrants.

In Australia, Coonawarra’s moderate climate, along with its well-drained, red limestone-based soils and good water for supplementary irrigation, is ideal for medium-bodied to full-bodied Cabernet Sauvignon table wines. Other regions where
the climate suits Cabernet Sauvignon include Margaret River, the Yarra Valley and Langhorne Creek.

Soil

Studies of Cabernet Sauvignon vines grown on different soil types reveal that soil is a key element in determining vine performance and quality of fruit. Cabernet Sauvignon flourishes on well-drained soils, such as the terra rossa soils of Coonawarra and the gravelly soils of Margaret River.

The vine

The Cabernet Sauvignon vine is one of the most cold-hardy and disease-resistant grape vines. It has the potential to be very vigorous and growers use a number of different trellising and canopy-management techniques depending on the vigour of their vines. It’s one of the last major grape varieties of the season to bud and ripen.

Irrigation

Viticulturists may irrigate Cabernet Sauvignon vines to introduce water during periods of inadequate rainfall and to help produce sufficient yields. Sites with readily available water – in case additional irrigation is needed – are ideal for producing medium-bodied to full-bodied table wines.

Pruning

One of the main purposes of pruning is to ‘tell’ the vine how many bunches of grapes to grow. This is achieved by diverting energy growth to the right place. Given Cabernet Sauvignon is a vigorous vine, pruning is especially important to control excessive growth. A variety of canopy management techniques can also be used to ensure the canopy is balanced and the fruit zone is appropriately shaded, avoiding sunburn and excessive ripeness. Pruning can be done by hand or mechanically, typically during the winter months or closer to spring.

Yield

Cabernet Sauvignon can be high-yielding, and yields can strongly influence the quality and flavour of the wine. Though high-yielding vines can produce high-quality fruit with the desired wine traits, overcropped Cabernet Sauvignon vines can result in wines with less clear variety definition than those with lower-yielding crops. These can be less concentrated and flavourful. Winemakers may choose to use these wines in blends rather than single-variety wines.

Harvest

Cabernet Sauvignon is a late-ripening variety; therefore, harvesting of Cabernet Sauvignon generally begins later in the
season. The later the harvest, the more the grapes will develop the black fruit and high tannin traits that are characteristic of
high-quality Cabernet Sauvignon wines. 

However, the climate of the growing season can impact how early wine producers will harvest Cabernet Sauvignon grapes. They look at a number of factors to determine the maturity of the grapes:

• Sugar levels
• Grape colour
• pH/acidity
• Phenolic content, such as tannin
• Aromas
• Flavours

Other harvest considerations for Cabernet Sauvignon producers are:

• the intended use for the grapes, such as the style of wine they’re looking for or whether or not they will be blended;
• what’s typical for a given region and year;
• weather conditions; and
• labour and winery schedules.

Cabernet Sauvignon grapes can be either hand-picked or machine-picked, but premium growers typically harvest by hand.

 

Somerled 2017 Cabernet Sauvignon 

Many of you will remember Rob’s 2017 Clare Cabernet.

Unfortunately, we had to take it off the list a couple of years back because you were going through it way too quickly!

Rob was keen to keep some to give it a couple more years of age. Then, the plan was to re-release it.

I have it on good authority that the re-release date will be coming up soon! Here’s a hint… it could be something to ask Santa for!