1. Welcome to the American Wine Society
Bristow Chapter
A Cabernet Sauvignon Comparative Tasting
August 21, 2016

2. Cabernet Sauvignon History 101
For many years, the origin of Cabernet Sauvignon was not clearly understood and many myths and conjectures surrounded it.
Was rumored to have ancient origins, perhaps even being the Biturica grape used to make ancient Roman wine and referenced by Pliny the Elder.
DNA typing done in 1996 at the UC Davis Department of Viticulture and Enology, by a team led by Dr. Carole Meredith. Determined that Cabernet Sauvignon was the offspring of Cabernet franc and Sauvignon blanc and was most likely a chance crossing that occurred in the 17th century.
Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France, the grape spread across Europe and to the New World where it found new homes in California, Australia, Argentina, Chile (and more recently Washington, Virginia, Italy, S. Africa, ….)

3. Cabernet Sauvignon
The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential.
In cooler climates: blackcurrant notes can be accompanied by green bell pepper notes, mint and cedar.
Moderate climates: Blackcurrant with black cherry and black olives notes
Hot climates: Flavors can veer towards the over-ripe and "jammy" side. Australia: wines may have a eucalyptus or menthol notes.
Fruit: black currant, blackberry, black cherry
Herbal: Vegetal: bell pepper, asparagus (methoxy-pyrazine), green olive
Oak (light): vanilla, coconut, sweet wood Oak (heavy): oak, smoke, toast, tar
Spice: ginger, green peppercorn, pimento, anise
Bottle Age: cedar, cigar box, musk, mushroom, earth, leather

4. Styles of Cabernet Sauvignon
In warm climates: distinctive cassis, or black currant along with blackberry and ripe plum. Jammy or stewy fruit flavors if overripe.
Cool Climates: Pyrazines can exhibit pronounced green bell peppers and vegetal flavors.
Some winemakers choose to harvest their grapes at different ripeness levels in order to incorporate these different elements and potentially add some layer of complexity to the wine.
High elevations: Require longer aging periods for their tannins to soften and their flavors to fully develop.
Locations in Australia and California yield Cabernet with distinctive mint and eucalyptus flavors.
Cabernet’s high level of phenolics and tannins stand up well to new oak, and the black currant and plum flavors go well with the vanilla and spice notes that derive from oak.
Bordeaux: known for ageworthy, tannic and high acid Cab-dominated blends that require decades of age to fully develop.
Cab Style
Video

5. Napa
Sonoma
Napa Video

6. Bordeaux Video

7. 2 Cabs, Same Producer, Different Counties
US Paso Robles : TASTING NOTES
(13.8 Alcohol)
Intriguing flavors black currant and plums, silky textures and velvety tannins with hints of spice and dark cocoa.
WINEMAKING: Greater day-night temp variation than anywhere else in CA. 10 day fermentation. 3x per day pump-overs. Aged in French oak to smooth tannin and add complexity and depth of flavor.
Australia Limestone Coast: TASING NOTES
86% Cab, 14% Merlot (14.5 Alcohol)
The wine opens with vibrant aromas of blackberry, blueberry, brown spice and light vanilla notes while the palate is layered with hints of violets, clove and ripe, juicy berries.
WINEMAKING: Grapes ripened slowly and lower yields produce more concentrated flavors and defined structure. 10 day fermentation. Combination od stainless and French oak barrels

8. 3 Cabs, Different Countries
Flight 1 US, France: Chile
Chile- Deep ruby color with strong aromas of red berry fruit lend themselves to a fresh palate. Medium bodied, the medium tannins blend with bright plum and dark cherry flavors into a light herbal finish.
France- Full bodied and powerful Bordeaux, with blackcurrant, liquorice, and vanilla notes. Muscular yet balanced and with a restrained level of alcohol, this is a great value Bordeaux wine to be enjoyed with meat dishes such as steak or lamb.
US- Soft, yet intense aromas of chocolate cherry, cassis and slight spice lead to a medium-bodied palate of fruit forward flavors. This concentrated wine trails into a supple finish that offers silky tannins, notes of dark chocolate and a slightly spiced finish.

9. 3 Cabs, Different Countries
Flight 2: US, France, Argentina
Argentina - "A cab for the money that fights above its weight. Full to medium body, pretty floral and plum character and a fresh finish." Produced in limited quantities by acclaimed Argentinean winemaker Rod "Opi" Sadler.
France- An elegant wine from the owners of Chateau La Cabanne, this delicious, easy-drinking red from the Right Bank is filled with fresh plum, cherry and violet notes. Just across the road from Pomerol and St. Emilion.
US- Deep inky purple in color, this Cabernet Sauvignon blend features aromas of black plum, cherry and enticing spice notes. Fruit flavors of black cherry, berry and plum explode in the mouth as undertones of cassis, licorice, tobacco and chocolate.

10. 3 Cabs, Different Countries
Flight 3: US, France, Australia
Australia- Cabernet was aged in a combination of American and French oak, 40% of which was new. It is a superb Cab offering creamy creme de cassis notes intermixed with hints of licorice, new wood, and spice box.
France- "Attractive, soft cassis and tobacco-leaf notes mixed with licorice and spice are present in this dense ruby/plum wine. It is medium-bodied with soft tannin and a relatively smooth, velvety texture, finish and opulence, giving this wine an up-front appeal...“
US- Deep aromas and flavors of blackberries and dark plums, dried herbs and violets with a subtle hint of leather and a luxuriously long finish.

11. The Wines