Signature Styles & Characteristics
Although any grape can be interpreted in innovative and at times, outlier styles, the below chart/graphic represents the preponderance of what you will find in California:
Cabernet Sauvignon: 35 percent on a scale from Dry to of Dryness/Residual Sugar.
Cabernet Sauvignon: 55 percent on a scale from Low to High of Acid (potential).
Cabernet Sauvignon: 85 percent on a scale from Low to High of Alcohol (potential).
Body (weight on palate)
Cabernet Sauvignon: 95 percent on a scale from Low to High of Body (weight on palate).
Cabernet Sauvignon: 100 percent on a scale from Gritty and Astringent to Round and Smooth of Texture.
Cabernet Sauvignon: 85 percent on a scale from Low to High of Tannin.
Influenced by climate, terroir, clonal selection and winemaking.
FruitBlackberry, black raspberry, blackcurrant (cassis), plum, blueberry, black or red cherry
VegetableBell pepper, black or green olive, fennel, rhubarb, tomato leaf, cola nut, purple beet, beetroot, peppercorn
Herbal/floralEucalyptus, laurel, mint, thyme, sage, rosemary, black tea, sarsaparilla, violet, tobacco
Wood (oak)Dill weed, nutmeg, coconut, coffee bean, mocha, chocolate, cocoa, molasses, vanilla, brown sugar, caramel, walnut, cinnamon, maple, rum raisin, sawdust or cut wood, char or ash, some toast
OtherLeather, soy, tar, cigar box
3-8 years on average, pedigree-dependent; the best bottlings have the potential to age 20-30 years and even longer