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:
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Dryness/Residual Sugar
Cabernet Sauvignon: 100 percent on a scale from Dry to SWEET of Dryness/Residual Sugar.
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Acid (potential)
Cabernet Sauvignon: 80 percent on a scale from Low to High of Acid (potential).
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Alcohol (potential)
Cabernet Sauvignon: 100 percent on a scale from Low to High of Alcohol (potential).
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Body (weight on palate)
Cabernet Sauvignon: 100 percent on a scale from Light to Full of Body (weight on palate).
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Texture
Cabernet Sauvignon: 100 percent on a scale from Gritty and Astringent to Round and Smooth of Texture.
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Tannin
Cabernet Sauvignon: 100 percent on a scale from Low to High of Tannin.
Aromas/Flavors
Influenced by climate, terroir, clonal selection and winemaking.
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Fruit
Blackberry, black raspberry, blackcurrant (cassis), plum, blueberry, black or red cherry -
Vegetable
Bell pepper, black or green olive, fennel, rhubarb, tomato leaf, cola nut, purple beet, beetroot, peppercorn -
Herbal/floral
Eucalyptus, 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 -
Other
Leather, soy, tar, cigar box
Ageability
3-8 years on average, pedigree-dependent; the best bottlings have the potential to age 20-30 years and even longer
