CABERNET SAUVIGNON

Destined for the ageing in barrels

Cabernet Sauvignon

Also known as Petit Cabernet, Petit Bouchet...

The result of a cross between Cabernet Franc and Sauvignon Blanc from which it takes its main characteristics, this grape variety is renowned for its ability to produce wines for ageing that acquire a particular finesse over time. Easy to grow, it is a rich grape variety from all points of view: wild and suave aromatic bouquet, remarkable tannic quality leading to silky wines. Sensitive to heat, this will condition the sensory direction of the finished wines according to the climate. It is the typical grape variety of Bordeaux, mainly from the Médoc and Graves regions, whose quality of wines has been copied elsewhere in the world but has not yet been equalled. Whether it is vinified in Bordeaux, California, Australia or Chile, connoisseurs appreciate it as a red or rosé wine for its blackcurrant and black cherry aromas. Often used in blending (with Cabernet Franc, Merlot, Petit Verdot and occasionally Malbec) it brings complexity and finesse.

WHERE IS IT FOUND?
In France and all over the world

FRANCE

Mainly in Bordeaux and South-West France. Languedoc-Roussillon, Provence

WORLDWIDE

Spain, Italy, Chile, Argentina, United States, South Africa, Australia

MAIN APPELLATIONS
By type of wine: Red, rosé and sparkling

Médoc / Margaux / Pauillac / Pessac-Léognan / Saint-Estèphe / Saint-Julien / Graves… Accepted in Anjou and Touraine.

Bordeaux rosé / Cabernet d’Anjou / Côtes-de-Provence / Coteaux d’Aix en Provence…

SHALL WE TASTE?
In the glass

RED

In Bordeaux, it's never vinified alone, but its main characteristics are : Dark in colour, notes of black fruits (blackcurrant) which evolve into spicy and cocoa notes. Herbaceous aroma called "green pepper" in temperate climates and minty or eucalyptus in warmer climates. Intense and fine. Full-bodied, very tannic structure.

ROSé

Strong character with deep colour. Powerful and strong aromas on the palate with red fruits.

FOOD AND WINE PAIRINGS
Cabernet Sauvignon with your dishes

RED

Aged, it is the ideal companion for great French specialties, especially red meat dishes. Its tannic structure suits a grilled rib of beef or large piece of game in sauce.

ROSÉ

Ideal to accompany meat grilled on the barbecue. Corsican cured meats, coppa...

OUR CABERNET SAUVIGNONS...

Cabernet Sauvignon got its pedigree from the Bordeaux region, particularly in Médoc. It is omnipresent in the production of the great wines of the left bank of the Gironde where it finds its ideal terroir: among them, those of Château Lafite Rothschild, Château Latour, Château Mouton Rothschild. A reputation which contributed to its international influence.In the Bordeaux region, Cabernet Sauvignon is still used in blending to give the wine density and tannic structure. It contributes to the creation of fine wines (Grand Cru Classé, Premier Cru...) because this grape variety is renowned for its ability to produce wines that can be kept for many years and acquire particular finesse and freshness over time. Wines that improve with age. Sometimes astringent in youth, this trait is why it is blended with grape varieties that produce fuller, rounder wines such as Merlot.Cabernet Sauvignon is also known as: Menut, Cabernet Petit, Vidure Sauvignonne, Bouchet, Petit Bouchet, Bouchet Sauvignon, Sauvignon Rouge, Vidure, Bidure, Petite Vidure Navarre, Burdeos Tinto (Spain)...