A Brief History Of Cabernet Sauvignon

Cabernet Sauvignon is one of the world’s most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada’s Okanagan Valley to Lebanon’s Beqaa Valley. 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 places like California’s Napa Valley, Oregon’s Rogue Valley, Australia’s Coonawarra region, and Chile’s Maipo Valley. For most of the 20th century, it was the world’s most widely planted premium red wine grape until it was surpassed by Merlot in the 1990’s.[one_half_last]

Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation – the grapes have thick skins and the vines are hardy and resistant to rot and frost – and to its consistent presentation of structure and flavors which express the typical character of the variety.

While Cabernet Sauvignon can grow in a variety of climates, its suitability as a varietal wine or as a blend component is strongly influenced by the warmth of the climate. The vine is one of the last major grape varieties to bud and ripen (typically 1-2 weeks after Merlot and Cabernet Franc) and the climate of the growing season affects how early the grapes will be harvested. Many wine regions in California give the vine an abundance of sunshine with few problems in ripening fully, which increases the likelihood of producing varietal Cabernet wines. In regions like Bordeaux, under the threat of incremental harvest season weather, Cabernet Sauvignon is often harvested a little earlier than ideal and is then blended with other grapes to till in the gaps. As global warming has increased the number of warm vintage years, the possibility of creating varietal Cabernet in Bordeaux has also increased; making the decision to blend based more on ideology and tradition. In some regions, climate is more important than soil. In regions that are too cool, there is a potential for more herbaceous and green bell pepper flavors from less than ideally ripened grapes. In regions where the grape is exposed to excess warmth and over-ripening, there is a propensity for the wine to develop flavors of cooked or stewed blackcurrant.[one_half_last]

The Cabernet Sauvignon at Anselmo Vineyards.

It is the belief at Anselmo Vineyards that great wine begins in the vineyard. The vineyard is planted in a prime location for premium quality Cabernet Sauvignon. The Cabernet is planted on rich, red volcanic Jory soils, which were formed from ancient volcanic basalt and consist of silt, clay and loam soils. They typically reach a depth of 4 to 6 feet and provide excellent drainage for superior quality wine grapes. Anselmo Vineyards is at 1800 feet elevation and is considered Continental with protection from the lower Cascade Mountain range near Mt. Lassen. The heat summation ranges between 2700 degree days to 3400 degree days, placing the vineyard in an area consistent with Region III (U.C. Davis Climate Classification, Region I being the coolest and Region V the hottest) which is similar to the Oakville Appellation in Napa, CA. Nighttime mountain breezes cool the vineyard in the evening, allowing good acid retention. Spring frost and Autumn hail can be occasional problems.

Anselmo Vineyards 2009 Cabernet Sauvignon shows off its youth. It is vibrantly fruity offering characteristic aromas of red currant, cherry, plum, violet and spice. Fruit and acidity are well balanced while ripe tannins add just the right amount of structure to a lengthy finish.

This wine promises to develop gracefully over the next 5-8 years or it can be enjoyed now. Join us for a wine tasting to experience our new Cabernet Sauvignon.