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Cabernet Sauvingnon Bordeaux is the region famous for establishing Cabernet Sauvignon. Wine exports from the region started early in Roman times though not necessarily with Cabernet Sauvignon. Bordeaux city being a trade port, exported the late starting Bordelaise varieties into stardom within 150 years. Burgundy and Syrah as specific varieties have existed possibly since 500 BC, but less recognized from poor proximity to major trade routes. Cabernet Sauvignon, is one of the worlds easily made wines. It can be grown around the globe. In some less suited locations it can produce a thin, bitter, tannic and herbaceous wine. The varietal preference is for a warmer climate to help develop the tannin and fruit characters that we love this variety for. Cabernet Sauvignon is a late to ripen variety. Even when attaining sugar ripeness it may not be physiologically ripe. With most varieties optimum fruit, color and tannin development coincide around sugar ripeness. For Cabernet Sauvignon it is more a question of tannin maturation. This tannin ripening occurring on the vine changes harsh bitter tannin to quality tannin that reflects in the wine as a forward generous body or velvet silkiness. The attributes of mature tannin rarely is achieved from extended aging in barrel or bottle alone. They must have adequate time to mature on the vine- to become physiologically ripe. Hit the "BACK" button on your browser to return to previous page