Wine · Grape variety guide
Grape Variety Guide · WSET Level 2
Cabernet Sauvignon
Bordeaux's backbone grape — thick skins, firm tannin, and a structure built to age.
Late budding
Late ripening
Thick-skinned
Where it grows
- Bordeaux, France — the Left Bank (Médoc, Pessac-Léognan), where it's usually blended with Merlot and Cabernet Franc
- California, USA — Napa Valley is the benchmark region for varietal bottlings
- Chile — Maipo and Colchagua Valleys
- Australia — Coonawarra, Margaret River
- Italy — Bolgheri, as part of "Super Tuscan" blends
What it tastes like
- Blackcurrant and black cherry fruit, often with green pepper or herbal notes in cooler sites
- High tannin, medium(+) to high acidity, full body
- Oak ageing is common — look for vanilla, toast, and cedar
- Structured for the cellar: top examples age for decades
Growing notes
- Thick skins give good resistance to rot — but late budding and late ripening mean it needs a long, warm growing season
- Vigorous vine; canopy management matters for even ripening
- Often blended to soften its naturally firm tannin
Good to know
Cabernet Sauvignon is a natural cross of Cabernet Franc and Sauvignon Blanc — which is where the "green pepper" character in cooler-climate examples actually comes from.
Exam tip
At Level 2, expect Cabernet Sauvignon questions to test Left Bank Bordeaux identification and oak-ageing vocabulary. Compare it against Merlot's softer tannin and plummier fruit — examiners like that contrast.
Part of the Grape Guide — browse all varieties, or jump back to the study sheet.
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