Cabernet-Sauvignon


Origins

A mythical varietie: for a long time it was believed that the grape had its origins in antiquity and was the biturica cultivated by the Romans and spoken of Pliny the Elder. Cabernet-Sauvignon was perfectly identified by Abbe Bellet as "petit  Vidure" in the Graves in 1736 and by Dupre steward of Saint-Maur in Pauillac in 1783 as "petit Cabernet-Sauvignon." This is the first known date of use of the Cabernet Sauvignon name in place of petit Vidure. The variety was a popular one for planting in vineyards of Bordeaux in the 17th century especially in Medoc. Late 1990 DNA analysis conducted in California proved that Cabernet-Sauvignon was a crossing of Cabernet Franc and Sauvignon Blanc, produced by chance in the 17th century. This origin was suspected because of the name but also by the fact that the typical aromas of the two varieties meet there: blackcurrant aroma and green pepper of Cabernet Franc and Sauvignon Blanc's grassy side.

Synynomy

Vidure sauvignonne, marchoupet, carbonet, bidure, burdeos tinto, bordeaux, bordo, bouchet sauvignon, cabernet petit, carmenet, vaucluse, veron. Two Cabernet blancs exist (mutations) : malian and shalistin (Australia).

Production

Cabernet Sauvignon is late and fears drought. It is very well suited to gravel soil (mixture of sand and gravel). The branches are hard and brittle. The clusters are tight with small berries with thick skin, firm and thick flesh, sweet flavor and the characteristic aroma.

Growing areas

France: Bordeaux and the Southwest, Languedoc, Provence, Loire Valley. Widespread grape variety in the world: South America, South Africa, Australia, Spain, Italy and California.

Wine and aromas

With long maceration, gives a very tannic and very colorful wine asking for long maturation. The barrel aging is the interesting thing about this variety because it can polish the naturally high tannins from the grape while adding spicy and vanilla aromas. In its youth Cabernet-Sauvignon is characterized by pronounced pepper flavors that evolve gradually during aging into more complex aromas of black fruits, licorice, violets, cedar, sweet spices, roasted coffee (grilled coffee) and leather.



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