Wine Fact Sheets
Cabernet Sauvignon has been referred to as the king of red winegrapes. Cabernet Sauvignons and blends where the variety predominates are some of the most prized wines produced in California. The grape is also the main ingredient in blends for many of the famous red wines in the world. Cabernet Sauvignons are dry, full flavored and made to be long lived for many labels. The aging potential can be upwards of 10-20 years, though five to nine years is more usual and many can be enjoyed upon release. Fans of Cabernet Sauvignon are familiar with the wine’s common descriptors: berry, currant and cassis or herbaceous, bell pepper and toasty oak aromas and flavors. For traditional California table wine volume sold in U.S. food stores, Cabernet Sauvignon is the second leading varietal after Chardonnay, according to the Nielsen Company and Gomberg, Fredrikson & Associates.
The Cabernet Sauvignon Grape
DNA genetic fingerprinting research at the University of California at Davis has revealed Cabernet Sauvignon to be a cross between the Cabernet Franc and Sauvignon Blanc grapes. The variety is California’s most widely planted red winegrape with 90,782 acres reported in 2016. Napa Valley, San Luis Obispo County, Sonoma and Lodi/San Joaquin County are the regions with the most plantings.
Top 10 California Counties for Cabernet Sauvignon Acreage, 2016
|County||2016 Total Acres|
|San Luis Obispo||13,772|
California Cabernet Sauvignon Grape Crush Tonnage