In California, Cabernet Sauvignon and Cabernet-based blends rank among the state’s most prized bottlings. The noble grape produces dry, full-flavored wines with aromas and flavors that commonly include notes of berries, currants, cassis, bell pepper and toasty oak. Cabernet Sauvignon’s aging potential can extend 10-20 years or more, although five to nine years is more typical and many wines can be enjoyed upon release. The wine is second only to Chardonnay in volume sold in the U.S.
The Cabernet Sauvignon Grape
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 most of the state’s acreage located in Napa County, San Luis Obispo County, Sonoma County and Lodi/San Joaquin County.
Top 10 California Counties for Cabernet Sauvignon Acreage, 2019
|County||2019 Total Acres|
|San Luis Obispo||15,075|
Source: California Agricultural Statistics Service
California Cabernet Sauvignon Grape Crush Tonnage