The Wine Institute

Cabernet Sauvignon has been referred to as the king of red wine grapes. 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 most 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 5 to 9 years is more usual. 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 to the U.S., Cabernet Sauvignon is the second leading varietal, representing 16 percent of the wine volume in 2009, according to estimates by Gomberg, Fredrikson & Associates. In U.S. supermarkets, The Nielsen Company reports that Cabernet Sauvignon sales volume increased 6.5% in 2009, compared to the previous year.

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 75,791 acres reported in 2009. Napa Valley, Sonoma County and the Lodi-Woodbridge area have the most plantings. Cabernet Sauvignon is a tough-skinned, late-maturing variety that is more impervious to rain damage and disease.

Top 10 California Counties for Cabernet Sauvignon Acreage, 2009
County	2009 Total Acres
Napa	19,145
Sonoma	10,924
San Joaquin	10,869
San Luis Obispo	9,250
Monterey	3,543
Lake County	3,249
Sacramento	2,996
Madera	2,982
Mendocino	2,477
Kern	1,853
Other	8,503
STATE TOTAL	75,791

Source: California Agricultural Statistics Service

Source: California Agricultural Statistics Service. History revised.