Cabernet Sauvignon is grown in many of the world’s wine regions, such as the Napa Valley in California, Hawke’s Bay in New Zealand, Colchagua Valley in Chile and Stellenbosch in South Africa.

In France, Cabernet Sauvignon is the classic grape of the Haut Medoc,  in Bordeaux,  and it makes some of the world’s most highly prized and age-worthy wines. The red wines of Bordeaux are mostly a blend of Cabernet Sauvignon and Merlot. They are incredible wines, known throughout history as being the pinnacle of red wine making.

In Australia, there are pockets of excellent Cabernet Sauvignon growing in regions such as the Eden Valley or the Adelaide Hills. However, Cabernet Sauvignon really excels in the Yarra Valley, the Margaret River and the Coonawarra.

Interestingly, there tends to be a maritime influence in the top Cabernet Sauvignon wine regions. Viticulturalists say that this keeps the vineyards cool enough to retain the acidity in the grapes,  while also allowing enough sunshine to develop good fruit flavours and to ripen the grapes. The Coonawarra also has the famous strip of red, ‘terra rossa’ soil, which is ideal for producing intensely flavoured and well structured wines.

Australian Cabernet Sauvignon usually shows aromas and flavours such as blackcurrant, black cherry, dark chocolate, mint, black olive, eucalyptus or cassis, in any combination. The wine usually has firm tannins and a good acidity, ideal for helping Cabernet Sauvignon to age well.  Overall, Australian Cabernet Sauvignon has a total abundance of flavour and it goes extremely well with prime cuts of beef – on a chilly night.