Editing Cabernet Sauvignon (section)

===Australia===
[[File:Terra Rossa soil.JPG|right|thumb|Unlike other clay-based soils, the free-draining [[Terra rosa (soil),|terra rosa]] of Australia's [[Coonawarra wine region|Coonawarra]] region contributes to a unique style of Cabernet Sauvignon.]]
[[File:Australian Cab.jpg|left|thumb|An Australian Cabernet Sauvignon]]
In the 1970s, the Coonawarra region first brought international attention to Australian Cabernet Sauvignons with intense fruit flavours and subtle minty notes. The [[Margaret River, Western Australia|Margaret River]] region soon followed with tightly structured wines with pronounced black fruit notes. In the 1980s, Australia followed California's contemporary trend in producing lighter, more "food friendly" wines with alcohol levels around 11-12% percent; by the early 1990s, the styles changed again to focus on balance and riper fruit flavours. Today Cabernet Sauvignon is the second most widely planted red wine grape in Australia, following Shiraz, with which it is often blended. It can be found in several wine regions, with many large producers using grapes from several states. Notable regional differences characterize Australian Cabernet Sauvignon: in addition to the wine styles of Coonawarra and Margaret River, the [[Barossa Valley (wine)|Barossa Valley]] produces big, full-bodied wines while the nearby, cooler [[Clare Valley wine region|Clare Valley]] produces wines with more concentrated fruit, and wines of the [[Victorian wine]] region of the [[Yarra Valley (wine)|Yarra Valley]] are noted for their balance in acidity, tannins and fruit flavours.<ref name="Clarke pg 47-56"/>