Editing Cabernet Sauvignon (section)

===Other New World producers===
Since the end of [[apartheid]], the [[South African wine]] industry has been working to reestablish itself in the world's wine markets, with many regions actively promoting their Cabernet Sauvignon. Today it is the most widely planted red wine grape in South Africa. It is produced in varietal and blended styles;  some producers favour a Bordeaux blend, while others follow the Australian example of blending with Syrah.<ref name="Oxford pg 119-121"/> Early examples of South African Cabernet Sauvignon were produced by grapes planted in vineyard locations that were cooler than ideal, creating very herbaceous wines with the distinctive "green bell pepper" notes. In the mid-1990s, there was more emphasis on harvesting at fuller ripeness, and new clones were introduced that produced riper, sweeter fruit. As the vines age and better vineyards locations are identified, regional styles are starting to emerge among South African Cabernet Sauvignons: the [[Stellenbosch]] region is noted for heavy, full-bodied wines while [[Constantia, Cape Town|Constantia]]'s wines are characterized by their herbal and minty flavours.<ref name="Clarke pg 47-56"/>

In New Zealand, the climate has been a challenge in finding wine regions suitable for producing Cabernet Sauvignon. Most of the industry focus has centred on the [[North Island]]. The [[Hawkes Bay]] region was the first to make a significant effort in producing Cabernet Sauvignon, but the region's cool climate, coupled with the high yields and fertile alluvial soils, produced wines that were still marked with aggressive green and vegetal flavours. Added focus on canopy management, which gives the grapes more sunlight to ripen by removing excess [[foliage]], and low vigour rootstock and pruning combine to achieve lower yields and have started to produce better results. The grape is sometimes blended with Merlot to help compensate for climate and ''terroir''. Other regions in New Zealand have sprung up with a renewed focus on producing distinctive New Zealand Cabernet Sauvignon:<ref name="Clarke pg 47-56"/> The [[Gimblett Road]] and [[Havelock North]] regions of Hawkes Bay, with their warm gravel soils, have started to achieve notice as well as [[Waiheke Island]] near [[Auckland]].<ref name="Goldstein pg 134-139"/> Overall the grape lags far behind [[Pinot noir]] in New Zealand's red wine grape plantings.<ref name="Oxford pg 119-121"/>

[[Canada]] produces cabernet sauvignon varietals and "Bordeaux blends", and some of its cabernet sauvignon is used to create [[ice wine]].<ref>{{Cite journal |last1=Kontkanen |first1=Derek |last2=Reynolds |first2=Andrew G. |last3=Cliff |first3=Margaret A. |last4=King |first4=Marjorie |date=2005 |title=Canadian terroir: sensory characterization of Bordeaux-style red wine varieties in the Niagara Peninsula |url=https://linkinghub.elsevier.com/retrieve/pii/S0963996904002315 |journal=Food Research International |language=en |volume=38 |issue=4 |pages=417–425 |doi=10.1016/j.foodres.2004.10.010}}</ref><ref>{{Cite journal |last1=McCallum |first1=J.L. |last2=Fisher |first2=H. |last3=Strommer |first3=J.N. |last4=Tsao |first4=R. |date=2009 |title=Effect of Terroir on Anthocyanins of Vitis Vinifera L. 'Cabernet Sauvignon' and 'Cabernet Franc' Grown in Different Niagara Appellations |url=https://www.actahort.org/books/827/827_49.htm |journal=Acta Horticulturae |issue=827 |pages=287–294 |doi=10.17660/ActaHortic.2009.827.49 |issn=0567-7572}}</ref>