Editing Cabernet Sauvignon (section)

==Wine styles==
[[File:Lodi Cabernet.jpg|left|thumb|New World Cabernet Sauvignons, such as this one from California's Lodi region, often have more pronounced, ripe fruit flavors than Old World wines from regions like Bordeaux.]]
The grapes' ripeness strongly influences Cabernet Sauvignon's style at harvest. When more on the unripe side, the grapes are high in [[pyrazine]]s and will exhibit pronounced green bell peppers and vegetal flavours. When harvested overripe, the wines can taste [[jam]]my and may have aromas of stewed [[blackcurrant]]s. Some winemakers choose to harvest their grapes at different ripeness levels in order to incorporate these different elements and potentially add some layer of complexity to the wine. When Cabernet Sauvignon is young, the wines typically exhibit strong fruit flavours of [[black cherries]] and [[plum]]. The aroma of blackcurrants is one of the most distinctive and characteristic elements of Cabernet Sauvignon that is present in virtually every style of wine across the globe. Styles from various regions and producers may also have eucalyptus, mint and tobacco aromas. As the wines age, they can sometimes develop aromas associated with cedar, cigar boxes and pencil shavings. New World examples generally have more pronounced fruity notes, while Old World wines can be more austere with heightened earthy notes.<ref name="Clarke pg 47-56"/>

===Ability to age===
{{See also|Aging of wine}}
In the 19th and 20th centuries, Cabernet Sauvignon's reputation was built on its ability to age and develop in the bottle. In addition to softening some of their austere tannins, as Cabernet wines age, new flavours and aromas can emerge and add to the wines' complexity. Historically this was a trait characterized by Bordeaux, with some premium examples in favourable vintages having the potential to last for over a century, but producers across the globe have developed styles that could age and develop for several decades. Even with the ability to age, some Cabernet Sauvignon wines can still be approachable a few years after the vintage. In Bordeaux, the tannins of the wines tend to soften after ten years and can typically last for at least another, decade-sometimes longer, depending on the producer and vintage. Some Spanish and Italian Cabernet Sauvignons will need similar time as Bordeaux to develop, but most examples are typically made to be drunk earlier.<ref name="Clarke pg 47-56"/>

While New World Cabernets are considered drinkable earlier than Bordeaux, premium producers such as the Californian [[cult wine]]s will produce wines that need time to age and could potentially develop for two to three decades. Overall, the majority of Californian Cabernets are meant to be approachable after only a couple of years in the bottle but can still have the potential to improve further over time. Similarly, many premium Australian cabernets will also need at least ten years to develop though many are approachable after two to five years. New Zealand wines are typically meant to be consumed young and will often maintain their green herbal flavours even with extended bottle ageing. South American Cabernets have very pronounced fruit flavours when they are young, and the best-made examples will keep some of those flavours as they age. South African wines tend to favour more Old World styles and typically require six to eight years of ageing before developing further flavours.<ref name="Clarke pg 47-56"/>