Editing Cabernet Sauvignon (section)

==Viticulture==
[[File:Cab sauvignon leaf.JPG|left|thumb|200px|Cabernet Sauvignon leaf. In cooler climate conditions, vines will focus more energy in producing foliage, which is needed to capture sunlight for [[photosynthesis]], rather than [[ripening grapes]]. This makes canopy management and aggressive pruning an important consideration for growers.<ref name="Oxford pg 119-121">{{cite book |url=https://archive.org/details/oxfordcompaniont00janc/page/119 |title=The Oxford Companion to Wine |publisher=Oxford University Press |year=2006 |isbn=0-19-860990-6 |editor-last=Robinson |editor-first=J. |edition=Third |pages=[https://archive.org/details/oxfordcompaniont00janc/page/119 119–121]}}</ref>]]
While Cabernet Sauvignon can grow in a variety of climates, its suitability as a [[varietal]] wine or as a blend component is strongly influenced by the warmth of the climate. The vine is one of the last major grape varieties to [[bud]] and ripen (typically 1–2 weeks after Merlot and Cabernet franc<ref name="Oxford pg 119-121"/>), and the climate of the growing season affects how early the grapes will be [[harvest (wine)|harvest]]ed. Many wine regions in California give the vine an abundance of sunshine with few problems in ripening fully, which increases the likelihood of producing varietal Cabernet wines. In regions like Bordeaux, under the threat of inclement harvest season weather, Cabernet Sauvignon is often harvested a little earlier than ideal and blended with other grapes to fill in the gaps.{{explain|reasion="Fill in the gaps" is an idiom.|date=December 2020}} In some regions, the climate will be more important than the soil. In regions that are too cool, there is a potential for more herbaceous and green [[bell pepper]] flavours from less than ideally ripened grapes. In regions where the grape is exposed to excess warmth and over-ripening, there is a propensity for the wine to develop flavours of cooked or stewed blackcurrants.<ref name="Clarke pg 47-56"/>

The Cabernet grape variety has thrived in a variety of [[vineyard soil]] types, making the consideration of soil less of a concern, particularly for New World winemakers. In Bordeaux, the soil aspect of ''[[terroir]]'' was historically an important consideration in determining which of the major Bordeaux grape varieties were planted. While Merlot seemed to thrive in [[clay]]- and [[limestone]]-based soils (such as those of the [[Bordeaux wine regions|Right Bank]] regions of the [[Gironde estuary]]), Cabernet Sauvignon seemed to perform better in the [[gravel]]-based soil of the Médoc region on the Left Bank. The gravel soils offered the benefit of being well drained while absorbing and radiating heat to the vines, aiding ripening. Clay- and limestone-based soils are often cooler, allowing less heat to reach the vines, and delaying ripening. In regions where the climate is warmer, there is more emphasis on soil that is less fertile, which promotes less vigour in the vine, which can keep yields low.<ref name="Clarke pg 47-56"/> In the Napa Valley wine regions of [[Oakville AVA|Oakville]] and [[Rutherford AVA|Rutherford]], the soil is more [[alluvial]] and dusty. Rutherford Cabernet Sauvignon has been often quoted as giving a sense of ''terroir'' with a taste of "Rutherford dust".<ref>Rutherford Dust Society ''"[http://www.rutherforddust.org/rds/index.cfm/about/ About us]"'' Accessed: February 22nd, 2008</ref> In the [[South Australian wine]] region of [[Coonawarra wine region|Coonawarra]], Cabernet Sauvignon has produced vastly different results from grape vines planted in the region's [[terra rosa (soil)|terra rosa]] soil&nbsp;– so much so that the red soil is considered the "boundary" of the wine region, with some controversy from wine growers with Cabernet Sauvignon, planted on red soil.<ref name="Sotheby pg 578-581">{{cite book |first=T. |last=Stevenson |title=The Sotheby's Wine Encyclopedia |pages=578–581 |publisher=Dorling Kindersley |year=2005 |isbn=0-7566-1324-8 }}</ref>

In addition to ripeness levels, the harvest [[yield (wine)|yield]]s can also have a strong influence on the resulting quality and flavours of Cabernet Sauvignon wine. The vine itself is prone to vigorous yields, particularly when planted on the vigorous SO4 [[rootstock]]. Excessive yields can result in less concentrated and flavorful wine with flavours more on the green or [[herbaceous]] side.<ref>{{Cite thesis |title=The effect of crop load and extended ripening on wine quality and vine balance in Vitis vinifera cv. cabernet sauvignon. |url=https://digital.library.adelaide.edu.au/dspace/handle/2440/65873 |date=2011 |degree=Thesis |first=Carrie |last=McDonnell}}</ref> In the 1970s, a particular clone of Cabernet Sauvignon that was engineered to be virus free<ref>Fuchs, M. (2003, September). Transgenic resistance: State of the art and perspectives. In ''Proceedings of the 14th Meeting of the International Council for the Study of Virus and Virus-like Diseases of the Grapevine, Locorotondo, Italy''.</ref> was noted for its very high yields-causing many quality-conscious producers to replant their vineyards in the late 20th century with different clonal varieties. To reduce yields, producers can plant the vines on less vigorous rootstock and also practice [[green harvest]]ing with aggressive [[pruning]] of grape clusters soon after ''[[veraison]]''.<ref name="Clarke pg 47-56"/>

In general, Cabernet Sauvignon has good resistance to most [[grape disease]]s, [[powdery mildew]] being the most noted exception. It is, however, susceptible to the vine diseases ''[[Eutypella scoparia]]'' and [[excoriose]].<ref name="Oxford pg 119-121"/>

===The "green bell pepper" flavor===
[[File:Original 1973 Cabernet Sauvignon from Red Willow.jpg|right|thumb|Cabernet Sauvignon in Washington State, planted in 1973 at [[Red Willow Vineyard]] in the Yakima Valley.]]
A couple of noted Cabernet Sauvignon flavours are intimately tied to [[viticulture|viticultural]] and climate influences. The herbaceous or green bell pepper flavour is most widely recognised, caused by [[pyrazine]]s, which are more prevalent in under-ripened grapes. Pyrazine compounds are present in all Cabernet Sauvignon grapes and are gradually destroyed by [[sunlight]] as the grape continues to ripen. To the human [[palate]], this compound is [[Odor detection threshold|detectable]] in wines with pyrazine levels as low as 2 [[nanogram]]s (ng) per litre. At the time of ''veraison'', when the grapes first start to ripen fully, there is the equivalent pyrazine level of 30&nbsp;ng/L. In cooler climates, getting Cabernet Sauvignon grapes to ripen fully to the point where pyrazine is not detected is difficult. The green bell pepper flavour is not considered a [[wine fault]], but it may not be desirable to all consumers' tastes. The California wine region of [[Monterey AVA|Monterey]] was noted in the late 20th century for its very vegetal Cabernet Sauvignon with pronounced green pepper flavour, earning the nickname "Monterey veggies". In addition to its cool climate, Monterey is also prone to being very windy, which can shut down the grape vines and further inhibit ripeness.<ref name="Clarke pg 47-56"/>

Two other well-known Cabernet Sauvignon flavours are [[Mentha|mint]] and [[eucalyptus]]. Mint flavours are often associated with wine regions that are warm enough to have low pyrazine levels but are still generally cool, such as Australia's Coonawarra region and some areas of [[Washington wine|Washington State]]. Some believe that soil could also contribute to the minty notes since the flavour also appears in some wines from the Pauillac region but not from the similar climate of [[Margaux]]. Resinous Eucalyptus flavours tend to appear in regions that are habitats for the eucalyptus tree, such as California's Napa and [[Sonoma Valley AVA|Sonoma valleys]] and parts of Australia, but there has been no evidence to conclusively prove a direct link between proximity of eucalyptus trees and the presence of that flavour in the wine.<ref name="Clarke pg 47-56"/>