Editing Cabernet Sauvignon (section)

===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"/>