Cabernet Sauvignon – Wine regions – Bordeaux (2)

Cabernet Sauvignon - Wine regions - Bordeaux (2)

Due to the destruction or elimination of vineyards, some Bordeaux winegrowers began to cultivate merlot in their place, which led to an increase in its cultivation and ultimately made it the predominant grape variety in the region.
In the Médoc and Graves regions on the “left bank” of the Gironde river, Cabernet Sauvignon became the most widely used grape variety in blended wines as producers became familiar with their terroir and the behavior of different grapes in different regions. As a result, Cabernet Sauvignon plantations increased in these areas.
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Merlot and Cabernet Franc are the two most cultivated grape varieties in the regions of Saint-Émilion and Pomerol on the right bank, with Cabernet following in popularity.
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The impact of Cabernet on the wine of the wine regions on the “left bank” is different and varies depending on the location. The grape produces mineral flavors more prominently in Saint Estephe and Pessac-Léognan, while the aroma of violets is a defining characteristic of Margaux.
The flavor of Pauillac wine is reminiscent of pencils, while that of Saint Julien has aromas of cedar and cigar boxes. Cabernet wines from Moulis-en-Médoc are known for their soft tannins and fruity notes, while wines from the Graves region in the south have a marked blackcurrant flavor, especially in less concentrated varieties.

The amount of Cabernet Sauvignon included in the blend is determined by various factors, such as terroir, winemaker style, and the age of the wine. The main producers of Cabernet Sauvignon, Château Mouton Rothschild and Château Latour, are famous for always producing wines with the highest percentage of this grape variety.

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The taste of Bordeaux wines is influenced by the production of Cabernet Sauvignon harvests. Bordeaux has a legal limit of 50 hectoliters per hectare for vineyard yield. However, due to global warming and strong root systems, some Bordeaux vineyards can produce more than 60 hl/ha. In “exceptional” years, some estates can take advantage of a loophole in the maximum limit classification, allowing for higher yields.
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Producers who make wine after achieving high yields face a negative impact on the quality of the wine. To improve the quality of the wine, large vineyards have begun to focus on keeping yields low in recent times.

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