The Wine Institute

Cabernet Sauvignon has been referred to as the king of red wine grapes. Cabernet Sauvignons and blends where the variety predominates are some of the most prized wines produced in California. The grape is also the main ingredient in blends for many of the most famous red wines in the world. Cabernet Sauvignons are dry, full flavored and made to be long lived for many labels. The aging potential can be upwards of 10-20 years, though 5 to 9 years is more usual. Fans of Cabernet Sauvignon are familiar with the wine’s common descriptors: berry, currant and cassis or herbaceous, bell pepper and toasty oak aromas and flavors. For traditional California table wine volume sold to the U.S., Cabernet Sauvignon is the second leading varietal, according to estimates by Gomberg, Fredrikson & Associates.

The Cabernet Sauvignon Grape

DNA genetic fingerprinting research at the University of California at Davis has revealed Cabernet Sauvignon to be a cross between the Cabernet Franc and Sauvignon Blanc grapes. The variety is California’s most widely planted red winegrape, with 77,602 acres reported in 2010. Napa Valley, Sonoma County and the Lodi-Woodbridge area have the most plantings.

Top 10 California Counties for Cabernet Sauvignon Acreage, 2010

County	2010 Total Acres
Napa	19,080
San Joaquin	11,092
Sonoma	10,922
San Luis Obispo	9,540
Monterey	4,382
Sacramento	3,255
Lake County	3,130
Madera	2,962
Mendocino	2,443
Kern	1,690
Other	9,106
STATE TOTAL	77,602

Source: California Agricultural Statistics Service

California Cabernet Sauvignon Grape Crush Tonnage

Source: California Agricultural Statistics Service. History revised.