Cabernet Sauvignon is one of the most widely planted red grape varieties worldwide and it is the most planted red variety in Chile with an astonishing 40,204 hectares. (Harding et al., 2023)
In this article, we are going to cover the common characteristics of Cabernet Sauvignon from Chile following a structure commonly used by wine institutions like Court of Master Sommeliers (COMS) and Wine & Spirit Education Trust (WSET). We will also dive into the nuances between different Cabernet Sauvignon from different regions.
Appearance
Deep ruby to opaque core, medium plus to high viscosity. Often stained tears/legs
Aromas and flavours
Fruits: blue and black fruits (berries, cassis, plums, cherries)
Floral: candied violets and/ or potpourri, mild & sweet tobacco leaves
Others: sweet baking spices, liquorice, chocolate, eucalyptus, grilled red bell pepper
Sweetness
Dry – driven by fruit ripeness giving often the impression of sweetness
Acidity
Moderate (think potentially added acid)
Alcohol/ Body
Moderate plus to high 13-14.5% – rich, rounded & full bodied
Tannin
Noticeable and can be covered by fruit ripeness
Comparison to others
Cabernet Sauvignon from Napa Valley: fine, grained tannin, expensive oak (smells like money), often no eucalyptus or to a much lesser degree
Cabernet Sauvignon from Bordeaux: more earthy & less ripe fruit, robust, dried tobacco, less sweetness from oak arrived flavours
What makes it unique
High pinched /intense dark fruit spectrum with pronounced mint/ eucalyptus note. Despite its body, often an easy drinking style. Tannins are often subdued by the ripeness of fruit. More inexpensive oak aromas/flavours.
Classic examples
- Cabernet Sauvignon Errazuriz
- Cabernet Sauvignon Montes Wines
- Cabernet Sauvignon Cordillera Torres
Personal perception
The combination of dark blue and black fruits paired with mint and grilled red pepper are my triggering elements to call this CS from Chile.
Stefan Neumann MS
Austrian born, London based Master Sommelier – I am passionate about wine and a strong believer that wine should connect people. Hence I have made it my mission to share my wine knowledge and experience with like-minded individuals who would like to be part of this journey.
References:
Harding, J., Robinson, J. and Thomas, T.Q. (2023) The Oxford Companion to Wine. Oxford: Oxford University Press.
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