Cabernet Sauvignon & Cabernet Blends New York Finger Lakes
A grape varietal which certainly requires no introduction, Cabernet Sauvignon is not only the principal component of the great Bordeaux wines, but also reigns as the grape varietal most widely known for putting the U.S. on the wine making map. It is grown prolifically throughout America, perhaps at its best in Napa, Sonoma and Washington. Even though in this country we see many 100% varietally based wines, Cabernet Sauvignon is usually blended to add complexity and to round out the often tough-to-handle tannins which are characteristic of this wine. It should be full-bodied, rich, firmly structures and powerful. It is reserved in the bouquet, yet the tell-tale black currant, dark berry, cedar and vanilla (from oak barrels) often show themselves. When grown in a cool climate, it can smell of green pepper or olives, but beware of unripe fruit that can be weedy or even vegetal. Some of its popular grape blending companions include Merlot, Cabernet Franc, Malbec and Petit Verdot.
New York state has a wine history which stretches back to the mid-17th century, when Dutch settlers first began cultivating grape vines in the Hudson Valley. Since then, the wine industry of New York has grown from strength to strength, mixing the old with the new as wineries continue to experiment with modern techniques alongside their traditional heritage. Indeed, certain wineries in New York state hold a claim to being amongst the oldest and most well established in the New World, with at least one dating back over three hundred and fifty years. New York state is responsible for a relatively small range of grape varietals, due to its cooler, damper climate, but many varietals such as Riesling and Seyval Blanc thrive in such conditions and produce wines a of singular quality.