This vine originates in the Bordeaux region of France - although some ampelographers believe that its true origin is in Spain - and it is one of the most distinguished red wines produced in Primorje. Cabernet Sauvignon favours sunny sites: nothing but the best will be good enough for it. The yield is regular, but slight.
The wine is ruby-red, rather rich in alcohol, and its acids are pleasantly balanced and mature. Young Cabernet Sauvignon has a distinguishing aroma: blueberry and raspberry fragrances are dominant, with a hint of drying hay. The young wine is quite pleasant, but it reaches its true prime only with aging: depending on the vintage, two to four years in the cask and a further three to four years in bottles, properly stored. Matured Cabernet Sauvignon develops a characteristic noble bouquet reminiscent of nutmeg and cinnamon; the taste becomes rich, full, and velvety.
A very special Cabernet Sauvignon is the Premiere from Vipava - this is a fresh Cabernet Sauvignon which has been fermented in the berries (the berries are not crushed and are pressed only after the must has gone through primary fermentation, a method known as "carbon maceration"). This wine should be consumed while young as aging can only spoil it.
Cabernet Sauvignon responds particularly well to barrique treatment - Cabernet Sauvignon Barrique is extremely rich and balanced, the tannin tang being well mated with the characteristic taste and bouquet of this wine.
Adequate natural conditions for this wine can only be found in Primorje, primarily in the Brda, Vipava Valley, and Koper areas; some excellent sites for Cabernet Sauvignon can also be found in the Kras area.
Cabernet Sauvignon should be served at 18 - 20 °C (64.4 - 68 °F) with roast-beef, roast duck, roast pork, grilled wild duck, or hard piquant cheeses.
