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If Pinot Noir is the queen of red wines, then Cabernet Sauvignon is undoubtedly the king. It is one of the world's most widely planted and recognized grape varieties, prized for its powerful structure, longevity, and deep blackcurrant aromas. Thanks to its thick skin, this grape yields a dark wine with firm tannins and a long finish that only grows more beautiful with age. Whether you are looking for a legendary, elegant French Bordeaux blend or a sun-kissed, bold, and fruity representative from California or Chile—in our assortment, you will find wines that will become the true centerpiece of your festive table or personal collection.
Red dry
Rose dry
Red dry
Fortified sweet
Red dry
Red dry
Red dry
Red dry
Red dry
Red dry
Red dry
Cabernet Sauvignon was born in France (the Bordeaux region) from a chance crossing between Cabernet Franc and the white Sauvignon Blanc grapes. Today, it successfully thrives in almost every wine-producing country. Due to its high tannin and acidity levels, wines from this variety are among the most age-worthy in the world—top-tier bottles can age in cellars for decades, eventually acquiring incredible complexity.
This is a true meat-lover's wine. The powerful tannins of Cabernet Sauvignon simply demand proteins and fats to soften and balance them. The best possible pairing is a high-quality beef steak, roast lamb, venison, or rich meat stews. This wine also pairs perfectly with intense, hard, long-aged cheeses, such as Cheddar or aged Gouda.
Because of its thick skin, this grape provides an abundance of color, acidity, and firm tannins, but it can sometimes lack softness or "fleshiness" on the mid-palate. That is exactly why in Bordeaux and other regions, it is frequently blended with the Merlot grape, which adds plushness, plum aromas, and roundness, creating a perfectly balanced beverage.
High-quality Cabernet Sauvignon is one of the most age-worthy wines in the world. Good examples easily mature for 5–15 years, while the best Premium class wines from Bordeaux or California can evolve in the cellar for 20–50 years. Before tasting (especially a wine younger than 10 years), it is essential to decant it (for at least 1–2 hours) so that oxygen can soften the tannins and allow the deepest aromas to unfurl. The best serving temperature is 16–18°C.