Saboteur Red 2018

The Cabernet Sauvignon gives the Bordeaux its backbone, yielding deep violet wines with powerful tannins and endless ripening potential. It is the top dog in Médoc, and is placed in all five premier crus of Bordelais. When young, it often appears strict and unapproachable, but with advancing years, its tannins round off. It is wonderfully velvety, and yet always maintains its freshness. Typical flavours include cassis, graphite and cedar. Wherever Cabernet Sauvignon is found, Merlot is not far away. It complements the robust structure of Cabernet with softness, fruit and richness. The Cabernet Sauvignon is the most-exported vine in the world. It delivers persuasive qualities in Italy as an ingredient of the Super Tuscan, or as the flagship variety from California. There, it is lovingly titled “Cab Sauv”. Meat fans should be aware that it fantastically accompanies a grilled entrecôte. The family tree of Cabernet Sauvignon is surprising: its parents are Cabernet Franc and the white Sauvignon blanc.

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It cannot be hot enough for the Monastrell grape. It grows around the Mediterranean, where the summers are long and hot and the winters mild. At only 200 metres in elevation, or 80 kilometres from the coast, its grapes have problems ripening. It was likely born in the Valencia region. According to written records, it was already counted among the most important varieties in 1460. Its exact origin is thought to be the Camp de Morvedre area. From there, it migrated in the 17th century to Provence, where it was christened Mourvèdre. Its wines are deeply dark, with intense blackberry aromas, rich tannins and moderate acidity. They enter into the most beautiful harmonies with other varieties from the south, such as Garnacha, Carignan or Syrah. The Mourvèdre is the main ingredient of red wines of Bandol; it also flows into the Châteauneuf-du-Pape. On the Spanish Levante coast, it is also pressed solo.

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The legend stubbornly persists that the Syrah variety came from the Persian city of Shiraz. Yet, researchers have shown that it is a natural crossing of two old French varieties: the red Dureza from the Rhône Valley and the white Mondeuse blanche from Savoy. Wines from Syrah are gentle and concentrated. They smell of dark berries, violets and liquorice, and amaze with a piquant touch of white pepper. As varietal wines, they are found on the northern Rhone, as in the Hermitage or Côte Rôtie appellations, as well as in Swiss Valais. In the southern Rhône Valley, Syrah is often wedded with Grenache and Mourvèdre. In 1832, a Frenchman brought the variety to Australia, where it became the emblem of the national wine industry. There, the weightiest versions develop with typical notes of tar and chocolate.

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