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Cabernet Sauvignon has a long history in Italian wines, being first introduced to the Piedmont region in 1820. In the mid-1970s, the grape earned notoriety and controversy as a component in the so-called "Super Tuscan" wines of Tuscany.
Cabernet Franc is lighter than Cabernet Sauvignon, [1] making a bright pale red wine [2] that contributes finesse and lends a peppery perfume to blends with more robust grapes. Depending on the growing region and style of wine, additional aromas can include tobacco , raspberry , bell pepper , cassis , and violets .
The common practice at the time was to drink the wine as soon as it was fermented unless it were to be made into Angelica, a fortified wine distilled similarly to Port. Vignes decided it was necessary to import better vines from Bordeaux, Cabernet Franc and Sauvignon blanc. [7] The vines transited around Cape Horn.
Cabernet Sauvignon grapes in Médoc. Red Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and Carménère. [14] Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines.
Carmignano was the first Tuscan DOCG to sanction the use of blending Cabernet Sauvignon (pictured) with Sangiovese. The Carmignano region was one of the first Tuscan regions to be permitted to use Cabernet Sauvignon and Cabernet Franc in their DOC wines since those varieties had a long history of being grown in the region. [10]
In addition to the two Cabernets, the Wagners also produce small amounts of Zinfandel and Sauvignon blanc under the Caymus label. The family also makes other wines under the "Wagner Family of Wine" -- Mer Soleil, Conundrum, and Belle Glos -- out of non-Cabernet varietals.
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