Cabernet Sauvignon
Origin: Bordeaux, France, related to Cab Franc and Sauvignon Blanc
New York Introduction: Probably first planted commercially by Konstantin Frank at Gold Seal in the 1950’s.
Atwater Introduction: 2005
Acreage: Atwater Estate Vineyards: 1.82 acres/ Total New York: 341 acres
Taste and Aroma Characteristics: Black currant, bell pepper, eucalyptus, mint, black pepper, green olives, tar, cedar, are some of the descriptive terms used when mentioning the flavor and aroma characteristics of Cabernet Sauvignon. Because of the small grape size and high skin-to-pulp ratio, the wine is normally tannic and full-bodied. Capable of aging extremely well and producing wines of immense complexity.