Cabernet Sauvignon
Cabernet Sauvignon is an early ripening black wine grape from the Bordeaux region of France. It has a short growing season with low yield potential. Vitis vinifera, the selected clone for data analysis was Cabernet Sauvignon (G9V3) FSAC. Grown for commercial wine production in Australia. The prime name of this variety is Cabernet Sauvignon. It is vigorous with rather upright growth and clonal selection has made it possible to combine good yield with good wine quality. Wines have good colour and a pronounced varietal character especially when vines are grown under cooler conditions. With their high tannin they require aging and are often blended.
Variety: Cabernet Sauvignon
Colour: Black
Seeded: Yes
Bud Burst Days (July 1=0): Late 82.00
Flowering Days (July 1=0): Very Late 123.00
Veraison Rating: Late 199.00
Harvest 22 Brix Days (July 1=0): Early 227.00
Seasonality (days): Short 151.00
Leaf Area Index (m2/m2): 3.59
Bunches Per Shoot: 1.50
Yield Potential: Low
Berry Weight (g): 0.84
Total Soluble Solids (° Brix): 21.40
pH: 3.89
Titratable Acidity (g/L): Medium 4.89
Tartaric Acid (g/L): 6.53
Malic Acid (g/L): 3.20
Tartrate Malate Acid Ratio: High 2.04
Anthocyanins (mg/g): Medium 1.27
Phenolics (au): 1.68
Yeast Assimilable Nitrogen (mg/)L: 252
Potassium (mg/)L: 2,505.00
Colour: Black
Seeded: Yes
Bud Burst Days (July 1=0): Late 82.00
Flowering Days (July 1=0): Very Late 123.00
Veraison Rating: Late 199.00
Harvest 22 Brix Days (July 1=0): Early 227.00
Seasonality (days): Short 151.00
Leaf Area Index (m2/m2): 3.59
Bunches Per Shoot: 1.50
Yield Potential: Low
Berry Weight (g): 0.84
Total Soluble Solids (° Brix): 21.40
pH: 3.89
Titratable Acidity (g/L): Medium 4.89
Tartaric Acid (g/L): 6.53
Malic Acid (g/L): 3.20
Tartrate Malate Acid Ratio: High 2.04
Anthocyanins (mg/g): Medium 1.27
Phenolics (au): 1.68
Yeast Assimilable Nitrogen (mg/)L: 252
Potassium (mg/)L: 2,505.00