Cabernet Sauvignon is one of the five red grapes of Bordeaux (along with Merlot, Cabernet Franc, Petite Verdot, and Malbec). It's success in California, particularly in Napa Valley, has risen the grape to stardom. As it turns out, Cabernet Sauvignon is not exclusive to Napa, but Sonoma can make some world-class examples as well.
It takes more heat to ripen than is commonly available in the Russian River Valley, but with Sonoma's diverse landscape there exists pockets which are capable of ripening the grape. The Alexander Vallery is perhaps the most known region in Sonoma County for Cabernet. Under-ripe Cabernet tends to unpleasant vegetal aromas, notably green bell pepper, but as the grape becomes progressively riper the resulting wine takes on characteristics such as mint and black currant. Genetically, Cabernet Sauvignon is the son of Sauvignon Blanc and Cabernet Franc.
