Surprisingly, Cabernet Sauvignon is not one of the oldest types of wine in the world. Baron de Brane tore up a white variety and planted a red type called Vidure. Vidure originates from the French word Vigne Dure or strong vine due to its tough nature. This name is still used today in parts of Bordeaux, where more than 50% of the Murdoch and Graves neighborhoods are grown in Cabernet Sauvignon.

The mass distribution of grapes occurred in the 19th century when they were used to replant vineyards destroyed in Europe by phylloxera. Other names for Cabernet Sauvignon used to be or known are Petit Vidure, Petit Cabernet, and Vidure, and in Italy Uva Francese. If you are looking to taste Cabernet Sauvignon then you can Buy Best Cabernet Sauvignon Wine Online via Cape Ardor to have it on your table.

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The fruit is small, round with thick black skin, and very tough. The cluster is large with an average stack weight of about 130 grams. Many of Australia's cooler wine-growing regions either source their vines from Cabernet Sauvignon or transfer them to an earlier ripening variety because they cannot ripen continuously. 

Raw cabernets produce grapes with a green, grassy pepper scent. The vineyard itself is full of energy and best suited to well-drained soil. All vineyards do best in well-draining soil, but this variety doesn't survive poorly drained soil.

Small fruit has a high stone-to-skin-to-flesh ratio, and if not handled carefully during the initial wine-making process, plenty of raw, browned wine can be obtained. It is often mixed with other varieties to soften it and provides a fruitful finish.