Originating from the Gironde in France, Cabernet Sauvignon is one of the best-known and most widespread grape varieties in the world. It is the result of a spontaneous natural crossing of its parents, Cabernet Franc and Sauvignon Blanc. The variety was first mentioned in the 18th century when it was known as Petit Cabernet.
It is currently the most planted wine grape in the world. It occupies about 2,600 hectares in Hungary and is proportionally the most widespread variety in Villány and Szekszárd, while Eger boasts the greatest quantity. This also demonstrates that it is extremely adaptable, feels at home in both warm and cool regions, and can produce enticing wines not only on loess and limestone but also on volcanic soil, without even mentioning its role in blends. It is now an important component in Bikavér blends, albeit in small percentages, whereas when blended with other international varieties, it can yield extremely big, powerful wines.
Wines are generally deeply coloured and full-bodied, with medium or high alcohol, relatively high acidity, plenty of tannin and aromas primarily reminiscent of black berry fruit. In cool regions and vintages, they are dominated by spicy, herbal notes, bell pepper, green olive, blackcurrant and eucalyptus. While in warm regions or vintages, its ripe fruit may rather be complemented by blackberry, blackcurrant, jammy notes and liquorice. It may also be characterised by pronounced notes of oak and sweet spice, with more powerful wines also ageing beautifully.
Wines are made in many styles in Hungary, including classic Bordeaux blends with Merlot and Cabernet as well as partnered with Syrah.