KABERNET SAUVIGNON

French vine variety, was brought to Georgia for cultivation and it belongs to quality table wine. 

In specific literature and among French winemakers Cabernet Sau¬vignon is know with many other names. Pti Cabernet, Viduor, Ven duor, Marshopet and soon. In soviet Union Cabernet Sauvignon mistakenly was called Laphit and Laphet (P. Bolgarev, 5). 

Cabernet Sauvignon is one of the oldest variety, if France it is known from XVI century, It provides quality red table wine in France (Bordeaux), Georgia (Telavi district) and South part of So¬viet Union: Ukraine and Krasnodar districts, but in other regions it grants average quality. Especially best quality of red wine is provided in Jirón de la Unión (Château Lafite-Rothschild, Château Margaux, Château Latour, Château Latour-Martillac, Gobrion and so on). 

Abroad there were no other quality wine created in these districts states professor G. Gogol-Yanovsky (7) “Only in Kakheti the quality of Bordeaux was recieved”. Cabernet wine “Teliani N48” Teliani and Napareuli after the third period provided qualities, such: rich color, soft bouquet and long capacity of safety”. 

Professor G. Gogol-Yanovsky strongly believes (7) Cabernet wine from Teliani district is considered as honorable wine inside So¬viet Union. The same references are given by professors K. Mo¬debadze (1), V. Kandelaki (11), M. Khovrenko (17) and others. 

Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Mer-lot and Cabernet Franc. From France, the grape spread across Eu¬rope and to the New World where it found new homes in places like California’s Napa Valley, Australia’s Coonawarra region and Chile’s Maipo Valley, Argentina and Brazil. First time Cabernet was intro-duced to Crimea in the beginning of IXI century, and is cultivated on 170 hectares. From Crimea it was spread to almost every vineyard districs of Soviet Union. In Georgia Cabernet is cultivated in Tsinan¬dali, Kvareli and Napareuli Soviet farms of Samtrest. According to 1953 statistics Cabernet Sauvignon was planted on 443 Hectares. On the table 1 below, it is shown its distribution.

As shown from the table, the most territory Cabernet Sauvignon holded in Kakheti – Tsinandali village of Telavi district, where the famous wine “Teliani N2” was prepared. The same quality wine is prepared also in other (Gurjaani and Kvareli) districts. 

BOTANICAL DESCRIPTION 

Botanical description of the vine is provided by Kurdgelauri vil¬lage of Institute of Viticulture and Enology. Collective vineyard is located at the North-East of Tsiv-Gombori slop on the height of 562.1 m from sea level. Vine is 20 years old, it is formed, with bi-trail regulation feeding area 3 m2, height 50cm. 

Young sprout. 

The young shoot (10-15cm) is whitish with a grey hue. The cone is thickly covered with web-like hairy down with white color. The leaf after the first from upper side green and as from up and down is covered with thick hairy down. The third leaf down looses it hair and is covered with yellow light green,. Young sprout is round and from below is keeps down hair and is covered with white color. 

One year shoot. 

The developed shoot has an average width, is brown and axil slightly covered by grayish hair-like down. The length between axils is 8-9cm. Inter-axil spaces are covered with dark color and is separated with narrow lines. 

The leaf. The mature leaf is roundish and middle sized, about 16.0 – 16.0cm long and has 5 aaxils. The incision of the leaf’s petiole is open and similar to an arch, with square-shaped basis; rarely, lyre-like. On the basis one plain tooth is sometimes developed; rarely, the incision of the petiole is closed and similar to an egg in shape. 

The upper incision is deep, straight or curvy with greenish color. The lower incision is more superficial and often slightly deep. As a rule, the leaf is three-lobed, rarely five. The edge of the tip cre¬ates an obtuse angle to the blade, rarely – right. 

The lower incision is less deep, sometimes deeper, light, The teeth of margin tips are wide-triangular, sometimes with convex sides and rounded tips. The secondary teeth are much narrower and triangular, often having rounded tips. Leaves are, by nature, funnel-like in the shape. The upper surface is smooth and bare, sometimes wrinkled like a net, and on the underside is coated with short hairy down, especially around the veins. 

Teeth.

Teeth on the main vein are wither and consists of three lobs with sharp tips. The lower part of the leaf is covered with web-like down. 

Veins are shown without hairy down and is green color, but during the harvest it becomes dark violet color. 

The pistil of the leaf on the main vein is short, without down hair, dark green, but later becomes dark violet color 

The flower. The flower is hermaphroditic with normally developed pistil and stamens. The stamens are generally longer than the pistil, sometimes equal. In a flower there are 5 stamens, though there can also be six. The size of berry thread to pistil is from 1.5 to 2.0. Often this coefficency equals 1.75. The rock of pistils is almost round-shaped. Flower has good ability of self stamen. 

The bunch. The size of the bunch is average. Its length ranges from 12-16cm. And width 8-10cm. The average lengh-width equals 14X9 cm. The petiole of bunches is 6-7 cm long. The 

The general shape of a bunch is cylindrical-cone and often has wings; the length of wings equals half of the bunch. Bunches are of average density; sometimes thin. 1/3 of the petiole of bunches is hard, like wood, while the other part is softpistil of the berry is 0.4-0.6cm long with graan color, during the ripeness becomes red.

The grain

Often, the berries are narrower than average, with a rounded shape. Curved or elliptical-shaped berries can also be found. The length of the berry does not exceed 1.4 - 1.5cm. The average length-width is 1.3 x 1.3cm. The color of berries is dark red, but sometimes tends to be characterized by a deep inky color and the skin is thick, tough and elastic. The flesh is tough, juicy, sweet, grass-tasting and is distinguished by strong specific aromas. 

The seed

There are two to three seeds in a berry with an average length of 7.3mm and width of 4.2. Each has a round-oval shaped. The color of seeds is dark brown. The germ in the middle of the seed is round and slightly curved. The scar on the abdomen of the seed is well defined, while the veins of the incision- from left and right -are not deep and run to the tip. 

AGRO-BIOLOGICAL DESCRIPTION

The vegetation period and course of phases. Systematic obser¬vation on the development stages was held in the Institute Viticul-ture and Enology in the collective vineyard of the village of Kuld¬gelauri - 4km from Telavi. The collective vineyard is cultivated at the north-east end of the foothills of Tsiv-Gombori Mountain, 562.3m above sea level. The growth-development of the vineyard in different regions is shown in Table 2.

cates that the duration of Cabernet Sauvignon’s vegetation period is approximately 130 - 161 days. The total sum of temperature dur¬ing this time is 3010 - 3250. Gravel soils offer the benefit of being well-drained, while able to absorb and radiate heat to the vines, aiding ripening. In addition to ripeness levels, the yields can also have a strong influence in the resulting quality and flavors of Cab¬ernet Sauvignon wine. The vine itself is prone to abundant yields. According to statistics, this type of vine- when ripe -could belong to the second period group of wines. In the Georgian climate it could ripen later, namely at the beginning the 3rd period. 

The ripening of grapes.

In the Kakheti climate condition, the vegetation period can last for a long time in a high climate temperature (3500 - 4000o). The vine is one of the last major grape varieties to bud and ripen and the climate of the growth period affects how early the grapes will be harvested. One-year-old Cabernet is ripe by the ripening period and bunches of grapes can be see even during the winter due to its hardy vine stalks and resistance to cold winter frosts.

Wine strength:

According to Professors G. Gogol-Yanovsky (7), P. Bolgareti (6), and S. Kordjinsky, extraordinary news in special literature, Cab¬ernet Sauvignon is a strong growing vine. In Georgia, this vine is characterized as being above-medium. Cabernet Sauvignon is not characterized by high productivity. It can be defined as being of the average growing vine variety. According to Prof. G. Gogol-Yanovsky, Cabernet seems to thrive in clay- and limestone-based soils (such as those of the regions of the Gironde estuary), yield¬ing a better harvest: on each hectare, providing 50 - 60 centners. 

According to Prof. Bolgarev (5, 6), Cabernet’s harvest on Crimea territory was approximately 60 - 65 centners. In the Soviet Farm, in Jemeti, the harvest was represented by 90 centners; and in Abrau-Diurso (Krasnodar region) by 80 centners. 

In the table below you can see Cabernet Sauvignon’s harvest sta¬tistics in the Soviet Farm from 1938 to1941 (see Table 3).

From the statistics and gathered notes of Prof. I. Rtskiladze, the average harvest of Cabernet Sauvignon on the Tsinandali Soviet farm was 55.74 centners and differed according to year: in 1953 – 47.8 centners, in 1955 – 47.9 centners, and in 1956 - 46.2 centners. 

Also, on the Teliani plots, the harvest was much greater, for ex¬ample: in 1953- 67.93 centners, in 1955- 87.4 centners and in 1956- 108 centners. Thus, the average harvest per hectare eas¬ily reached 80 centners or more. Based on K. Goraev’s notes, in Western Georgia, over ten years (1903-1912), the average harvest in the testing station of Sakare exceeded 40.3 centners, while dur¬ing some periods it could provide 68 centners. 

It is worthy of note that the harvest of Cabernet Sauvignon in dif¬ferent years and locations was quite high. For example: on the Soviet farm of Napareuli, in 1908, 117 centners was achieved. Annually, over nine years, this plot provided 69.78 centners. 

DURABILITY AGAINST PESTS AND FUNGAL DISEASES

According to Prof. S. Kordjinsky from Crimea (12) and Prof. G. Gogol-Yankosky (7), Cabernet Sauvignon has a good resistance to most grape diseases- powdery mildew and black rot being the most noted exceptions. It is, however, susceptible to the vine dis¬eases Eutypella scoparia and excoriose. It should be noted that the berries are durable against rot. The bunches of grapes can be left in rainy weather on the vine for a long time without fear of damage. 

AGRO-TECHNICAL CHARACTERIZATION

The vine is one of the last major grape varieties to bud and ripen. Cabernet Sauvignon is characterized by rapid growth, but after 34 - 45 years its roots die. Such cases were observed in Crimea and in Napareuli in gravel-based soil. 

The second characteristic of this variety is that it endures short pruning and stable formation. Three to four buds next to the base of the vine can be quickly harvested. To be edible is should have 16 - 20 buds. It should be planted in machinery line from 2 x 1.25m up to 1.5 x 1.25m and should have from 16 - 20 buds up to 12 - 16. The best footer for Cabernet Sauvignon is riper, sweeter fruit. 3309. Clay- and limestone-based soils are often cooler, al¬lowing less heat to reach the vines, delaying ripening. In regions where the climate is warmer, there is more emphasis on soil that is less fertile, which promotes less vigor in the vine, which can keep yields low. Rutherford Cabernet Sauvignon has often been quoted as giving a sense of terroir with a taste of “Rutherford dust.” In addition to ripeness levels, the harvested yields can also have a strong influence on the resulting quality and flavors of Cabernet Sauvignon wine. The vine itself is prone to abundant yields, par¬ticularly when planted on vigorous rootstock. Excessive yields can result in less concentrated and flavorful wine with flavors more on the green or herbaceous side.

Response of species to different environmental conditions.Cabernet Sauvignon has developed its own characteristic style and reputation, recognizable in the world’s market. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and resistant to rot and frost—and to its consistent presentation of structure and flavors which express the typical character of the variety. Gravel soils offer the benefit of being well-drained while able to absorb and radiate heat to the vines, aiding ripening. Clay- and limestone-based soils in Crimea are often cooler, allowing less heat to reach the vines, delaying ripening. High foothills are the best places for easy growth. To reduce yields, producers can plant the vines on less vigorous root¬stock and also practice green harvesting with aggressive pruning of grape bunches soon after ripening. In bad weather, it can be harvested but not greatly; when harvested over-ripe, the wines can taste jammy and may have aromas of a different flavor.

AGRO-TECHNICAL CHARACTERISTICS

Mechanical structure of bunch According to its external appear¬ance, mechanical consistency and juice, Cabernet Sauvignon is an undisputed wine grape. Apart from some exceptions, Cabernet Sauvignon is mostly good for table red wine. Based on informa¬tion from different regions where Cabernet Sauvignon is culti¬vated, its grapes have special mechanical features. (See Table 4).

As you can see from Table 4, in laboratorial conditions, Caber¬net Sauvignon is characterized by good indicators. Compared to other types of wine, Cabernet has more sugar content in its grapes. During some periods, it can give a perception of sweetness. In Crimea, based on Nikita Botanic analysis the natural sugar content of 16-year-old Cabernet Sauvignon wines stood at 20.97%, with an acidity level of 6.25%. 

Details of Cabernet Sauvignon’s sweetness and acidity are pre¬sented in Table 5, below.

The sweetness, acidity and harvest level shown below in the Table 6 are according to K. Graev’s (9) analytical examination over 10 years (1903 - 1912) in the Sakare Testing Station.

USE OF GRAPE AND QUALITY OF WINE

Cabernet Sauvignon, aside from a few exceptions, is used in the preparation of high quality table red wine. From Sauvignon is made- on the South Coast of Crimea, Red Port Wine; and in Livadia the nice labeled wine, Port Wine No.80. At present, the western part of the shore in the mountain region and on the river Indol’s coast a pleasant red table wine is produced from Sauvignon. 

Planting the grape is considered a solid choice in any wine region in which it is warm enough to cultivate it. Among consumers, Cabernet has become a familiar wine, a fact which has aided in its accessibility and appeal even from obscure wine regions and producers. Kakheti Saperavi could easily be an opponent to Cabernet Sauvignon. When Cabernet Sauvignon is young, the wines typically exhibit strong fruit flavors, with deeper colors and more flavorful components being extracted at higher temperatures, while more fruit flavors are maintained at lower temperatures.

Famous winemakers A. Egorov and M. Popich evaluate the wine Teliani-Cabernet: “Among Kakheti wines, the closest to the Bordeaux wine-type is Teliani-Cabernet. In 1893, 1896, 1898, 1900, 1903 and 1906, it gave the best quality of wine. Saperavi wine is slightly different. It is an average type in comparison to Bordeaux and Burundy wines, although it has a strong influence in the resulting quality and flavors”. Professor Gogol-Yanovsky (7) recognizes Teliani-Wine as a Bordeaux-style wine, and considers it the best wine in the whole Soviet Union. produced wines with rich fruit flavors that can be perceived as sweet due to the ripeness of the fruit. The acidity levels of these wines will be lower and the tannins will also be softer. Cabernet Sauvignon matures slowly, and during its youth, is a little rough. 

According to Professor G. Gogol-Yanovsky (7), in France, in many aspects, Cabernet Sauvignon can reflect the desires and personality of the winemaker while still presenting the familiar flavors that express the typical character of the variety. The “Bordeaux blend” of Cabernet Sauvignon, Merlot and Cabernet franc, with the possibility of some Malbec, Petit Verdot or Carménère, is the classic example of a blended Cabernet Sauvignon. In “brunkatenak” vineyards 2/5 Cabernet Sauvignon puts behind all wines as the country’s main red grapes, 2/5 is Cabernet Franc and 1/5 is Verdot, which is the classic example of blended Cabernet Sauvignon. In “Hot Bayles” vineyard, 7/12 of the territory is dedicated to Cabernet Sauvignon, and, on the rest of the territory, there have been increased plantings of Malbec, Merlot, Verdot, Cabernet Carménère and Cabernet franc. In Château Margaux vineyards, the majority of the territory is planted with Cabernet Sauvignon-type wines.

Château Mouton Rothschild has its vineyards on the slopes leading down to the Gironde Estuary, in the Bordeaux region, mainly producing grapes of the Cabernet Sauvignon variety. Today, Château Mouton Rothschild also has grape vines made up of Merlot, Cabernet Franc and Petit Verdot. On the left side of river Gironde and Garonne in Bordeaux, as a very broad generalization, Cabernet Sauvignon dominates the blend in red wines produced in the Médoc and the rest of the left bank of the Gironde estuary. Typical top-quality Chateaux blends are blended with Cabernet Sauvignon, Cabernet Franc, Merlot, Malbek and Carménère. This is typically referred to as the “Bordeaux Blend.” Merlot and, to a lesser extent, Cabernet Franc, tend to predominate in Saint-Émilion, Pomerol and other right bank appellations. It is more often preferred to as a Malbec and Merlot blend. In the Kakheti of the past, these wines were used to reduce the sense of sweet spiciness, adding softness and tending to be characterized by color. 

Based on A. Egorov’s statistics, to make the best labeled wine “Teliani No.48” more delicate, in Soviet Union the proportions used were: 50% Cabernet wine, taken from the Teliani plot, 30% Cabernet from the Napareuli plot and 20% Malbek from the Teliani plot. According to chief-winemaker G. Kandelaki, labeled wine “Teliani No.48” was later produced based on pure Cabernet Sauvignon. In connection with that, Cabernet is widely distributed in various regions of Kakheti, It is necessary to study separate wines according to district. After that, selection of the district and determination of the best ratio between high quality wines should take place. Under systematic observation during hundreds of years, viticulture in old regions of France has detected small plots with high-harvest probability. For example, according to Professor Gogol-Yanovsky, the domaine of Château Margaux extends 80 hectares which consists of 149 partial plots, made up of family-run vineyards, which produce low quality wine. 

World famous table red wines are made from Cabernet (Bordeaux) and Pinot noir (Burgundy). Kakheti Red Saperavi is not considered less than the above-mentioned wines, but it is not well recognized yet around the world. 

To compare these three types of wine, we use Professor M. Khovremko’s characterization: “Bordeaux red wine is distinguished by moderate strength, with a soft and pleasant bouquet, harmony, happiness, and is of a ruby color”. 

Red wines of Burgundy are prepared from Pino-Pranillo. These wines are characterized by high quality. According to Professor M. Khovrenko’s explanation: “Burgundy wines are differentiated by flavor as, unlike Bordeaux wine, they possess a specific bouquet. To describe the difference between these two wines is as impossible as to dare to explain the smell of a rose or violet. It can be said that Bordeaux wine might hint at the aroma of violet and Burgundy wine to that of a field mushroom.” The author considers it as too hard or incorrect an explanation.

Kakheti wines are mostly made from Saperavi-type wines with a slight quantity of Cabernet Sauvignon. Saperavi wine is distinguished by moderate strength, softness and as having a pleasant bouquet, harmony, happiness and a dark violet color.

Some specialists characterize Kakheti wines as being closer to the Burgundy type of wines rather then Bordeaux. Based on our view, Kakheti red wines are rich in content and peculiar, worthy of being considered as an independent type. 

Teliani Cabernet wine is well-distinguished by its moderate strength, soft and pleasant bouquet, harmony, happiness and ruby color. 

Based on the chemical elements listed below, Bordeaux wine fulfils the best criteria for table wine. Burgundy wines are specified more by strength, and characterized by body. According to Professor M. Khovrenko, it has “more warmth” or is more energetic. The same can be said about Kakhuri table wine. 

The chemical nature of Cabernet Sauvignon wine is described below. (See Table 7).

GENERAL EVALUATION AND DISTRIBUTION BY DISTRICT

Cabernet Sauvignon wine in Georgian conditions is the best red table wine. That is why it is justly considered as a symbolic red wine. It can produce high quality red wine not only through blending with other wines but it its own right. Truly, Cabernet Sauvignon, Pinot Noir Frani, Saperavi, Ojaleshi and Otskhanuri-Saferi can easily be considered as the best representatives of red wine. In Georgia, as well abroad, Pinot Noir, Cabernet, Saperavi and Ojaleshi have exposed their high features and given good quality red wine which is no less than Gironde labeled wines. 

To correctly evaluate the wine, it is necessary to take into consideration its positivity and negativity. Among the positive features, the high quality of wine; storage duration; regular yields; and its resistance to frost, heat, mildew and black rot should be noted. In general, Cabernet Sauvignon has a good resistance to most grape diseases, powdery mildew being the most noted exception. It is, however, susceptible to the vine diseases Eutypella scoparia and excoriose. In addition to ripeness levels, the harvest yields can also have a strong influence on the resulting quality and flavors of Cabernet Sauvignon wine. The vine itself is prone to vigorous yields. Negative features of the wine could be considered as susceptibility to less fertile soils which cause it to produce smaller berries with more intense flavors, and cause the yields to be much lower. Clay- and limestone-based soils are often cooler, allowing less heat to reach the vines, delaying ripening. Clay- and limestone-based soils are often the reason for the wine getting old (35-40 years later). Canker and anthracnose are ultimately lethal to the economic importance in viticulture. 

These negative features of the wine can be easily resolved by expending modern agro-regulations in manufacture. To get high quality wine, it is necessary to choose correct plots for Cabernet Sauvignon. First of all, the micro-regions in which the Cabernet Sauvignon test of cultivation was successful must be re-used (such as the Tsinandali and Napareuli farm plots). Secondly, districts must be chosen which are close to Teliani plot air and soil. Such places in Kakheti are: the Tsiv-Gombori foothills, from Akhmeta to Telavi and from Shahiani to Vazisubani; the Bakurtsihe plateau; and the other side of the Alazani – the south-east plateau of the Caucasus from Napareuli village to Kvareli village. Cabernet should be widely tested with Saperavi in regions where the climate satisfies the conditions and where Cabernet Sauvignon is not as popular as red wine. Such regions are Kartli and parts of Imereti, where high quality Cabernet wine is produced. 

It is important to analyze and systematically study the places and micro-regions where Cabernet can be cultivated.