Cabernet Sauvignon
Basics:	A "noble" grape famous as one of the main varieties in French Bordeaux red wines.
Grower   Comments: (by County)	ANNE ARUNDEL: Does not respond well to the hot nights, overly vigorous in sandy soils, crown gall problems, difficult to ripen fully Anne Arundel: Never fully ripens or matures. It is a very light-bodied Cab BALTIMORE: Great wine grape CARROLL: Does well here but would not recomend it to most people. will not ripen unless ALL is right with the weather CARROLL: Disease prone CARROLL: Did excellent as well, very slightly less than the Cab Franc, but I would still recommend either variety CARROLL: Had a bad start with crown gall, nursey problem, the replants are doing well, the first fruit last year was well received. CARROLL: have had only a success rate of of about 1 in 4 years that disease did not ruin crop CARROLL: High maintenance vine, but ok when managed CARROLL: Uneven ripeness CARROLLl: Vigorous, disease resistant, dependable, high quality fruit FREDERICK: Easy to grow, can ripen on a good site with low crop levels, makes a much better wine than CF FREDERICK: Needs a long growing season, always iffy in most of Maryland FREDERICK: Spray all of the time HARFORD: Grows very well, no looses of vines due to winter damage. Excellent favor. HOWARD: They have the best hill, and they are robust. MONTGOMERY: Major crown gall problem in 2003 planting, so lots of casualties - but those that are gall-free have produced well QUEEN ANNE'S: Plants thrive, but difficulty in consistent ripening from year to year. Need late harvest to achieve color consistency & ripeness TALBOT: Won't ripen or make good color or wine body
Growing   Recommendations:	Quite cold-hardy, although it acclimates slowly and can be injured by cold freezes in December and early January. Recommended rootstock graft is 3309. It has a late bud break, is relatively resistant to cracking and bunch rots, has vigorous growth and ripens in late October.
Winery   Considerations:	Makes wines of classic breed, intensity and complexity that are high in tannin and often need to bottle-age for 5-10 years to reach flavor maturity.