Cabernet has its origins in the Médoc, Graves, and Gironde region of South-West France. It was possibly known in Roman times, but was certainly recognised by the beginning of the eighteenth century.
Cabernet probably arrived in Australia in 1832 in the collection of James Busby, but it is possible that it may have been brought in with the First Fleet by Governor Arthur Phillip, and it is mentioned by Sir William Macarthur in his description of varieties recommended for cultivation in Australia. It was introduced into South Australia by Joseph Gilbert in the 1840s for plantings at Pewsey Vale.
Wine styles produced from Cabernet Sauvignon grapes will vary according to the climate, soil and winemaking techniques. The wine usually has a complex bouquet and a perfumed, rich, capsicum, multi-berry fruit palate which is often astringent, possessing tannin and needing slow maturation. The juice from the Cabernet Sauvignon grape may be used in the production of rosé wine, as in the famous Anjou Rosé of France, it may be made into a sparkling red wine and it is often blended with other grape varieties such as Cabernet Franc, Merlot, Malbec and Petit Verdot in the great wines of Bordeaux in South-Western France and especially with Shiraz in Australia.