Ruby Cabernet is a red wine varietal that was created in 1936 by Dr. Harold Olmo at the University of California, Davis. It is a cross between Cabernet Sauvignon and Carignan with the intention of combining the robustness of Cabernet Sauvignon with the high yield of Carignan.
Ruby Cabernet typically presents itself as a medium-bodied wine with low tannins and modest acidity. It boasts a ruby red color, as the name suggests. The varietal is known for its attractive flavors of cherry, red berries, blackcurrant and hints of earthiness. It often produces wines that are rich in color and have a moderate flavor with a fair level of acidity.
Most Ruby Cabernet wines are meant to be consumed young, but some can age well, developing more complex flavors. This grape is often used in blends due to its capacity to add stability and color to wines. It is cultivated widely in California, Australia, Chile, and South Africa.
