Cabernet Sauvignon

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101-120 of 141 products

Straight Cabernet, or a blend?

Most of this page is blends, and nobody here is apologizing for that. We counted the live grid in October 2026: roughly three bottles in ten name Cabernet Sauvignon with no other grape in the title. Plenty of the rest go by proprietary names, so the grapes sit on the product page, if at all. Cabernet is thick-skinned and slow, so in a cool climate it gains from a partner in the blend.

Want the grape alone? Start with the titles that say Cabernet Sauvignon, then open the bottle to see what else is in it. For something lighter, try Merlot or Cabernet Franc, or browse the wider red blends.

Where it ripens in Canada

In the Okanagan, the south end suits it, with long hot days and cool nights. Niagara gets there in warmer vintages, and a cooler year leans harder on the blend.

What it costs

In October 2026 we priced the single bottles of still wine here. The typical one costs about $40, against about $28 on our white wine page. Prices run from about $14 to nearly $200, because wineries set their own. Each winery also ships its own package, so a mixed order can arrive in pieces. Cheap and fast isn't the deal here. Winery-direct bottles are.

For more of the same weight, try our full-bodied reds or the wider Canadian red wine selection.

What does Canadian Cabernet Sauvignon taste like?

Blackcurrant and black cherry, with cedar and dark spice from the barrel. Canadian bottles carry more acidity and a leaner line than California or Australia. Cooler vintages bring out something herbal, closer to bell pepper or dried mint.

What food goes with it?

Tannin wants fat. Grilled Alberta beef, braised short ribs or lamb all work, and aged cheddar holds its own. For a vegetarian table, roast mushrooms or eggplant give it enough to push against. Serve it a little below room temperature.

Is it worth ageing?

Often, yes. Firm tannin and good acidity are what carry a wine through time, and Cabernet has both. Reserve bottlings are the ones built for it, and five to ten years is a fair expectation. Most of the rest is made to drink now.