Cabernet Blanc
Also known as: VB 91-26-4, FR 455-83r
Cabernet Blanc
Summary
Cabernet Blanc is an aromatic white PIWI variety developed by Swiss breeder Valentin Blattner, notable for producing wines with distinctive Sauvignon Blanc-like aromatics while offering excellent disease resistance. The variety’s name reflects its parentage from Cabernet Sauvignon, though it produces white wines. With approximately 400 hectares and rapidly expanding plantings, Cabernet Blanc has become one of the most successful aromatic white PIWI varieties, particularly valued for its ability to deliver the grassy, herbaceous character associated with Sauvignon Blanc without the fungicide inputs that traditional variety requires.
Identity
VIVC: Entry #22501
Berry Color: BLANC
Type: PIWI (Interspecific hybrid)
Breeding Number: VB 91-26-4
Creator: Valentin Blattner, Switzerland
Year: 1991 (crossing)
Name Origin: “Cabernet” from its Cabernet Sauvignon parent; “Blanc” indicating white wine production despite red grape ancestry.
Genetic Origin
Parentage: Cabernet Sauvignon × disease-resistant breeding line (likely involving Bronner or similar)
Breeding Achievement: Created a white grape from red Cabernet Sauvignon parent while capturing Sauvignon-like aromatics
Related Varieties: Part of the “Cabernet” PIWI family:
- Cabernet Cortis (red)
- Cabernet Cantor (red)
- Cabernet Carbon (red)
- Cabernet Noir (red)
- Cabernet Jura (red)
- Souvignier Gris (white/grey)
Disease Resistance Profile
| Disease | Resistance Level | Notes |
|---|---|---|
| Downy Mildew | HIGH | Strong resistance |
| Powdery Mildew | HIGH | Strong resistance |
| Botrytis | MEDIUM-HIGH | Good resistance |
| Black Rot | HIGH | Good resistance |
Spray Reduction: 70-90% reduction vs. traditional varieties
Practical Impact: Sustainable Sauvignon-style wine production
Distribution
Total Global Plantings: ~400 hectares (rapidly expanding)
| Country | Hectares | Notes |
|---|---|---|
| Switzerland | ~150 | Origin; established |
| Germany | ~100 | Major growth |
| Austria | ~60 | Significant |
| Czech Republic | ~50 | Growing |
| France | ~30 | Emerging |
| Other | ~10 | Various |
Growth Trend: One of the fastest-growing white PIWI varieties
Viticulture
Growth Characteristics
- Vigor: Medium
- Growth Habit: Semi-erect
- Budbreak: Medium
- Flowering: Mid-season
- Véraison: Medium
- Harvest: Medium (September in Central Europe)
Climate Requirements
- Ideal Climate: Cool to moderate continental
- Heat Summation: 1,100-1,500 GDD (base 10°C)
- Frost: Good tolerance
- Adaptability: Central European conditions
Soil Preferences
- Adaptable: Various wine soils
- Ideal: Well-drained with moderate fertility
- Effect: Terroir influences aromatic expression
Viticultural Management
- Training: Guyot or cordon
- Pruning: Standard practices
- Yield Control: 60-80 hl/ha for quality
- Spray Program: Significantly reduced
Enology
Must Parameters at Harvest
| Parameter | Typical Range | Notes |
|---|---|---|
| Brix | 20-23° | Good accumulation |
| pH | 3.1-3.4 | Moderate |
| Titratable Acidity | 6.0-8.0 g/L | Good |
| YAN | 180-280 mg/L | Generally adequate |
Aroma Compounds
- Thiols: Present (Sauvignon character)
- Methoxypyrazines: Herbaceous notes
- Character: Sauvignon Blanc-like aromatics
Fermentation
- Yeast Selection: Thiol-releasing yeasts recommended
- Temperature: 14-18°C
- Duration: 14-21 days
- Goal: Maximize aromatic expression
Wine Styles
| Style | Method | Character |
|---|---|---|
| Fresh/Aromatic | Stainless steel, early bottling | Classic Sauvignon style |
| Richer | Skin contact, sur lie | Fuller, textured |
| Oak-Aged | Barrel ferment | Complex, age-worthy |
Malolactic Fermentation
- Typical: Blocked for freshness and acidity
- Result: Crisp, aromatic profile
Aging Potential
- Fresh Style: 1-4 years
- Oak-Aged: 5-8 years
- Character: Best enjoyed while aromatic
Sensory Profile
Visual
- Intensity: Pale to medium
- Hue: Greenish-yellow to light gold
- Character: Bright, clear
Aromatic Profile
| Category | Descriptors |
|---|---|
| Herbaceous | GRASSY, boxwood, green herbs |
| Fruit | Gooseberry, citrus, green apple |
| Floral | Elderflower |
| Mineral | Flinty notes |
| Other | SAUVIGNON BLANC-LIKE |
Palate
- Body: Light to medium
- Acidity: Medium-high to high
- Alcohol: Moderate (12-13.5%)
- Finish: Crisp, herbaceous, refreshing
Sauvignon Comparison
Cabernet Blanc evokes Sauvignon Blanc:
- Grassy, herbaceous notes
- Gooseberry aromatics
- Crisp acidity
- Refreshing finish
Winemaker Considerations
Challenges
- Name Confusion: “Cabernet” may confuse consumers
- Style Expectation: Must match Sauvignon expectations
- Harvest Timing: Balance sugar and aromatics
- Competition: Competes with Sauvignon Blanc directly
- Marketing: Explaining PIWI concept
Opportunities
- Sauvignon Alternative: Sustainable version
- Aromatic Appeal: Popular style
- Quality Match: Rivals vinifera quality
- Sustainability Story: Dramatic spray reduction
- Growing Recognition: Increasing market acceptance
Winemaking Tips
- Use thiol-releasing yeasts
- Cool fermentation preserves aromatics
- Harvest timing critical
- Consider skin contact for complexity
- Market sustainability angle
Comparison with Sauvignon Blanc
| Characteristic | Cabernet Blanc | Sauvignon Blanc |
|---|---|---|
| Herbaceous | High | High |
| Acidity | High | High |
| Body | Light-Medium | Light-Medium |
| Thiol Character | Present | Present |
| Disease Resistance | Excellent | Poor |
| Spray Requirements | Low | High |
Valentin Blattner Legacy
Swiss breeder Valentin Blattner’s contributions:
- Developed multiple PIWI varieties
- Focus on wine quality
- Independent breeding program
- Continued innovation
Sources
- VIVC Database - Vitis International Variety Catalogue
- PIWI International Association
- Valentin Blattner breeding records
- Swiss Wine Promotion
- German Wine Institute
Last Updated: January 13, 2026