Cabernet Carbon
Also known as: JKI-Gf 2002-042-037
Cabernet Carbon
Summary
Cabernet Carbon is a new-generation red PIWI variety from the JKI (Julius Kühn-Institut) “Cabernet” series, named for its exceptionally deep, carbon-black color. Part of a family of disease-resistant varieties designed to emulate Cabernet Sauvignon’s character while offering near-complete disease resistance, Cabernet Carbon produces powerfully colored, structured red wines. As one of the most deeply colored PIWI varieties available, it’s particularly valuable for producers seeking to create visually impressive, sustainable red wines without compromising on the intensity expected from premium reds.
Identity
VIVC: Entry #40884
Berry Color: NOIR (exceptionally deep)
Type: PIWI (Interspecific hybrid)
Breeding Number: JKI-Gf 2002-042-037
Creator: Julius Kühn-Institut (JKI), Geilweilerhof, Germany
Year: 2002 (crossing); recent release
Name Origin: “Cabernet” indicates Cabernet Sauvignon-style character; “Carbon” refers to the exceptionally deep, carbon-black color of the wine.
Genetic Origin
Parentage: Complex JKI Cabernet series breeding
The JKI Cabernet series aims to:
- Replicate Cabernet Sauvignon character
- Achieve durable disease resistance
- Maximize color intensity
- Maintain structural quality
Related Varieties: Part of the JKI “Cabernet” family including:
Disease Resistance Profile
| Disease | Resistance Level | Notes |
|---|---|---|
| Downy Mildew | VERY HIGH | Multiple resistance genes |
| Powdery Mildew | HIGH | Strong resistance |
| Botrytis | HIGH | Good resistance |
| Black Rot | HIGH | Good resistance |
Spray Reduction: 80-95% reduction vs. traditional varieties
Durability: New generation pyramided resistance
Distribution
Total Global Plantings: ~30 hectares (new variety, expanding)
| Country | Hectares | Notes |
|---|---|---|
| Germany | ~20 | Origin; primary |
| Switzerland | ~5 | Early adopters |
| Austria | ~5 | Emerging |
Growth Trend: Rapid expansion as planting material becomes available
Viticulture
Growth Characteristics
- Vigor: Medium to high
- Growth Habit: Semi-erect
- Budbreak: Medium
- Flowering: Mid-season
- Véraison: Medium-late
- Harvest: Medium-late
Climate Requirements
- Ideal Climate: Cool to moderate continental
- Heat Summation: 1,200-1,600 GDD (base 10°C)
- Frost: Good tolerance
- Adaptability: Optimized for German wine regions
Soil Preferences
- Adaptable: Various wine soils
- Ideal: Well-drained with moderate fertility
- Effect: Terroir influences structure
Viticultural Management
- Training: Guyot or cordon
- Pruning: Standard practices
- Yield Control: 45-60 hl/ha for quality
- Spray Program: MINIMAL
Enology
Must Parameters at Harvest
| Parameter | Typical Range | Notes |
|---|---|---|
| Brix | 22-25° | Good accumulation |
| pH | 3.4-3.7 | Moderate |
| Titratable Acidity | 5.5-7.0 g/L | Good |
| YAN | 180-280 mg/L | Generally adequate |
Phenolic Profile
- Anthocyanins: EXCEPTIONALLY HIGH (key characteristic)
- Total Tannins: HIGH (firm structure)
- Color Stability: Excellent
The “Carbon” Color
Cabernet Carbon’s signature characteristic:
- Among the deepest colored PIWI varieties
- Ink-black appearance when young
- Excellent color stability
- Visually impressive wines
Fermentation
- Yeast Selection: Color-stabilizing yeasts
- Temperature: 26-30°C
- Duration: 12-21 days
- Maceration: Extended (21-35 days) for maximum extraction
- Cap Management: Regular punch-downs
Wine Styles
| Style | Method | Character |
|---|---|---|
| Premium | Extended maceration, barriques | Deep, structured |
| Reserve | Maximum extraction, new oak | Intense, age-worthy |
| Blend | With other varieties | Adds color, structure |
Oak Aging
- Recommended: 12-24 months
- Type: French oak barriques
- New Oak: 30-50%
- Effect: Integrates structure; adds complexity
Aging Potential
- Minimum: 3-5 years before optimal
- Premium: 10-15+ years
- Character: Develops with extended cellaring
Sensory Profile
Visual
- Intensity: EXCEPTIONALLY DEEP (defining characteristic)
- Hue: Inky purple-black
- Character: “Carbon-black” appearance
Aromatic Profile
| Category | Descriptors |
|---|---|
| Fruit | CASSIS, blackberry, black cherry |
| Spice | Black pepper, clove, graphite |
| Herbal | Cabernet-style herbs |
| Oak | Cedar, vanilla, toast |
| Tertiary | Leather, tobacco, earth (with age) |
Palate
- Body: Full
- Acidity: Medium
- Tannins: FIRM (age-worthy)
- Alcohol: Moderate to high (13-14.5%)
- Finish: Long, structured
Cabernet Character
Cabernet Carbon evokes Cabernet Sauvignon:
- Deep color
- Cassis aromatics
- Firm tannins
- Age-worthy structure
Winemaker Considerations
Challenges
- Availability: Limited nursery stock (new variety)
- Track Record: Still establishing history
- Tannin Management: Firm structure needs aging
- Patience Required: Not for early drinking
- Data: Limited long-term performance data
Opportunities
- Visual Impact: Exceptionally deep color
- Cabernet Alternative: Similar character profile
- Sustainability Story: Near-zero spray
- Premium Positioning: Serious red wine
- Blend Enhancement: Adds color to assemblages
Winemaking Tips
- Extended maceration maximizes color
- Oak aging essential
- Allow substantial bottle aging
- Market visual impact
- Position as premium, Cabernet-style
The JKI Cabernet Series
Comparison of the Cabernet family:
| Variety | Color | Character | Key Feature |
|---|---|---|---|
| Cabernet Carbon | DEEPEST | Cabernet-like | Maximum color |
| Cabernet Cantor | Deep | Cabernet-like | Balanced |
| Cabernet Cortis | Deep | Cabernet-like | Spicy |
| Cabernet Noir | Deep | Lighter | Versatile |
| Cabernet Blanc | (White) | Aromatic | Sauvignon-like |
Color Enhancement Value
Cabernet Carbon’s color makes it valuable for:
- Blending: Small percentages dramatically deepen color
- Premium Positioning: Visual statement of quality
- Market Appeal: Consumers expect deep red wines
- Style Options: From deep rosé to inky reds
Sources
- VIVC Database - Vitis International Variety Catalogue
- Julius Kühn-Institut (JKI)
- PIWI International Association
- German Wine Institute
Last Updated: January 13, 2026