12 Stellar Cabernet Sauvignons for Every Budget 

Clare Valley’s unique climate produces its own breed of Cabernet, and this is an excellent, affordable example of the style. Highly perfumed, with heady notes of savory herbs and spices (think mint, ground pepper and oregano), there’s luscious-yet-fresh blueberry and plum fruit, chocolate, violets and a little tomato stem. There’s power to the palate but a constant lift of cool climate acidity, wound tightly with spicy, talc-like tannins, with length and balance. Drink now with grill fare, until around 2027. Best Buy —Christina Pickard

A fun, friendly expression of Cabernet Sauvignon that still provides the depth and complexity that has become expected from the variety. Enjoy notes of red and black cherry, blackberry, crushed red roses and violets, freshly turned earth, black pepper, toasted wood, nutmeg, cardamom and star anise. Fine-grained tannins add a smooth, silky texture; elevated acidity provides a freshness that rides right down the center of the palate, pointing toward the long, lingering finish. Best Buy —Stacy Briscoe

The Bolt is made predominantly with fruit from own-rooted vines growing at approximately 1,200 feet above sea level in the Goose Mountain block of Goose Ridge Ranch. It is graceful and balanced, with juicy acidity, sturdy tannic structure and restrained alcohol. With its aromas and flavors of Bing cherries, salted black licorice, orange blossoms, freshly cut grass and a savory note of pan-seared steak with fresh rosemary, this is a stunning value. Best Buy —Michael Alberty

A rich, creamy texture floats lush black fruits and intricate oak spices in this full-bodied, palate-saturating wine. Cooked blueberries, blackberry jam and espresso crema come to mind when sipping this elegant, velvety wine. Best from 2024-2034. Editor’s Choice —Jim Gordon

This wine offers a classic Cabernet Sauvignon expression, starting off with aromas of cassis, blackberry and plum that are hit by notes of sweet tobacco, toasted cedar and singed currant leaf. The palate is well balanced between the ripe black-fruit characteristics and a strong framework of structured tannins, with just enough acidity to complete the package. It’s enduring and evolving on the finish, and while it’s hard to resist now, should mature well through 2026. Editor’s Choice —Lauren Buzzeo

The nose on this wine is herbal with anise, oregano and pencil-shaving aromas, while blackberry and cocoa provide depth. Fennel pollen and roasted nut flavors meet with rich berry on the palate, where tannins are light but present. —Matt Kettmann

With a nose that’s intensely woodsy, this Cabernet Sauvignon feels like a stroll through the woods on a winter’s afternoon. Aromas start with roots, underbrush and soil and then pass into dark berries and bramble. The palate turns chocolaty and dense with blackberries and currants. —Danielle Callegari

This chunky, chocolaty wine from one of California’s oldest wineries is saturated with black fruits, oak spices and fine-grained tannins that give it power and concentration. Excellent ripeness, depth and length bode well for continued aging. Best from 2025. Editor’s Choice —Jim Gordon

Plush and powerful, this gentle giant of a wine offers complexity, depth and concentration. Tempting, spicy oak accents are intimately woven with deep blueberries, dark plums and black currants on a velvety texture of soft tannins for a layered expression. Best from 2025–2035. Editor’s Choice —Jim Gordon

Aroma and flavor: dark berry fruit, chocolate, mint, tobacco leaf, seaweed and earthy spice. Toasty oak is present, too. The tannins are powerful with a lovely talc-like texture, but the juicy fruit remains in the spotlight. Drinking well now but with potential to age gracefully for several decades. Cellar Selection —Christina Pickard

Roasted meat, preserved plum and smoke aromas make for a pleasantly rugged nose on this bottling, which includes 9% Merlot and 8% Cabernet Franc. The palate is rugged and rich as well, with teriyaki, baked black plum and smoked meat flavors, with acid washing into the finish. —Matt Kettmann