Comparison
Coonawarra Cabernet Sauvignon vs Washington Cabernet Sauvignon
How Coonawarra Cabernet Sauvignon and Washington Cabernet Sauvignon differ, dimension by dimension.
The short answer
Coonawarra Cabernet Sauvignon and Washington Cabernet Sauvignon are both made from Cabernet Sauvignon, so the difference is about place and winemaking rather than the grape. The main differences: Coonawarra Cabernet Sauvignon has more herbal / green character; Washington Cabernet Sauvignon has more spice; Washington Cabernet Sauvignon has more body.
The difference here is not botanical. It comes from where the vines grow, how the wine is made and what the name has come to signal commercially — which is exactly why the two taste different in practice.
Choose
Coonawarra Cabernet Sauvignon
Choose Coonawarra Cabernet Sauvignon if you want something more herbal and green.
Choose
Washington Cabernet Sauvignon
Choose Washington Cabernet Sauvignon if you want something spicier, fuller and richer, fruitier.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Herbal / green character
Clear differenceHerbs, grass, blackcurrant leaf, capsicum and other green notes, largely driven by methoxypyrazines and picking decisions.
Coonawarra Cabernet Sauvignon is more herbal and green: medium against low.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Washington Cabernet Sauvignon is spicier: medium against low.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Washington Cabernet Sauvignon is fuller and richer: high against medium-plus.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Washington Cabernet Sauvignon is fruitier: high against medium-plus.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Acidity: Similar — both medium-plus.
- Tannin: Similar — both medium-plus.
- Alcohol: Similar — both medium-plus.
- Aromatic intensity: Similar — both medium.
Full side by side
| Dimension | Coonawarra Cabernet Sauvignon | Washington Cabernet Sauvignon |
|---|---|---|
| Herbal / green character | typically medium, ranging from low-medium to medium-plus (3/5) | low (1/5) |
| Spice | low (1/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Body | typically medium-plus, ranging from medium to high (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Fruit intensity | typically medium-plus, ranging from medium to high (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Sweetness | low (1/5) | low (1/5) |
| Acidity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Tannin | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Alcohol | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Oak influence | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Savoury character | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Floral character | low (1/5) | low (1/5) |
| Earthy character | low (1/5) | low (1/5) |
| Perceived freshness | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Serve at | 16–18°C | 16–18°C |
| Typical flavours | cassis, mint, eucalyptus, blackcurrant leaf, cedar | blackcurrant, black cherry, cocoa, graphite, sage |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.