The classic profile of Cabernet tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential.

In cooler climates, Cabernet  tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. In more moderate climates the blackcurrant notes are often seen with black cherry and black olive notes while in very hot climates the currant flavors can veer towards the over-ripe and "jammy" side.

Today Cabernet is the second most widely planted red wine grape in Australia, following Shiraz with which it is often blended. It can be found in several wine regions with many large producers using grapes from several states.

Notable regional differences characterize Australian Cabernet : in addition to the wine styles of Coonawarra and Margaret River, the Barossa Valley produces big, full bodied wines while the nearby, cooler Clare Valley produces wines with more concentrated fruit, and wines of the Victorian wine region of the Yarra Valley are noted for their balance in acidity, tannins and fruit flavors.