mildew being the most noted exception. It is, however, susceptible to the vine diseases Eutypella scoparia and excoriose. The "green bell pepper" flavor A couple of noted Cabernet Sauvignon flavours are intimately tied to viticultural and climate influences. The herbaceous or green bell pepper flavour is most widely recognised, caused by pyrazines, which are more prevalent in under-ripened grapes. Pyrazine compounds are present in all Cabernet Sauvignon grapes and are gradually destroyed by sunlight as the grape continues to ripen. To the human palate, this compound is detectable in wines with pyrazine levels as low as 2 nanograms (ng) per litre. At the time of veraison, when the grapes first start to ripen fully, there is the equivalent pyrazine level of 30 ng/L. In cooler climates, getting Cabernet Sauvignon grapes to ripen fully to the point where pyrazine is not detected is difficult. The green bell pepper flavour is not considered a wine fault, but it may not be desirable to all consumers' tastes. The California wine region of Monterey was noted in the late 20th century for its very vegetal Cabernet Sauvignon with pronounced green pepper flavour, earning the nickname "Monterey veggies". In addition to its cool climate, Monterey is also prone to being very windy, which can shut down the grape vines and further inhibit ripeness. Two other well-known Cabernet Sauvignon flavours are mint and eucalyptus. Mint flavours are often associated with wine regions that are warm enough to have low pyrazine levels but are still generally cool, such as Australia's Coonawarra region and some areas of Washington State. Some believe that soil could also contribute to the minty notes since the flavour also appears in some wines from the Pauillac region but not from the similar climate of Margaux. Resinous Eucalyptus flavours tend to appear in regions that are habitats for the eucalyptus tree, such as California's Napa and Sonoma valleys and parts of Australia, but there has been no evidence to conclusively prove a direct link between proximity of eucalyptus trees and the presence of that flavour in the wine. Winemaking In many aspects, Cabernet Sauvignon can reflect the desires and personality of the winemaker while still presenting familiar flavours that express the typical character of the variety. The most pronounced effects are from the use of oak during production. Typically the first winemaking decision is whether or not to produce a varietal or blended wine.