Cabernet taste

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There are several cabernet sauvignon commercial wines that have a pronounced licorice aftertaste. I really like this but have not been able to reproduce it in any of the wines I have made. Any ideas about how this is done? A special yeast or additive? Add licorice root to fermentation, add Sambuca or licorice oil to wine?

 

[petes]

Sort of doubt that commercial product would have additives such as you suppose in them. Hard to say for sure - know that it is definately not on in my part of the planet. Think it would be a combination of terroir, yeast and aging.
Doing your own you could experiment though, maybe racking on to licorice root after primary?

 

[Old Tymer]

My Family adds grapa to the wine sometimes during bottling. If you want I would try a quarter shot of zambuca when bottling to see if you get the flavor you are looking for. Do it on 3 or 4 bottles, the liquor wont do anything to the wine b/c that's how they make port (wine + brandy).