Identify a characteristic aroma of a well-aged Cabernet Sauvignon.

A well-aged Cabernet Sauvignon is often characterized by complex aromas, one of which includes cedarwood or green bell pepper. As Cabernet Sauvignon ages, it can develop secondary characteristics due to the influence of oak aging and the biochemical changes that occur over time.

Cedarwood comes from the wood used in barrel aging, providing a spicy, aromatic note that can enhance the wine's complexity. Similarly, green bell pepper is a common aroma associated with Cabernet Sauvignon, particularly from cooler growing regions. This characteristic results from specific compounds called pyrazines, which contribute to the herbal, green aroma profile.

In the context of other choices, peach or apricot (often found in fruitier white wines), coconut or vanilla (evidence of specific oak treatment but not a primary aroma of aged Cabernet), and cherry or raspberry (which are typically more prevalent in younger or fruit-forward red wines) do not capture the essence of what is typically expected in a well-aged Cabernet Sauvignon. Thus, cedarwood and green bell pepper are key characteristics that highlight the wine's maturation and complexity.