Controlled water deficit modifies the phenolic composition and sensory properties in Cabernet Sauvignon wines

•Controlled water deficit affects phenolic composition in Cabernet Sauvignon wines in two consecutive seasons.•Controlled water deficit increased total phenols, anthocyanins and chroma in wines from the more restrictive water treatment.•Controlled water deficit modify the sensory parameters in Cabernet Sauvignon wines.•Some sensory parameters were strongly influenced by season.