The color characteristics and anthocyanins changes during aging of Cabernet Sauvignon dry red wine at the eastern foothill of Helan mountain were studied. The CIELab parameters of Cabernet Sauvignon dry red wines in 10 vertical years (2005 to 2006,2008 to 2015) from the same winery at the Eastern Foothill of Helan mountain were measured. Spectroscopy and liquid chromatography was employed to analyze the composition and content of anthocyanins. The results showed that the lightness (L*) and yellow color (b*) were increased and red color (a*) was decreased with increasing of wine ageing. The comprehensive index Hue angle (H*_ab) showed an increasing trend, which increased significantly in the first 4 years of aging, and stabilized after the 8th year. This was also reflected in the color of wine. In the first 4 years, the color of wine rapidly changed from purple-red to yellowish red, and stabilized to brown-red color after 8 years. The content of total anthocyanins in wine had a decreasing trend, the highest was 197.85mg/L in 2015 wine samples, which was rapidly decreased to 71.18mg/L at the first 4 years during aging. After 8 years of aging, the anthocyanins content was decreased to 16.53mg/L and tended to be stable, and the change of anthocyanins was consistent with that of “yellow shift”. From the color change, the stabilization of Cabernet Sauvignon dry red wine in the eastern foothill of Helan mountain was slightly less than that in Bordeaux, France, while it was consistent with the results in previous research on the color stability of wine in Ningxia. The regression equation among wine age, H*_ab and total anthocyanins content was established, and the fitting degree was good, which could be used as a simple method to determine the wine age of Cabernet Sauvignon dry red wine at the eastern foothill of Helan mountain.