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Blending & Varietals

Centuries of winemaking have taught the Bordelais that a finished wine is greater than the sum of its parts and a 100% Cabernet Sauvignon can be exactly that, it can lack the complexity that a blend can provide.

In fact the beauty of Bordeaux’s wines comes from the blend, for the Red wines it is the synergy between its famous varietals of Cabernet Sauvignon, Merlot and/or the four other grapes (Cabernet franc, Carmenère, Malbec and Petit Verdot) which are authorised by AOC rules. For the white wines, there are two main grape varietals used: Sauvignon Blanc and Sémillon. Like with the reds, they may be complimented with several other varietals (Sauvignon gris, Muscadelle, Merlot blanc, Colombard, Mauzac, Ondenc, Ugni blanc and Colombard) and Sauvignon Blanc and Sémillon both are sometimes produced as single-varietal wines.

So, why Are Bordeaux Wines Mostly Blends of Different Varietals?

To Create Balance & Consistency - The blend is key to create an ideal balance of aromas, flavours and colour. Despite the seasons weather and climate the chateaux can use the varying varietals to achieve consistency, searching the ultimate blend to reflect its terroir.

To Achieve the Best - By blending Bordeaux varietals, cellar masters are able to draw out the best qualities of that year's harvest, which can better last year's vintage. Blending also enhances the qualities of each particular region, or terroir, without being confined to a grape variety label.

A blend is better than the sum of its parts - The main principle of Bordeaux is that through centuries of winemaking knowledge the final wine blends and varietals are more aromatic, have greater complexity and exude more depth and texture than any one Bordeaux grape variety could on its own.