Grape Varieties
White wine
There are three approved varieties for making white wines in the Bordeaux region of France.
Semillon
Semillon ripens earlier in the season than most grapes and is less likely to be damaged by the rain or frost. Wine produced from Semillon is full flavored, rich and aromatic. It is most often blended with other varieties (in particular Sauvignon Blanc) in order to compliment the flavours of each variety. Along with Sauvignon Blanc, it is the base grape for the great sweet wines of Sauternes and Barsac. Here it is affected by Botrytis Cinerea, or ‘noble rot’. Semillon has the ability to age for a very long time in the both the sweet or dry styles.
Sauvignon Blanc
The Sauvignon Blanc grape produces wines of distinction in the region of Bordeaux. It can tolerate greater temperatures than many other grape varieties. The wines produced are higher in acidity and often show 'melon' notes on both the nose and palate. It can develop an herbal ('grassy') character in its aromas if grown in too cool a climate. Sauvignon Blanc is a high yield crop and is therefore very cost effective.
Because it can get overpowered by oaky flavors, it is not often aged in wood. However, it can benefit from additional complexity and richness with oak treatment.
Muscadelle
Muscadelle adds a perfume on the nose and a fresh fruitiness on the palate to the wines in which it is blended.
Red wine
There are six approved varieties for making red wines in the Bordeaux region of France.
Cabernet Sauvignon
Cabernet Sauvignon is the dominant grape in the Bordeaux region. It produces wines of distinction that are tannic and have the potential for long ageing. To achieve its peak flavour the average ageing for Cabernet Sauvignon is 5 to 10 years. It is usually blended with other varieties to produce wines with increased complexity.
It is a small, dark, thick-skinned grape that produces an average yield. In order to reach maturity it needs slightly warmer growing conditions than many other varieties. DNA testing shows that it is a descendant of Cabernet Franc and Sauvignon Blanc.
Characteristics of Cabernet Sauvignon include dark cherry, cedar, tobacco and blackcurrant. In cooler climates green pepper or olive may be present. Up to 18 months of ageing in small oak barrels before bottling Cabernet is common in order to achieve more complexity.
When you think of the finest red wines in the world, you often are thinking of wines made with Cabernet Sauvignon.
Merlot
In many respects, the Merlot grape is a close cousin to Cabernet Sauvignon. It is lower in tannins and makes wine that matures faster and is softer in texture. Merlot is often blended with Cabernet Sauvignon in order to soften the wine.
Merlot is able to mature in a cooler climate than Cabernet Sauvignon. However, it is more susceptible to fungus and disease and therefore harder to grow. It was first known for its success in the Saint Emilion and Pomerol areas of Bordeaux. Chateau Petrus is the stellar example of fine Merlot.
Merlot usually has ripe berry components in the bouquet. Its wines tend to be soft, fruity and smooth in texture.
Cabernet Franc
Cabernet Franc is often used in Bordeaux to add acidity and aroma. Usually, 10%-15% of the total blend along with other varieties. The only notable exception is at Chateau Cheval Blanc in Saint Emilion.
Genetic research indicates that it is the parent of Cabernet Sauvignon although it produces wines that are lighter and fruitier than Cabernet Sauvignon.
Petit Verdot
Petit Verdot has very dominant spicy characteristics and would normally only make up 1% to 3% of the total blend. It has a very deep purple colour and powerful tannins. It is usually used to impart these flavours into the wine into which it is blended.
Petit Verdot tends to ripen late in the season and is often lost to rains during harvest. For that reason it is hardly used nowadays in the Bordeaux region.
Malbec
In the Bordeaux region, Malbec is used like a chef would use a spice. It is blended with other wines but makes up a very small percentage of the complete blend. It is being grown and included less every year in the Bordeaux region
Malbec is a thin skinned grape that requires more sunlight and heat than Cabernet Sauvignon or Merlot to mature.
Carmanere
Carmanere is now rarely found but was once the premier grape variety of Bordeaux. It was wiped out by disease that ravaged many of the vineyards of Europe in the 1800’s. The grape was lost for a century and many assumed it to be extinct.
Up until the 1990's this grape was thought to be simply a Chilean adaptation of Merlot but with advances in technology and science it was learned that it was the long lost Carmanere grape of Europe.