The particularly thick skin of the Cabernet Sauvignon grape results in wines that can be high in tannin which provides both structure and ageing potential. This varietal, while frequently aromatic and with an attractive finish, also tends to lack mid-palate richness and so is often blended with lower tannin, but "fleshy" tasting grapes, particularly Merlot and, in Australia, Shiraz. Cabernet Franc is often used in blends with Cabernet Sauvignon to add aromatics. As a group, Cabernet Sauvignon wines are generally full-flavored, with a stronger flavour than Merlot, and with a smooth and lingering "finish". Cabernet Sauvignon has a well defined aroma. In Old World wines, particularly those made in Bordeaux, this is characterised by a smell of violets, blackcurrant, cedar and spice. New World wines often share the aromas of Old World wines, but are more often dominated by aromas of chocolate, ripe jammy berries, oak, pepper and earth. In Australia, there is often a strong smell of eucalyptus, particularly in wines made in Coonawarra. One of the most characteristic aromas of warm-climate examples is cassis (blackcurrant), cherry and other red berry notes. Cooler-climate examples often reveal greener, herbaceous notes, such as eucalyptus or green pepper/capsicum. There is, however, a great deal of variation in flavour depending on the region, winemaking technique, seasonal weather, and bottle age. Climates and vintages that are either too cool or too warm, rich soils, too little sun exposure, premature harvesting, and extended maceration are factors that may lead to more vegetative, less fruity character in the resulting wine.
In the mouth, Cabernet can have liveliness and even a degree of richness, yet usually finishes with firm astringency. Some of the aroma and flavour descriptors most typically found in Cabernet Sauvignon are:
Fruit: blackcurrant, Oak (light): vanilla, coconut, blackberry, black cherry sweet wood Herbal: bell pepper, Oak (heavy): oak, smoke, toast, asparagus , green olive tar Spice: ginger, green Bottle Age: cedar, cigar box, peppercorn, pimento musk, mushroom, earth, leather
Merlot
Merlot is the most widely planted grape of the entire Bordeaux region and third, behind Carignan and Grenache as the most planted black variety in France. However, its main role is in only Bordeaux, north of the Gironde River, where it is the basis of the wines of St. Emilion and Pomerol. (Château Petrus, , is over 90% Merlot.)
South of the Gironde, Merlot usually plays a supporting role in typical Medoc blends with Cabernet Sauvignon and Cabernet Franc. (Château Palmer in the Medoc is about 60% Merlot.)
Merlot ripens at least a week earlier than either of Cabernets, it is "vineyard insurance" where rains are a factor at harvest. The best quality Merlot grows in rocky, arid ground, but is fairly adaptable and grows better than the Cabernets in clay-based soils, even in damp, cool climates. Since Merlot both buds and flowers early, growers' main worry is susceptibility to coulure, brought about by frost, rain, or early heatwaves in the Spring. The berry of Merlot is relatively thin-skinned and somewhat prone to rot.
The flavour profile is similar to Cabernet Sauvignon. Merlot tends to be less distinctive and slightly more herbaceous overall in both aroma and taste. Ripeness seems critical; both under ripe and overripe grapes lean away from fruit and towards herbaceousness. Merlot has slightly lower natural acidity than Cabernet and generally less astringency, therefore usually a more lush mouth-feel.
The most frequent, but not exclusive, aromas and flavours typically found in Merlot include:
Typical Merlot Smell and/or Flavour Descriptors
Varietal Aromas/Flavours: Processing Bouquets/Flavours:
Fruit: currant, black Oak (light): vanilla, coconut, sweet cherry, plum wood
Floral: violet, rose Oak (heavy): oak, smoke, toast, tar
Spice: caramel, clove, bay Bottle Age: truffle, mushroom, earth, leaf, green peppercorn coffee, leather, cedar, cigar box
Herbal: bell pepper, green . olive
Sauvignon Blanc Sauvignon Blanc vines tend to be quite vigorous, so it is especially important to manage the canopy by careful pruning and even by thinning leaves and shoots to direct the plant's energy towards ripening the fruit. Unrestrained growth and over-cropping result in neutral-tasting wines of little interest. The varietal identity of Sauvignon Blanc is typically similar to grass, bell-pepper, or grapefruit. & more often to "gooseberry", Quite often Sauvignon Blanc picks up a "cats pee" odour when the grapes lack sun exposure or are harvested under-ripe. Clonal selection and viticultural practices that expose the grapes to more sunlight produce wine that is more melon-like in aroma. Development of hardier clones has helped production levels, which were irregular in humid climates such as New Zealand, due to this variety's propensity to develop "powdery mildew" and "black rot". Barrel-fermentation, although not commonly used for this variety can also modify the Sauvignon Blanc aroma and add complexities. Blending Sauvignon Blanc with Semillon is a common practice that can add richness and an extra element of figs to the aroma, softening the Sauvignon Blanc character. This blending is widespread in the Graves district of the Bordeaux region (normally 75-85% Sauvignon Blanc to 15-25% Semillon). In the communes of Sauternes and Barsac, a blend of 60-70% Semillon with 30-40% Sauvignon Blanc is more typical. Loire Valley wines made from Sauvignon Blanc, such as Pouilly Fumé and Sancerre, are most often 100% Sauvignon Blanc, unblended and usually made without the use of oak.
Sauvignon Blanc is usually quite distinctive and one of the easier varietal wines to recognize by its often sharp, smell. The most common smell and/or flavour elements found in Sauvignon blanc-based wines include:
Sauvignon Blanc Smell and/or Flavour Elements Processing Varietal Aromas/Flavors: Bouquets/Flavors: Herbaceous: grass, weeds, lemon- vanilla, sweet wood grass, gooseberry Vegetal: bell pepper, green olive, butter, cream asparagus, capsicum Fruity: grapefruit, lime, melon oak, smoke, toast Aggressive: mineral, "cats pee" flint