Here in Bordeaux, the master word is "assemblage", or the blending of various varietals, each one complementing the next, in order to produce wines of exquisite finesse and balance.

RED WINE VARIETALS

For the red wines, generally speaking, if you simply draw a line down the middle of the Bordeaux viticultural map, the regions to the left (or west) are Cabernet dominated and the regions to the right (or east) are Merlot dominated.

The MERLOT varietal is most widely planted in Bordeaux (40 000 hectares). It is a precocious (early harvest) varietal and generally prefers the clay and limestone (cooler and more humid) soils. It is easy to cultivate, ripens well, but is sensitive to grey-rot and to uneven berry-set ("coulure").

Aromatically, the Merlot exudes black cherries, plums, pepper, coffee... It brings greater color to the wine as well as higher alcohol and a plumy, mellow smoothness to the wines.

The CABERNET SAUVIGNON (25 000 hectares) attains maturity roughly 7-15 days later than the Merlot and is particularly well adapted to warm, deep and dry gravely soils of the left bank (Médoc). It has small, black-blue berries with thick skins that produce deeply coloured, full-bodied wines with notable tannins.

Aromatically it can be herbaceous (bell-pepper) if not fully ripe but tends towards black currants or even cassis when ripe and, over time, can develop complex and inimitable cedarwood and cigar box nuances. When young, the Cabernet Sauvignon is tough and tannic and gives power, backbone and longevity to the wines.

The CABERNET FRANC, a distant relative to the Cabernet Sauvignon, brings complexity and bouquet to a wine. It is pungent and brings spicy, tobacco, raspberry aromas. However, it does not have the fleshy supple character of the Merlot nor the power of the Cabernet Sauvignon. It is used in modest proportions (10-15%) but can exceptionally reach 50% in Saint Emilion (see Cheval Blanc).

Because of its capricious late harvesting characteristics, the PETIT VERDOT is planted almost exclusively in the Grands Crus Classés of the Médoc (however, it represents rarely more than 5% of a blend). When ripe, it gives extreme density and concentration, teeth shattering tannins and high alcohol.

Also planted in Bordeaux though in very small percentages : Malbec (or Cot) and Carmenère.

WHITE WINE VARIETALS

The SAUVIGNON BLANC thrives on the gravelly soils of Bordeaux. It is a crisp and lively varietal and has exceptional aromatic potential : from gooseberry and tropical fruits to minerally or flinty undertones. While often blended with the Sémillon, it remains the dominant varietal for most dry white wines of Bordeaux (Bordeaux Blanc/Entre Deux Mers, Graves and Pessac-Léognan).

The SEMILLON is the primary grape for the sweet wines of Bordeaux (notably Sauternes & Barsac) and is blended with the Sauvignon Blanc. It is high in alcohol and extract and relatively low in aroma and acidity. Its thin skin makes it very susceptible to botrytis (noble rot) which is prerequisite for producing the unctuous and golden Sauternes. It responds well to oak ageing. If it has a lightly lemony aroma when young, with age it develops lanolin-textured flavours which some describe as "waxy", as well as an intense creamy, honeyed richness and texture as well as a deep golden colour.

Also planted in Bordeaux though in very small percentages : Muscadelle (low acidity, fleshy fruit with powerful floral and musky aromas), Colombard, Merlot Blanc and l'Ugni Blanc.