The art of blending : specificity bordelaise

Each of the major varietals Girondins has qualities of its own. A point unites them and gives the uniqueness of Bordeaux: the assembly of several varieties.
The blending is an art. That of granting the different varieties in the interests of quality, finesse, balance and nobility.

The key to the character of Bordeaux wines: the cépage assemblage

Bordeaux has the particularity of producing mostly blended wines, obtained from more than one variety.

Indeed, each major Bordelais grape variety has its own characteristics, which it develops in the course of its growth and maturing process (minerals from the subsoil, sunlight, freshness, character…).

The specificity of Bordeaux wines is the direct result of skilful control of the complementary natures and mutual interaction of these grape varieties. The specific aromas of each variety are wonderfully matched together like colors on a master painter’s canvas.

In Bordeaux, blending is a centuries-old tradition and an art in its own right, passed down and perfected by generations of cellar masters.

They have long known that a dry white wine will rely on the freshness, the aromatic power and the aging qualities of a sauvignon, that a liquoreux needs the richness and elegance of sémillon, and that the faint exotic note of muscadelle can make all the difference in the same wine.

They are also aware that merlot fares better on the cool limestone soils of the right bank, whereas cabernet sauvignon, which loves heat, has a liking for the warm, gravelly soils of the left bank.

In a cabernet sauvignon, merlot blend, cabernet helps with merlot’s keeping qualities by reinforcing its tannic structure, while merlot adds a softer touch to the association.

assemblage pro  

The blending part in the revelation of the typical wines of Bordeaux. It promotes the complementary qualities of each grape variety and the terroir, and creates a more complex wine, harmonious and balanced. The quality of an assembled final wine is always greater than the individual qualities of the original wines. It can be done at once (eg in March) or progressively, according to the racking. The tasting is the main tool selection.