Bordeaux Red Blend: An In-Depth Wine Profile

What is Bordeaux Red Blend Wine?

Bordeaux Red Blend refers to red wines from southwest France, specifically the Bordeaux region, made by combining classic grape varieties, including Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec, with occasional additions of Carménère. Instead of showcasing a single grape variety, these blends convey harmony through diversity. The Cabernet Sauvignon grape variety contributes bold flavours and tannins to Bordeaux red blends. Bordeaux wine is predominantly made from blends of different grape varieties, with 99% of top wines produced in this manner.

Bordeaux is split into two zones by the Gironde estuary, dividing the region into the Left Bank and Right Bank. Bordeaux is divided into several appellations, with some of the most famous appellations including Pauillac, Margaux, and Saint-Émilion.

• Left Bank Bordeaux: Cabernet Sauvignon dominates, benefiting from gravelly soils that contribute to the tannic structure of its wines. Left Bank Bordeaux blends are typically dominated by Cabernet Sauvignon, which adds structure and robustness.‍
• Right Bank Bordeaux: Merlot takes the lead, thriving in clay and limestone soils that retain water and stay cool.

This divide gives rise to two distinct styles under one regional umbrella. Left Bank wines typically have more tannin and a bigger overall structure, while Right Bank wines are softer, fruitier, and less tannic. Right Bank wines tend to be rich in fruit, softer in mouthfeel, with less tannin compared to Left Bank wines.

Key Facts

• Bordeaux produces over 700 million bottles annually, with the vast majority being red Bordeaux wines: 90% red and 10% white.
• The region is also home to white Bordeaux wines and sweet wines, though red blends make up the vast majority of wine produced.
• The Dordogne and Garonne rivers shape the region’s geography and microclimates.
• The region’s most planted grape variety is Merlot, but in the Left Bank, wines are typically dominated by Cabernet Sauvignon as the dominant grape variety.
• Merlot is the most commonly planted grape variety on the Right Bank of Bordeaux, contributing rich, opulent textures to blends. Merlot is found throughout the region, contributing to the style of many blends.
• The region’s wine fame dates back to 1152, when Eleanor of Aquitaine married England’s Henry II.‍
• The term “Bordeaux Blend” is now used worldwide (e.g., Meritage in the U.S.) to describe blends inspired by this style.

A Bordeaux blend isn’t about one grape—it’s about the symphony of varieties working together to create balance, complexity, and longevity.

A Quick Note on Bordeaux Whites

While red blends dominate the Bordeaux region, the area also produces excellent dry white wines and sweet white wines. These are typically blends of white grapes, such as Sauvignon Blanc, Sémillon, and Muscadelle. White Bordeaux wines are typically made from these blends, and white Bordeaux wines account for less than 10% of Bordeaux wine production. Minor varieties, such as Folle Blanche and Ugni Blanc, have also been used in Bordeaux's white wine production, contributing to the region's diverse vineyard profile.

Dry white Bordeaux is crisp and aromatic, often led by Sauvignon Blanc, with notes of citrus, herbs, and minerality. At the other end of the spectrum, Bordeaux is also renowned for its sweet white wine styles—most famously from Sauternes and Barsac.

These sweet wines are made from grapes affected by noble rot (Botrytis cinerea). This beneficial fungus concentrates sugars and flavours, producing luscious, age-worthy wines with notes of honey, apricot, and marmalade.

Though less famous than the reds, Bordeaux’s whites—both dry and sweet—add another dimension to the region’s remarkable diversity.

Refer to our in-depth guide on White Bordeaux wines.

Winemaking Process

Creating a Bordeaux red blend is akin to directing a masterful ensemble. Each grape, each barrel, plays a role. The winemaking process blends tradition with modern precision.

Key steps:

• Harvest at peak ripeness; grapes are carefully sorted by hand or optical scanners.
• Destemming and crushing, followed by fermentation in stainless steel, oak, or concrete vats.
• Pumping over or punching down the skins to extract color, tannin, and flavor.

After fermentation:

• Wines may undergo malolactic fermentation to soften acidity.
• Aging occurs in French oak barriques (225L), typically for 12 to 24 months.
• New oak imparts notes of vanilla and spice, while micro-oxygenation enhances texture refinement.

Blending is the artistry:

• Each variety and plot is fermented separately.
• Bordeaux winemakers produce wines by carefully selecting and combining different grape varieties to achieve the desired style and complexity.

When blended, wines tend to:

• Structure from Cabernet Sauvignon
• Plushness from Merlot
• Aromatic lift from Cabernet Franc
• Color/spice from Petit Verdot or Malbec

Petit Verdot is known for its intense colour and tannins, and is typically used in small amounts in Bordeaux blends.

Blending grape varieties in Bordeaux wines enhances complexity and texture, resulting in a more refined wine.

Before bottling:

• Some wines are fined with egg whites to soften tannins.
• Final wines may rest in tanks to integrate.

The result: a wine crafted with patience, precision, and the goal of harmony. The expertise of the winemaker is essential in achieving balance and ensuring the final blend expresses the best qualities of each grape.

Sensory Profile

A Bordeaux red blend is layered, structured, and built to evolve. The best wines from Bordeaux red blends are celebrated for their complexity, aging potential, and depth of flavour. It’s less about instant gratification and more about the journey in the glass.

Aromas

• Blackcurrant (cassis), plum, black cherry
• Graphite, cedar, tobacco, violets
• In aged wines: leather, truffle, cigar box

Palate

• Dry, with medium to full body
• Firm tannins and bright acidity create tension and longevity
• Left Bank: more structure and grip
• Right Bank: more plushness and roundness

Texture & Evolution

• Young Bordeaux can feel tight or astringent—decanting helps
• With age, tannins soften, mouthfeel turns silky
• Flavours deepen to include:
  • Forest floor
  • Dried fruit
  • Mushroom
  • Herbs and spices

Finish

• Long and savoury with notes of iron, black tea, or dark chocolate
• Leaves a mineral, mouth-coating impression

A great Bordeaux isn’t flashy—it’s intellectual, layered, and meant to be explored slowly. Each grape contributes its own tone, creating a complete, symphonic whole.