Advice sought: 'Bordeaux style' blends

Field blends are common in France but they literally grow different varieties in different areas of the vineyard based on terroir. They have had a whole lot of time to figure out what works best where.

I usually blend cab sauvignon and cab franc because the acids balance; the cab sauvignon is a little on the low side and the cab franc is higher. It's usually 2 to one cab sauv. I rarely blend preferment unless something is way out of whack, like acids. Blending post ferment seems to the way to go initially until you know your sources of grapes well. I blend by ratios based on tasting trials, I usually figure out which wines are worst and start working others into them. I work with ordinary quality grapes and juice but you might be surprised how well these can come out with a little blending. I almost always add Syrah too but that is out of style with Bordeaux.

Joe

If you have Merlot and Cabernet Franc, you really don't need Cab Sauvignon. In one part of Bordeaux the wine is made from just those two grapes with Merlot being the base. In another part of Bordeaux, Cab. Sauv. is the base. From my experience, it will take longer for a Cab. Sauv. to age out but you will have more tannins and the wine will probably keep longer. My favorite blend for the past few years has been just Cabernet Franc and Merlot but now I have some Cabernet Sauvignon coming on in my vineyard so I will be experimenting.

Until you are sure of your grapes and taste, I recommend making the wines separately and then blending. Where I live, the Merlot matures a couple weeks before the Cabernet Franc so field blending is not practical.

Thanks Paul - I had the same thought - making a 'Right bank' style Merlot-based blend. I think you've convinced me. You and Joe both suggest that the blending be done post-fermentation, when I can do bench trials, so there it is - I have a plan. Best part is - I have access to top quality Merlot and Cab Franc already! Should be fun - thanks gents.