Mixing or combining one or more different types of grapes in order to make a new wine, is an ancient practice; however it was until the 19th Century in Bordeaux, France that the practice reached its peak.
The bordelaise mixture is the combination of Cabernet Franc, Merlot and Cabernet Sauvignon, sometimes also mixed with Malbec or Petit Verdot. The bordelaise mixture originated thanks to the changing climate conditions and the fact that not all the grapes can be harvested every year. In the mixture there’s always one grape that predominates amongst the others and the rest are to compensate.
Not every strain accepts mixtures, the best one to combine is the Cavernet Sauvignon, because it adapts to a considerable variety of grapes, plus it also adapts easily to different types of weather and soils without losing its essence.
Mixtures of wines aren’t exclusive from France anymore, because Spain, Argentina, Chile, Australia and other countries came up with their own ones.
It’s a mixture of Cabernet Sauvignon, Merlot and Cabernet Franc grapes. It’s a wine with an intense hue of red. Its aromas are a complex mixture of berries and flowers, and slight hints of coffee and tobacco. It’s a wine with elegant tannins, and a good acidity level and persistence; aged in French and American oak barrels.