Creating great wine is a delicate balancing act with many different approaches.
, Rioja or Chianti allow single varietal bottlings, the majority of the wines from these regions are made with a combination of grapes. Blending allows the best qualities of each variety to shine through. For example, Merlot’s tannins are significantly softer than Cabernet Sauvignon’s, so by adding some Merlot to Cabernet Sauvignon the lighter weight tannins will aid in the wine’s early drinkability.
On the Spanish side of the Douro River, in Ribera del Duero, winemaking at Vivaltus is performed by Montxo Martínez alongside Jean-Claude Berrouet, who made 40 vintages of Petrus before his son Olivier took over at the storied Bordeaux château. Vivaltus 2017 is made with 96 percent Tempranillo, three percent Cabernet Sauvignon and one percent Merlot. More importantly, as Marcos Yllera, the winery’s owner explained, “In Vivaltus we use grapes from four main areas in Ribera del Duero . .
Blending single variety wines offers different challenges than making multi-varietal blends; for example, in a year in which one variety does not fully ripen, other grapes can be added to create a finished wine that does not highlight vineyard flaws. With a single grape such as Pinot Noir, many winemakers depend on different terroir, or what Erik Kramer, winemaker at WillaKenzie Estate in Oregon’s Willamette Valley, likes to call “neighborhoods.
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