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Cabernet Sauvignon:
Despite being so prominent in the winemaking industry, the origins of this variety were shady up until the 1990s. Prior to this, many felt that the variety was ancient origin – perhaps even the Biturcia grape used to make ancient Roman wine. However, these romanticised and altogether dubious origins were placed on the shelf when DNA typing, undertaken by the UC David Department of Viticulture and Enology, determined that Cabernet Sauvignon was the offspring of Cabernet Franc and Sauvignon Blanc – most probably due to a chance crossing in the 17th century.

Cabernet Sauvignon can grow in various different climates and soil types – in fact the wine usually gives a sense of the terroir in the taste. Naturally prone to vigorous yields, winemakers must be careful not to compromise the quality of the wine. Practices such as using less vigorous rootstock, green harvesting and aggressive pruning of grape clusters ensure lower yields.

This variety is most famously found in Bordeaux blends and thrives on the gravelly soils of the Medoc, being both well drained whilst also radiating heat to the vines. However, internationally varietals are very common – especially in warmer climates.

Merlot:
Used for both blending and varietal wines, Merlot is the foremost grape in the Bordeaux. Merlot wines usually have a medium body with hints of berry, plum and currant. Its softness and fleshiness, combined with earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, with its higher tannin levels. Its name comes from the Occitan word “merlot” which means “young blackbird” – a nod towards the grape’s beautiful dark-blue colour. An offspring of Cabernet Franc (and therefore a sibling of Cabernet Sauvignon), it was first mentioned in 1784 where a labelled wine made from the grape attracted praise from all quarters.

The grape can easily be identified by its loose bunches of large, plump grapes. The colour is less or a blue/black hue than Cabernet Sauvignon and it has a thinner skin, with correspondingly fewer tannins. Pruning has a massive impact on the outcome of the wine, with reduced yields giving higher quality wine. Merlot has a propensity to quickly over ripen after hitting its initial ripeness level, sometimes in a matter of a few days. The renowned Chateau Petrus favours early picking to ensure acidity and ageing potential, while other growers favour late picking and the added fruitiness that comes with the additional ripeness of the fruit.

Merlot is now the most commonly grown grape in France, which claims two thirds of the world’s total Merlot cultivation.



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The most southerly of Medoc’s appellations, Margaux’s terroir is in part defined by the presence of ‘white graves’ - a special type of gravel that deposits itself in the area having been carried down from the mountains by the Gironde. For the most part the soil consists of a plateau of gravel and silt with a layer of limestone with clay. The estuary provides cooling in the summer and staves of spring frosts.

The 1855 classification contained more wines from Margaux than any other appellation, with Chateau Maragux being one of only four wines to be awarded Premier Cru status.

Soils: ‘White graves’
Size: 1,300 hectares
Output: 9,500,000 bottles
Type of wine produced: Medium to full-body red wine.
Grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot

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