CABERNET FRANC. Red. One of the principal red grapes of Bordeaux, particularly St-Emilion, and also the dominant red varietal of the Loire Valley. The grapes are small and round. Cabernet Franc is lighter than Cabernet Sauvignon, making a bright pale red wine and contributing finesse and a peppery perfume to blends with more robust grapes. Depending on growing region and style of wine, additional aromas can include tobacco, raspberry, and cassis, sometimes even violets.

CHARDONNAY. The classic white varietal of Burgundy and perhaps the best known and loved white varietal in the world. Its typical varietal characteristics are honeyed, tropical fruit flavours with toasty, buttery nuances. It ages well and is totally at home with oak, which imparts those delicious vanilla and butterscotch tones so beloved of Burgundy drinkers. Its diversity of style can perhaps account for some of its worldwide appeal.

CABERNET SAUVIGNON The classic grape of Bordeaux and the dominant variety in all the top growths of the Medoc. A most fashionable varietal, with rich blackcurrant concentration, cassis and cedar wood. It is a small grape, giving very deep color and extract, quite resistant to disease and capable of producing wines of great longevity, elegance and structure. It has a natural affinity with oak, which imparts the wonderful cedar and 'cigar box' attributes for which the grape is famous.

GARNACHA. Red. It is primarily a blending grape, thin skinned, so giving lighter color. It is often used to add subtlety to the more beefy southern reds. It is one of the most extended grape varieties in Spain.

VERDEJO. White. Very high quality and one of the best white varieties in Spain. It makes very aromatic, glyceric, soft wines with body. It is considered a main variety of Rueda DO.

GARNACHA TINTORERA. Red. This grape, also known as Alicante, is so-called because it is the only variety, along with Alicante Bouché, which has colored flesh (tintorera comes from the verb teñir = to dye).

PETIT VERDOT. Red. It is a variety principally used in classic Bordeaux blends.[1] It ripens much later than the other varieties in Bordeaux, often too late, so it fell out of flavor in its home region. When it does ripen, it is added in small amounts to add tannin, color and flavor to the blend. It has attracted attention among winemakers in the New World, where it ripens more reliably and has been made into single varietal wine. It is also useful in 'stiffening' the mid palate of Cabernet Sauvignon blends.

MERLOT. Red. The second 'noble' red grape of Bordeaux and the first in St. Emilion and Pomerol. Responsible for that delicious, plummy, soft style of wine it is an ideal blend with the more austere Cabernet. It is an adaptable grape that ripens early, gives great colour and fruit sweetness, but is susceptible to spring frosts and to rot. It has become extremely popular throughout the world in both its blended and varietal form.

SAUVIGNON BLANC. White. Synonymous with fresh gooseberry and green apple aromas in its varietal form, Sauvignon Blanc is one of the most traveled white grapes in the world. Outstanding crisp fresh acidity and citrus fruit character. As a dry wine it is best-drunk young and fresh.

SYRAH. Red. The origin of Syrah variety is still unknown, but it is cultivated central and southern France, producing wines as Hermitage, usually 100% Syrah. Its presence in Spain is still small. It produces intense inky purple colored wines when young with a distinctly spicy tone. As it matures it turns to deep garnet with evolving earthy, stewed blackberry and damson flavors. It gives huge extract and tannins and is capable of great ageing. Red. Hermitage wines are usually 100% Syrah. Very little is grown in Spain.

TEMPRANILLO. Red. By far Spain's most noble indigenous grape it has similar characteristics to the Pinot - strawberries when young, earthy vegetal when mature - and it ages very well. It ripens early ('temprana' is the Spanish for 'early') is thick-skinned and gives good color and extract but low alcohol and acidity.

VIOGNIER . White. A relatively obscure vine, difficult to grow and cultivate and capable of only tiny yields, Viognier owes its reputation to the fine wines it produces in the northern Rhône, namely Condrieu and Château Grillet. Its great quality and adaptability to warm climates makes it suitable for Spain.