Knowledge base
Blending
Blending (Assemblage)
Blending is the art of combining different lots, varieties, or vessels to create a wine greater than the sum of its parts.
Why blend?
- Achieve house style consistency year on year
- Balance a variety that lacks structure or aromatics
- Combine complementary press fractions (free-run + P1)
Bench trials
Always run small-scale bench trials before blending in bulk. Measure out small volumes and mix in different ratios. A typical trial might test 100%, 80/20, 70/30, 60/40, 50/50 blends.
Classic blending partners
| Variety | Common partner | Purpose |
|---|---|---|
| Cabernet Sauvignon | Merlot / Cab Franc | Soften structure, add mid-palate |
| Syrah | Viognier (3–5%) | Aromatic lift, colour stability |
| Grenache | Mourvèdre / Syrah | Structure, spice (GSM blend) |
| Sauvignon Blanc | Sémillon | Body, ageability |
💡 Always blend before any additions (SO₂, fining). The blended wine behaves differently to its components.
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