What is the point in making wines by blending different varieties? The reasoning must always be to make a better wine by highlighting perhaps a taste that the single variety only has in lowish amounts. Still it can be overdone and I do not understand the point of many blends. Some are to move stock, so the winery might say, lets combine A with B, give it a name and explain it’s a breakthrough. Then there are examples of varieties that are best left alone.
I like the purity of cool climate Sauvignon Blanc and the addition of anything by altering this flavour makes a lesser wine. I feel the same with Riesling. In this triple red blend I see the sum of the parts not making a better wine but rather an equal wine to the single varieties which though highlights the strongest characters of the three varieties in one bottle. When the balance is perfect, they can be better than the single varieties. In this way the interest of the drinker is expanded. Shiraz forms the stable known base. Grenache has alcoholic strength but less palate taste and brings to the blend beguiling aromas and a different palate impression to Shiraz. Yet what are these two without Mataro which maintains order by rearranging both and providing a strength of character particularly on the back palate. Still the genius of this wine remains the Grenache.
