Agree. Infinite possibilities of what and what percentages to blend, including several differences vintages as you mentioned. Winemakers become true alchemists when blending!

Joseph’s Sparkling Red is another very complex blend.

When it comes to whites, though, I seem to prefer classic varietals such as White Burgundy (Chardonnay) and Condrieu (Viognier). White Bordeaux, a complex white blend, can be transcendental too, and Mount Mary’s Triolet is a great example in this style.

Very good point Roger. I have been to two blind tastings in last month and in both cases, I struggled to determine what grape it was as I could not place it and was so focused on thinking a single varietal, but none of my experiences could quite place the grape.

In both cases, they were blends, but I have some a predominant view that a wine is a single varietal. Had I been told they were blends, then I would have been in a much better position based on my single grape tastings to have been able to determine the two different varietals (in one case) and the three different varietals (in the other case).

I am now more open in my thinking to consider a wine may be a blend when doing a blind tasting. I would still have a tough time determining the percentages of each grape though other than 25-75, 50-50, or 75-25 type of range.