1. Cabernet Sauvignon: blackcurrants, cedar, old furniture and cabinets, coffee, tobacco, cigars, cigar boxes, violets, minerals, green pepper (especially if grapes are under-ripe), chocolate. Young wines start off intensely fruity; more complex aromas develop with age.
2. Merlot: spicy fruitcake, Christmas cake and chocolate; may also display blackcurrant, black cherry and plums. Less tannic than Cabernet Sauvignon.
3. Pinot Noir: redcurrants, cranberries, strawberries, blackberries, chocolate (when young). Secondary aromas (that develop with age) include horsehair and animal fur, farmyard aromas, manure and compost.