A Practical Guide to Wine Aroma Clusters
A wine’s aroma is an exciting journey that begins in the vineyard with the grape’s unique traits, leading to a mix of flavors. The yeast brings zest during fermentation, creating a blend of scents that invigorates the senses. With a touch of oxygen, the aroma develops and gains depth. Each stage is crucial, resulting in a rich scent ready to be enjoyed!
Speak the Language of Wine
Your wine vocabulary is about to change forever. Forget “good” or “bad”—true appreciation of wine’s complexity requires a shared language. Aroma Families and Aroma Clusters are that language, a systematic framework that transforms a novice guess into an expert description, bringing precision and clarity to every glass.
As WSET suggests, this cluster approach is the key to developing your palate. It’s a good practice to proceed from the general descriptor (“Citrus Fruit”) to the more specific (“lime”), creating a level playing field so everyone is speaking the same language.
The Secret Code of Wine: Primary, Secondary, Tertiary
Wine aromas are like a fun treasure hunt; they’re made from cool chemical goodies produced during winemaking and come together in awesome Aroma Families. This systematic approach helps tasters organise aromas in groups (clusters) of similar scents (think fruity, flowery, or spicy zests) to help tasters reveal secrets about the wine’s background, its making process, and how aged it is!
Primary Aromas (From the Grape)
- Red Fruit: Raspberry, strawberry, cherry, red plum (cool climates).
- Black Fruit: Blackberry, blackcurrant, blueberry, black cherry (warmer climates).
- Citrus/Green: Lemon, grapefruit, apple, pear, grass (Sauvignon Blanc).
- Floral: Violet, rose, honeysuckle, orange blossom.
- Tropical: Lychee, mango, passion fruit, banana (Gewürztraminer, Chardonnay).
- Vegetal: Green bell pepper, tomato leaf, asparagus (Sauvignon Blanc, Cabernet Franc).
Secondary Aromas (Fermentation & Oak)
- Yeast/MLF: Butter, cream, yogurt, brioche, bread (from malolactic fermentation or lees contact).
- Oak/Wood: Vanilla, coconut, clove, cedar, toast, smoke (from barrel aging).
- Spice: Black pepper, cinnamon, nutmeg (often oak-related).
Tertiary Aromas (Aging/Evolution)
- Dried Fruit: Raisin, fig, prune, date (aged reds/sweet wines).
- Earthy/Savory: Leather, tobacco, mushroom, truffle, forest floor, game.
- Complex/Nutty: Honey, caramel, walnut, almond, coffee, chocolate.
Aroma Families vs. Fruit Clusters
A Practical Guide to Wine Aroma Clusters
Decoding the Fruit Clusters (The Primary Aromas)
The Fruity category is the most prominent and is further divided into groups that directly relate to the grape varietal and climate.
White Wine Fruit Clusters
Green Fruit: Apple, pear, gooseberry, grape
Chardonnay (apple, pear), Malagousia (grape)
Citrus Fruit: Lemon, lime, grapefruit, orange peel
Sauvignon Blanc, Xinisteri, Pinot Grigio
Stone Fruit: Peach, apricot, nectarine
Viognier, Morokanella, Riesling
Tropical Fruit: Mango, banana, lychee, passionfruit
Gewürztraminer (lychee), Sémillon, some Chardonnay
Red Fruit: Cherry, raspberry, strawberry, redcurrant
Pinot Noir, Grenache, Gamay, Mavro Ambelissimo
Black Fruit: Blackberry, black cherry, blueberry, blackcurrant
Cabernet Sauvignon, Yiannoudi, Maratheftiko, Syrah
Dried Fruit: Raisins, dates, prunes
Aged Red Wines (developed over time in the bottle)
The Art of Seeing with Your Nose
How to Use Aroma Clusters
The true utility of aroma clusters lies in tracing a wine’s origin, winemaking process, and age.
1. Start Broad (The Cluster): Begin by identifying the general aroma family or cluster (e.g., Green Fruit, Black Fruit, Floral). This helps novice tasters find a point of reference (as it’s easier to identify “citrus fruit” than “lime”). Detect the general family first. Is it Green Fruit or Stone Fruit?
2. Move Specific (The Detail): Once the cluster is identified, zero in on the specific aroma. For instance, if you smell Black Fruit in a Maratheftiko, try to find specific notes like black cherry, blackcurrant, or blackberry.
3. Identify Origin (The Journey): Use the clusters to trace the wine’s development:
- Primary Aromas (mostly fruit and floral notes) come from the grape itself and speak to the variety and climate. and where it was grown.
- Secondary Aromas (butter, toast, vanilla) point to the winemaking process, such as malolactic fermentation or aging in oak.
- Tertiary Aromas (leather, mushroom, dried fruit) reveal bottle age and evolution.
Here’s how we do it, at the Tasting Room…
I pour a glass of Xinisteri and give it a moment to breathe.
I begin wide.. I ask myself just one question: fruit, flower, or something else?
With Xinisteri, I’m clearly in the Citrus / Green Fruit cluster.
Then I narrow it down. I find lemon zest, lime, and maybe a crisp green apple note. Now the wine starts telling its story.
Those citrus and green fruit notes speak of the grape itself and our island’s light and sun (primary aromas).
Next, I look for what’s not fruit. A soft yeasty, bready touch tells me the wine spent time on its lees — that’s winemaking talking (secondary aromas).
Finally, I check for age. If there’s a gentle note of dried flowers, chamomile or honey, I know the wine has started its quiet evolution (tertiary aromas).
One wine. One slow method. letting the wine reveal itself, step by step.
The Art of Seeing with Your Nose
A Simple Tasting Example (Try This at Home)
Pour a glass of Mavo Ambelissimo and don’t rush.
Take a small sip of the wine first. I let it settle, then return to the glass. Start broad. You’re clearly in the Red Fruit cluster.
Only then narrow it down: cherry, maybe redcurrant, with a quiet hint of violet?
Next, look beyond fruit. A touch of clove, cinnamon, and gentle toast tells us the wine has seen careful oak or traditional handling in the cellar (secondary aromas).
Finally, listen for time. If you find a note of dried fig or soft leather, the wine has begun its slow evolution in the bottle (tertiary aromas).
One glass, one method, and suddenly the wine speaks clearly.
Experience the Art of Aroma
Reading helps. Tasting changes everything:
Don’t Memorise Wine. Taste It.
Join me at my tasting room and experience aroma clusters the way they’re meant to be learned — slowly, with real wines, real stories, and time to listen.
