One other comment:
There is an advantage to having at least one person who does not know what is "Suppose" to be in a Bordeaux style blend. I experienced this one time at a commercial winery that was doing blending trials and letting guests help decide on the blend - of course their advice was for the large part ignored because commercially you have to work with what you have and avoid stray lots at the end.
Anyhow, there was a girl that was not a wine expert and made a blend of almost entirely Merlot and Cabernet Franc. At the end, the five groups blind tasted each others blends Her blend won the award for being the best. Almost everyone else used a healthy percent of Cabernet Sauvignon.
The point is - don't necessarily go by what is "Suppose" to be the typical blend. Since then, I have found that what I like with grapes grown here in the Northern Virginia, Central Maryland area is a blend of Cabernet Franc and Merlot. I may never have realized this - or it may have taken me longer to find out if I had not had the experience described above. I probably would have used a good percent of Cabernet Sauvignon because of what is suppose to be in a typical Bordeaux blend - although I found out later that there is a part of the Bordeaux region that makes their blend with mostly Merlot and Cabernet Franc and very little Cabernet Sauvignon.
