The following is a list of some herbaceous aromas that can be found in wine.
This spicy-herbal aroma can be found in wines of almost any style.
Often found in wines from Provence, Spain and Italy.
Classic Syrah. Probably a pyrazine character plumped-up by grape ripeness.
Prematurely aged reds.
A mercaptan fault.
Cinnamon notes can be found in both red (particularly Syrah and Cabernet Sauvignon) and white (Gewürztraminer, French Sauvignon Blanc) wines.
Often part of the spicy complexity imparted by toasted oak. Eugenol is found in cloves.
High-vigour and/or underripeness, especially Cabernet Sauvignon, Sauvignon Blanc and Sémillon.
Supposedly found on Australian reds from grapes grown within the immediate vicinity of eucalyptus trees, but can be found on many New World reds, particularly California Cabernets.
Found in many reds and whites.
Classic bottle-aged aroma of Gewürztraminer.
Combination of ripeness and a certain vigour in Sauvignon Blanc, Colombard etc.
Overt herbaceousness is a sign of underripeness or an over-vigorous canopy, although an understated herbaceousness can add an attractive dimension to some wines (Sauvignon Blanc, Colombard, Petit/Gros Manseng, Cabernet Sauvignon/Franc etc).
Many New World reds, particularly Napa Cabernet Sauvignon.
Stronger, hotter version of mint, peppermint is less common, but can be found in some Australian Shiraz.
A less severe form of stalky, this characteristic can be found in some whole-bunch fermented reds such as Pinot Noir and even Champagne.
Pine resin added to Retsina.
New World reds.
Although a generic term, spicy is a very specific wine characteristic that is intensified by bottle-age, while tannins from the skins give the spice its hot, tactile impression on the finish. Principally Gewürztraminer, but also Pinot Gris. Eugenol is found in bay leaves, cloves and allspice.
A green, tannic-herbaceous dryness that can sometimes be mistaken for TCA.
Certain Provence wines.
The distinctive aroma of deliberately oxidised Sauvignon Blanc juice prior to fermentation
The powdery-dry taste perception of white pepper is most famously found in top Grüner Veltliner from Austria’s Wachau.