Under climate change, the fruity aroma of Bordeaux red wines is changing, tending toward undesirable aromas like dried and cooked fruits. To adapt to these changes in aroma, a strategy could be to introduce to Bordeaux vineyards late-ripening grape varieties more suited to drier, sunnier and warmer conditions. A comparative analysis involved traditional Bordeaux red wines (Merlot, Cabernet-Sauvignon, and Cabernet franc) and those from late-ripening grape varieties originating from high-temperature climates (Yiannoudin, Syrah, Agiorgitiko, Xinomavro, Touriga Nacional, Grenache, and Tempranillo). Using a semi-preparative HPLC method, aroma extracts from these ten red wines were fractioned, isolating fruity notes for HPLC–Fruity Aromatic Reconstitutions (FAR). Through a free sorting task, three clusters emerged. Targeted GC-MS analysis highlighted nine compounds characterizing sensory clusters, including ethyl 2-methylpropanoate, ethyl hexanoate, ethyl 6-hydroxyhexanoate, linalool, α-terpineol, α- and β-ionones, hexanol and (Z)-3-hexenol. Through the realization of sensory profiles, it has been demonstrated that by incorporating these compounds into a fruity model solution, fresh red- and black-berry fruit notes are intensified. © 2024< Leer menos