The Cabernet grape variety has thrived in a variety of vineyard soil types, making the consideration of soil less of concern particularly for New World winemakers. In Bordeaux, the soil aspect of "terroir" was historically an important consideration in determining which of the major Bordeaux grape varieties were planted. While Merlot seemed to thrive in clay- and limestone-based soils (such as those of the Right Bank regions of the Gironde estuary), Cabernet Sauvignon seemed to perform better in the gravel-based soil of the Médoc region on the Left Bank. The gravel soils offered the benefit of being well drained while absorbing and radiating heat to the vines, aiding ripening. Clay- and limestone-based soils are often cooler, allowing less heat to reach the vines, delaying ripening. In regions where the climate is warmer, there is more emphasis on soil that is less fertile, which promotes less vigor in the vine which can keep yields low. In the Napa Valley wine regions of Oakville and Rutherford, the soil is more alluvial and dusty. Rutherford Cabernet Sauvignon has been often quoted as giving a sense of "terroir" with a taste of "Rutherford dust". In the South Australian wine region of Coonawarra, Cabernet Sauvignon has produced vastly different results from grape vines planted in the region's terra rosa soil – so much so that the red soil is considered the "boundary" of the wine region, with some controversy from wine growers with Cabernet Sauvignon planted on red soil.