When analysing wine, I read back the climate it was grown in, focusing on aromas, flavors, texture (mouthfeel) and structure (acids and/or tannins).
Generally speaking, the same grape grown in a hot vs cool climate/season plays out like this:
Cooler climate wines tend to be more broadly aromatic, fresher fruited, leaner bodied, with higher acidity, more astringent tannins and lower alcohol.
Conversely, warmer climate wines offer less fresh aromas/flavors, broader, richer textures, softer tannins, less acidity and higher alcohol.
The formula runs: sunshine creates ever more grape sugar (which yeast converts to alcohol), while simultaneously reducing a grape’s acidity.