Shifts in the phenolic composition and aromatic profiles of Cabernet Sauvignon (Vitis vinifera L.) wines are driven by different irrigation amounts in a hot climate

•Water deficits increased wine acidity, and color intensity but decreased hue.•Wine flavonoids decreased in wines from less water stressed grapevines.•Changes in flavonoid composition affected wine color and mouthfeel.•Water deficits decreased non-pleasant aromas and enhanced ‘floral’ and ‘fruity’ notes.