The impact of yeast and lactic acid bacteria strains on the fruity aroma of red wines was investigated by sensory and analytical strategies. The ester composition of four different Bordeaux red wines was quantified by HS-SPME-GC/MS. These wines, made with selected yeast and bacteria strains, were investigated at the end of alcoholic fermentation and regularly until 12 months of aging, during 2011 and 2012 vintages. Sensory analyses of wines after 3 and 12 months of aging revealed significant differences with regard to yeast strains. Bacteria seemed to have only a slight impact on changes in aromatic profile. Ester levels were strongly influenced by yeast strain and very little affected by malolactic fermentation and aging. Differences and similarities between sensory data and ester profile are discussed. This study highlights the importance of yeast strains in red winemaking. Their sensory impact remains despite the other vinification steps after alcoholic fermentation.