The grapevines of Cabernet Sauvignon and Cabernet Gernischt from Yantai region were subjected to leaf pulling treatment at veraison with cluster-shading treatment as control. Grape maturity and the phenolic compounds of the resulting wines; as well as the sensory properties of wine samples were determined. The results indicated that grape yield indices such as bunch weight and weight per berry were not affected by leaf removal treatment; while titratable acid of grape juice were significantly decreased. Total soluble solid (TSS) of grape juice was significantly increased for Cabernet Gernischt; but not for Cabernet Sauvignon. Phenolic substances including total phenols tannins; anthocyanins; flavonoids and flavonols in the wines; as well as main mono-phenol of the wines; including gallic acid; caffeic acid; rutin hydrate; quercetin acid; were increased by leaf pulling treatment. In addition; aroma; color density and tastes of wine were improved significantly by leaf pulling. In summary; it can be concluded that leaf removal treatment evidently improve the quality of wine in Yantai.