• Aromas and flavors: blackcurrant, blackberry, floral, red cherry, plums, chocolate, olive, earth, often called “velvety” mouth feel
• Low to medium acidity (has less tannins and less astringency, therefore usually a more lush mouth-feel than Cabernet)
• Both under ripe and overripe grapes lean away from fruit and towards herbaceous
• French wines: Pomerol, Saint Emilion, Cahors
• Merlot is a Bordeaux region grape-variety (“Right Bank”)
• Merlot is by far the most widely planted grape of the entire Bordeaux region and third, behind carignan and grenache as the most planted black variety in France
• It is classified in the Cabernet group
• It is a fragile grape, sensible to dryness as well as cold
• Merlot gives a richly colored wine, with body and softness
• Matures quickly and is relatively thin-skinned and somewhat prone to rot
• Has a starring role in only one region of France, north of Bordeaux’s Gironde River, where it is the basis of the wines of St. Emilion and Pomerol
• Château Petrus, which has risen in consumer stature in the past three decades, is over 90% Merlot
• South of the Gironde, however, merlot usually plays a supporting role in typical Medoc blends with cabernet sauvignon and cabernet franc

There are two different styles of Merlot:

International Style:

The grapes are harvested as late as possible

Intense purple color with soft velvetly tannins

Full-bodied due to high alcoholand concentrated fruit

Fould mostly in ‘New World’ countries

Lighter or Classic Style:

Grapes harvested earlier

Light-bodied, light alcohol, and high acidity

Rarely found outside Bordeaux