Merlot

Merlot is a dark blue-gray wine grape variety used for Bordeaux-style red wines, as well as numerous varietal wines around the world. It originates from the Bordeaux region of France, where it became a major component of the classic right-bank blends and achieved international popularity in the 20th century. The name is believed to derive from merlot meaning young blackbird in Occitan or old French. Merlot vines ripen earlier than Cabernet Sauvignon and are comparatively forgiving of cooler climates, but may be susceptible to rot in wet vintages and to frost in spring.

In the cellar, Merlot is often vinified as a standalone wine or blended with Cabernet Sauvignon, Cabernet Franc, or other varieties. It tends toward a medium to full body, moderate acidity, and soft to velvety tannins, with flavors of black cherry, plum, blackberry, and chocolate, sometimes with herbal or earthy notes. Oak aging can add spice, cedar, and vanilla. High-quality Merlots from areas with well-drained soils can age well, developing tertiary notes over 7 to 20 years.

Key regions include Bordeaux’s Right Bank, notably Pomerol and Saint-Émilion, where Merlot is typically dominant in blends; in California (Napa Valley and Sonoma), Washington, Chile, Italy, and Australia, Merlot is grown both as a varietal and as a blending grape. The style ranges from lush, fruit-forward wines to more structured, cellar-worthy forms depending on climate, soil, and winemaking choices. Merlot pairs with roasted and grilled meats, mushroom dishes, and soft cheeses.