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Red grape

Merlot

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An adaptable red variety that can provide rounded fruit and texture, yet also produce concentrated, firmly structured wines.

Three clues to explore

01

Plum and mixed berry fruit

02

A broad middle palate

03

Softness alone does not identify Merlot

Aromatic palette

PlumBlackberryCherryVanillaVioletHerbs

Read the structure.

acidityMedium – Medium-high
LowHigh
tanninMedium – High
LowHigh
bodyMedium – Full
LightFull
alcoholMedium – High
LowHigh

What could you confuse it with?

Cabernet Sauvignon, Malbec and ripe Syrah are possible comparisons. Plum and plushness are shared traits; inspect acidity, tannin texture and savoury detail.

Origins & family

Origin

Bordeaux, France.

In the vineyard

Early budbreak raises frost risk. It is productive and needs crop balance; severe drought and grey rot can be problematic. Earlier ripening than Cabernet Sauvignon affects harvest choices in Bordeaux.

Growing season

Earlier budbreak and ripening than Cabernet Sauvignon. Spring frost, severe drought and poor fruit set can affect yields.

Vineyard sensitivities

Particularly susceptible to downy mildew on flowers and bunches; grey rot is another concern.

Site & soils

Clay and clay-limestone are classic Bordeaux settings. Water-retentive soils can help a grape that is vulnerable to severe drought.

Regional expressions

France

Pomerol and Saint-Émilion

Frequently Merlot-led blends, from supple fruit to powerful wines with long ageing potential.

Structure

Medium-full to full, sometimes with substantial tannin and alcohol.

At the table

Check blend and age; young prestige cuvées can need air.

Explore Pomerol and Saint-Émilion
France

Bordeaux and surrounding appellations

Accessible red-fruit styles coexist with more extracted oak-aged cuvées.

Structure

Medium body is common, with a wide structural range.

At the table

15–17°C for fresher examples.

Explore Bordeaux and surrounding appellations
New Zealand

Hawke’s Bay

A key component of Bordeaux-style blends, with plum fruit and structure.

Structure

Medium-full body with freshness varying by site and vintage.

At the table

16–18°C; avoid assigning all blend aromas to Merlot.

Explore Hawke’s Bay
United States

Napa Valley

Often ripe plum and cherry with barrel influence, but producer choices vary.

Structure

Full body and potentially high alcohol; tannin can remain pronounced.

At the table

Serve cool enough to keep fruit defined.

Explore Napa Valley

Cellar & service

Winemaking & development

Gentle extraction can emphasise supple fruit, while ambitious oak-aged wines may be dense and tannic. Blends with the Cabernets shift aroma and structure.

Service & ageing

15–17°C for softer styles, 16–18°C for fuller wines. Do not promise immediate approachability solely because Merlot dominates the blend.

Pairing logic

Roast pork, duck, mushrooms, braised beef and tomato-based dishes can work according to the wine’s weight and freshness.