Merlot Grape
The Merlot grape is more fruit forward and has less tannins and acidity than Cab. Its skins are thinner and have fewer pigments. This makes Merlot more susceptible to pests and diseases. Because it buds relatively early, spring frosts can be an issue.
Wines have aromas of ripe plums, currants, herbs, roses and violets. On the mid palate, they are often described as “rich” or “smooth.” Some have a bit of spice including clove and peppercorn. Oaked versions have a bit of toast and vanilla.
With age, quality examples will develop a bouquet of tobacco, leather and coffee. However, few will last more than 10 years.
Under ripe Merlot has green tannins and pronounced bell pepper flavors. Merlot grown in cooler climates has pronounced herbaceousness in addition to its fruit flavors.
The grape likes a little less heat, ripens earlier and produces higher yields than Cab. It enjoys rocky, well drained soils, but can also thrive in clay -based soils. When left unchecked in fertile soils, it will produce enormous yields. Canopy management and cluster thinning is necessary to produce distinctive fruit under these conditions. Merlot pairs very well with duck. It should be served slightly below room temperature.
