Chapter 14 - Merlot

Question 1

Characteristics of Merlot

Answer 1

• Versatile grape that can produce both light, fruity wines for immediate consumption and pronounced, concentrated wines that improve in oak
• Often used in blends with higher-tannin grape varieties to add softness
• Moderate and warm climate
• Single-varietal wine is typically dry with medium tannins and acidity
• Light- to medium-bodied wines
• red-fruit flavours (strawberry, red plum), herbaceous notes (green bell pepper/capsicum)
• Ripe Merlot grapes can produce medium to full-bodied wines and cooked black-fruit flavours (blackberry, black plum). In warmer climates of later harvest

Question 2

Winemaking and processing of Merlot

Answer 2

• Often added to Cabernet Savignon blends to lower tannin levels, ready to drink earlier
• Fuller-bodied Merlots may benefit from oak maturation

Question 3

Most important Merlot-growing regions

Answer 3

• Bordeaux: much rainfall, style depends on soil and weather
• Region segmented by Garonne and Dordogne Rivers
• South of France: both single-varieties and blends
• California: fruity, medium bodied
• Sonoma, Napa Valley: full-bodied, pronounced flavours from oak
• Chile: Central Valley with soft, medium-bodied Merlots for high-volume production
• Stellenbosch/South Africa: moderate to warm climate creates excellent Merlots
• Australia: often blended with Cabernet Sauvignon in Margaret River region
• New Zealand: often from Hawke’s Bay in the North Island

Question 4

Bordeaux Appellations

Answer 4

• Bordeaux AOC
• Bordeaux Superieur: high alcohol content and quality level
• Left Bank: Medoc AOC, Haut-Medoc AOC
• Haut Medoc AOC: Margaux AOC, Pauillac AOC,
• Graves AOC which includes Pessac-Leognan AOC

Right Bank

• Pomerol AOC
• Saint Emillon AOC, includes Saint-Emillion Grand Cru AOC