Merlot and Merlot Historical Background
Merlot is now the second most widely planted grape varietal in the world. It was originated in Bordeaux, France, given by its farther – Cabernet Franc, and its mother, which is no longer commercially planted, called Magdeleine Noir des Charentes.
Merlot has, sometimes, either been considered the best variety to making high-volume, commercial wines or blending with other grape varieties bringing more tannins and thereby increasing the texture. Recently, a truth proved by many winemakers worldwise is that Merlot doesn’t need to be blended to show its beauty, it is, however, capable of making multi-styled wines with either fresh and bright feel or powerful and rich texture.
Merlot Characteristics
Merlot, as we mentioned, is usually used in both single varietal wines and blending wines. It’s a dark blue colour grape variety mostly grown in moderate and warm climates. The wine made with a single merlot variety typically is in a dry style, medium acidity and medium tannins. At the same time, its primary characteristics highly depend on the ripeness of the grape.
For instance, just-ripe merlot produces below, or just medium-bodied wines are showing more red fruit flavours on the nose and palate (strawberry, red plum and herbaceous plants etc.). When Merlot grape in a riper condition, they’re able to produce wines with a more decadent body style (medium to full) and even some cooked-black-fruit flavours. This riper style is typically grown in a warmer climate, but it’s also possible to do that in a moderate climate with the method of later harvesting.