Merlot
Originating in the Bordeaux region and first officially identified in 1784 the variety is now popular throughout the winemaking world.
It shares much similarity to Carmenère, an old French variety that has become largely extinct in France due to poor resistance to phylloxera; a pest that, particularly in the last century, devastated vines across the world, particularly in Europe, but left South-America relatively untouched. Indeed, in Chile, genetic studies have discovered that much of what was being unwittingly grown as Merlot was in fact this ancient French varietal, brought over in earlier centuries.
Merlot is used for wines on its own and as a blending grape.The softness and fleshiness of the variety combined with its earlier ripening, makes it an ideal grape to blend with the sterner, later-ripening Cabernet Sauvignon.
The flexibility of this grape has helped make it one of the most popular red wine varietals in the U.S.A. and Chile. It also thrives in Argentina’s high and cool terroirs, especially in Valle de Uco and Patagonia. In properly managed vineyards (with low yields), the Merlot can be a delicate wine, intense on the palate, but never potent.
The bouquets associated with this variety are described as sweet pepper, cedar, redcurrant and spices.