Merlot (aka Petit Merle, Vitraille, Bigney, Crabutet Noir)

Merlot is a noble, rich and plump transplant from the wealthiest of Bordeaux estates. The key to growing Merlot in California is choosing locations with slow ripening and picking the grape before acidity declines. Napa, Sonoma, Carneros and Santa Barbara all produce Merlot successfully. While its flavor profile is similar to Cabernet Sauvignon, Merlot tends to be slightly more herbaceous overall in both aroma and taste. Ripeness seems critical; both under ripe and overripe grapes lean away from fruit and towards herbaceousness. Merlot has slightly lower natural acidity than Cabernet and generally less astringency, therefore usually a more lush mouth-feel. Merlot plays a luscious role in the blended wines, adding forward plummy, fruity richness to more austere qualities of Cabernet Sauvignon. More supple, with higher alcohol and softer tannin, Merlot is often more approachable in youth than Cabernet Sauvignon. It adds richness to the hard edges - puts meat on the bony structure of Cabernet. (Description courtesy of Professional Friends of Wine)

Merlot Descriptors
Varietal Aromas/Flavors	Processing Bouquets/Flavors
Floral: violet, rose Fruit: currant, black cherry, plum Spice: clove, bay leaf, green peppercorn Herbal: bell pepper, green olive	Oak (light): vanilla, coconut, sweetwood Oak (heavy): oak, smoke, toast, tar Bottle Age: truffle, earth, coffee, leather

Viognier

Chardonay

Zinfandel

Syrah

Pinot Noir

Cabernet Sauvignon