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MERLOT

After Pinot Noir, Merlot is New Zealand’s second most widely planted red varietal. In the cool climate of New Zealand, Merlot is able to concentrate its flavors and produce exceptional wines. And – as in the Right Bank and Entre-Deux-Mers areas of Bordeaux – Merlot is often the predominant varietal in blends with Cabernet Sauvignon.

There are several reasons why Merlot is an attractive alternative to Cabernet Sauvignon:

  • The grapes ripen two to three weeks earlier, so they can thrive in cooler climates.
  • The Merlot grapes have much less tannin. And they also have less of the flavor compounds (methoxpyrazines) that give Cabernet Sauvignon (and Sauvignon Blanc) its herbaceous character.
  • The wine matures more quickly and does not require as long an aging period in the barrel or the bottle.
  • Many of today’s wine consumers prefer the soft, round mouth feel and the fruit flavor of Merlot.

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