It Started in Bordeaux
The name comes from the French word for blackbird, merle, a nod to the grape's deep blue-black colour when it hangs on the vine. Its spiritual home is Bordeaux, specifically the right bank, where Saint-Émilion and Pomerol would be considerably less famous without it. Château Pétrus, almost entirely Merlot, planted in Pomerol's blue clay, is one of the most coveted bottles on the planet. Merlot did that.
From France, Merlot spread outward. Italy, Chile, South Africa, California. Each region interpreted it differently, which is exactly what makes it interesting. A Merlot from Friuli and a Merlot from Stellenbosch are not the same wine. Pour them next to each other sometime. You'll see what we mean.
Getting to Know Your Merlot Wine
Let's clear things up: Merlot is a dry red wine. The ripe fruit can fool people into thinking otherwise, but what you're tasting is generous, not sweet. That generosity comes down to skin contact. Merlot has thinner grape skins than Cabernet Sauvignon, which means less tannin extraction during fermentation, and the fruit gets to come forward cleanly as a result.
On the nose, the tasting notes vary by region but there are through-lines. Expect black cherries and plum, often with vanilla toastiness and subtle oak from time in barrel. Give it time in the glass and you'll start finding chocolate and dried herbs, a gentle berry quality that lingers. A well-made Merlot is smooth without being simple, balanced without being boring.
Climate does a lot of the shaping from there. Cool climate Merlot, think Bordeaux or Friuli, carries higher acidity and earthy notes that need food to really open up. Warmer sites bring riper, juicier fruit. Merlot was ahead of its time. The rest of the world is just catching up.
The Food Bit
Merlot is the kind of wine that makes a good meal better without making itself the centre of attention. If you want to go deep on food and wine pairing, there's plenty to explore, but the basics are straightforward. The moderate acidity and softer tannins mean it doesn't compete with food the way a bigger, bolder red can. A useful rule: match the weight of the food to the body of the wine.
For cooler-climate bottles, think Bordeaux or Stellenbosch:
- Lamb and venison are natural partners
- Flavourful cheeses, particularly aged varieties
- Hearty stews where the wine can settle into the dish
For warmer-style, fruit-forward Merlots:
- Smoked meats and duck
- Pasta with a rich tomato-based sauce
- Roasted mushrooms, which seem to find earthy Merlot naturally
If you're unsure where to start, the Keermont 2021 next to a slow-roasted lamb shoulder is a fairly convincing argument.
The Selection
Consider our merlot collection a very good starting point. These are bottles we've opened ourselves.
- Keermont Merlot 2021, Stellenbosch: a vibrant, fruit-forward nose with good natural acidity and twenty months in seasoned French oak. Rated 93 by Tim Atkin MW and 4.5 stars in Platter's Guide. One of the most consistent expressions of Stellenbosch Merlot we carry.
- Anseillan du Lafite Rothschild, Pauillac 2021: Merlot-dominant and produced from a single parcel on the Lafite estate. Dried flowers and black berries on the nose, with fine tannins and a cedar finish. Lafite's first new wine in over a century, and a very good reason to open a bottle of Bordeaux.
- Meroi Merlot, Friuli: single vineyard from the Dominin cru in northeastern Italy. Spontaneous fermentation, aged in oak. A wine that would command considerably more were it from Bordeaux.
Go On, Order the Merlot
The most famous wine critic in cinema history refused to drink it, then cracked open his most treasured bottle alone at a fast food restaurant. A 1961 Cheval Blanc. Mostly Merlot. If that doesn't settle the debate, nothing will. Browse our full merlot collection on our website and discover what you've been missing, or get in touch. Unlike Miles, we actually recommend the Merlot.