Merlot

Merlot is celebrated for its velvety texture, plum and berry flavors, and soft tannins — one of the world’s most versatile red wines, from easy-drinking everyday bottles to structured, cellar-worthy expressions from Bordeaux, Napa Valley, and Washington State.

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Frequently Asked Questions

What is the difference between Merlot from Bordeaux and Merlot from Napa Valley?

Bordeaux Merlot — particularly from Pomerol and Saint-Émilion on the Right Bank — tends toward savory earthiness, dried herb, iron minerality, and dark plum fruit with firm tannin structure. The cool, clay-heavy soils of Pomerol produce a more austere, structured style that ages well for decades. Napa Valley Merlot is rounder, riper, and more fruit-forward — blackberry, chocolate, and vanilla from new American or French oak aging, with softer tannins from the warmer climate. Washington State Merlot (Walla Walla, Red Mountain) sits between the two — retaining Old World-style acidity and structure with the dark fruit concentration of a warm climate.

How does Merlot compare to Cabernet Sauvignon?

Merlot and Cabernet Sauvignon are Bordeaux’s two primary red varieties and are often blended together precisely because they complement each other. Cabernet Sauvignon has thicker skins, producing higher tannin, more pronounced structure, and greater aging potential. Merlot has thinner skins, producing softer tannins, more immediate approachability, and a plummier, rounder fruit profile. Cabernet Sauvignon is generally more age-worthy; Merlot is more approachable young. In Napa blends, Cabernet provides the backbone and Merlot contributes roundness and mid-palate fruit. In Bordeaux blends, the ratio shifts dramatically by appellation — Right Bank blends are Merlot-dominant; Left Bank blends are Cabernet-dominant.