APPEARANCE

ON THE VINE: Medium-sized berries, black and round, thin-skinned; cylindrical bunches.

IN THE GLASS: Bright garnet red; concentrated colour up to the rim.

SMELL

Distinctive aromas include scents from several broad categories: mint, eucalyptus; chocolate, coffee, violets, smoked-meats, cinnamon; nutty nougat with almonds.

TASTE

Merlot is typically rich on the palate – fleshy and velvety, berry fruit, chocolate, mint. Red berry features can be enhanced by mocha and nuts. Usually more medium-bodied/less full-bodied than Cabernet, with which it is sometimes confused.

ORIGIN

Merlot is one of France’s most popular red grape varieties, particularly in the Bordeaux region – it has been grown in areas such as St-Émillion and Pomerol for well over 200 years, bottled both on its own and as an important blending partner to Cabernets Sauvignon and Franc. During the past century, the varietal has been cultivated in most of the world’s major wine-producing countries.

IN SOUTH AFRICA

Merlot was introduced to the Cape winelands around 1910, though it was only from the mid-1980s that the wine ‘took off’ as a variety bottled on its own – Overgaauw of Stellenbosch Kloof being the first SA wine farm to bottle a 100% single-varietal Merlot with their 1982 vintage. It remains a popular component in the country’s Bordeaux-style blends, and is grown in most of the winelands, though predominantly in Stellenbosch and Paarl.

ELSEWHERE IN THE WORLD

AGEING POTENTIAL

Some Merlots mature with benefit, but the majority is made fresh and supple for early-drinking. In South Africa, most Merlots should be drunk within three years of the vintage – within 8 years in exceptional cases.

MATCHING WITH FOOD

Lamb, quail, duck, tongue, cold meats.

SERVING TEMPERATURE

Between 15° and 18° C.