Merlot is a red wine grape that is used as both a blending grape and for varietal wines. The name Merlot is thought to derive from the Old French word for young blackbird, merlot, a diminutive of merle, the blackbird (Turdus merula), probably from the colour of the grape. Merlot-based wines usually have medium body with hints of berry, plum, and currant. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.
The earliest recorded mention of Merlot was in the notes of a local Bordeaux official who in 1784 labelled wine made from the grape in the Libournais region as one of the area's best. The name comes from the Occitan word "merlot", which means "young blackbird" ("merle" is the French word for several kinds of thrushes, including blackbirds); the naming came either because of the grape's beautiful dark-blue colour, or due to blackbirds' fondness for grapes.
It was first recorded in Italy around Venice under the synonym Bordò in 1855. The grape was introduced to the Swiss, from Bordeaux, sometime in the 19th century and was recorded in the Swiss Canton Ticino between 1905 and 1910. In the 1990s, Merlot saw an upswing of popularity worldwide.
In Italy, a large portion of Merlot is planted in the Friuli wine region where it is made as a varietal or sometimes blended with Cabernet Sauvignon or Cabernet Franc. In other parts of Italy, such as Tuscany, it is often blended with Sangiovese to give the wine a similar softening effect as the Bordeaux blends. Merlot's low acidity serves as a balance for the higher acidity in many Italian wine grapes with the grape often being used in blends in the Veneto, Alto Adige and Umbria. The “Strada del Merlot” is a popular tourist route through Merlot wine countries along the Isonzo river. Italian Merlots are often characterized by their light bodies and herbal notes.
Viticulture and winemaking
Merlot grapes are identified by their loose bunches of large berries. The colour has less of a blue/black hue than Cabernet Sauvignon grapes and with a thinner skin and fewer tannins. Also compared to Cabernet, Merlot grapes tend to have a higher sugar content and lower malic acid. Merlot thrives in cold soil, particularly ferrous clay. The vine tends to bud early which gives it some risk to cold frost and its thin skin increases its susceptibility to rot. If bad weather occurs during flowering, the Merlot vine is prone to develop “coulure”. It normally ripens up to two weeks earlier than Cabernet Sauvignon. Water stress is important to the vine with it thriving in well drained soil more so than at base of a slope. Pruning is a major component to the quality of the wine that is produced. Wine consultant Michel Rolland is a major proponent for reducing the yields of Merlot grapes to improve quality. The age of the vine is also important, with older vines contributing character to the resulting wine.
A characteristic of the Merlot grape is the propensity to quickly over-ripen once it hits its initial ripeness level, sometimes in a matter of a few days. There are two schools of thought on the right time to harvest Merlot. The wine makers of Château Pétrus favour early picking to best maintain the wine's acidity and finesse as well as its potential for aging. Others, such as Rolland, favour late picking and the added fruit body that comes with a little bit of over-ripeness.