Merlot is one of Bordeaux’s most historically significant grapes, with documented cultivation dating back to at least the 18th century on the Right Bank. Its name derives from “merle,” the French word for blackbird — a reference to the grape’s deep color and the birds’ fondness for eating it. Over time, Merlot became the structural and textural counterpoint to Cabernet Sauvignon in Bordeaux blends.
Genetically, Merlot is an offspring of Cabernet Franc, making it part of the broader Cabernet family. It has also parented several crossings, though none rival its global prestige.
In the vineyard, Merlot buds and ripens earlier than Cabernet Sauvignon, making it less reliant on long warm seasons. It thrives in clay and limestone soils, which retain moisture and support its plush fruit profile. However, early budbreak makes it vulnerable to spring frost, and its thin skins leave it susceptible to rot in wet conditions.
Stylistically, Merlot produces medium- to full-bodied wines defined by round tannins and ripe fruit. It is used both varietally and in blends, where it softens more structured partners.
In the glass, Merlot shows deep ruby coloration. Aromatically, plum, black cherry, chocolate, and baking spice dominate. The palate is supple and velvety, with moderate acidity and tannin. Body is medium to full. The finish is smooth and fruit-driven.
Benchmark regions include:
Pomerol
Saint-Émilion
Napa Valley
Washington State
Pomerol’s clay soils — particularly at estates like Petrus — produce some of the world’s most powerful Merlot-based wines.
Commercially, Merlot remains one of the most widely recognized and consumer-friendly premium red grapes globally.