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Mainly Southern France, North East Italy, Eastern Europe and New World, especially California.

An early ripening grape. In Bordeaux, grown widely on heavier soils where Cabernet Sauvignon is slow to ripen.

Used in Bordeaux and all over the world to soften Cabernet Sauvignon based wines.

Flavour & Character
Juicy, fruity flavours of blackcurrant, black cherry and mint.

As for Cabernet Sauvignon: Fermented in stainless steel or oak. Fermentation temperature not critical because of robustness of grape. Matured in old or new oak.
In other regions it is often cool fermented when used as a varietal.

Subtle, soft and velvety. Lower in tannic bitterness and higher in alcohol than Cabernet Sauvignon.

Body, Dry/Sweet
Soft, often complex texture.

Great wines of Pomerol and St Emilion in Bordeaux are based on Merlot.










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