Merlot

Also known as: Merlot Noir (France), Bigney (historically Bordeaux), Vitraille (Médoc)

Merlot has it tough. In the shadow of Cabernet Sauvignon, it’s often seen merely as a soft blending partner, as the accessible sister with the round tannins. That’s true – but it’s only half the story. On the Right Bank of Bordeaux, on the clay soils of Pomerol and Saint-Émilion, Merlot shows what it can do on its own: fullness without heaviness, fruit without sweetness, depth without effort.

At Château Falfas in the Côtes de Bourg, Merlot grows biodynamically and shows itself earthy and complex. Manincor in South Tyrol brings alpine coolness into play – tauter, more herbaceous. And Heinrich in Burgenland proves that Merlot cuts a fine figure in Austria too.