Merlot: Like Cabernet but different...
Merlot tends to be naturally lower in tannin and acid than Cabernet, ripening first in the Cabernet family - sometimes up to ten days earlier, but usually one week. That's a big advantage in a cool year, as it provides viticultural insurance to the Cabernet grower. Merlot also likes cool damp soils (not the well drained type that Cabernet demands) and is particularly suited to soils with some clay to retain Summer moisture. Merlot yields slightly higher than Cabernet and is more approachable as a young wine - a big plus for winemakers who want their wine out on the market with instant drinkability. For blenders it's also a boon, traditionally used to fill the "Cabernet doughnut hole" - that is to say, Merlot adds mid palate fruit, filling out the tannic framework of young Cabernet.
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