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Move Over For Kiwi Merlot
Article Posted: Tuesday July 31st
Article last updated on: Tuesday July 31st
By Phil Parker June 2001 Merlot. The French pronounce it mer-LO, whereas the Kiwis have changed it to MER- lo. However you say it, the silky soft red wine of Bordeaux is emerging as a New Zealand wine style which has surpassed Cabernet Sauvignon and may yet tilt at the crown of Pinot Noir. Merlot ripens earlier than Cabernet Sauvignon, normally about two weeks ahead, and typically, it is lower in tannin and higher in sugar - producing a softer, higher alcohol wine. Until the last five years or so, Merlot has been largely used here as a blender to take the tannic edge off some of our more aggressive Cabernet Sauvignons. Note - Sauvignon is derived from French for savage! Our NZ Cab Savs follow the style of wines made in the Medocleft bankarea of Bordeaux, where Cabernet Sauvignon is king and Merlot plays second string. But now, increasing numbers of New Zealand winemakers are producing 100% Merlot as a successful varietal wine. Cabernet Sauvignon used to be our second most planted grape variety after Pinot Noir. Now, the national vineyard has 674 hectares planted in Merlot versus 671 hectares of Cabernet Sauvignon. The wine industry predicts that by 2003 the national Merlot vineyard will be 974 hectares compared with 733 of Cabernet Sauvignon. In the heart of northwest Auckland's Ararimu valley is picturesque West Brook winery. The Ivicevich family has been making wine since the 1930s, and Anthony is a third generation winemaker. His 1999 Hawkes Bay Merlot has picked up two silver medals: one in the Liquorland 2000 Top 100, another in the 2001 Easter Show. It's not hard to see why: it is a deep purple red and has a depth of warm, plummy flavour and roundness.
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