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California merlot...

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In Reply to: RE: Merlot tasting... posted by triodesteve on June 13, 2011 at 21:55:41

IMO, Napa and other places suffer the push towards fruit bombing when making merlot, as well as not blending enough other grapes into them. The grape has a softness from low tannins to begin with without over ripening it.
I've had some excellent merlots from California. The first that comes to mind are some Markham from 8 or 10 years ago, and some recent Chappellet's.
But if you want it done right, search out some of the merlot dominant blends from the right bank of Bordeaux.

Edits: 06/14/11

Follow Ups:

RE: California merlot... - triodesteve 15:20:34 06/14/11 (1)
I think its more accurate to say " when grown in Napa (or where ever) Merlot is soft in tannin. That's certainly not the case here. And certainly not in France. As always with every variety (some more than others) where it grows is so important to the end product.
- Tannins - jimbill 19:21:22 06/14/11 (0)
  I thought the merlot grape had lower tannins than, say, cabernet sauvignon. I know you can increase tannins elsewhere by using new barrels, pressing the grapes harder to extract from the stems and seeds, etc..
  
  Are you saying the merlot grapes in Napa are less tannic than elsewhere?

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