Merlot, Mendoza Valley

We're back in Argentina today on the south side of the Mendoza River in the shadows of giant Mt. Aconcagua. This is one of the highest elevation wine regions in the world and that elevation gives the wine a special character. While the area is known today as the home of great Malbec, there is also some spectacular Merlot coming out of the region.

It's warm, but not blistering hot, and quite dry here in Mendoza with faily consistent gentle breezes. While Aconcagua, visible in the distance, is snow-capped, temperatures here will occasionally hit 35C/95F. As a result, these wines will still be more fruit forward, much like those we experienced in Australia, particularly the first few days, and not as earthy as those we will eventually taste in Europe.

Particularly here in Mendoza, the Merlot is highly dependent on the oak. Many of the producers use the less expensive oak from the midwestern United States, but the top winemakers generally use French oak. The warm weather Merlot already adds many of the notes reminiscent of American oak, so the use of French oak imparts a bit more spice and earthiness to the wine.

Since we only drink the finest wines of each varietal and region, our samplings today were aged in French oak (this is not to say that French oak is somehow better than American oak, but in Merlot, it does tend to produce more expressive wines), although typically, the oak that is used is roughly half new oak with most of the remainder having been used in one vintage previously.

On the nose, we get aromas of ripe blueberries, a bit of pepper-like spice, some blackberry, and soft vanilla as well as baking spice imparted from the oak. On the palate, the tannins, while pronounced, are soft and rounded, even voluptuous, giving is a long and lingering finish to these medium-bodied wines. On the finish, we get a rich coffee flavor laced with subtle chocolate notes.

Pair your Merlot from Mendoza Valley with rack of lamb with a warm blueberry and Merlot reduction or consider somewhat lean beef, prepared au poivre.






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