Merlot

History and Heritage: Merlot has been cultivated in the Hunter Valley since the mid-20th century. Initially planted to complement Cabernet Sauvignon in Bordeaux-style blends, it has gradually emerged as a varietal wine in its own right. The variety's earlier ripening nature compared to Cabernet Sauvignon has made it increasingly appealing to Hunter Valley vignerons, especially in the face of climate challenges.

Terroir and Climate: The variety's tendency to ripen early allows it to achieve full maturity in the Hunters warmer climate more consistently than Cabernet Sauvignon. The diverse soils of the Hunter, ranging from alluvial loams to red volcanic clay, contribute to the wine's complexity. Vineyards in the Lower Hunter, with their clay-loam soils, often produce Merlots with good structure and depth.

Tasting Profile: Hunter Valley Merlot typically displays a medium to deep ruby hue. On the nose, it offers aromas of red and black plums, cherries, and often a distinctive earthy or savoury character that speaks of its Hunter Valley origins. There might also be hints of herbs like thyme or sage, adding additional complexity and depth.

On the palate, Hunter Merlot tends to be medium-bodied with soft, approachable tannins - a characteristic that has contributed to its growing popularity. The fruit profile usually leans towards the red spectrum, with flavours of red plum and cherry dominating, often accompanied by subtle notes of cocoa and spice. The region's clay soils can impart a mineral quality, while the warm climate results in riper fruit flavours compared to cool-climate Merlots. The finish is typically smooth with moderate length.

Winemaking Techniques: Hunter Valley winemakers employ various techniques to craft distinctive Merlots. Careful canopy management in the vineyard is crucial to protect the grapes from the intense Australian sun while ensuring proper ripening. Many producers pick January to February to maintain freshness and avoid overripe flavours.

In the winery, careful extraction helps preserve the variety's naturally soft tannins. Cold soaking before fermentation is common to enhance colour and fruit flavours. Maturation typically occurs in a combination of French and American oak barrels, with many producers favouring older oak to avoid overwhelming the wine's fruit character. Some winemakers also experiment with larger format barrels or even concrete eggs for maturation.

Food Pairings: The medium body and soft tannins of Hunter Valley Merlot make it a versatile food wine. It pairs beautifully with roasted pork, grilled mushrooms, and pasta dishes with tomato-based sauces. Its approachable nature also makes it an excellent choice for cheese platters, particularly with semi-hard cheeses like Gouda or Cheddar.

Ageing Potential: While often enjoyed young for its fresh fruit character, well-made Hunter Valley Merlots can age gracefully for 5-8 years, sometimes longer if there’s been an exceptional vintage. With time, the primary fruit evolves into more complex notes of leather and dried herbs, while the tannins continue to soften.

Notable Producers: Several Hunter Valley wineries have embraced Merlot, recognizing its potential in the region. Producers like Tulloch, Margan and Calais Estate have been crafting noteworthy Merlots for a while. Smaller, boutique wineries such as Hungerford Hill and Mount Eyre also produce excellent examples, often from single vineyards that showcase the variety's expression of terroir.

Hunter Valley Merlot offers a unique expression of this globally popular grape. Its softer, more approachable style compared to Cabernet Sauvignon has made it increasingly popular among both winemakers and consumers. While it may not have the historical cache of Shiraz or Semillon in the region, Hunter Valley Merlot is carving out its own niche, offering wines of elegance and character that beautifully reflect their warm-climate origins.