IN THE VINEYARD

We invite you to ask questions and share answers or experiences on the management of Merlot in the vineyard. We hope to learn more about practices specific to Merlot that improve quality.

Questions include bearer spacing, optimal yield, optimum ripeness, levels of moisture deficit, green harvesting of shoulders, ideal shoot length, ideal bunch exposure, terroir related topics such as the influence of region, climate and soil, and many more.

Give your input and send your comments, articles, pictures, reviews and news to merlot@merlotforum.co.za, and we will publish it here. We are looking forward to your contribution!

PREVIOUS WORKSHOP FINDINGS:

29 September 2015:

Merlot – To irrigate a lot or not?

Response to water constraints; measuring techniques (Philip Myburgh – ARC Infruitec-Nietvoorbij)

22 May 2015:

Ripeness according to Wine Styles

Prof. AJ Deloire from Stellenbosch University about a method to predict harvest date according to possible wine styles

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IN THE WINERY

Merlot is often seen as a perfect blending partner that brings a velvety softness to the final wine.

However numerous examples exist worldwide of full-bodied wines with good colour, balanced tannins and the ability to age well.

“Chateau Petrus in Pomerol with a Merlot-based wine produces some of the highest priced wines in the world with good vintages having a maturation potential of 40 years.” (Larousse Encyclopedia of Wine). With careful grape and wine production techniques it is known that Merlot has its place amongst the great wines of the world.

The best examples possess aromas such as blackcurrant, violets, chocolate and cassis. Key to great Merlot on the palate should be a “plumpness,” juicy berry fruit, supple melded tannins and a silky smooth finish. How to go about achieving these outcomes is the primary focus of this website and we aim to achieve this through the sharing of ideas and concepts that have proven to be successful in the field.

We look forward to your positive contributions!

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