Merlot is one of the most recognisable red grapes on the planet — and in Australia, it’s quietly having a comeback. At its best, Aussie Merlot is plush without being heavy, smooth without being boring, and structured enough to pair with food (not just “easy drinking”).
This guide is a deep dive into Merlot in Australia: the real history, why the grape has had a complicated reputation here, the regions that consistently deliver quality, what Merlot tastes like when it’s grown well, how winemaking choices change the style, classic blends (especially Cabernet–Merlot), modern trends, and the best food pairings. If you’re buying wine in Australia and you want Merlot that feels premium, this is your roadmap.
Merlot in Australia (quick snapshot)
- Merlot arrived late (in modern terms): major plantings took off in the 1960s, then expanded sharply in the 1990s.
- It’s a grape of two worlds: a lot of Merlot is grown in warm inland regions for volume, while premium Merlot comes from better sites and cooler zones.
- Merlot shines in blends: it’s a classic partner for Cabernet Sauvignon, adding plushness and mid-palate weight.
- Best Aussie regions: quality sites are often found in Margaret River, Coonawarra/Wrattonbully, and parts of McLaren Vale and Barossa/Eden Valley.
- The comeback story: the best winemakers now treat Merlot like a serious grape: better clones, better sites, better timing.
History of Merlot in Australia
Merlot’s Australian story is a mix of promise, hype, mistakes, and (finally) real understanding. While there are records of Merlot being present in Australia earlier, the variety’s modern life here truly begins in the mid-1960s, when major plantings were established using material sourced not directly from Bordeaux, but from the United States (including UC Davis selections). That detail matters, because it shaped the style and performance of Merlot in Australia for decades.
Through the 1970s and 1980s, Merlot remained relatively niche compared to Australia’s established stars — Cabernet Sauvignon, Shiraz, and, later, the Chardonnay boom. But as Australian wine entered a rapid expansion phase, Merlot started to look like the perfect commercial grape: it ripens earlier than Cabernet, it can taste generous at moderate alcohol, and when it’s made in a soft style it can be immediately appealing. The stage was set for Merlot to become a major red variety.
The 1990s were the turning point. Australian wine boomed, plantings surged, and Merlot was planted widely — sometimes in the right places, often in the wrong ones. Merlot is a grape that rewards careful site selection. In sites that are too warm, too fertile, or over-cropped, it can lose shape quickly: the flavours blur, the acidity drops, and the wine can taste simple or flat. On the other hand, if picked too early (often an attempt to “save” freshness), Merlot can show green, herbaceous characters and gritty tannin — the exact opposite of what people want from Merlot’s natural plushness.
This is where Merlot’s reputation in Australia got complicated. A lot of the wine on shelves became either too soft and sweet-fruited (but without structure), or lean and green (from early picking or unsuitable sites). At the same time, Australia also planted Merlot heavily in large inland regions where consistency and volume mattered more than nuance. Merlot became widely available, but not always widely loved.
Another factor was the plant material itself. A particular selection became widespread and controversial, and as the industry learned more, it became clear that Merlot quality depends heavily on the combination of clone, soil, canopy management, and — most importantly — harvest timing. Merlot can move from perfect to overripe very quickly, and in warmer climates the window can be brutally short. Miss that window and the wine loses definition.
The good news is that the last two decades have been all about correction. Australian winemakers started identifying “special sites” where Merlot naturally holds balance — regions and sub-regions with the right mix of climate and soils. They also refined vineyard practices: lower yields, better canopy work to manage sunlight and heat, and more precise picking decisions based on flavour ripeness rather than just sugar. In the winery, the approach became gentler and more thoughtful: less about forcing a “big” style, more about building texture and shape.
Today, Merlot is still a major grape in Australia, but the conversation has shifted. The best producers aren’t trying to make Merlot “easy” — they’re making it beautiful. You’ll find modern Australian Merlot that’s fragrant, layered and savoury; Merlot that works brilliantly in classic Cabernet blends; and (in the right hands) Merlot that can age. If you’ve written the grape off, this is exactly the era to reconsider it.
What does Australian Merlot taste like?
Merlot’s magic is the way it combines fruit, softness and comfort — but quality Merlot isn’t bland. Good Merlot still has structure, savoury detail and a finish that keeps you coming back.
- Fruit: plum, black cherry, mulberry, sometimes blueberry
- Savoury notes: cocoa, gentle earthy tones, dried herbs (in the best examples: subtle, not “green”)
- Texture: medium to full body, round mid-palate, typically softer tannins than Cabernet
- Oak influence (if used): vanilla pod, baking spice, mocha, cedar
- Finish: the best Merlot finishes dry, fresh and shaped — not sweet or syrupy
Australia’s best Merlot regions (and what each one does well)
Merlot is grown across Australia, including large inland regions that contribute significant volume. But for premium quality, the most consistent results tend to come from regions where Merlot can ripen fully without overheating and where soils help keep the vine in balance.
Merlot’s superpower: blending (Cabernet–Merlot and Bordeaux-style blends)
If you want to understand Merlot’s importance in Australia, look at our best Bordeaux-style reds. Merlot is often the “engine room” of these blends — not the loudest voice, but the grape that makes everything work.
- Cabernet Sauvignon brings: structure, cassis, tannin, line and length
- Merlot adds: plushness, mid-palate weight, ripe plum/black cherry, earlier approachability
In a great blend, Merlot doesn’t make Cabernet “soft” — it makes it complete. It rounds out the palate, fills the middle, and helps the wine drink well earlier while still allowing the structure to age. If you love Cabernet but sometimes find it too firm, Cabernet–Merlot blends are one of the smartest buys in Australian red wine.
Winemaking styles & modern Merlot trends
Modern Australian Merlot is finally broadening beyond the “smooth and simple” stereotype. Here are the main lanes you’ll see:
1) Plush, fruit-forward Merlot (easy but dry)
This is the classic crowd-pleaser: ripe plum and cherry, soft tannins, gentle oak. The best examples stay dry and balanced, with enough acidity to keep it fresh.
2) Savoury, structured Merlot (serious, food-first)
From better sites and stricter yields, Merlot can show cocoa, dried herb, earth, and firm-but-fine tannin. These wines feel “grown up” and often improve with a few years in bottle.
3) Merlot in blends (the premium lane)
Cabernet–Merlot blends are a sweet spot for Australian value and quality. Merlot’s role is to add comfort and shape while keeping the wine dry and structured.
4) Better clones + better picking decisions (the comeback story)
A major modern trend is simply getting Merlot right: improved plant material, smart vineyard work, and picking for flavour ripeness without tipping into overripe softness. This is where Australia’s best Merlot is now winning back respect.
Food pairing: where Merlot absolutely wins
Merlot is one of the easiest reds to pair with food because it has generous fruit and softer tannins. It doesn’t bully the dish — it supports it.
- Weeknight favourites: roast chicken, pork, burgers, sausages, shepherd’s pie
- Italian comfort food: lasagne, ragù, pizza with cured meats, mushroom pasta
- BBQ: lamb chops, smoky chicken, ribs (especially if the Merlot has a bit of oak spice)
- Cheese: cheddar, gouda, washed rind styles (Merlot’s fruit handles salt beautifully)
Similar wines to try (if you like Merlot)
If Merlot is your comfort zone, these are the closest “next steps” in Australia.
- Cabernet Sauvignon: firmer, more structured, more blackcurrant/cassis
- Grenache: red-fruited, often spicy, can be silky and bright
- Shiraz (mid-weight): darker fruit and spice, often richer but still smooth
- Bordeaux-style blends: the sweet spot if you want Merlot plushness with extra structure
Wine Simple spotlight: how to buy Merlot confidently
The fastest way to buy good Merlot is to match the style to what you actually enjoy: If you like a softer, rounder red, choose a plush Merlot style and drink it slightly cool. If you want something more “serious,” look for premium regions and Bordeaux-style blends where Merlot plays a supporting role. And if you’ve been burned by thin or green Merlot in the past, aim for producers who emphasise site selection and balance.
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