Trinity Hill 'The Trinity'

From its homeland in Bordeaux, the black grape variety Merlot has been exported and planted throughout the world. It’s very versatile in that it can produce both light, fruity wines intended for immediate consumption, as well as pronounced, concentrated wines that improve with oak and ageing. It is often used to add softness and red-fruit flavours to blends that have more tannic grape varieties, such as Cabernet Sauvignon.  

New World wine regions (California, Chile) tend to emphasize late harvesting for extra ripeness, producing wines that are fuller-bodied with high alcohol, intense plum and blackberry fruit, and velvety tannins. Old World wine regions typically favour harvesting earlier to maintain acidity, producing medium-bodied wines with moderate alcohol levels that have fresh, red fruit flavours (raspberries, strawberries) and leafy, vegetal notes. This is a traditional "Bordeaux style" of Merlot.

In the early 90s, Merlot suffered from a poor public image. In California, most were soft, flabby and borderline sweet. Then, when the movie Sideways came out in 2004 – “if anyone orders Merlot, I’m leaving” – Merlot sales dropped almost 2% (while Pinot Noir sales increased 16%). Thankfully, things are a bit brighter for Merlot these days.

Cabernet Franc is the parent grape of both Merlot and Cabernet Sauvignon, loved for its savoury, bell pepper-like flavours, medium-high acidity and mouth-watering red fruit taste. France is the largest producer of Cabernet Franc, but it is grown around the world, notably Italy and the USA.

Primarily used in Bordeaux Blends (with Cabernet Sauvignon and Merlot), you’ll also find single-varietal Cabernet Franc wines. The most well-known appellations for Cabernet Franc are Chinon and Bourgueil within the Loire Valley.

Medium-bodied wines like Cabernet Franc can pair with a wide variety of foods due to their acidity and slightly reduced tannin. Enjoy alongside anything tomato-based, dishes containing fresh herbs or vinegar-based sauces.

One of the most well-known grapes, Cabernet Sauvignon makes some of the world's finest red wines, whether on its own or blended with other varieties. Surprisingly, it is a natural cross between Cabernet Franc and Sauvignon Blanc from Bordeaux, France. 

Cabernet Sauvignon is loved for its high concentration and age worthiness. The intense flavour and high tannin content make it the perfect partner to rich grilled meats, peppery sauces, and dishes with bold flavours.

Old World Cabernet Sauvignons, aka your classic French Bordeaux bottles, tend to have a brooding character, with robust tannins adding structure and blackcurrant fruit shining through. In the New World - California and the southern hemisphere (Chile, Argentina, South Africa, New Zealand and Australia) - Cabernets tend to develop a sense of fullness and weight. Rich in blackcurrant, mint and occasionally green bell pepper flavours along with firm tannins.

Malbec is a thick-skinned purple grape variety used in making red wine. Known for its plump, dark fruit flavours and smoky finish, Malbec wine offers a great alternative to higher priced Cabernet Sauvignon and Syrah.

Originating in France, notably Cahors, and sometimes called Côt or Auxxerois, its poor resistance to weather and pests meant that it never surfaced as a top French variety. Instead, it found a new home in Mendoza, Argentina, where it’s now considered a national variety. Over 75% of all the acres of Malbec in the world can be found in Argentina.

The main fruit flavours in Argentine Malbec are blackberry, plum, and black cherry. It can also offer cocoa, violet and leather notes, and, depending on the amount of oak ageing, a sweet tobacco finish. French Malbec is less fruit-forward with higher acidity, which gives a more peppery, spicy mouthfeel. It is leathery, with flavours of tart currant, black plum, and savoury bitterness often described as ‘green’.