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Barefoot Merlot is a smooth and approachable red wine from California, crafted to showcase the soft, fruit-forward character of the Merlot grape. This versatile wine balances ripe berry flavors, subtle oak nuances, and gentle tannins, making it ideal for everyday enjoyment or pairing with a wide range of meals.
On the nose, Barefoot Merlot reveals aromas of ripe plums, black cherries, and dark berries, complemented by hints of cocoa, vanilla, and soft baking spices. The palate is medium-bodied and velvety, with flavors of juicy red and black fruits, light oak, and a touch of mocha, all harmonizing into a smooth, easy-drinking profile. The finish is lingering and balanced, offering a subtle sweetness alongside gentle tannins that enhance its approachable character.
Barefoot Merlot pairs beautifully with roasted or grilled meats, pasta with rich sauces, mushroom dishes, and soft cheeses. It exemplifies Barefoot’s commitment to producing consistent, high-quality wines that are accessible, flavorful, and enjoyable for both casual wine drinkers and enthusiasts alike.
Barefoot Merlot is a smooth, approachable red wine known for its soft tannins and rich, fruit-forward character. On the nose it opens with ripe black cherry, plum, and hints of raspberry, intertwined with subtle vanilla and mocha notes from light oak aging. The palate mirrors the aromatics, offering juicy red and black fruit flavors with gentle hints of cocoa, vanilla, and a touch of spice. It is medium-bodied, easy-drinking, and well-balanced, with a soft, lingering finish that carries the warmth of fruit and subtle oak.
For a starter, it pairs well with charcuterie, roasted red peppers, or mushroom bruschetta, where the wine’s cherry and plum notes enhance the savory elements. As a main course it complements roasted or grilled meats like beef, lamb, or pork, and tomato-based pasta dishes, where its fruit and gentle spice balance richness. Cheeses such as mild cheddar, gouda, or Havarti highlight its fruitiness and soft tannins. For dessert, it works beautifully with chocolate cake, cherry clafoutis, or berry tarts, where the dark fruit and cocoa notes harmonize with the sweets.