High Acid

[Egloff]

I've got a 2000 Merlot that was made from grapes.
It has an almost carbinated taste on the tip of the toungue, but there are no bubles and the sensation does not go away even if the bottle has been open for hours.

I was wondering if it could be extreamly high acid?

A friend chose the acid ballance based on his calculations. Also he wanted a crisp finish, nothing flabby.

I have made black berry wine where it did carbonate in the bottle, it was nice, kind of a sparkling rose. Verry crisp and dry. Certainly not the same as this Merlot.

Are there any other causes for this sensation that could explain it?

Thanks