2005 Merlot: Food & Wine, March 2008
Merlot sourced from some of the state’s top vineyards, like Seven Hills and Tapteil, is blended with Cabernet Sauvignon, Cabernet Franc and Malbec to make this streamlined, berry-rich red.
This one has a cinnamon stick spiciness that adds depth and savor to the sweet fruit. The aromas are autumnal, with the smoky scent of pine, and it's ripe black cherry flavor gains shape and contour from the fine nutskin tannins.
Merlot sourced from some of the state’s top vineyards, like Seven Hills and Tapteil, is blended with Cabernet Sauvignon, Cabernet Franc and Malbec to make this streamlined, berry-rich red.
As inky as black coffee when first poured, it has the richness of chocolate cake with a vivid red berry core that gives the wine its energy. For short ribs braised in red wine.