Winery - Climbing
* Expert NoteJanuary 12, 2012
This Merlot shows its cool-region influence in its olivaceous flavors tinged with coffee, roasted bell pepper and eucalyptus. It’s firmly built and will ably partner burgers or roasts, but will never be charming.
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Climbing Merlot - 2005
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* Expert NoteJanuary 12, 2012
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* Expert NoteJanuary 12, 2012
This Merlot is so gently extracted it’s almost Pinot Noir-like, with delicate cherry and beet aromas and a noticeable herbal tinge to the dark cherry fruit.
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Climbing Merlot - 2006
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* Expert NoteJanuary 12, 2012
Starts off with smoke and apple scents, then adds flavors that are crisp and citrusy, with a touch of pineapple. It’s a clean, refreshing style of Chardonnay without too much vanilla or toast.
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* Expert NoteJanuary 12, 2012
There’s a light salmon hue to this wine, but along with that lovely color has come some slightly bitter notes from skin contact. Red apple, melon and pear flavors are carried by a plump-textured wine with a touch of tannin. Drink now.
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* Expert NoteJanuary 12, 2012
From winemaker Philip Shaw, this Merlot is soft in the mouth, with raspberry and black plum fruit. A veneer of oak and spice adds interest on the palate.
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Climbing Merlot - 2004
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* Expert NoteJanuary 12, 2012
Its aromas are quite nice—clay, black cherry, eraser, graham cracker--but the palate doesn't deliver the goods quite as prettily. Has a papery/wooly feel; fruit has a green, sourish edge. Not imported to the U.S.
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* Expert NoteJanuary 12, 2012
Like other Philip Shaw wines, this one has an ethereal quality to it that could be understood as elegant by one person and just too delicate by another. Very light vanilla and butterscotch aromas start things off, bringing soft melon and pear on board in the mouth. Soft around the edges with fine acidity; finishes with a sour citric note. Imported by Cumulus Wines Inc.
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* Expert NoteJanuary 12, 2012
The nose here is a bit innocuous, with just a bit of faint Brazil nut while earth and spice emerge in the mouth. There’s a luxurious texture and a hint of sweetness, suggesting an apéritif setting.
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* Expert NoteJanuary 12, 2012
With its slightly herbal overtones of oregano, this is a Bordeaux-like rendition of Cabernet Sauvignon; it’s also got the acid and tannic structure to set it apart from stereotypical New World Cabernets. It is firm and slightly drying on the finish, so pair it with rare roast beef or lamb for best effect.
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