Winery - Merry Edwards
* Expert NoteJanuary 12, 2012
From one of the coolest parts of the appellation, a brilliant, joyous wine the palate celebrates for its lush flavors and brilliant acidity. It’s hard to exaggerate the way the cherry, mocha, gingery spice and smoky oak flavors mingle to produce a Renoiresque complexity.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Cherries, black raspberries, red currants and licorice formulate the heart of this generous wine. It’s silky in tannins, with an easy mouthfeel that makes it drinkable now, and also has brisk, arching acidity. With smoky, oaky sweetness, it’s delicious now.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Shows the characteristics of young vines, a jammy, forward fruitiness, offering a wealth of black cherry, blueberry, currant and raspberry flavors that are wrapped into fine tannins and brightened with crisp acids. This is a vineyard to watch as the vines achieve age.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Acidity marks this ripe, delicious wine, giving it a tartness that works to balance the extraordinarily ripe flavors. Cherries, black raspberries, mulberries and pomegranates all mingle together, with spice and cedar complications, and the finish is totally dry and somewhat tannic. Great now, and should hold for a good six years.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Shows the classic structure of a fine Russian River Pinot, and Merry Edwards’ way of making everything elegant. Dry and crisp, the wine displays cherry pulp and skin, cola, anise and spice flavors, wrapped into ultra-refined, velvety tannins. Doesn’t seem to have the fruity focus and concentration of recent vintages, though, so drink soon.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
The vineyard was made famous by Williams Selyem for fantastically rich, ageable Pinot Noirs. Now Merry Edwards has her own bottling, and it’s right up there. Tastes young and grape-sappy, with jammy black cherry, cola, licorice and dusty Asian spice flavors, perfectly accented with smoky new oak. Needs time, and will develop complexities through 2012, at least.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
You’ll want to give a few months in the cellar to this Pinot. It’s dark and ripe, and shows the supple, silky tannins Pinot is known for. The flavors are enormously complex. They range from black and red cherries and cola to currants and blueberries, with notes of tangerine rind, licorice and dusty Asian spices. Best from the winter of 2008 and for another five years.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
This is Merry Edwards’ personal vineyard, and as the vines gain age, the wines get better and better. The 2006 is young and grapey and needs time in the cellar to come around. It’s a powerhouse of a wine, stuffed with black and red cherry, currant, Dr. Pepper and Asian spice flavors. Impresses for the sheer depth of flavor and overall balance. Best after 2010, if you can keep your hands off it.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
An impressive wine for its compelling interest. It’s fruit-rich, suggesting cherries and pomegranates, with notes of rhubarb, black tea and dried herbs that ride in waves across the palate. Oak contributes nuances but is not strong. Extremely dry, with bright acidity, this wine will develop additional complexities for a few years.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Very similar in profile to Merry Edwards’s Olivet Lane bottling, with the same pomegranate, cherry, rhubarb and tobacco flavors. It is a little leaner and sharper, although that same dryness is there. That makes it a relative value.
0 out of 0 people thought this note was helpful.
