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Tag - Merlot

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McKenna Reserve Merlot -2008

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Aged 18 months in neutral, small oak barrels, this Merlot Reserve has really good structure and complexity.  After aerating for an hour, the tannins were well balanced with a very enriching swish and smooth finish.  Aromas of plum, cranberry, black licorice and leather translates well on the palate with black licorice on the sides of the tongue and vanilla on the finish.  I actually timed the length of the finish to be about a minute and a half, so pretty long.  I then decided to score it on the 100 point scale, and being a bit conservative it scored a worthy 88.  It needs to be aged a bit as it's still young.  It could easily be a complex Merlot worthy of any discerning palate.

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Deerfield Merlot -2006

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This Cuvee is actually 75% Merlot, 8% Cab Sauv, 7% Cab Franc, 5% Malbec, 2% Petit Verdot, 2% Syrah, and 1% Sangiovese.  Whatever the combination, Deerfield's Merlot is the best I've tasted, and I love St. Supery's.  There are so many flavors that all I can say is it's wonderfully complex with bright acidity and a lingering finish.  Pair it with your favorite grilled meat, or drink it by itself.  It doesn't matter.  Highly recommended. $21

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Breaux Vineyards Merlot -2006

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Loudoun County, Virginia led to one disappointment after another in the order of red wines. Whites, on the other hand do very well in Virginia, especially Chardonnay, Viognier, and Seyval Blanc. The only winery in the whole county that seemed to stump the chump was Breaux Vineyands, an espcially attractive and large vineyard and winery. 105 acres out of about 450 are dedicated to wine production. Only about 30% of grapes go to Breaux's wines. 70% of their grapes are farmed out to other wineries in the county. Breaux is unequivically the best in the county, and perhaps one of the best in Virginia. Their Equation Merlot (90% Merlot, 10% Petit Verdot) is a wonderful example with aromas of plum and black pepper, the flavors yield an array of dark fruit including, dark cherries, plums, and cassis and finishing with dark, bitter chocolate (on the order of 60% cacao that is). After a good aeration time, the wine is creamy and elegant, bold, and would pair very well with steak. $15, which is very reasonable compared to other wineries in the area, which do not compare at all. www.breauxvineyards.com

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Beringer Vineyards Merlot -2003

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Let me start off by saying two things: 1. This is a damn good Merlot… no really; 2. I didn’t know Beringer could make such a great Merlot! When I think of Beringer, I think of terribly cheap and terribly bad Cab Sauv, or White Zin; but then I’ve been doing some digging and Beringer has earned some accolades from both consumer and expert on their high end Chards and Cab Sauvs. This Merlot is no exception. Big fruit, velvet tannins, bright acidity, and a long, lingering finish. Depending on where you buy this, it will set you back from $50 to $80, so shop intelligently. Highly recommended.

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Angeline Merlot -2008

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Angeline‘s Merlot met the standard with its aromas of raspberry, cherries, and some earthy tones. Flavors were jammy with dark cherries, a little raspberry, some hints of oak on the finish. The flavors flowed and blended well with the sweeter notes of our Hawaiian-styled marinade for salmon. It was a good suggestion for pairing; $14.

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Peju Province Winery Merlot -2007

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The 2007 growing season was marked by a dry spring and early verasion, which led us tobelieve it would be a quick harvest. Cooling conditions in September and October, however, turned it into one of thelongest. Moderate yields and smaller berries resulted in sweet, delicious fruit tannins and exceptional color. Estategrown at our Persephone Vineyard, the altitude and soil types contribute to intense, complex flavors. This wine isdrinking very well now and will age for 3-5 years. 84% Merlot, 13% Petit Verdot and 3% Cabernet Sauvignon.

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