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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
A blend of 93% Merlot and 7% Petit Verdot.
One of the most complex aromas I've ever seen on any Merlot. Exploding out of the glass are ripe red fruits, candle wax, violet and other floral aromas, caramel, graham crackers and a puree of bramble fruits. On the second day a beautiful note of chocolate and coffee appear, along with a fantastic note of sweet earth and dust. The acid of the wine is very refreshing and balances the long, lush, soft mouthfeel. The wine has laser precision and is quite structured for Merlot--and while drinking great now, will reward for a few years of aging.
"The purple-colored 2007 Merlot contains 7% Petit Verdot. The nose offers up a whiff of new oak along with scorched earth, mocha, black currant, blackberry, and a hint of chocolate. This leads to a medium to full-bodied, opulent wine with layered, savory fruit, succulent flavors, plenty of fine-grained tannin, and a lengthy, pure finish. It will continue to blossom over the next 5 years and present a drinking window extending from 2013 to 2022."
The Wine Advocate
"Bright, full red-ruby. Subdued but pure nose offers cassis, violet, licorice and a whiff of menthol. Juicy, suave and smooth but quite dry; not at all a fleshy style of merlot. In fact, this minerally midweight is made in a distinctly claret-like style. This is blended with 7% petit verdot; past vintages included some cabernet sauvignon and cab franc."
International Wine Cellar
"Firm in texture, with a tight grip of tannins on the smoky blackberry and currant flavors, persisting on the finish. Needs time to soften. Best from 2011 through 2017."
Exclusive production of Cabernet Sauvignon and Merlot have been the hallmark of Gary Figgins' Leonetti Cellar winery in the suburbs of Walla Walla. Grapes from his own vineyard and from other nearby properties are used to create these rich and robust varietal wines. The attractive new winery building made of native stone houses barrel storage and fermenting tanks.
So nice, they say it twice...
Sharing part of the valley with Oregon, Walla Walla is on the southeast side of the Columbia Valley. It is primarily red grape land, with Cabernet Sauvignon leading in the vineyards, followed by Merlot and the ever-growing and very popular, Syrah.
In the 1990's, as Washington State was gaining more acclaim for its red wines, Walla Walla was...Read More About Walla Walla Valley
No second fiddle
Merlot is coming back into its own. High popularity led to mass production, which then led to a backlash towards the variety (remember Miles in Sideways?). But passionate Merlot producers, and of course the right bank of Bordeaux, continued to produce quality versions of this grape. Merlot remains the principle grape of top chateaux in St...Read More About Merlot
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