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The grapes were given a five-day cold soak before fermentation, fermented on their own natural yeast, and aged nineteen months in French oak barrels. The wine was bottled with neither fining nor filtration on April 16, 2007.
"The 2005 Merlot is looking sensational, and far better than I thought last year. There are 3,000 cases of this wine, which is aged in 85% new Taransaud barrels. Blended with 11% Cabernet Sauvignon, the wine reveals distinctive black cherry and berry notes intermixed with chocolate, mocha, caramel, and scorched earth. The wine is full-bodied, fleshy, but has underlying acidity and a long, layered finish. This wine can be drunk now or cellared for another 15+ years. "
94 Points
The Wine Advocate
"Bright ruby. Black raspberry, blueberry and licorice on the nose, lifted by peppery spices. Enters the mouth suave and sweet, with more energy than the 2004. At once seamless and bright, with noteworthy density and lovely lingering sweet fruits and spices. Winemaker Erin Green noted that the team did a lot of crop thinning. 91-93 points."
91 Points
International Wine Cellar
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