Winemaker Notes
Professional Ratings
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Wilfred Wong of Wine.com
Duckhorn Vineyards Merlot is always a sure bet. The 2013 Merlot exhibits excellent red currant, dried leaves, and savory spices in its aromas and flavors. The wine's sweet oak nuance is an accent that goes a long way in putting a bow on the package as it highlights the elegance of this grape variety from the Bordeaux family. Drink now with lamb stew. (Tasted: March 6, 2017, San Francisco, CA)
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Connoisseurs' Guide
Very much on point with respect to its variety’s classic and close-to-succulent, dark cherry fruit but a well-balanced Merlot with a keen tannic spine and one that never errs to softness or loses its way to pushy ripeness, this continuous, nicely extracted version hints quietly at Cabernet in its solid, slightly tighter structure. It already shows plenty of depth and good range, yet it is bound to impress even more if set aside and given the chance to develop for another three to five years.
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Wine Enthusiast
Duckhorn takes the soft lushness of merlot and brings along some crisp tailoring. It’s a clean wine with stamina, coasting on soft cherry flavor, darkening to blueberry length. A simple pleasure.
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Wine & Spirits
Duckhorn takes the soft lushness of merlot and brings along some crisp tailoring. It’s a clean wine with stamina, coasting on soft cherry flavor, darkening to blueberry length. A simple pleasure.
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Wine Spectator
Solidly built, with a lively, focused core and aromas of dark berry and spice mixed with sleek flavors of cherry and licorice. Drink now through 2027.
As Napa Valley’s third most planted grape, Napa Valley Merlot shows time and time again its potential to produce exceptional results. Napa’s vaunted combination of climate, soil and the human factor of winemaking expertise lead to big, ripe, cellar-worthy and world-class versions.
Whether made by itself in single varietal bottlings or as an important role in Bordeaux Blends, Merlot continues a prominent role in this famous region. While Cabernet typically takes the lead role, Merlot’s contribution—even at 10% to 20% or so—is significant indeed. Often described as “the flesh on Cabernet’s bones,” Merlot lends a soft, round and plush character that beautifully complements Cabernet’s linear, full-throttle structure. Its flavors of plums plus subtle herbs and mint also dovetail nicely with Cabernet’s blackberry and cassis.