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Gordon Brothers Merlot 1995

Merlot from Columbia Valley, Washington
  • WS87
0% ABV
  • WS91
  • WS86
  • WE85
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Winemaker Notes

Our 1995 Merlot is a subtle and supple wine that is easy to enjoy. Inviting aromas of red currant, herb, and mint shape the nose while lively cherry and vanilla flavors impart an attractive mouth.

Critical Acclaim

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WS 87
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Gordon Brothers

Gordon Brothers Cellars

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Gordon Brothers Cellars, , Washington
Gordon Brothers
The Gordon Brothers vineyards were established in 1980. They have planted a total of 95 acres, consisting of 25 acres of Chardonnay, 21 acres of Cabernet Sauvignon, 20 acres of Merlot, 15 acres of Syrah, 14 acres of Sauvignon Blanc, and one acre of Gewurztraminer. The vineyards lie on a perfectly oriented south-facing slope ranging from an elevation of 600 to 682 feet above sea level, on the Snake River just above Ice Harbor Dam and the confluence of the Snake and Columbia Rivers in southeastern Washington. These mature vines are proving that the Gordon Brothers vineyard has a singular, superior micro-climate. Superb air drainage and all the favorable effects of river sites for grape growing are only two of the reasons that these are some of the most sought-after grapes and wines in the Northwest.

Montalcino

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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations produce wines more concentrated in red fruits and floral aromas. These sites reach up to over 1,600 feet and have shallow soils of rocks and shale. These, in general, may be aged in larger and more traditional oak casks

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

PBC2167948_1995 Item# 704

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