Winemaker Notes
The 2016 Readers Merlot is a fantastic value. Dark red in color, the wine opens up with aromatics of Black fruit, deep plum, spice, violets, and black tea. Focused on the palate, the big fruit continues to shine through with flavors of blackberries and dark spices. The soft tannin carries the wine to a long finish.
Enjoyable by itself or paired with a delicious pizza, this wine is one to enjoy as an everyday drinker.
Professional Ratings
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Wine Enthusiast
Older vine fruit from Conner Lee and Dionysus vineyards make up the heart of this wine, blended with 15% Cabernet Sauvignon and 5% Malbec, which express themselves. Lively aromas of green pepper, dark raspberry, herb, black currant, spice and plum lead to supremely rich, ripe, fullbodied, creamy-feeling dark fruit flavors. Editors’ Choice
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Wine Spectator
Refined and layered, with polished currant, tomato leaf and spice flavors that take on complexity toward fine-grained tannins.
With generous fruit and supple tannins, Merlot is made in a range of styles from everyday-drinking to world-renowned and age-worthy. Merlot is the dominant variety in the wines from Bordeaux’s Right Bank regions of St. Emilion and Pomerol, where it is often blended with Cabernet Franc to spectacular result. Merlot also frequently shines on its own, particularly in California’s Napa Valley. Somm Secret—As much as Miles derided the variety in the 2004 film, Sideways, his prized 1961 Château Cheval Blanc is actually a blend of Merlot and Cabernet Franc.
A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!
Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.
Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.