Winemaker Notes
Professional Ratings
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Wilfred Wong of Wine.com
COMMENTARY: The 2013 Matthiasson Merlot is a beautiful wine. In a wine world where producers often want to make their Merlots taste like Cabernet Sauvignon—sometimes pushing the Cabernet portion close to 25% (the maximum allowed by law) so the resultant wine can be ultra-rich. Fortunately, we have producers like Matthaisson making an aristocratic 100% Merlot. TASTING NOTES: This wine is pert and lovely. Its aromas and flavors of tart red fruit and bright minerality make it a beautiful choice with grilled pork chops. (Tasted: August 31, 2018, San Francisco, CA)
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.