Though I was not a fan of the 2002, I was enraptured by the 2003 Merlot. Chocolate, cassis liqueur, cherries jubilee, spices, and violets are found in its magnificent aromatics. Aged in 80% new oak (of which 80% is French and the balance Pennsylvanian), this concentrated gem slathers the palate with black raspberries, spices, copious quantities of cherries, and blackberries that envelope its significant tannin. (PR)
Intense and concentrated, this puts to rest any ideas that Merlot is incapable of making 'real' wine. The flavors are smooth and chocolaty, the mouthfeel liquorous, ripe and lush. High-toned fruits and flowers slide into the mellow tannins, all resolving in a superripe, decadently rich finish. (PG)
Deep ruby-red. Knockout nose combines dark cherry, black plum, licorice, graphite, chocolate and mint, all lifted by a floral topnote. Sweet on entry, then spicy and firm in the middle, with flavors of black fruits, mint and licorice. Dense without being weighty; not a fat or thick wine but offers lovely lift. Finishes with a fine dusting of tannins. (ST)
With aromas that recall a Bangalore spice shop, this is a complex Merlot. Its savory quality is its forte; cardamom, cumin, nutmeg and tobacco leaf scents gently ford red berry fruit. All of these flavors are common to Walla Walla Merlot, but something takes this wine into more exotic territory. With time these elements are likely to integrate even further; then serve the wine with beef bourguignon.
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