By: Bryan Brick
K&L Staff Member
One of the great surprises when I originally tasted the Coyne wines last year was just how good the two offerings of Merlot were. I couldn’t help but think that if more Merlot were made like this in California, and other regions around the world, that more people wouldn’t have lost interest in it in the first place. In a lot of ways Merlot became the Chardonnay of red wines with winemakers overloading the grape with so much “technique” that the grape lost its soul along the way. Thomas Coyne realized what made the grape work in the first place-it’s naturally fruity/savory interplay and it’s mid-weighted flesh that works with just about anything at any time. <BR>
The plum, blueberry, cassis and chocolate sprinkle aromas that surround the core of savory herbal components instantly told me that this is serious, yet fun, wine that had more in common with old-school Right Bank Bordeaux than Napa Valley. Ripe and fleshy with a soft and pliable mid-palate this is completely varietal driven with its blue/black fruits and subtle acidity. Coffee bean, crushed blueberries, wild berry and touches of blood, gravel and chaparral combine in a truly fun a delicious Merlot. When is that last time someone said that?!?