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Displaying 5 of 89 matches
90 points The Tasting Panel - July 1, 2011
Smooth and lush with ripe plum and tangy raspberry; juicy and dense, balanced and showing good length.
91 points Wine & Spirits - June 1, 2011
Plush and dark, with plummy scents adorned by a fine umami overlay of red earth, this rich merlot has plenty of concentration. It manages to feel fleshy at the same time, giving the wine additional oomph. Unleash all that intensity on pork roast.
91 points - “Editors' Choice” Wine Enthusiast - May 1, 2011
A fine effort in this classic vintage, the Merlot is firm, almost muscular, and dappled with fresh herbs - cilantro and basil. The brambly blackberry fruit has the power to more than hold its own after 18 months in two-thirds new French oak.
“Highly Recommended” Northwest Palate - May 1, 2011
A complex swirl of cinnamon, tar, crushed black fruits, and smoke greets the nose. Lush blackberry and cherry fruitiness fills the mouth with easy quaffing flavors, while balancing acidity gives a lift to the wine. Touches of vanilla and oak complement the ripe fruit, while dusty and fine-grained tannins add a pleasing structure. Serve this with braised rabbit and prunes for a great taste combination.
88 points Connoisseurs' Guide to California Wine - April 1, 2011
Ripe, clean and fruity with a drift to jamminess but keeping Merlot's red cherry character very much in frame, this wine is supple on the palate, just a touch fleshy and comes with a fair dose of tannin towards the finish. Its inner fruit and richness will make it a good mate to braised meats and simple steaks, and it will certainly smooth out further over time.