Sunrise at Coopersmith Vineyard

2014 Flax Vineyard Pinot Noir

Merry Edwards Wines

2014 Flax Vineyard Pinot Noir

Winemaker's Comments

This property on Westside Road illustrates some of the extreme soil diversity found in our appellation with its unusual rocky, mineral-enhanced Riverwash and Pajaro gravelly loam. The Pommard clone of Pinot Noir is a good choice for vines grown here in the warmer climate of the northern Middle Reach neighborhood of the Russian River Valley. Together these site-related attributes coalesce to shape this wine’s distinct personality.

At 10 years of age, these vines and the wine they produce are just hitting their stride. 2014 is a showy vintage for Flax, with strong, forward aromas laced with all forms of cherry: dark Bing, Queen Anne, cola, cordial and chocolate-covered. Blackberry preserves, ripe raspberries and juicy elephant heart plums are succulent accents.

On the savory side, we find smoked sage, roasted meats, cocoa, crystallized ginger and warm brown spices. As the vineyard approaches maturity, we now begin to find the wine a bit more approachable than in earlier years. Though firm, there is more suppleness on the entry. The palate fleshes out and builds, culminating in a long finish with a hint of minerality reflecting its site. Unfolding with aeration, this vibrant wine shows off its innate and undeniable potential for ageability.

Critical Acclaim

95 points

"From a Westside Road-adjacent vineyard in the heart of the northern Middle Reach, Flax is rocky and the vines a decade old. Expect luxurious power and a velvety mouthfeel from this wine, its black tea, pomegranate and rhubarb flavors brushed with allspice, sage and cola." Virginie Boone, Wine Enthusiast, April 2017

94 points

"The Flax Vineyard bottling bombards the palette -- in a very nice way -- with lovely aromatics and juicy dark red fruit. It speaks directly to you. Savory elements appear, almost reluctantly, but then persist through a long finish. Similar to her other Pinot Noirs, the tannins are suave giving the wine a velvety texture." Michael Apstein, Wine Review Online, Jan. 24, 2017

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