A tiny two-acre parcel of Sauvignon Musqué at Meredith Estate was the source for this rare bottling. Early in the season, the fruit was severely thinned so the remaining clusters would ripen more rapidly. At 25° Brix, the canes were cut, allowing the clusters to begin their monthlong drying process. The vines were tightly netted to prevent bird damage and each week, any imperfect berries were removed by our diligent crew.
This technique is similar to passerillage, the French process by which cut bunches of grapes are allowed to dry in the sun to concentrate their flavor and sugar. For the Italian Vin Santo, grape clusters are cut and dried for many months on wicker trays in a warm attic. In our version, the clusters were dried in place until they were harvested at 35.3° Brix on Nov. 7, 2012. The wine was barrel fermented and aged in French oak, 60% new, until its bottling in April 2014.
This late harvest is succulent, mouthwatering and breathtaking in its intensity. The aroma is packed with ripe fruit -- nectarine, peach, mango and apricot. Deep layers reveal scents of crème brulée, poached pears, cardamom and honeycomb. Sweet on the entry, the palate is rich, expansive and superbly balanced, finishing with a hint of orange marmalade.
For a delectable dessert, Merry pairs it with Tarte aux Fraises
made with her own garden fresh strawberries. Find this and other family treats on the Recipe Page at https://www.merryedwards.com/recipes/
"Smooth and lush with ripe peach and soft hints of oak; polished and rounded with depth, style and balance."
Anthony Dias Blue, Tasting Panel magazine: "Blue Reviews," April 2015
"Fine Example of a Type or Style of Wine"
"Leading with highly concentrated and fully botrytized aromas whose components of caramel, flamed orange peel and beeswax push well forward of a bare bit of background, loosely apricot-like fruit, Ms. Edwards's very sweet, dessert version of Sauvignon Blanc is a luscious and downright decadent wine whose late-harvest unctuousness effectively nullifies any varietal character. It turns out to be a richer and more complete wine on the palate than is advertised in the nose, and, while checking in with 13.9% residual sugar, it is quite well-balanced and not close to cloying."
Connoisseurs' Guide to California Wines, August 2016
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Grammy's Berry Pie
This delicious pie is a recipe Merry learned as a young girl from her maternal grandmother, Alice Wilson.
La Poste Lemon Curd Tart
This tart was created by Chef Mike Florea of La Poste Eatery and Wine Room in Cincinnati, Ohio, for a Merry Edwards Winery Dinner in August 2011. He paired it with our 2008 Late Harvest Sauvignon Blanc. Scrumptious!
Tarte Aux Fraises
Merry likes to make this treat with her home-grown strawberries.
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