Merry Edwards Wines

2013 Flax Vineyard Pinot Noir

Winemaker's Comments

The soil at this Westside Road location is substantially different than that found at our other more sandy Russian River Valley sites. There are so many rocks that each season, more are piled up down the vine rows to keep them out of the way of tractor work. This rocky soil gives a unique firm profile to the wine’s texture, development and longevity. In addition, the classic Pommard clone planted here is uniquely well-suited to this warmer, northern Middle Reach area of our appellation.

Deep in color, this Pinot shows off its signature aroma composed of cherry, dark berry, cassis, plum, blueberry preserve and cola. This initial expression is generously layered with milk chocolate, toffee and vanilla. Star anise, coffee, savory morel mushroom and a bit of fresh earth build even more complexity.

On the palate, the entry is soft and lush, with mouthwatering acidity and tart red cherry on the long finish. The tannins are firm and almost chewy -- classic Flax, through and through. As always, this wine will blossom with long-term aging and so is a worthwhile addition to the cellar of the patient collector.

Our resident webmaster, Jill Schlegel, submitted a recipe inspired by her Grandma Molly’s chopped liver appetizer that she made on special occasions. Serve with crostini, slices of crusty baguette or your favorite crackers along with a glass of Flax Pinot Noir. Look for this recipe contest winner on our website at https://www.merryedwards.com/food-wine/recipes/jills-chicken-liver-mousse/

Critical Acclaim

93 points
"This is a Westside Road site known for its rocky soils, and the wine presents sassafras, cherry-berry and roses on the entry before laying down a tightly woven mix of sour, salty cranberry and blood orange. It is softly voluptuous and velvety, though young, with a biting chewiness that should mellow in the cellar. Drink now through 2028."
Virginie Boone, Wine Enthusiast, July 2016

View more critical acclaim

Recipes

Heirloom Mushroom Brie Burger
The newest member of our sales team and our old friend, Joe Gambrell, submitted this magnum-winning burger recipe paired with our Flax Pinot Noir.

Grilled Wild Salmon with a Roasted Beet and Arugula Salad
by Chef John Ash

View more recipes

Trade

Label

Release Card

Winemaker Notes

2013 Flax Vineyard Pinot Noir