Merry Edwards Wines

2014 Sonoma Coast Pinot Noir

Winemaker's Comments

This enticing and intricate blend includes 18 individual wine lots sourced from eight different vineyards located in this marine-influenced region. Ocean winds are an afternoon blessing, carrying cool fog to blanket these sites, sometimes late into the next morning. This weather pattern lengthens the “hang time,” allowing good flavor development.
 
A broad spectrum of grape clones were incorporated – the old California “classics” Pommard, Swan and Martini, along with relative newcomers Dijon 115, 667 and 777. My own UCD 37 also contributed to this complex mélange. My wines crave lots of new French oak, so this supple wine benefits from the oak sweetness provided by 10 months of aging in 56% new barrels.
 
This Pinot has a lovely, intriguing aroma. It begins by showcasing cool-area fruits – huckleberries, lingonberries, currants, ripe strawberries, red raspberries and blueberries. Mexican cocoa, chai tea, cinnamon and nutmeg add warm spicy tones. Roasted nuts, morels and mineral notes form an ethereal impression of earthiness.
 
In the mouth, we find a smooth, even palate with good tannin and ample acidity just right for aging. A bit of cherry cordial and toasty caramel augments the long finish of this winsome Pinot.
 
A bounty of delicious crucifers in my home garden inspired me to create what I hope you will agree is a delightful pairing: Merry’s Cauliflower Cassoulet. I serve this with a warm baguette and a Butter Crisp lettuce salad with avocados, crunchy cucumbers and Caesar dressing. You may find this dish on our website with our other Family Recipes at http://www.merryedwards.com/recipes/recipe-list.asp?rc=26.

Critical Acclaim

92 points
"Smooth and medium-bodied, this is a rounded, lovely expression of rhubarb compote and black tea that's softly layered on the palate. Rose petals invite first before wild blueberry and nutmeg make their mark, supported by juicy acidity and a grippy length of tannin."
Virginie Boone, Wine Enthusiast, April 2017

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Recipes

Ken's Pescado Veracruzano
This is Ken's favorite preparation for fish, which Merry jotted down recently while he was cooking.

Potato Crusted Salmon
By Chefs Duskie Estes and John Stewart

Parmesan Portobello Risotto
Our customer Neal Shact contributed this recipe and as a result is a winner in our contest. Pairs well with Sonoma Coast Pinot Noir.

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Trade

Label

Release Card

2014 Sonoma Coast Pinot Noir