Merry Edwards Wines

2015 Flax Vineyard Pinot Noir

Winemaker's Comments

The wines from this hillside vineyard overlooking the Russian River clearly reflect its clonal heritage and unique terroir. Located at the northern edge of our appellation, the warmer location is a great match for the Pommard clone of Pinot Noir planted there. The rocky soils translate into wines with minerality as a key aroma component and firm, tight tannins in their youth leading to wines with extraordinary aging capacity.
 
This vintage shows a spicy and rather exotic aroma. Up front there is lots of showy, toasty and yet beautifully integrated French oak. There is an impression of water falling over smooth river rocks releasing clean mineral scents. Wild red fruit, blue plum and cordial cherry contrast with savory mushroom, charcuterie, black pepper and herbal notes.
 
On the palate, this Pinot shows oak and tannin wrapped around each other in a virtual hug. It’s a huge wine and will take its own time to unfurl all of its potential complexity. Likewise its firm, weighty mouthfeel and defined acidity will soften over time defining this as a “keeper”! The grand finale is a burst of dark berry jam, red currant and bright cherry leading us to wonder what other surprises are in store.
 
Kara Adanalian, a graphic artist who lives in Sonoma County, has won prizes in dozens of cooking contests in California and around the nation. We are honored she took the time to create a luscious Rib-Eye Steak Sandwich to pair with this wine. For her effort, she will receive a magnum as part of our ongoing recipe contest.

Critical Acclaim

94 points
"Baking spice and baked plum highlight a juicy, velvety explosion of sultry fruit in this well-made, full-bodied wine. Toasted oak wraps around hints of pine forest and mushroom, with a layering of dried herb and a tart rhubarb-kissed finish."
Virginie Boone, Wine Enthusiast, March 2018
 
93 points
"Merry's vineyard-designate Pinot Noirs are limited production by definition but Flax Vineyard is more limited than most, so hurry on down to your favorite wine merchant. This vintage is dense and concentrated, showing aromas of rhubarb and black cherry with a slightly leafy character. The oak regimen provides a judicious touch of wood spice but lets the grapes do most of the talking. The tannins are moderate and nicely integrated. Drinkable now, but will improve with two to three years of bottle age."
Robert Whitley, Wine Review Online, Jan. 9, 2018
 
92 points
"Medium to medium-dark ruby; attractive, ripe, black cherry and strawberry fruit aroma with hints of dried herbs, cola, and baking spices; medium-full body; ripe, spicy, somewhat elegant, nicely balanced, red and dark fruit flavors with a hint of cola; medium to medium-full tannin; lingering aftertaste. Appealing to drink now and over the next three to five years. Very highly recommended."
Nicholas Ponomareff, California Grapevine, January 2018

 

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Recipes

Rib-Eye Steak Sandwiches
Sonoma County graphic artist Kara Adanalian received a magnum of 2015 Flax Vineyard Pinot Noir for this luscious steak sandwich recipe.

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.

Rack of Lamb with Two Sauces
This delicious entree was submitted by former tasting host Taron Huckle, and for it he won a magnum of Flax Pinot Noir.

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Trade

Label

Release Card

Winemaker Notes

2015 Flax Vineyard Pinot Noir