Merry Edwards is offering a vertical of her celebrated Coopersmith Pinot Noir that includes vintages 2004-2009. The cost is $495 per vertical. Below are reviews and scores.
2004 Coopersmith Pinot Noir
“Velvety, fruit forward, light/medium body, opens up. Excellent.”
Cellartracker.com, April 13, 2007
2005 Coopersmith Pinot Noir
“The purity of fruit — ripe, rich raspberry and blueberry — coupled with weight and richness in the mouth set this pinot noir apart. It’s a blockbuster, showing a depth and layered complexity that are usually only seen at this stage (while the wine is so young) in slightly sweeter pinot noirs that push the envelope on alcohol level. Yep, this is a powerful pinot noir, on the order of a grand cru burgundy from a good vintage, with exceptional length and very, very good balance.”
Robert Whitley, whitleyonwine.com
2006 Coopersmith Pinot Noir
"Shows firm, vibrant and complex aromas of mineral, raspberry, black cherry and plum. Medium- to full-bodied, concentrated and detailed, ending with fine-grained tannins."
James Laube, WineSpectator.com, Feb. 16, 2009
2007 Coopersmith Pinot Noir
"Strikes a wonderful balance between delicacy, finesse and subtle rich earthy flavors, serving up a mix of loamy cherry and berry, mineral and forest floor ... (with) a long finish."
James Laube, Wine Spectator Hot Wines, March 10, 2010
2008 Coopersmith Pinot Noir
"(A) weighty, well-filled wine that is long on fully ripe extracted fruit, decked out with plenty of spicy oak and graced with touches of dark chocolate. ... its fine spine of structural tannin meets the prerequisite of a genuinely ageworthy wine."
Connoisseurs' Guide to California Wine, February 2011
2009 Coopersmith Pinot Noir
The vineyard is in the coolest part of the valley, the southerly part Merry Edwards calls the Golden Triangle. The wine is dry, tannic, bright in acidity and insanely rich. Just floods the mouth with cherry, cola, anise, pomegranate and mulberry flavors, with an earthiness suggesting mushrooms. Just great now, with decanting, and will easily develop in the bottle.
Steve Heimoff, Wine Enthusiast, February 2012