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Pine Derby
“I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived. I did not wish to live what was not life, living is so dear; nor did I wish to practise resignation, unless it was quite necessary. I wanted to live deep and suck out all the marrow of…
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10 of the Best Merlots for 2021
Merlot, the classic French grape that is an indispensable component to Bordeaux, is finally making a comeback in the United States after being unceremoniously trashed by Paul Giamatti’s wine snob in “Sideways.” While that 2004 film is credited with a notable drop in Merlot sales, it may have also signaled that American Merlot producers needed some tough love to shake them out of late-20th century complacency.
If you’ve been wary of Merlot, fear not. With low tannins and typical notes of blueberry, dark chocolate, and cracked pepper, Merlot is known as an easy-drinking wine that plays well with a variety of foods. To help highlight some outstanding bottles, we’ve pulled together a list of the best we’ve tried in the past six months. The wines on this list all scored a 90 or above in our wine reviews, and are arranged by score and price.
Here are 10 of the best Merlots you can buy right now, with reviews by VinePair tastings director Keith Beavers.
Iconic Wines Sidekick Merlot 2017
For those who think they don’t like Merlot: Don’t miss this bottle. This is a great California red composed predominantly of Merlot, with 15 percent Cabernet Franc. The soft, plush textures of Merlot wash over the palate, while a warming perception of wood smoke and cedar swims through the wine, mingling with cracked black pepper. We recommend drinking this wine with a lean steak or roasted chicken, but a plate of local meats and cheeses paired with some good company will make this wine really shine. Average price: $18.
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Early Mountain “Soif” 2019
If you want to know what it’s like sipping young, juicy reds with a slight chill at a Parisian café, this American wine will take you there. It is juicy and herby, a balance it receives from the Merlot, Cabernet, and Cabernet Franc. Get a cheese plate, make a steak tartare, fry up some homemade pomme frites, and slurp down this wine. You’ll keep coming back. Average price: $26
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Long Meadow Ranch Merlot 2016
Varietal Merlot is an American tradition. We may have messed it up for a while, but this bottle shows why we once fell in love with Merlot. There is a wonderful balance between fruit, tannins, and impeccable acidity. Welcome to slight hints of aromas that will remind you of a forest in autumn, cracked black pepper on the savory side, and a kiss of blueberry. The palate is elegant yet powerful, with the fruit core tight and harmonious. Grill up a skirt steak or just pop it with good friends at a wine and cheese night. Average price: $37
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Château Lassègue Les Cadrans de Lassègue 2016
This wine is still aging, but it’s drinking well now. The tannin is still a little ornery and will soften in a year or so, but it smells like ripe blackberries fresh off the vine and freshly turned soil. This wine would be divine with the texture of roasted pork. Average price: $31
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Tenuta di Arceno Il Fauno di Arcanum Toscana IGT 2016
If you need a change from the red blends you’re currently drinking, give this Bordeaux blend from Italy a chance. It has the powerful depth of fruit and grippy tannins you love and heightens everything on the palate with good acidity. This is a wonderfully balanced wine that can go a few more years in the bottle but can also be enjoyed now. Average price: $32
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Gundlach-Bundschu Estate Vineyard Merlot 2016
This is such a classic, beautiful, and full-bodied American Merlot. The nose will remind you of walking by a coffee shop while eating blueberry gelato. The palate has some heft while still having a silky and easy mouthfeel. This bottle would go very well with light meats like roasted chicken, but also pairs wonderfully with local cheese, meats, and sunset-watching. Average price: $32
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Sotheby’s Saint-Emilion 2017
This bottle provides one of the purest expressions of Merlot without requiring you to spend the full kitty. It is elegant, young, and fruit-forward. This wine has aromas that will remind you of a forest in autumn as the leaves change, as well as the concentration of cranberries and cherries. The palate has a nice pop of cola (like cherry cola) and a well-balanced tannin structure gripping your palate with a gentle release. Wine lovers: This is Merlot. Average price: $35
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King Family Vineyards Meritage 2016
Virginia wine is coming along so well. The only setback is that most of it is only available via e-commerce, but some, like this bottle, are well worth your time and money online. This is a wonderful, full-bodied, Bordeaux-style blend with depth and aromas that will call to mind blackberries, cracked black pepper, and cassis. It’s just under 14 percent alcohol, which is a perfect environment for the wine to show its layers as it opened in the glass. Average price: $36
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Mayacamas Vineyards Mount Veeder Merlot 2016
This is one elegant American Merlot — maybe one of the most elegant I’ve tasted. But it’s not ready. Mayacamas has made an age-worthy Merlot, and I’m dancing in my seat as I type this. In a year or two, this wine is going to be silky and medium-bodied, with blueberry and soft vanilla on the nose. It is going to have a seamless tannin structure, with lively acidity to lift off the palate. In a year or so, buy the best lamb you can find, grill it up, and pop this with close friends. Average price: $64
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Pasaeli ‘6N’ 2019
This wine is so fun and different. It smells like cinnamon, herbs, and raspberries and has soft, chewy acidity. It’s very unique and balanced. This is a great wine to take to a wine club or buy a case of to have on hand for lunch. I would drink this with a BLT or burger.
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The article 10 of the Best Merlots for 2021 appeared first on VinePair.
Via https://vinepair.com/buy-this-booze/10-best-merlots-2021/
source https://vinology1.weebly.com/blog/10-of-the-best-merlots-for-2021
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Alice Feiring on Natural Wine at Must 2017, Cascais, Portugal
I’m in Estoril (next to Cascais, on the coast, near Lisbon), Portugal, for the inaugural MUST fermenting ideas wine summit. Things kicked off yesterday with a talk by Alice Feiring, on Natural Wine. It was a good place to start.
‘I’m much more comfortable in front of a computer than an audience,’ began Alice, as she then proceeded to give a tight and engaging talk on natural wine. Feiring is the author of four books, including one that’s coming out next week, called The Dirty Guide to Wine. She began by telling the story of how she discovered the world of natural wine. ‘In 2000 I got a commission from Food and Wine magazine for a wine guide. I got carpal tunnel from opening so many bottles,’ she recalls. This wasn’t a good experience for her. ‘It was the height of wine internationalization. I started on the path of figuring out what had changed in my wine.’
Initially, she thought the problem was one of the new found obsession with new oak. But it was meeting Joe Dressner, a New York importer of natural wine, that led to her discovery that the problem of internationalization was more than new barrels. ‘It was enzymes, flavoured yeasts, tannins, microoxygenation, mega purple, any of the 100 or so approved additives.’
She quotes Baldo Cappellano, a Barolo producer: ‘the more there is fake the more the world needs real.’
‘Wine adulteration is nothing new,’ says Feiring. ‘There has always been adulteration in wine to make money from it.’ She mentioned John Penroe, who was punished for selling adulterated wine by being forced to drink it. Then came phylloxera. ‘These were the golden years of wine manipulation: there weren’t any grapes.’ Someone even published a book in France listing recipes for making wine without grapes.
Feiring mentioned a film made in Soviet Georgia by Otar Losseliani, called Falling Leaves. A young guy gets a job in a wine factory in Tblisi, and has to confront his conscience when he’s ordered to make chemical manipulations.
So where did the natural wine movement come from? After World War II, mechanization in the vineyard and winery started in earnest, with dire consequences. In 1978, Marcel Lapierre, in Morgon, Beaujolais, is making wine he can’t stand, and tries to figure out why. He goes to Jules Chauvet, a scientist and winemaker in the same village, who is trying to research how to make a sound wine without sulphites. One of the major problems at the time was the lack of life in the vineyard. ‘The two tits of Beaujolais were sugar and sulfur,’ jokes Feiring. Everyone loved Marcel’s new natural wines. Jean Foillard, his friend, took notice, and soon there was a core group of natural wine producers in Beaujolais.
In 1980, the first natural wine bar opened in Paris. By 2000 there were 40 of them. Then natural wine tastings started happening, such as Dive Bouteille. The whole movement grew incredibly.
Why were people so excited? Feiring suggests that natural wines are more expressive of place, more lively, and more healthful. She also suggests that their popularity may in part be because you can (allegedly) drink more without hangovers.
Specifically in New York, in 2000 there was only one natural wine importer; by 2017 there were more than 15, plus major importers who have started a natural wine component. In 2016, the USA had one natural wine fair; last year saw 10 of these events. ‘Bruce Sanderson of the Wine Spectator said that natural wine would die,’ says Feiring, ‘but he’s wrong.’
How do you define it? ‘You must start with organic or some form of natural farming,’ says Feiring. ‘It has the philosophy of nothing added or nothing taken away.’ She’s not against use of sulfur dioxide, suggesting that 20 ppm or so of added SO2 is OK. ‘It’s no big deal. There will always be some extremists.’ She finds it useful to separate the natural wine world into two categories: hardcore natural and natural enough.
‘The impact of the natural wine world has been huge,’ she says. ‘It has challenged it and redefined it. Major wineries are now experimenting with natural and many are rethinking sulphite additions.’ There has also been an increase in native yeast ferments, and more organic and biodynamic farming. ‘Skin contact is out of control: it has got to the point of being a fad.’ There have even been new wine styles: orange, vin de soif, pet’ nat, and glou glou wines that are so easy to drink.
Alice has spent quite a bit of time in Georgia, and touched on the use of clay in fermentations as alternatives to oak. She showed a picture of a Georgian Qvevri maker, who was practicing a craft on the brink of extinction. Now he and his two sons have a 2 year waiting list. These qvevri live underground. ‘The Georgian way of making wine seems sane for a way of making a minimalist natural wine,’ says Feiring. ‘It gives instant temperature control, important for making a sound wine.’
She thinks that natural wine has made wine more fun, and has revitalised wine fairs. ‘Young people are having fun and there is curiosity,’ she says. It has encouraged traditional methods and has revitalized hard cider. It has revitalized ailing regions such as Ribera Sacra. It has opened up the debate on wine flaws. Is cloudy wine a flaw? What about brettanomyces of heightened volatility?
Natural wine has the power of emotional resonance; it has the power of grassroots; and it has the power of story – people want to write about it.
‘It has vitality and authenticity, that little thing you can’t buy,’ says Feiring. ‘Overall, it tastes good.’
‘The trend is not going away, it is here. Wines made with minimal intervention and will continue to spread outside of the big cities. I believe that big companies will establish a natural wine segment.’
She concludes by saying, ‘natural wine will redefine the parameter for fine wine.’
from jamie goode's wine blog http://www.wineanorak.com:/wineblog/natural-wine/alice-feiring-on-natural-wine-at-must-2017-cascais-portugal
For Fine Wine Investment opportunities check out Twelve by Seventy Five: http://www.twelve-by-seventy-five.com/
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LA VALLÉE DE LA SOIF
Depuis la N1 qui mène de Capetown à Paarl, on bifurque à droite sur la R45 direction Franschoek ou la Wine Valley. Je découvre les townships géants dont on nous parle tant, le climat plus sec qu’à Durban et Table Mountain à droite se dessine fort sur l’horizon. Nous sommes trois dans la Golf de location. Deux vraies blondes et moi la récemment décolorée. Qu’importe l’objectif commun demeure : boire du bon vin, faire des boomerangs quand on sera bourrées et aller voir les babouins sur la colline. (...)
La route est longue depuis la sortie de l’autoroute. De part et d’autre du bitume, les premiers domaines. Je reconnais les noms que j’ai vu sur les étiquettes des bouteilles au magasin. Dieu Donné, La Motte, La Bri. Autant dire que je ne suis pas perdue. On doit cette proportion de noms francophones aux pionniers de la région, des Huguenots dont 178 familles réfugiées (17eme siècle) ont trouvé à Franschoek (le coin des français en néerlandais) de quoi mettre à l’oeuvre leur métiers de faiseurs de liqueur, de vin et de vinaigre. On passe d’abord à l’hôtel poser le barda. Trois meufs ça voyage pas léger-léger. On loge au bien nommé le “Franschoek”. C’est mignon. Et ça suffit, on a pas prévu d’y user nos derrières. Est prévu un chauffeur pour nous conduire vers les trois domaines du jour. C’est Andrew.
SANS RESERVATION
J’avoue m’être totalement laissée porter par mon hôte locale. Tania. Elle décide de commencer la virée par Möreson - elle adore le Miss Molly leur vin pétillant. C’est la que je réalise la facilité du projet. Tu sonnes à peine à l’entrée des giga-fermes - ils appellent ça des fermes - parking - suivre le panneau Wine Tasting - s’asseoir - commander - déguster - payer - s’arracher. Je ne sais pas si c’est aussi la coutume dans le bordelais mais j’ai trouvé ça vraiment agréable de ne pas avoir à réserver, de se sentir la bienvenue même inattendue. Le plateau de dégustation façon tapas l’emporte avec un 10/10, la selection de 3 verres de blancs pleins (Cabernet franc, Mercator Chardonnay, Chardonnay premium blend) pour 50 rand (3€) m’épate.
On retrouve Andrew, il commence à comprendre à qui il a affaire quand on branche l’USB et que Madonna se met à hurler dans l’auto-radio. Vogue.
LA NAZE-MOTTE
Y’a qu’à traverser la route pour se pointer à La Motte. Le gros domaine de la région. On y fait du rouge et du blanc. Mauvais en tout point. Je ne suis pas une pro, je dirais même que je suis plutôt novice en pinard mais pas besoin d‘avoir fait oenologie pour sentir le succès commercial à pleine papilles. Du vin pour tous les goûts = mauvais gout. Le papa a offert à chacun de ses fils (3 ou 4 - j’étais à mon 6ème verre) un manoir dans les environs. Nous ne nous y sommes pas rendues, on a préféré rester là pour mater des coréens bourrés et le mec de l’accueil plutôt joli garçon. Le chai et le jardin valent quand même le détour.
TOTALE IVRESSE
On sort de La Motte un peu déçues et donc carrément remontées pour filer à Haute Cabrière. Andrew met la gomme ca va fermer. il est 16h30, il fait 30 degrés, on a soif. On s’assoit là, face à la vallée, une quille de Pierre Jourdan Tranquille” à se caler dans le gosier. Le soleil commence à tomber. On se dit qu’on a bien fait de venir.
L’après-midi se termine sur une joyeuse ébriété, à flanc de colline, on va mater des babouins qui font des trucs de babouins. On rit. Ce soir-là c’était gin tonic et risotto en terrasse dans le village.
LA CLAQUE
On soigne la gueule de bois par un petit déj à l’hôtel avant de reprendre la R45 direction Babylonstoren. On voulait y loger mais c’était complet. Tant mieux ca m’aura épargné les sommes nécessaires à la shopping session de Capetown (à suivre dans le blog). Là tout est PARFAIT. Le domaine racheté par un magnat de la publicité affiche une rénovation idéale. Je vous laisse apprécier les images (j’en ajouterais dans la rubrique Prends ton sac). On traverse les vignes direction le chai de dégustation. Exit les caves, on nous installe dans une verrière plantée entre les pieds de raisin. Nina Simone chante. La déco me fait trébucher, les flacon très bien introduits par un hôte (noir donc assez rare pour être précisé) ravive l’euphorie de la veille. Tout est bien fait.
On ne copie plus la France, on ne cherche pas non plus à satisfaire la plèbe, on élabore des assemblages dans le respect de la vallée sans se chercher d’autre alibi que le plaisir d’exercer un des plus vieux métier du monde. On commande pour 400 boulles de vin. Surtout leur Mourvèdre, un rosé-gris inédit à Franschoek. On promet de revenir et de rester.
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DCV Cab what?
This is about as perfect of a wine as one could hope for… considering. Bricking a bit, but neither an explosion of concentrated fruit or a pillar of tertiary. It’s kinda light and thin, actually–and I know shallow minds who read will immediately be turned off. But I mean it in the best possibly way. And those who read *light and thin* into an aged Cabernet review as a negative need to go away and…
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#Alexander Valley#Best wine reviews#Cabernet#Cabernet Sauvignon#Central Coast Critic#Dry creek valley cabernet#Dry Creek Vineyard#Dry creek vineyard cabernet#soif#Soif Wine Blog#Sonoma Cab#Sonoma Cabernet#Stephen McConnell#Stephen McConnell Wine Blog#Steve McConnell#Steve McConnell Wine Blog#wine1percent
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9 of 7
Spent a couple hours this morning on a very informative zoom with the vigneron from this place and although I had opened their two least expensive and most-distributed wines the past week, had not really acclimated myself with what was in the rest of the care-package. Sure enough, there’s a 100% Merlot in there and lord knows I love myself some Italian Merlot (and we’re not talking super-Tuscan…
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RRV Duties
I’ve been drinking a lot more Chablis in the past couple years than I have in 30 years or so… attributable to a couple people I’ve been drinking a lot of wine with recently… and it’s caused me to look at California Chardonnay a bit differently. Most of you reading this understand the vagaries of palate-complacency and while I am NOT judging everything by a Chablis-standard, it DOES cause…
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#Best wine reviews#Central Coast Critic#Chardonnay#Donald PAtz#Dutton Ranch#MAritana Chardonnay#Maritana Vineyards#RRV#Russian River Valley#Shop block 1967#soif#Soif Wine Blog#Sonoma wine#Stephen McConnell#Stephen McConnell Wine Blog#Steve McConnell#Steve McConnell Wine Blog#White Wine#wine1percent
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Jenkins Plot
This is that girl’s sweat you tasted you’ll never forget.
This is that week at the lake with your more energeteic parents–younger than you are now–where the sand and campfire and clear mountain water between your toes makes you wonder how they kept it all together and will never end.
This is that paragraph you re-wound because it insulted your vocabulary with juxtapositions you never dreamed…
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Pommelled
Gorgeous clear rose–barely any garnet. A most closed-in nose: a little kinda latexy vague fruit but that’s it. NOT a glorious wine to smell and I offer three possibilities: a) that’s just this wine b) it *might* develope a bit more with air or c) it is bruised from traveling. While ‘c’ is impossible to prove, a combination of A and B seem to be the crowd’s opinion, as delicate nuances *did*…
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Linn-Ville
Trivia-time: Grangerville was the original name of Santa Maria, changed to Central City and then Santa Maria in the late 1800’s. Now ya know, but I’m not here to tell stories. This wine: OMG. I’d have to check my notes, but I feel the last couple I opened were crazy tired. This one is NOT. Perfumed and concentrated, the fatigue *exists*, but nowhere overwhelming. Beautiful deep cherry layered on…
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Clementine
A ripe, luscious wine embodying everything a small number of Napa producers at 3X the price dream for and capturing it effortlessly while still managing glorious balance. Deep, impenetrable ruby in the glass, a fair bit of sediment, a nose greasy with gravel roads and pond-water algae while dark cherry plumps and spreads its legs for enjoyment. Svelte and polished while only barely slutty:…
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Red
Been seeing a lot of Lisboa’s lately, but rarely Dao’s, Douro’s, or Bairrada’s, so HAD to grab this one. Loved drinking thes inexpensive, fabulous wine while visiting, but sadly, most Americans don’t get a chance at them. It’s all Port, Port, Port….. SOOOO many great still-wines from Portugal though. This is a seriously rustic drop, all achy and acidic and slightly rubbery with immense fruit…
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Don't Call it Petite
This could be the new gateway-wine to the un-initiated on *weird varieties* (or “weird varietals” as they would say). Gone is the shear wall of structural blackness and obfuscation often seen, and in its place a sweetish, fruit-FWD drop unassuming on first sight, but packed with all the goodness of PV. Impenetrable black ruby in the glass with blue edges, ridiculously staining, a nose of dusty…
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The Real Gig
OMG this is wine. Unlearn everything you’ve thought about Chianti and all the gold horrible Riserva stuff and come over to pure IGT Toscano Sangiovese. A nose crazy tertiary here at 7, fruit a non-stop course of cherry and blackberry along lines of acid and leather rather un-describable.
The pure pith of raunchy black cherry opens the entry, dusty velvet an unimaginable soliloquy of grandeur…
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Vieux Rouge
Found a little satellite in the cellar… Yeah, it should have been dranken sooner, but so many wines–so little time. Heavy garnet brick in the glass, considerable bottle-funk blowing off easily to sharp spirit of equally sharp fruit, muddled down a bit into something I suppose could be called “tertiary”.
Sharp again in the mouth, a spritely haze over-shadowing what remaining fruit exists. Big…
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#Best wine reviews#Bordeaux#Bordeaux Satellite#Central Coast Critic#Chateau vieux Moulin#cheap bordeaux#Lussac St. Emilion#merlot#Red blend#Right Bank#soif#Soif Wine Blog#Stephen McConnell#Stephen McConnell Wine Blog#Steve McConnell#Steve McConnell Wine Blog#wine1er#wine1percent
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Kiwi Reflections
From the land of mediocre SB and *potential* Pinot comes this little Chard. And–like a lot of wines I review–I don’t know the price-point. Which is a good thing. Not too pale–not too golden, it pumps out a strong weedy green nose charmed with flint and granite. The richness of the variety is there, a smoky-ashtray covering on concentrated floral and firm plum and nectarine.
Tasting it produces a…
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