The winery seems to have held back this Merlot as long as they dared, for it is still a very dry, tannic wine. That said, there’s some rich cherry and black currant fruit. It will play off a good steak, or you can try aging it through this decade. ——S.H.(11/1/2005)—— 87

This dark, complex Merlot combines black stone fruit and herb flavors with hints of coffee and tar. It’s very dry, with soft tannins and good acidity. Finishes with some astringency. Drink now.——S.H.(12/31/2004)—— 87

A good effort, with adequate blackberry flavors, soft, intricate tannins and okay acdity. It’s dry, balanced and not too oaky, with a velevety mouthfeel. Not a blockbuster, but a gentle wine that will show its best paired with the right foods. ——S.H.(11/15/2002)—— 87

Starts off with herbaceous aromas, including mint, but plenty of swirling releases riper ones of black cherries and cocoa. There’s a pretty texture, with soft but firm tannins and soft acidity. It’s not especially fruity, but it’s sleek and elegant, and rich foods will certainly wake up some of its sleeping sweetness.——S.H.(6/1/2001)—— 85