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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 186 notes) - hiding notes with no text | | | Tasted by Crispin on 9/18/2022 & rated 93 points: Stunning at 14 years old. Lovely nose - Pinot at best. Still silky smooth mouthfeel. Subtle fruits and real depth. (645 views) | | | Tasted by TashNYC on 8/29/2018 & rated 89 points: From memory (drank last year). Dark and red fruits, cola, earthy. Perhaps not quite my style - or maybe drank better earlier? These were WineBid purchases so unknown storage, etc. Library releases drink better. (2103 views) | | | Tasted by schott on 1/29/2018 & rated 92 points: Merry Edwards library release. Popped and poured without decant. Dark red violet. Medium legs. Wonderful nose of dark fruit, cola, chocolate. Excellent balance. Medium alcohol. Medium light tannins. Long finish. Strong fruit - cherry, blackberry. Secondary cola, chocolate flavors. Enjoyed with pasta with red meat sauce. This wine is perfect now. No sign that it is fading. 92-93. (2551 views) | | | Tasted by Crispin on 7/16/2017 & rated 93 points: Fabulous. (2969 views) | | | Tasted by wondersofwine on 4/27/2017 & rated 88 points: 14.3% abv. The wine is a burgundy color fading at the rim. This has smoky and savory elements along with raspberry and dark cherry notes and some cinnamon hints. It is an expression of Russian River Valley terroir. It is a little hot from alcohol but still pleasurable and not over-the-hill. Very drinkable. I matched it with chicken thighs and another evening with honey-glazed ham. Just when I was thinking about dropping off the Merry Edwards mailing list, I come across a decently-drinking wine that held up for almost a decade. I am looking into my 2008 Pinots but was just reminded that I still have four Merry Edwards Pinots from the 2006 vintage. According to CellarTracker recommendations, all are past their drinking date. I will open one or two this summer and see if they outlived expectations. (3335 views) | | | Tasted by EvanRose on 2/13/2017 & rated 92 points: I usually try to drink pinots within 5 years but I am glad that I held on to this one. Fuller bodied than I expected, but fresh red fruit and floral undertones. (3033 views) | | | Tasted by EvanRose on 12/26/2016 & rated 92 points: Aged very nicely - light, soft, sweet red cherry/cassis flavor. Medium finis (2256 views) | | | Tasted by EvanRose on 5/18/2016 & rated 90 points: Good body, slightly sweet, floral aroma. Went great with chicken divan (2497 views) | | | Tasted by EvanRose on 2/1/2016 & rated 92 points: Lightly sweet, long finish for a Pinot, great with chicken in cheese sauce (2208 views) | | | Tasted by Hamersly on 1/29/2016 & rated 93 points: Rich, seamless and balanced, this is drinking beautifully right now. In short, you are unlikely to have any Day 2 notes. The release notes from the winery predicted this would be an unusually age worthy American Pinot Noir, and it looks like they nailed it. BTW, I enjoy both delicate and lush Pinots. If you don't enjoy lush Pinots, this is not the wine for you. (2136 views) | | | Tasted by kleinahoe on 1/12/2016 & rated 90 points: Seems a little tired, like the fruit has evaporated. I had rated as a 92 in two 2013 postings. (2025 views) | | | Tasted by rickspicks on 11/5/2015 & rated 92 points: Friend brought this to dinner yesterday - I did not take notes, but it was memorable. What struck me most was the incredible balance, harmony and seamlessness of the wine. It is complex, elegant and has an uber-silky texture. Mostly red fruits and spice with hints of cola and tea. I have no basis for comparison, but the fruit seemed slightly subdued and my guess is that it has lost some of its freshness and vibrancy. However the wine is now at that lovely stage where the fruit is simply one element in a complex, harmonious, alluring mix of textures, flavors and aromas. An absolute joy to drink. 92+ (2069 views) | | | Tasted by EvanRose on 9/12/2015 & rated 92 points: Opened up nicely in th glass, scent of strawberry, light and fresh, medium finish. (1671 views) | | | Tasted by Jurgens on 6/26/2015 & rated 95 points: outstanding (1639 views) | | | Tasted by EvanRose on 2/22/2015 & rated 90 points: Good body, medium finish, fruit forward (1964 views) | | | Tasted by EvanRose on 10/27/2014 & rated 90 points: medium body and finish, subtle fruit front, good acid (2350 views) | | | Tasted by dfaircloth on 10/25/2014 & rated 92 points: Silky elegant tannins supporting notes of dried tea leaves, dark cherry fruit, and orange pith. It had a few more years of life, but it was spectacular. (2197 views) | | | Tasted by cmcmullen on 10/17/2014: Chris's 54th birthday - awesome!
(2216 views) | | | Tasted by Crispin on 8/17/2014 & rated 93 points: This has developed beautifully. Fruit is more balanced now. It has beautiful aromas and amazing Pinot subtlety. I love. It will get better and better for anyone that likes a bit of age. (2251 views) | | | Tasted by Magnum Bill on 8/4/2014 & rated 93 points: This is my first time with Merry. They say you never forget your first, and I certainly won't forget her.
I'd heard nice things about Merry, of course. Said to be one of the belles in the Russian River Valley. And that she was. But she was more cultured than I expected....more like a sophisticated French woman than a young, pretty American. Somewhat complex to readily understand, but easy to like.
Is that because, brace yourself, she had a little age on her? I think it was! Her tan lines...er tannins...were still there, but not so evident. She wasn't wearing too much perfume, as young girls are wont to do. And her body, well, was still quite voluptuous! I wondered if she'd had a make-over...she looked and tasted more like a syrah than a pinot. Whatever magic she did, it was very appealing to me.
As Jan & Dean sang about their '34 Woody, "it's not very cherry." No, this Merry wasn't very cherry. But that's exactly the kind of wine I like. (2100 views) | | | Tasted by ebpayne on 7/30/2014 & rated 87 points: Beginning to fade; a bit hot; great fruit but disjointed (2020 views) | | | Tasted by EvanRose on 7/12/2014 & rated 90 points: rich, full bodied and good acidity. Black and dark red fruit, long finish for a pinot. (1750 views) | | | Tasted by EvanRose on 5/13/2014 & rated 92 points: soft sweet cherry flavor, medium to long finish and good acidity. great with grilled chicken in a cream and taragon sauce (1926 views) | | | Tasted by EvanRose on 4/9/2014 & rated 92 points: soft sweet, medium acid, very long finish. great with grilled italian seasoned grilled chicken breasts and roasted vegetables (1849 views) | | | Tasted by suzanna9452000 on 1/15/2014 & rated 91 points: Deep clear ruby; thin slow tears; clean expressive nose of red fruit, spice, wood, flowers. In the mouth: medium+ intensity sweet fruit with lots of strawberry and cherry, spices, oak, florals, graphite. Medium acidity, medium alcohol, medium length finish with a bit of bitter citrus coming out. Very nicely done. (2375 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Merry Edwards Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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