2009 Walla Walla Valley Merlot |
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Price per piece:
$28.00
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As we tasted the Merlot grapes from the vines, we knew they would come together to make a remarkable wine. We were not disappointed – the 2009 Merlot is stunning – as fine a Merlot as we have produced in 30 years of winemaking! The grapes are from four stellar Walla Walla vineyards: Chan, Dwelley, Pepper Bridge and Seven Hills. We blended in 12% Cabernet Sauvignon (from Pepper Bridge and Seven Hills) to give it added grip and a luscious mouthfeel. This is such an extraordinary Merlot; consider decanting to appreciate its full depth and intensity. It has a nose of ripe boysenberry-fig jam, a beginning of a butter-crusted cherry pie, a fresh fruit berry compote and a gripping finish of rich buttery rhubarb-strawberry crumble. The 2009 Merlot is muscular and a perfect match with roasted meat like a rack of lamb. Food Pairing Suggestion: Rack of lamb coated with crushed ground hazelnuts, minced roasted garlic, chives, thyme leaves, Parmesan, and buttered breadcrumbs blended together with salt and pepper. Oil the racks and pack the crushed mixture around the lamb. Make an essence of Merlot by reducing one bottle of the Merlot with one cup of chicken stock until the liquid coats the back of a spoon (about 45 minutes). Preheat the broiler, spoon the essence over the crush-covered racks, and broil about ten inches from the heat source for 8 to 10 minutes. Let it rest, then spoon more essence over the racks, slice and serve with a bottle of authentic 2009 Walla Walla Valley Merlot. Gold Medal - 2012 Seattle Wine Awards |
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