Merry Edwards Russian River Valley Sauvignon Blanc 2018
Merry Edwards approaches life with graceful intensity. Now in the fifth decade of her winemaking career, Merry has earned the universal respect of winemaking peers, grape growers and academicians. A self-described perfectionist, she has constantly refined her vineyard practices, wines and techniques. Food was Merry’s gateway to wine. She recalls, “When I was a teenager, my mother had cookbooks produced by the California Wine Advisory Board. Wine was an ingredient in every recipe, so I started cooking with wine.”
The unusual style of her Sauvignon Blanc has been created by a confluence of factors. A key component of this wine is the highly floral Sauvignon Musqué selection from Sancerre, which comprises one-third of the blend. The Shenandoah clone balances this out nicely with its classic herbal, somewhat grassy character. For the first time, a substantial proportion of grapes were harvested from their own young estate vineyards — nearly 30 percent. Full fermentation in barrels crafted by Tonnellerie Cadus, 18 percent new, moderates green flavors. Elevage in barrel also allows for our biweekly lees-stirring protocol, vital to developing rich mouthfeel. The bright, shimmering, green-gold hue of this Sauvignon Blanc is a visual overture to a striking personality. Its enticing aroma is highly perfumed with honeysuckle, citrus blossom, white rose and gardenia. Honeydew melon, nectarine, ripe Rainier cherry, tangerine, Kaffir lime and summer hay add complexity, along with hints of sweet oak and toasted hazelnut. On the palate, vibrant acidity is finely balanced with a rich, creamy mouthfeel creating a unique textural experience — reminiscent of a refreshing blood orange sorbet. The finish is broad and lingers with sweet pink grapefruit and Meyer lemon zest.
Merry's good friend Ann Marie Montecuowas inspired by an original Sam Sifton recipe to devise a delicious Roast Chicken Provençal. The sweet Meyer lemons and the herbs make it a perfect pairing with our Sauvignon Blanc. Serve with brown rice, crusty French bread and a green salad. Enjoy!!!
|Region||California, Sonoma County, Russian River Valley|
Wine SpectatorA pretty thread of orange water adds an aromatic lift to the core of nectarine, apricot and lemon zest flavors, set on a succulent, fleshy frame. Dried ginger, honeysuckle and melon notes linger on the long, expressive finish. Drink now. 12,500 cases made.
Wine AdvocateThe 2018 Sauvignon Blanc contains 60% estate fruit this year and 42% of the blend comes from Sauvignon Musqué. Barrel fermented and aged in 18% new oak with twice-weekly lees stirring, it has a gregarious nose with gooseberry, tart kiwi, tarragon, cut grass, white peaches and elderflower plus touches of lime and stone. Light to medium-bodied, it offers great flavor intensity with bright, zippy acidity and a long, lightly textured finish. 12,500 cases produced.
Wine EnthusiastRich and rounded in stone fruit, pineapple and mango flavors, this hearty white is made in a substantial, full-bodied style that is opulently lush. A length of complementary oak adds to the complexity and integration, finishing in a snap of crème brûlée.
Jeb DunnuckStarting with the 2018 Sauvignon Blanc, which comes all from the Russian River Valley, it has a vivid bouquet of green citrus, flinty minerality, white figs, and sugared mint to go with a rounded, sweetly fruited style on the palate. Made in a soft, charming, ready-to-go style, drink it over the coming year or three.