WTN: 2005 Merry Edwards Russian River Valley Pinot Noir

A half-bottle of this at The Earle Restaurant in Ann Arbor, MI. 14.2% alcohol
Cost $50 for a half-bottle.
Purple-red color in dim lighting--almost mahagony and semitransparent. Nice dark cherry/floral bouquet. A bit tart. Pomegranate and cherry on the palate. I also detected some kirsch and possibly blood orange in the flavors. Very lengthy finish. Seems medium weight but lingers on the palate. Despite an acidic tartness, it has some of the velvety or silky quality of highend Pinot Noir. I had this with an appetizer of mushroom caps stuffed with eggplant pate' and pinenuts (Champignons farci avec Aubergines) and entree of scallopine di vitello with funghi and orzo (veal scallopini with mushrooms and orzo.) Very tasty meal.

[Jenise]

Silky is a very good description of every Merry Edwards wine I've ever had. I would add that any of her Russian River wines are wines you could hand to someone and say, "Here, this is what Russian River pinot should taste like".

Silky is a very good description of every Merry Edwards wine I've ever had. I would add that any of her Russian River wines are wines you could hand to someone and say, "Here, this is what Russian River pinot should taste like".

I second (third?) that sentiment, Jenise. My list of RRV wines worth purchasing is small indeed. Merry Edwards, Joe Swan, Williams-Selyem and Porter Creek covers most of it, at least until I learn of where Gary Farrell ends up.

Mark Lipton

A bit tart. Pomegranate and cherry on the palate. I also detected some kirsch and possibly blood orange in the flavors. Very lengthy finish. Seems medium weight but lingers on the palate. Despite an acidic tartness, it has some of the velvety or silky quality of highend Pinot Noir.

Like me, do you also find that this initial (cherry-like?) tartness (found in many pinots) disappears, or at least fades considerably, after food? Sounds like it continued to be present even with and after the mushroom appetizer.

Actually, the tartness was less noticeable by the second glass. Whether it was the aeration or the combination with food I'm not sure.

Mark, I'm a fan of Wiliams-Selyem and Joe Swan wines (not so much Porter Creek Pinots but I like a Zinfandel I had from there) but also like Gary Farrell Pinots and Susie Selby wines (and some Martinelli which was a controversial producer on the Wine Focus thread with Helen Turley as the winemaker.) One producer perhaps less well known is Pellegrini. Also I like some from Hook and Ladder (the current DeLoach line) although there again I prefer the Zinfandel to the Pinots. Heck, I seem to like a lot of Russian River Valley wine and am more cautious with Carneros wines.