Boardwide Virtual Tasting: Napa Merlot 3/20-23-PILE ON NOW!

WINE TALK
61

My mistake. Its a Friday to Sunday thing. Thanks for catching me in a senior moment… :slight_smile:

62

TN for 04 Pride Melot Mountaintop… very much in the Pride way of making wine. Lots of spicywood and some blackcurrant. No woner I got off thier mailing list. My book 85.

I have to get more Italian wines!!!

Otto

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Otto, if we get through this just to realize that Merlot sucks, I won’t be happy… [gen_fro.gif]

64

I don’t have any f’ing Merlot from Napa! Oh, unless you count one bottle of Phelps Insignia with 18% Merlot! [cray.gif]

65

I surprised myself this afternoon and opened an 02 Keenan reserve Merlot. It sat in a decanter a little longer than planned because my kid’s Mom was late getting home and I just dropped him off. The wine is classic Nils Venge. Dark, chocolatey, smoky with tangy current laced fruit.
Not an in your face kind of merlot but reasonably powerful and with the slightest heat on the finish. Probably a 92-93 score would be indicated. After drinking hundreds of Bordeaux over the past few years, this wine is clearly not French but that ain’t so bad. Sorry, that is a different thread. [berserker.gif] [gheyfight.gif]

66

Mike, my good friend, I have a lot more invested in this friggin thing. About 50-60% of my collection is Cabernet… if they don’t look good what??? I also turn out not to care much for Bordeaux!!! God, I hope that this doesn’t leave me with Burgundy!!! [rolleyes.gif] Off to Tuscany and Piedmont! [berserker.gif]

67

Otto, keep the faith. I’m just an cal-centric elitist cab-whore with too much of an opinion. [gheyfight.gif]
If nothing else, Claude Blankiet has the cool accent… [berserker.gif]

68

I had one bottle of Nor Cal Merlot here that I tossed in a mixed case I bought in Tokyo. Just industrial Gallo oak juice available here on the island. I couldn’t think if I had any in my locker in the states and a check of my inventory shows zero there. Not like I could have grabbed one! [shrug.gif] Anyway 2004 Havens Merlot had a lot of cedar on the nose followed by buttery oak, smoked meat, black plums and a green herbal note I found unpleasant. Smooth on the palate except for a spike of bitterness on the finish. The 22oz porterhouse and gingered carrots helped. All around, not bad. Second day the green herbs are gone and the bitterness is outta here. Cedar integrated a bit and added some caramel in the nose. I vote all around pretty good wine.

David [drinkers.gif]

69

2003 Paul Hobbs Michael Black Vineyard (Napa - Coombsville) - the last from this vineyard (and one might say “thank god”) from Paul Hobbs. Overly extracted, pruney, oaky nose (is this a Michel Rolland wine?) red flags being waved in front of my nose. Smelled like prune juice, grain alcohol and wood chips. Palate consistent with nose. I had one of these a few years ago and should have opened this one with it - age has not been kind to it. Makes me nervous for the future of Merus (although my pocketbook says “thanks”).

Note - Harvest brix is listed as 26.6. Final alcohol 14.7%

70

I believe someone else was tasting this as well. Merlot choices in my cellar are not huge.

  • 2005 Robert Foley Merlot - USA, California, Napa Valley, Spring Mountain District (3/21/2009)
    Sour strawberries dipped in chocolate, slight saltiness(?). The wine has calmed down a bit since previous tastings and not as over-the-top, but still has very of interest for me. (84 pts.)

Posted from CellarTracker

71

Yeah, I wonder as well.
2 more years for Herold to make his own cabernet again…

As far as these early notes for Merlot goes: “Ouch baby, very ouch”.

72

Okay so I’ve opened my wine: Provenance Napa 2005. It was between that and the 59 Petrus but I’m a new world wine kind of guy.

I decided to use the Andouzing method but I went with a modification. I opened the bottle and…

…are you ready? [beg.gif]

I took a nice big swig (32 milliliters) directly from the bottle! I then set it gently back down on the counter. I plan on letting it sit for 47 minutes in the warm spot in my frig and then I’m microwaving it for 19 seconds. Patent pending.

Lastly I will pour left handed using a modified Dizzy Dean grip into a plastic UNC drink cup that I brought home from the UNC-Duke basketball game. (Go Heels!)

Don’t try this at home. [stop.gif]

Tasting reports later. [1974_eating_popcorn.gif]

73

No where near Chris’ elaborate opening system [haha.gif]
Just popped and poured. Found another old merlot rummaging around in the cellar so decided to do a side by side:

1996 Steltzner Vineyards Merlot Stags Leap District - Almost amarone like on the nose - dried raisins, limestone and sagebrush. No sign of bricking. Better nose than palate - kind of faded on the palate with just a little brown cinammon sweetness and tart acidity on the finish.

1995 Havens Wine Cellars Merlot Reserve - Black pepper, leather and dried blackberries on the nose. Little flat on the palate - nice tannic structure but not a lot of fruit left. Surprisingly long ifnish. Good, but on its way down

Can’t say either is a wow, but both hanging in there respectably. Making a nice home made chili and corn bread for dinner. We’ll see how they do with food.

74

I’m sipping a 2003 Paloma merlot and pulled a 2004 Plumpjack merlot in case I make it that far. I will try to come up with some tasting notes in a bit…

75

Wow … this is a painful start.

I had this last Easter and thought a lot more of it. I hate when people say “it needs more time … or a 10 hour decant” … but I did think this showed the stuffing to survive a longer sleep. In my note I did say this,

"A little bit light through the mid palate but a lot of stuffing up front and through the finish. "

, so it seems we were tracking on the mid-palate.

BTW this is not a wine I buy so I have no dog in this fight. But I do have a family member that buys so I get to taste occasionally.

Jason

76

Jason, 24 hours later it picked up some body and fullness, but never lost the aluminium can finish.
85, tops.

77

You guys are reminding me why I don’t drink merlot with this bottle. Hopefully it’s just a little shocked to be open at the moment and will come together at some point. [dontknow.gif]

–edit-- slight improvement with time…

78

2003 Atalon

Mainly red fruits on the nose with some oak and cedar. The palate was okay, but nothing special, and pretty much matched the aromas. There was some nice fruit on the finish, but it quickly gave way to green flavors. It was a bit thin and uninteresting, but I still enjoyed it for the most part. It didn’t hurt that it was washing down a nice, thick ribeye. 86pts.

79
  • 2003 Paloma Merlot - USA, California, Napa Valley, Spring Mountain District (3/21/2009)
    Not as good as previous bottles that I’ve had. Some oak and blueberry on the nose; finish was short which is not what I’ve come to expect from Spring Mountain fruit. Still happy with this pick-up from WineBid at $30 plus premium, shipping and tax. (89 pts.)

Posted from CellarTracker

80

2005 Jessup Merlot
Dark with purple edges.
My last bottle of merlot from Jessup, I’ve dropped out of their club. The nose has a hint of creamed corn that I usually find in Jessup bottles. It blows off quickly. The nose is dark as it evolves, sweet chocolate, and a bit of sweet spices. Not a big nose by any means. I have to keep sticking my nose in the glass to get anything. The palate reveals some under-ripe blackberries and a little bitter chocolate. Medium to short finish with neither heat nor much tannin. Good