If Washington “owns” Merlot as a category in the U.S. (not that anyone cares at the moment), this confirms it. You get ripe, sweet, tangy red berry fruit, fresh acids, ripe tannins and toasty oak; there may not be a better value in the country. The way the oak is used is magnificent and adds layer after layer to the extended finish.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.