Oaky spice and toast scents are key components on the nose of this fuller-bodied block-selection Merlot. Noticeable tartaric acidity gives this some sizzle while keeping the palate lively. Flavors of clove, baking spices, black plum and sugar beets finish with woody leftovers, including a lasting shot of clove.
Gonzalez Byass USA
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Spanish and South American Editor
Reviews wines from Argentina, Chile and Spain.
Michael Schachner is a New York-based journalist specializing in wine, food and travel. His articles appear regularly in Wine Enthusiast,
where he is a longstanding contributing editor responsible for South America and Spain. Schachner reviews more than 2,000 wines annually for WE
and regularly travels to Chile, Argentina and Spain to keep abreast of the constantly changing global wine map.