Merry Edwards Sauvignon Blanc, Russian River Valley 2024…
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Merry Edwards Sauvignon Blanc, Russian River Valley 2024
Tonight I continued my annual tradition of tasting the current release of Merry Edwards’ standard bottling of Sauvignon Blanc. This is a wine that I make sure to revisit each year, and each year it remains unique and refuses to conform to the en vogue style of ultra-crisp, steely, piercing SB.
This wine is intensely aromatic. Warm, lush notes of ripe stone fruits, flowers, and vanilla conceal more subtle Meyer lemon, cut grass, and that toasty, marzipan-like lees smell.
On the palate, the wine is almost genuinely full bodied - it’s curvy, but not as thicc as a Viognier or a white Rhone wine. The stone fruit remains a driving force, with the usual grassy notes pushed to the backseat, but the texture is sooooo creamy, with decadent flavors of lemon curd and coconut. The finish is long and luscious, but not without acidity to hold it up. Like the breading on a Chick-fil-A nugget, the finish has a hint of sweetness to it.
Honestly, this is not my personal favorite SB effort from Merry Edwards. There are definitely a lot of people out there who would vibe with this, and I usually LOVE that there is so much personality in their Sauvignon Blanc, but this year’s is leaning too far into the big, creamy style for me. I feel some of the grape’s innate qualities are lost in the sauce a bit.
But fuck my opinion. This wine will probably be loved by many - it’s as complex as ever, and I will always admire Merry Edwards for taking such a stylish approach to a grape that is often handled so predictably.
#drink #food
source
Tonight I continued my annual tradition of tasting the current release of Merry Edwards’ standard bottling of Sauvignon Blanc. This is a wine that I make sure to revisit each year, and each year it remains unique and refuses to conform to the en vogue style of ultra-crisp, steely, piercing SB.
This wine is intensely aromatic. Warm, lush notes of ripe stone fruits, flowers, and vanilla conceal more subtle Meyer lemon, cut grass, and that toasty, marzipan-like lees smell.
On the palate, the wine is almost genuinely full bodied - it’s curvy, but not as thicc as a Viognier or a white Rhone wine. The stone fruit remains a driving force, with the usual grassy notes pushed to the backseat, but the texture is sooooo creamy, with decadent flavors of lemon curd and coconut. The finish is long and luscious, but not without acidity to hold it up. Like the breading on a Chick-fil-A nugget, the finish has a hint of sweetness to it.
Honestly, this is not my personal favorite SB effort from Merry Edwards. There are definitely a lot of people out there who would vibe with this, and I usually LOVE that there is so much personality in their Sauvignon Blanc, but this year’s is leaning too far into the big, creamy style for me. I feel some of the grape’s innate qualities are lost in the sauce a bit.
But fuck my opinion. This wine will probably be loved by many - it’s as complex as ever, and I will always admire Merry Edwards for taking such a stylish approach to a grape that is often handled so predictably.
#drink #food
source
| 3,000 mlx | |
| 4 | |
| 0 |