Current Reviews

92 Points. Gold Medal Exceptional. Beverage Testing Institute. Garnet color. Aromas of cedar, vanilla, spicy nougat, and dried cherries and tomatoes with a silky, dry-yet-fruity medium-to-full body and a tangy plum tart, baking spices and herb bread accented finish. A finesseful and savory merlot that will sing at the table.

90 Points. Gold Medal. Wine Enthusiast. What this 100% Merlot lacks in subtlety, it makes up for in the sheer power of its fruit. It’s rich and spicy in black cherry, milk chocolate, red licorice and oak, after being aged for 20 months in 100% new French barrels. With thick but refined tannins, it’s drinkable now. - S. Heimoff (June, 2014)

93 Points. Robert Parker.  The 2004 Merlot Estate displays a surprisingly saturated ruby/plum color in addition to attractive aromas of black cherries and plums, and an endearing, plush, opulent, pure, rich texture. This serious Merlot is a blend of 90% Merlot and 10% Petit Verdot aged 18 months in new French oak. A brilliant success, it is one of the finest Merlots I tasted from this vintage.

94 Points. Gold Medal. Beverage Testing Institute. Deep garnet violet color. Aromas of vanilla cream, root beer, toasty toffee, and plum pie with silky, fruity-yet-dry medium-to-full body and a long, mocha, nut, and baking spice driven finish with finely polished tannins. Rich, concentrated, and refined. 

91 Points. Wine Enthusiast. Made using grapes grown in Jarvis’ mountain vineyard, this is a strongly flavored Merlot. It’s brilliant and intense, with flavors of red cherry pie, red licorice, grilled Canadian bacon and sandalwood. The tannic structure is a joy—soft, furry and complex. There’s lots of oak, too, which lends a smoky edge. Probably at its best now, so drink up.