Chateau Moulins des Richards Cotes de Bourg 2011
Would Merlot by any other name sound as sweet? No, not really. The Californian vernacular offers all sorts of variations so it’s especially important to mind each Merlot’s provenance. For example, the Merlots from Alexander Valley, Carneros and Dry Creek Valley speak a parlance of plums, ripe cherries, juicy currants and high toned tea leaves while the Merlots out of Napa Valley, from such climes as Carneros, Mount Veeder, Oakville and Rutherford, are more likely to express ripe, dark berried fruit such as framboise and blackberries. All capture the interest and your senses despite the invective script of Sideways that really drug Merlot through the mud. On the bright side: Merlot has never tasted so wonderful for we who love this Bordelais beauty –for only the strong survive!
Serve as an aperitif, with fish hors d’oeuvres, and fish in general. Serve at 50°-54°F