" We don't sell the wine without touching the vine "
Wine from Merry Edwards
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Merry Edwards approaches life with graceful intensity. Now in the fifth decade of her winemaking career, Merry has earned the universal respect of winemaking peers, grape growers and academicians. A self-described perfectionist, she has constantly refined her vineyard practices, wines and techniques. Merry does not rest on her laurels ― she grows. “People frequently ask what is the best wine I have ever made. I tell them it’s not made yet!”
Food was Merry’s gateway to wine. She recalls, “When I was a teenager, my mother had cookbooks produced by the California Wine Advisory Board. Wine was an ingredient in every recipe, so I started cooking with wine.”
Fascinated with food chemistry and fermentation in particular, Merry brewed beer as a simple extension of making bread and working with yeast. Then she purchased a book on home winemaking and began to ferment fruit wines. In 1970, when Merry earned her B.S. degree in Physiology from the University of California at Berkeley, her friends knew her as the accomplished amateur who made The Merry Vintners wines.
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The inviting nose offers up scents of Santa Rosa red plums, cassis, dried sweet figs and pomegranate backed by sandalwood and hints of tea rose. Bright and exciting on the palate, the entry begins with firm tannins and complex layers of red raspberries, bergamot tea, dried herbs and rose petal notes. Refreshing acidity carries the wine throughout the finish.
To match with the juicy acidity and bright nature of this wine, we offer up a vegan recipe for Spicy Quinoa with Asparagus and Shiitake Mushrooms. The shiitakes are a classic pairing with Pinot Noir, but when combined with the spicy ginger, garlic and crushed red pepper, all melds beautifully into a dish that pairs seamlessly with the 2020 Sonoma Coast Pinot Noir.
Review:
Aromas of spiced cherry, plum and fresh mint. Medium-to full-bodied with silky tannins. An interesting, well-balanced mix of fresh red and black fruit and savory spice. Good concentration. Drink or hold.
-James Suckling 93 Points
The 2020 Pinot Noir Sonoma Coast is ripe with raspberry candy, crushed rose petal, and turned earth. The tannins in the 2020 are a touch more present and emerge on the finish, and it also has more warmth. Drink this over the next 10 years.
-Jeb Dunnuck 93 Points
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Avennia Cabernet Franc Champoux Vineyard is made from 100% Cabernet Franc.
This very limited bottling shows the compelling potential of Cabernet Franc from a top vineyard. Though it’s often used as a spice in Avennia's Bordeaux blends, this wine, from the legendary Champoux Vineyard, has its own unique character and complexity that convinced them to feature it alone.
Review:
A stellar Cabernet Franc. Gorgeous, effusive aromas of roasted hatch pepper, smoked sea salt, dried violets and candied red fruit. The palate is nicely integrated but will knit together further with time. Red-fruited and full with pomegranate molasses, tart cherries and savoury notes of smoky sage. Beautiful.
- 96 points, Decanter
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