Best Merlot/Andy Markin Award

Washington State Wine Competition| 06/2010

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Double Gold

Seattle Wine Awards| 05/2010

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Starting chewy and dusty, this wine’s brickish mineral note accents red plum flavors. The oak is a bit blocky at the moment, but should settle with some cellar time; then serve with roast beef.

“Best Buy”

89 Points | Wine & Spirits Magazine | 04/2010

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87 POINTS

Ultimate Wine Challenge| 06/2010

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Silver

San Francisco International Wine Competition| 06/2010

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“Medium to full bodied, dark cherry, good spice, licorice, cedar, ground white pepper, very pleasant.”

Recommended!

Doug Paulding | Sante’ Magazine | 12/2009

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“Oak, big blackberries and smooth chocolate characteristics. It’s perfect for a gourmet burger.”

Bob Woehlers | Tri City Herald | 02/2010

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This Merlot from Mercer Estates boasts big flavor and vibrant fruit. The well-developed flavors of cherry and chocolate dominate the palate, wrapped up in a lovely cloak of vanilla. Malleable tannins, soft edges and an enduring finish put the wrap on this delicious red wine treat from Washington. A stunning rendition of all that a Merlot should be. Perfect Pairings: Grilled or roasted beef, lamb or chicken and mushroom based recipes.

“Wine of the Week”

Stacy Slinkard | About.com | 03/2010

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Winemaker David Forsyth crafted this wine from 83% Merlot with 10% Cabernet Franc and 7% Cabernet Sauvignon. He used grapes from Desert Wine Vineyard on the Wahluke Slope and McKinley Springs Vineyard in the Horse Heaven Hills. The resulting wine opens with concentrated aromas of Bing cherries, black cherries and understated oak, followed by bright, lush flavors of red cherries and raspberries. The oak is well integrated and the acidity provides ample structure.

“Outstanding”

Andy Purdue | Wine Press Northwest | 04/2010