Merry Edwards is in her fifth decade of winemaking and still claims she hasn’t yet made her “best wine ever.” That bodes well for the future, because this beloved winemaker and consultant superstar continues to make waves with brilliant offerings like this compelling dance of yellow peach, melon, guava and crisp apple. Accents of dry summer grass, toasted crème brulee, and minerality add sophistication and complexity.
I don’t think there’s another Sauvignon Blanc out there with the complex array of aromatics and unique flavors offered up by this stellar super Sauv. Sixty percent of the fruit was sourced from the Merry Edwards estate; comprising 42% Sauvignon Musqué, the blend was barrel-fermented in French oak and spent six months on the lees. Scents of salted butterscotch, peach blossom, just-mowed grass, and pineapple fill the nose before developed flavors of jasmine-soaked pear and honeyed tangerine mesmerize on the palate. The acidity pulls it all together.