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Wine Reviews
We found 88 matches. Displaying 5 of them.
88 points - Wine Spectator - June 15, 2008 2005 Grand Estates Merlot Columbia Valley
Lithe and appealing for its graceful balance and creamy cherry and spice flavors, which linger gently on the enticing finish.
85 points - “Highly Recommended” - Connoisseurs' Guide to California Wine - May 01, 2008 2005 Grand Estates Merlot Columbia Valley
Medium-light to medium ruby; pleasant, floral, spicy, cranberry and dark cherry fruit aromas with hints of moch! and green olive; medium-full body; supple, herbal, cedary, black cherry fruit flavors; medium-full tannin; lingering aftertaste. Unpretentious and easy to drink now.
“Double Gold Award” - Wine Press Northwest - December 31, 2007 2004 Grand Estates Merlot Columbia Valley
Washington’s largest winery also is the state’s largest producer of Merlot. Winemaker Ray Einberger relies on fruit primarily from the Horse Heaven Hills and Wahluke Slope for this supple red. It opens with perfumed aromas of cherries, raspberries and moch!, followed by rich flavors of bold black cherries and blackberries. It’s a great wine at a stunning price.
“Top Value in Washington State” - Wine Spectator - October 31, 2007 2004 Grand Estates Merlot Columbia Valley
Made by Washington's biggest wine company, Ste. Michelle Wine Estates, this Merlot is based on grapes harvested from the emerging Horse Heaven Hills region and the prime Wahluke Slope district. This was partly fermented in oak barrels to soften natural acidities and then aged up to 16 months in barrel, adding depth and structure. Blueberry and currant flavors are backed by a racy texture and refined tannins, with a hint of moch! on the finish.
“A Top Value Wine in Washington State” - Wine Spectator - October 31, 2007 2004 Grand Estates Merlot Columbia Valley
Made by Washington's biggest wine company, Ste. Michelle Wine Estates, this Merlot is based on grapes harvested from the emerging Horse Heaven Hills region and the prime Wahluke Slope district. This was partly fermented in oak barrels to soften natural acidities and then aged up to 16 months in barrel, adding depth and structure. Blueberry and currant flavors are backed by a racy texture and refined tannins, with a hint of moch! on the finish.
