"Winemaker Heidi von der Mehden says the aim is for red fruit and earth notes coupled with brighter acidity and brighter tannins, and this 2020 release showcases many of those qualities. Leads with crunchy red fruits all laced with cedar spices, and there are plenty of fresh, earthy pine forest notes to remind us we’re on the Sonoma Coast, where vineyards are surrounded by fog-soaked woodlands. Medium- to full-bodied, it’s undoubtedly a fuller expression of Pinot Noir laden with black cherry, cocoa nibs and an orange peel freshness framed by ironstone minerals, bay laurel and sagebrush."

Juicy and open-knit, this friendly style leads with plum compote and cherry preserves, backed by hints of anise and hibiscus on the finish. A crowd-pleaser. Drink now through 2029.

“Sports vivid, punchy boysenberry and mulberry fruit, along with a burst of hibiscus throughout, all framed by a sleek, toasty edge that holds sway through the finish. Shows focus and energy, just needs time for the fruit to push through the authoritative wood treatment. Best from 2024 through 2030.”

“Aged nine months in (47% new) French oak and whole berry fermented, this red dispenses aromas of crushed violets, incense, wet stone, and boysenberry. Prickly white pepper perks up notes of plum and mocha. There’s a “calmness” on mid-palate with a hint of orange rind, soy sauce, and brushy, dried wildflowers.”

“Merry Edwards has been making wine in Sonoma for many years. She has been a beacon of quality and complexity and influenced many winemakers after her. She is known for stunning Pinot Noir, but also makes a mean Sauvignon Blanc. And this bottle is a perfect representation of how this winery rolls. Cidery pear and ginger notes come at your nose with a hint of yogurt. The palate is extremely well balanced, with a soft creamy texture and an earthy lemongrass finish. It has depth and verve at the same time. This is a great white wine for a serious meal, I’m thinking halibut or even roasted chicken.”