Grapes are de-stemmed and cold-soaked for seven days prior to the start of fermentation, then aged for eight months in 56% new French oak. The vineyard was planted in 2015 and is Merry Edwards Winery’s home ranch. Its name references Merry Edwards’ husband’s family, who farmed citrus fruit on California’s Central Coast. The site is planted to UCD-37—the Merry Edwards clone—and sits on a northwesterly-facing slope that achieves ripeness while retaining a cooling influence from coastal breezes. The wine shows distinctive Merry Edwards lushness, with a silky palate and darker-fruit tones of black cherry and blackberry, lifted by expressive floral notes and hints of ultra-dark cocoa. Despite the depth, it remains incredibly bright and articulate, driven by suave acidity and finishing long, with a touch of grip and excellent tension.

Grapes are de-stemmed, with whole berries transferred to the fermenter, then cold-soaked for seven days before ageing for nine months in barrel, with 28% new French oak. It is decidedly red-fruit driven, showing real crispness and crunch, led by cranberry and pomegranate, with an earthy, clove-tinged loamy richness that complements the bright fruit profile. On the palate, the wine is medium-bodied and highly expressive, with vivid blood orange and grapefruit zest notes, underpinned by loads of freshness and stony mineral nuances that carry through the finish.

Grapes are de-stemmed and cold-soaked for five days, then aged for nine months in 37% new French oak. This is the flagship wine of the estate, and the first wine Merry Edwards ever produced. Roughly 60% of the fruit is estate-grown, with the balance sourced from growers, predominantly from the Laguna Ridge and Sebastopol Hills. The wine is incredibly delicious, showing a vibrant red-fruited character layered with Indian spice nuances and ultra-fine, powdery tannins. A long line of crushed stone minerality runs through the palate, finishing with a distinctly saline mineral edge. Bright, expressive, and complex, it captures both energy and finesse in equal measure.

Grapes are de-stemmed and cold-soaked for five days, then aged for eight months in 41% new French oak. Fruit is sourced from Carney Vineyard in Boonville, alongside Dash and Pinole Vineyards in the Deep End of Anderson Valley—three distinct sites that each play a clear role in the blend. Carney brings opulence, Dash contributes earthy nuance, and Pinole delivers darker fruit flavours and texture. The result is a wine that feels notably fresh and fruit-driven, moving away from the heavier, more extracted style that once defined Merry Edwards’ approach. Under the direction of Heidi von der Mehden at Merry Edwards Winery, the wines are becoming brighter and more agile, while retaining that signature silky texture. There is greater clarity to the fruit and spice profile here, aligning more closely with what one might expect from Anderson Valley Pinot Noir. Easy-going and charming, it finishes with smoky clove and orange peel notes that linger pleasantly.

The 2023 Pinot Noir Meredith Estate is ample and explosive in the glass. Vine age and a mix of clones at this site yield a Pinot of notable breadth and heady complexity. Dark fruit, mocha, espresso, licorice and lavender infuse the palate with real depth. All this needs is a few years to come together. There's a lot of wine here.