2019 | Merry Edwards | Sauvignon Blanc Russian River Valley

White Wine: 2019 | Merry Edwards | Sauvignon Blanc Russian River Valley
This white wine offers a complex mix of lime sherbet, makrut lime leaf, lemon curd and orange blossom flavors that are fragrant and complex on a fleshy, succulent frame, with notes of nectarine and ripe Crenshaw melon. Harmonious, with a fresh thread of acidity on the finish.
Order from the Largest & Most Trusted Premium Spirits Marketplace!
Featured in
ROLLING STONE
MEN’S JOURNAL
US WEEKLY
NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.
Producer: Merry Edwards
Ratings: WA | 92 JD | 93
Vintage: 2019
Size: 750ml
ABV: 14%
Varietal: Sauvignon Blanc
Country/Region: United States, California
This white wine offers a complex mix of lime sherbet, makrut lime leaf, lemon curd and orange blossom flavors that are fragrant and complex on a fleshy, succulent frame, with notes of nectarine and ripe Crenshaw melon. Harmonious, with a fresh thread of acidity on the finish.
Reviews:
Wine Advocate: The 2019 Sauvignon Blanc opens from youthful yeasty tones to fresh citrus and green tropical fruits. The medium-bodied palate is notable for the intensity of its spicy fruits and bright freshness, and it finishes with an anchoring touch of texture.
Jeb Dunnuck: Highly perfumed, the 2019 Sauvignon Blanc Russian River Valley is ripe with tropical fruit of ripe mango, fresh basil, and pink grapefruit. The palate floods with pure ripe fruits, fresh grass, pink grapefruit candy, and ripe peach.
Producer Information
Winemaking career, Merry has earned the universal respect of winemaking peers, grape growers and academicians. A self-described perfectionist, she has constantly refined her vineyard practices, wines and techniques. Merry does not rest on her laurels ― she grows. “People frequently ask what is the best wine I have ever made. I tell them it’s not made yet!” Food was Merry’s gateway to wine. She recalls, “When I was a teenager, my mother had cookbooks produced by the California Wine Advisory Board. Wine was an ingredient in every recipe, so I started cooking with wine.” Fascinated with food chemistry and fermentation in particular, Merry brewed beer as a simple extension of making bread and working with yeast. Then she purchased a book on home winemaking and began to ferment fruit wines. In 1970, when Merry earned her B.S. degree in Physiology from the University of California at Berkeley, her friends knew her as the accomplished amateur who made The Merry Vintners wines.