Kenwood Merlot Sonoma Valley Reserve Massara Vineyard 2004

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3.32 5 0.5
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Winemaker's Notes:

The 2004 Reserve Merlot was selected from choice barrel lots produced from our best vineyards located in Sonoma Count...

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This is surprisingly good. Plum, raspberry and a bit earthiness in the nose. Decent acidity, nice smokiness, some oak and nice dark fruit. Read more

Wine Tasting NotesIntense aromas of raspberries, plums and cinnamon are followed by a touch of vanilla oak and velvety tannins. Read more

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User Reviews for Kenwood Merlot Sonoma Valley Reserve Massara Vineyard

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Snooth User: John Andrews
361063,415
3.50 5
03/23/2009

This is surprisingly good. Plum, raspberry and a bit earthiness in the nose. Decent acidity, nice smokiness, some oak and nice dark fruit.


External Reviews for Kenwood Merlot Sonoma Valley Reserve Massara Vineyard

External Review
Source: Shop Wine Direct
01/18/2009

Wine Tasting NotesIntense aromas of raspberries, plums and cinnamon are followed by a touch of vanilla oak and velvety tannins.


Winemaker's Notes:

The 2004 Reserve Merlot was selected from choice barrel lots produced from our best vineyards located in Sonoma County’s finest appellations. The small production of 816 cases represents less than one percent of our total Merlot production. The 2004 growing season is known for the light crop and the rich, ripe flavors that it produced. Harvested in late-September and October, the grapes were fermented in stainless steel tanks for 10 to 17 days. The wine was then aged in French oak barrels for 24 months. Multi-layered aromas of raspberries, red currents and mint are followed by a touch of vanilla oak and a rich smooth finish.

The 2004 Reserve Merlot was selected from choice barrel lots produced from our best vineyards located in Sonoma County’s finest appellations. The small production of 816 cases represents less than one percent of our total Merlot production. The 2004 growing season is known for the light crop and the rich, ripe flavors that it produced. Harvested in late-September and October, the grapes were fermented in stainless steel tanks for 10 to 17 days. The wine was then aged in French oak barrels for 24 months. Multi-layered aromas of raspberries, red currents and mint are followed by a touch of vanilla oak and a rich smooth finish.

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