Sumac Ridge Meritage Black Sage 2004

Winemaker's Notes:

Aromas of anise, cigar box and leather with bold dark fruit. Abundant firm tannins interlaced with blackberry. Leathery and sweet oak preceed a long lingering finish. Decant for 1 hour prior to drinking. Food Pairings Pair this youthful layered beauty with red meats, strong flavoured cheeses & big flavours. Try pan seared beef tenderloin with blue cheese butter melted over the top. Delicious! Winemaking The grapes for this wine were fermented on skins for 12 days and underwent full malolactic fermentation after which it aged 20 months in a combination of 60% French oak and 40% American oak. Harvest 2004 was Sumac Ridge's largest vintage on record with 1227 tons and record high brix levels. Expect big fruit with our Black Sage Vineyard reds.

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Color: Red
Variety: Bordeaux Blend
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Member Reviews for Sumac Ridge Meritage Black Sage

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Snooth User: Grape Juice
28390380
5.00 5
06/28/2007

Aged for 20 months in 60% French and 40% American oak, the 2004 vintage benefited from record high brix levels at harvest. Big and complex, the nose boasted a strong dill component that was oddly pleasant, along with cherry licorice, plum, cedar, and oak. Proof that a big boomer can be utterly seductive, the palate was smooth, almost creamy, with dusty tannins, blackberry, and plum. Beautifully structured, it can best be summed up as full. Full-bodied, full-mouthed, full-fruited and fully enjoyable. Drink now for instant gratification or lay it down until 2010 to let it mature.


Snooth User: Imperial6
3102580
4.00 5
08/29/2007

Four glasses



Aromas of anise, cigar box and leather with bold dark fruit. Abundant firm tannins interlaced with blackberry. Leathery and sweet oak preceed a long lingering finish. Decant for 1 hour prior to drinking. Food Pairings Pair this youthful layered beauty with red meats, strong flavoured cheeses & big flavours. Try pan seared beef tenderloin with blue cheese butter melted over the top. Delicious! Winemaking The grapes for this wine were fermented on skins for 12 days and underwent full malolactic fermentation after which it aged 20 months in a combination of 60% French oak and 40% American oak. Harvest 2004 was Sumac Ridge's largest vintage on record with 1227 tons and record high brix levels. Expect big fruit with our Black Sage Vineyard reds.

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