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Sumac Ridge Meritage Black Sage(2004)
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 read more...
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 read more...
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0 - Piccolo118
- February 2008
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No written review
- June 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.
- jordanmacleod
- Charlottetown, CA
- July 2007
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No written review
