Volcano Bordeaux Blend 2005

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  • 2005

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Winemaker's Notes:

Merlot thrives in Aguila vineyard, thanks to the elevation (approximately 1600 feet) which keeps things cooler, with ...

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Merlot thrives in Aguila vineyard, thanks to the elevation (approximately 1600 feet) which keeps things cooler, with even temperatures throughout t... Read more

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User Reviews for Volcano Bordeaux Blend

External Reviews for Volcano Bordeaux Blend

External Review
Source: AmericanWinery.com
07/25/2009

Merlot thrives in Aguila vineyard, thanks to the elevation (approximately 1600 feet) which keeps things cooler, with even temperatures throughout the day. We blended in some Cabernet Franc, which has added dimensions most noticeably to the nose – currant, violets and plum. Food friendly by design, it is lower in alcohol than the current fashion allowing the fruit to be the star. The Merlot works beautifully with savory foods - mushrooms, cured ham, parmesan cheese, seaweed, asparagus, most fish and meat.


Winemaker's Notes:

Merlot thrives in Aguila vineyard, thanks to the elevation (approximately 1600 feet) which keeps things cooler, with even temperatures throughout the day. We blended in some Cabernet Franc, which has added dimensions most noticeably to the nose - currant, violets and plum. Food friendly by design, it is lower in alcohol than the current fashion allowing the fruit to be the star. The Merlot works beautifully with savory foods - mushrooms, cured ham, parmesan cheese, seaweed, asparagus, most fish and meat. Invitee - 2008 Portland Indie wine Festival Silver Medal - 2008 San Francisco Chronicle wine Competition

Merlot thrives in Aguila vineyard, thanks to the elevation (approximately 1600 feet) which keeps things cooler, with even temperatures throughout the day. We blended in some Cabernet Franc, which has added dimensions most noticeably to the nose - currant, violets and plum. Food friendly by design, it is lower in alcohol than the current fashion allowing the fruit to be the star. The Merlot works beautifully with savory foods - mushrooms, cured ham, parmesan cheese, seaweed, asparagus, most fish and meat. Invitee - 2008 Portland Indie wine Festival Silver Medal - 2008 San Francisco Chronicle wine Competition

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