This new release from Melrose fills the mouth with flavor; it runs from orange blossom to Meyer lemon to candied pineapple, finally settling into a strong citrus/tropical blend of delicious fruit flavors. It seems to strike a perfect balance, staying lively and well-defined, without becoming hot or bitter.
— P.G.
(10/1/2010)
Fragrant with a mix of sweet grass and dusty blossom, this pleasant Sauvignon Blanc makes you wonder why the grape is so rare in Oregon. Here in the Umpqua Valley it finds a sweet spot, fresh and varietal, round and tart, with the added complexity of the flowery aromatics.
— P.G.
(10/1/2011)
If you’re going to charge $36 for Baco Noir, you must have a lot of confidence that it’s something special. This one is. Intense and earthy, the fruit has the concentration of raspberry syrup. Tar and leather, rock and earth are folded in, with some of the tack room scents of brett, but not detrimentally. There is so much fruit here that it can more than hold its own.
— P.G.
(10/1/2008)
A pretty, fruity, forward Viognier, with appealing orange blossom, citrus and light tropical fruit. Nicely balanced, with just the right amount of acidity, a full midpalate and excellent concentration through the finish.
— P.G.
(10/1/2011)
Firm and full-bodied, with a mix of stone fruits and toasty, buttery oak. The balance is just right, with alcohol hovering just over 14%. The flavors fit nicely, a mix of wood and steel, malolactic butter and clean malic acids.
— P.G.
(10/1/2011)
There is a pretty, floral accent to the aromas, followed by notes of dusty cocoa and cinnamon. A whiff of buttery leather is woven throughout, and this is clearly a wine that may not please all palates. But the rose petal and cherry flavors carry through the balanced finish, and the region’s track record for producing age-worthy Tempranillo suggests that further…
— P.G.
(3/1/2013)
Thick and chocolaty, this Umpqua Valley Merlot does not lack for flavor intensity. Plum jam, coffee and smoke whirl around the palate, well-matched to dark, ripe, chewy tannins.
— P.G.
(10/1/2008)