[labrat]
Hello again, fellow wine wooters! I was lucky enough to receive not one, but two wines to Rat this week. The Wine Gods are smiling on me.
This afternoon, at about 3:30, I open a 2007 Pellegrini Cloverdale Ranch Merlot. My mother is on hand to take the first sip with me. Color is a deep ruby. The first sniff of this wine is, “Wow, that’s strong.” Initial aromas are pepper/spicy and plum, but there is also some alcohol. A deep whiff will make your eyes water! My mother comments that the wine has legs, which supports the alcohol smell.
On first taste, the wine is tart (almost sour) and has really strong tannins. Neither of us likes it much, but I suspect that some decanting will improve the situation immensely. I pour about ¾ of the bottle into the decanter and we chill on the porch with our remaining glasses.
My husband and father arrive home about 4:30, and we give them a glass. My dad’s first comment is, “Boy, that is sour.” My husband likes it better, notes that he is not a big Merlot fan, but that he thinks this is a nice one. He describes it as earthy and peppery. They both agree that the tannins are very strong. I try another tasting at this point, and find that the tannins have mellowed somewhat, but are still too strong. I decide to be patient and leave the rest of the wine until dinner (not a very long wait, as we are eating pizza dinner with our three year old tonight).
Dinner is ready at six. However, I am a beer and pizza kinda gal, and after one sip of wine, I decide I can’t really do any “tasting” with pepperoni pizza on the tongue. Plus, it is not the best pairing choice and neither the pizza nor the wine are benefitting from the experience.
I pick up my wine glass again at 7:15. It is a different wine. Decanting has allowed the alcohol to diminish and the tannins to mellow. The tannins are still prominent, but they now complement rather than overpower the wine. The tastes of plum, berries and earthiness are still there, but they are now present in a smooth complex taste with a lovely medium to long finish. The distracting tartness has mellowed and the tongue is no longer overwhelmed with tannins at the back-end of the sip (most sips, anyway).
For those of you who like to know about sweetness, this is definitely not a sweet wine. It is a classic dry Merlot, which is one of the things I like best about it.
Conclusions: This wine is definitely a Big Red. If you like mellow, smooth wines and don’t like tannins, then this is probably not the wine for you. This is a complex wine, with layered flavors of plum, berries, earth and pepper. I suspect that we only experienced a little of what this wine has to offer and that it will get even better with aging. I think decanting is a must at this point in its young life.
Thank you WineWoot for the opportunity to contribute to this great forum of wine lovers.