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[winexpert] Wine Making Recipes””Merlot Makes For Strong Flavors: The next part of the merlot winemaking recipe involves a lot of waiting.  For the first five days, stir the mixture daily.  For the following two days, let the mixture sit.  On the seventh day, seal the mixture in a fermenter and let sit for 21 days.  After this time period, carefully move the mixture into another, clean fermenter and let it ferment for an additional 28 days.

 [MERLOT] 1999 Guigal, E - Cote-Rotie La Landonne 750ml $999.00: Elegant and racy yet thick-textured, with ripe tannins melting on the palate. First whiff gives mocha-scented oak and chocolate, but then, in the mouth, the ripe but refined blackberry flavors kick in.

 [The Sippy-Cup] (8.4) 2006 Concha Y Toro Casillero Del Diablo Merlot: Chile - $8 Blackberry and plum aromas. Very soft structure with chalky tannins. Blackberry, cacao, and coffee flavors. Well balanced and easy to drink. I like, for a Merlot! Viva Chile. 8.4.

 [MERLOT] 2003 Groffier, Robert Pere et Fils - Bonnes Mares 750ml $165.00: Black chocolate, dark cherries, and blackberries make up the aromatic profile of the medium-bodied 2003 Bonnes Mares. This velvety-textured effort is crammed with blackberries, black cherries, cassis, and sappy red fruits.

[Ellen on Wine] New Mexico Wines with Merit: Milagro Vineyards and Winery tucked in the village of Corrales, just a 30 minute drive from the downtown Albuquerque, is one you should NOT miss.  Owned by Rick and Mitzi Hobson, Milagro Vineyards and Winery evolved from their desire to make the best wine from traditional vinifera grapes grown in New Mexico.   Vineyards at Milagro were originally planted in 1985.  This boutique winery produces varieties including Chardonnay, Merlot, Syrah, Zinfandel and Cabernet Sauvignon.  Small quantities of these wines are handcrafted and aged in French oak, and Rick’s passion and talent as a winemaker glow brightly.

 [MERLOT] 2003 Taylor's - Vintage Port 375ml $42.00: Full-bodied, hugely dense, immensely rich, as well as thick, this behemoth is also amazingly balanced and harmonious. Raisins, molasses, licorice, black cherries, plums, and a distinctive note of violets are found in its complex, seamless character.

 [The Wine Spies] 2006 Pelter Winery Trio - Cabernet Merlot Cabernet Franc: While the origins of wine can be traced to the Levant (the Eastern Mediterranean, Lebanon, Israel, Egypt and Palestinian territories), it is only of recent that producers have made wines of the quality and production value that would appeal to a true wine spy’s palate. In Israel in particular, a renaissance of sorts has occurred with an group of younger winemakers who have honed their skills in Italy, France and Australia have returned to their roots and taken up the challenge of making exciting new wines that are representative of the unique Terroir of the region.

[hakerem: The Israeli Wine Blog] Rogov’s Reviews: Best Deals on Local Wines: Gush Etzion, Nahal Haprim, 2005: Dark, almost impenetrable garnet in color, this full-bodied blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot (60 percent, 25 percent, 10 percent and 5 percent respectively) was aged in new French oak for 14 months. Soft, mouth-coating tannins open to reveal currants, and red berries on a light leathery and peppery background.

 [The Wine Spies] 2005 Buena Vista Carneros Winery Ramal Vineyard Merlot: The region is best known, perhaps for Pinot Noir and Chardonnay, but the Merlots we have tasted from there are outrageously good. Today’s wine shows the regional influence, but also the quality of the fruit and the skill of the winemaker, Jeff Stewart.

[Bacon Freak Blog] Next stop Midnight Cellars Winery: So Karen took the time to tell me about The Hartenbeger family who founded the winery just 10 years ago in 1995. One thing that I found interesting about Midnight Cellars is they produce over 70 percent of their own fruit making much of the wines estate grown.

[Safaas Blog] I Love French Wine And Food - A Bordeaux Merlot: As always, the cheese tastings came last. I started with a Palet de Chevre, which is a goat’s milk cheese from the Poitou Charentes region of central-western France.

[hakerem: The Israeli Wine Blog] Rogov’s Reviews: Golan Heights Winery - Still at the forefront: Golan Heights Winery, Cabernet Sauvignon, Elrom Vineyard, Yarden, 2004: Developed in French oak barriques for 18 months, deep garnet, full-bodied, with firm tannins and spicy wood integrating well with fruits and despite its youth already showing elegance and finesse. Look for layer after layer of currant, blackberry and other berries, those supported beautifully by notes of cedar, sage and tar, all leading to a near-sweet and lingering fruity finish.

 [Tony's Wine Weblog] Wente Sandstone Merlot 2006: Aromas of herbal tea, licorice and blackberry are accentuated by hints of spice and perfume. On the mouth, the wine is full bodied, but with a smooth mid-palate that showcases flavors of cherry and truffles alongside tobacco undertones.

 [Woot Wine! - One Week, One Wine] Wellington Three-Pack Plus Mystery Wine Challenge - $54.99: Seven different vineyards contributed to the Wellington 2004 Cabernet Sauvignon, Sonoma County, yielding up a complex, elegant, spicy Cab with shades of black pepper, truffle, cinnamon, and vanilla. The only challenge presented by these wines is to stop drinking them.

[[Notes from the Cellar]] This Week at Bella Vino: This is a full-bodied Merlot with rich aromas and flavors of ripe cherry and black berries with hints of cedar and spice. A Cabernet lovers’ Merlot, the wine’s solid structure promises it will gain in complexity and silkiness with age.

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