The Wine Gift Shop

Red Wine by Alexander Valley from Sonoma County, California. Varietals: 95% Merlot, 5% Cabernet Sauvignon The color of the 2004 Wetzel Family Estate Merlot is dark ruby red. Aromas of blackberry and cassis fill the glass with nuances of vanilla and cedar. On the palate this wine is deeply flavored with a hefty core of fruit. Black and red fruits appear initially, followed by an integrated acid balance and velvety tannins. Great depth and length provides a cellar life of 10-12 years.

Red Wine by Benziger from Sonoma County, California. Blend: 85% Merlot, 9% Cabernet Sauvignon, 6% Petit Verdot Benziger Merlot is marked by aromas of bright cherry, red fruit and black plum with notes of vanillin spice which are confirmed on the palate with flavors of blackberry, chocolate and dried herb. Brimming with bright, well-developed fruit, the wine shows a rich, full-bodied middle mouthfeel, fine grained, well-integrated tannins and a long, spice and cream finish.

Red Wine by Beringer from Sonoma County, California. Black cherry, blueberry and cocoa mint aromas blend with fruit forward flavors of black cherry and plum on the palate creating a Merlot that I find very satisfying from the moment I pick up the glass. Hints of cocoa, brown spice, toffee and vanilla bean mingle with the concentrated berry flavors and ripe tannins that extend throughout the long finish. - Winemaker Laurie Hook

Red Wine by Chateau St. Jean from Sonoma County, California. Aromas of sweet black cherry, black plum and toasted almonds burst from the glass of this Merlot. These bright fruit characters carry over onto the palate and mingle with notes of blackberry, dark chocolate and clove. A rich and full mid-palate, with polished tannins, leads to a lush finish with cassis on the close. - Margo Van Staaveren, Winemaker

Red Wine by Chateau Souverain from Sonoma County, California. Blend: 87% Merlot, 13% Cabernet Sauvignon Deep ruby in color, this concentrated Alexander Valley Merlot offers classic aromas of ripe black plum, blueberry and currant. The core of vibrant fruit balances nicely with the soft, round tannins creating a lush and juicy mouthfeel. Notes of cinnamon and nutmeg, which come from aging in oak barrels, meld nicely with the rich fruit and lead to a long, velvety finish. Intense aromas of plum, leather and oak. Rich, creamy flavors of black cherry and blackberry. Chewy tannins and impressions of black cherry and mocha in the lingering close. -Wine News

Red Wine by Clos du Bois from Sonoma County, California. The fruit for Clos du Bois Classic Sonoma County Merlot comes from vineyards in Sonoma County's Alexander and Dry Creek Valleys. Extended maceration enhances color, flavor and mouthfeel, and aging for 18 months in 60-gallon oak barrels adds softness and a subtle vanillin component. Small amounts of Cabernet Sauvignon add structure and complexity, which enlivens the subtle texture and plum-like fruitiness that is the hallmark of fine Merlot. Merlot is food's best friend and a fantastic party choice. This wine pairs well with roasted leg of lamb or tomato-based pasta dishes.

Red Wine by Ferrari Carano from Sonoma County, California. Blend: 90% Merlot, 6% Malbec, 4% Cabernet Sauvignon Select lots of grapes were chosen from Ferrari Carano's vineyards in Sonoma County to create this beautifully balanced and full-bodied 2005 Merlot. A multidimensional, velvety wine with a dark ruby color and complex nose of ripe cherry, blackberry jam, cinnamon and caramel, this year's Merlot is accented by intricately woven flavors of wild berries and chocolate-covered strawberries with mocha lingering on the silky finish.

Red Wine by Gundlach Bundschu from Sonoma County, California. The 2003 Rhinefarm Merlot offers dusty cherry, cranberry, dried sage and allspice aromas. From the smooth entry, red currant and berry flavors prevail, as the well-integrated tannins and firm acidity carry the elegant structure through to a long, focused finish. Delicious upon release, this structured Merlot will benefit from five years of cellaring and continue to age gracefully for 10 to 12 years. Blend: 96% Merlot,2% Cabernet Franc, 1% Cabernet Sauvignon, 1% Malbec

Red Wine by J. Garcia from Sonoma County, California. Jerry Garcia was an artist of surprising range and accomplishment. To celebrate his creativity, Clos du Bois has joined with the Garcia Estate to produce a series of special bottlings. The inaugural release of the J. Garcia wines features three of Jerry's favorites: Chardonnay, Merlot and Cabernet Sauvignon each featuring a unique piece of his art on the label. Our Merlot offers the best of the diverse Sonoma County appellation. Aromas of mint cherries, sweet oak, cedar, vanilla, herbs and bay are delivered with a moderately rich mouthfeel touched by soft tannins and hints of smoke and toasty oak. The savory aromas and cherry fruit flavors of this wine make it the perfect accompaniment to roasted meats and savory soups and stews. Try it with roasted pork loin seasoned with rosemary and sherry.

Red Wine by J. Garcia from Sonoma County, California. This North Coast Merlot has deep plum-red color and spicy black currant, strawberry, cherry, leather, cedar, tobacco and cinnamon aromas. On the palate, look for ripe bing cherry jam and plum flavors finishing with supple, approachable tannins. This wine is excellent with roast duck breast or spaghetti Bolognese.

Red Wine by Kendall-Jackson from Sonoma County, California. Intense blueberry and mocha flavors are accented by black cherry, currant and anise notes. This wine is structured, yet the subtle tannins create a luxuriously smooth mouthfeel. The finish is complex, rich and elegant. Invites another glass! - Randy Ullom, Winemaster

Red Wine by Kenwood from Sonoma County, California. Composition: 93% Merlot, 7% Cabernet Sauvignon The Jack London Ranch creates distinctive red wines that have a loyal following throughout the world. The red volcanic soil and pleasantly warm climate of this hillside vineyard combine to produce rich, full-bodied wines. The vineyard crew pulls leaves off the vines to fully expose the Merlot clusters to the sun. This encourages early ripening and gives the wine flavor, depth and rich color. The 2004 vintage is known for its small production and intense ripe flavors. Rich, full-bodied mouth feel with aromatic notes of tobacco and dried sage. Flavors of vanilla and ripe plum, with an elegant, lingering finish. The rich fruit flavors found in this Merlot complement a wide range of dishes, including grilled salmon and lamb, braised beef, rich stews and pastas.

Red Wine by Matanzas Creek from Sonoma County, California. Sourced from their vineyards in Sonoma County's Bennett Valley, Matanzas Creek 2004 Merlot is skillfully blended by Winemaker Fran?ois Cordesse with small percentages of Cabernet Sauvignon, Syrah and Cabernet Franc. The result is a vibrant, ambitious wine representing the winery's 26th vintage of Merlot. This wine begins with a garnet red color in the glass. A potpourri of fresh herbs arrive with the first nose, including thyme, sage, and clove with hints of hawthorn and quince. Swirling the wine once brings the second nose of dark boysenberries and velvety cherries. Distinctly spicy, the palate begins with clove, pepper, and quince, followed by a long, smooth finish with blackberry and moist earth notes, reminiscent of deep woods after the rain. The wine possesses an exceptional acidic balance complemented by soft tannins. Mineral characteristics are just beginning to develop and will, over time, offer additional elegance and complexity.

Red Wine by Rodney Strong from Sonoma County, California. To some people, Merlot may seem like a new kid on the block. But at Rodney Strong Vineyards we've been growing it since the early 1970s, when Rod Strong first planted Merlot in Geyserville, the heart of the Alexander Valley. Today, Rodney Strong farms over 100 acres in the Alexander Valley and the northern portion of the Russian River Valley. Together, these areas display the bright, red fruit character of the Russian River with the deep dark fruit flavors and mature tannins of the warmer Alexander Valley. Plum and blueberry flavors predominate in this soft, rich, mouth filling Merlot, and are enhanced by aging in small oak barrels for a toasty, spicy vanilla character, and a lingering berry-cream finish. Drink this satisfying Merlot over the next 2 to 4 years.

Red Wine by Sebastiani from Sonoma County, California. With a beautiful dark crimson color, this wine is full of blueberry and blackberry compote aromas, with hints of mocha and char. The wine is unusually big in style for a Merlot, but has a silky mouthfeel and inviting black cherry fruit flavors. Unabashedly ripe, with lots of spice, this wine has a black tea and truffle finish. This is the ripest, richest Merlot we've made to date, and it is fabulous with lamb or marinated beef.

Red Wine by Sebastiani from Sonoma County, California. 76% Merlot, 15.5% Petit Verdot, 7% Malbec, 1.5% Cabernet Sauvignon. The dark crimson color hints at the richness of this wine. The aromas reflect the terroir nicely with black cherry and blackberry fruit. There are elements of cigar box in the nose also, due to the oak regime. The flavors showcase the warm vintage - it is a plumby Merlot fruit bomb, without raisiny, dried-out fruit. The Petit Verdot and Malbec contribute structure, color and lots of black fruit qualities. Enjoy with aged steaks, grilled lamb or Coq au Vin.

Red Wine by Simi from Sonoma County, California. Blend: 95% Merlot, 3% Malbec, 2% Cabernet Sauvignon Appearance: Ruby red Aroma: Bright red cherry and blackberry fruits layered with vanilla, cedar and cocoa. Flavor Expressive cherry and cranberry fruits with medium body and a round, balanced tannin structure.

Red Wine by Sonoma Creek from Sonoma County, California. This full-bodied, dark ruby-colored Merlot has intense cherry and dark plum aromas with a delightful undertone of vanilla oak. Rich strawberry flavors fill the palate with hints of cedar, black pepper and cassis. The soft tannins, rich character and long finish complement spaghetti with veal and porcini meatballs or London broil with red wine, fennel and olives.