Virginie Boone, July 3, 2019

“High toned in flavors of freshly squeezed lemon and grapefruit, this wine opens into a world of nutty, herbal secondary characteristics that work to contrast and contribute earthiness. Lasting acidity keeps it immeasurably crisp.”

James Suckling,

“Gentle aromas of white peach, sliced apples and wet stones on the nose. It’s medium-to full-bodied with crisp acidity and pretty cream and stone-fruit flavors. Drink now. Screw cap. ”

Virginie Boone,

“This is a tank saignée that spent three months in stainless steel. Light in color, it has a spicy orange character that melds with red cherry and lime. It is refreshing and creamy in feel. ”

Virginie Boone,

“Blended with 15% Malbec, this wine is reductive and high toned, with fresh acidity lifting its otherwise intensely built layers of clove, toasted oak, cedar and iron. Red-currant flavor provides a worthwhile contrast and crisp finish.”

James Suckling,

“A pretty tight Napa chardonnay with cooked apples, cream, crushed cement and hints of flint. It’s medium-bodied with a tight, firm finish. Screw cap.”

James Suckling,

“A juicy, fruity red with strawberry and chocolate character. Medium body. Savory finish. Easy. Screw cap.”

James Suckling,

“Tangy and fresh with sliced lemon and apple character. Fennel and grass. Medium body. Creamy texture. Enjoyable aftertaste. Savory at the end. Screw cap.”

Virginie Boone,

“This wine is fresh and focused, with mineral-laden stoniness and sumptuous stone fruit at its core. Lemon and lemongrass vie for attention on the light-bodied palate.”

Tasting Panel,

Virginie Boone,

“Tasting Notes will be available shortly.”

James Suckling,

“This has a ripe nose of stewed plum, vanilla, mocha and toast. It’s medium-bodied with sleek tannins and fresh acidity. Tight layers of wood on the finish. Lightly smoky at the end. Try from 2021.”

James Suckling,

“Red cherry, geranium, sandalwood and chestnut mushroom on the nose. It’s medium-bodied with silky tannins and fresh acidity. Pleasantly tart finish. Drink or hold.”

James Suckling,

“Cranberry, orange zest, vanilla and fresh mushroom on the nose. It’s medium-bodied with silky tannins and crisp acidity. Fresh, leafy finish. Lightly austere at the end. Drink or hold.”

James Suckling,

“Blackberry, clove, dark chocolate and dried chili on the nose. It’s medium-bodied with firm, sleek tannins and fresh acidity. Lingering wild berries and chocolate. Try from 2022.”

Virginie Boone,

“This is such an exuberantly fresh, focused and delicious wine. Floral as a strawberry patch in summer, it shows bright spicy flavors that lean into dried herb and blood orange with length and grace.”

James Suckling,

“This fresh and focused red shows aromas of blackberries and cassis, as well as some vanilla and licorice. Dry and well-balanced. The tannins are rather austere, but it’s a matter of time before it becomes well integrated.”

James Suckling,

“This has a really juicy, ripe-fruit feel with peaches and nectarines, as well as mangoes, delivered in fresh, attractive, drink-now mode. Screw cap.”

James Suckling,

“This has a rich and vibrant, redcherry and plum nose with a wealth of ripe-fruit flesh and bold, crunchy and rich tannins.”

James Suckling,

“This is well made with bright lemon zest, lime cordial, juniper berries and mint. Fresh and clean on the palate with crunchy acidity and a medium finish.”

Jeb Dunnuck,

“Starting with the 2017 Chardonnay Stanly Ranch Estate, this rich, buttery styled Chardonnay has plenty of caramelized citrus and peach fruit, medium to full body, a solid spine of acidity, and a clean finish. It's a fun, balanced, delicious effort to enjoy over the coming 2-3 years.”

Jeb Dunnuck,

“The 2017 Pinot Noir Stanly Ranch Estate is more precise and focused, with lots of spiced cherry, leather, mulled spice, and forest floor notes. Medium-bodied, vibrant, and balanced, it's a step up over the Brown Ranch release and will keep for 6-7 years.”

James Suckling,

“Toasted hazelnut, cooked apple and grilled pear on the nose. Tangy and nutty on the palate with a medium body and sour green apples on the finish. Lots of nougat and yogurt. Drink now.”

Virginie Boone,

“Fermented in a combination of neutral French oak and stainlesss steel and blended with 2% Sémillon, this lively white sizzles with lemony acidity and a strong streak of grapefruit and lemongrassflavor. With its high acidity and crispness, it has length and zip.”

Virginie Boone,

“Sourced from the Stanly Ranch Vineyard, among other sites, this 100% varietal wine is light pink-orange in hue, and citrus-driven in flavor. Cherry and strawberry notes complement the lemon and grapefruit, delivering a refreshingly lengthy zip of acidity.”

Virginie Boone,

“This wine starts off with a salty, stony flavor of oyster shell and rock. Integrated and firmly textured on the palate, it has strong Gravenstein apple and pear flavors that are seasoned nicely by hints of nutmeg and lemongrass.”

Jeb Dunnuck,

“The 2016 Pinot Noir Stanly Ranch Estate comes from the cooler Carneros region of Napa and reveals a medium ruby color as well as classic Pinot Noir notes of cranberries, black cherries, dried earth and some forest floor characteristics. It’s round, pleasure-bent, and fleshy on the palate, and has loads to love. Drink it over the coming 4-6 years.”

Jeb Dunnuck,

“The 2016 Pinot Noir Brown Ranch offers more cranberry, strawberry, scorched earth, and brown spice notes as well as a sweetly fruited, rich, nicely concentrated style on the palate. It is ideal for drinking over the coming 4-6 years.”

James Suckling,

“Assertively toasty and spicy oak aromas sit across an array of ripe dark-berry aromas that lead to a palate that offers plump plum and mocha flavors.”

Virginie Boone,

“Tones of black currant and oak highlight the light-bodied, elegant palate. Interwoven tannins offer a velvety texture, while the tart black fruit is adorned by accents of cedar, graphite and a hint of dark chocolate.”

James Suckling,

“A floral chardonnay with jasmine, pear drops and spices. Medium-bodied with a nice,fruity core, supported by medium acidity all the way through to the medium finish.”

James Suckling,

“An enjoyable white with cloves, nutmeg, apricot stone and cream. Medium body, bright acidity and a taut yet textured finish.”

Lisa Perrotti-Brown,

“The 2016 Chardonnay Stanly Ranch Estate is scented of peaches and cream, pear tart and almond croissant with honeycomb. Medium-bodied with plenty of layers and appealing freshness, it finishes savory.”

James Suckling,

“Raspberries, strawberries, dried cranberries and peppermint. Medium-bodied with some pretty, grainy tannins, bright acidity and a medium-chewy finish.”

Lisa Perrotti-Brown,

“Pale to medium ruby-purple colored, the 2016 Pinot Noir Stanly Ranch Estate gives up intense cherries, raspberries and pomegranate with touches of herbs, earth and lilacs. Medium-bodied, the palate offers great vivacity with a chewy frame and long, earthy finish.”

James Suckling,

“Quite a reductive nose at first that opens into cloves, raspberries, slate and underbrush. Medium-bodied with steely tannins, angular acidity and a bright finish.”

Tasting Panel,

Virginie Boone,

“A dash of Sémillon adds to the playfulness of this wine, which is medium-built and moderate-to-high in acidity. Tangy curls of lemon, lime and grapefruit evolve into a bristling back note of crispness that just begs for oysters.”

Virginie Boone,

“Floral, pretty and light, this wine was made for porch sitting and all-around relaxing. It never gives up on fruit and complexity, offering a medium body and vibrant acidity around the rose-petaled texture. This is a lovely sipper.”

Tasting Panel,

Jeb Dunnuck,

“The 2015 Chardonnay Stanly Ranch Estate was fermented and aged 18 months in one-third new French oak. Its medium-gold color is followed by a ripe, balanced, classically styled Chardonnay that has gorgeous white peach and stone fruits, sappy flowers, and toasted spice and bread aromas and flavors. With medium-bodied richness, vibrant acidity, good concentration and a clean finish, it’s a terrific example of this variety that’s well worth your time and money.”

Jeb Dunnuck,

“A ten-barrel blend brought up in 50% new French oak, the 2015 Pinot Noir Brown Ranch is one of the gems in the lineup. Black cherry, plums, sassafras, and loads of spice all emerge from this rich, nicely concentrated, medium to full-bodied 2015 that has beautiful fruit and fine tannin. It builds nicely with time in the glass and I suspect will keep for a decade.”

James Suckling,

“Fresh aromas of wild blueberries and some herbs such as sage and cedar. Medium-bodied with fine tannins and a fruity finish.”

Tasting Panel,

Tasting Panel,

Virginie Boone,

“This offers tremendous value. It is oaky on the nose and voluptuously balanced in green apple, citrus and fresh uplifting acidity. The freshness and lightness win the day and make this a food-friendly deliciously balanced wine.”

Virginie Boone,

“This wine offers a balanced celebration of plum, dark cherry and cola spice that's velvety and textured. With moderate acidity keeping it fresh in the glass, it offers depth and length, as well as a slight tease of orange peel.”

Virginie Boone,

“This is a beautifully made wine that is richly textured and expressive in dried herb, cedar and understated accompaniments of cherry and vanilla. Dry, integrated tannins round out the texture and provide structure.”

Tasting Panel,

James Suckling,

“Dried rose petals, plum cake, mahogany, coffee and cedar. Full body with some nice tangy acidity, firm tannins and good tension. ”

James Suckling,

“The nose here is infused with morello cherry essence, dark plums, mocha and sandalwood. Lots of dense and tangy fruit, a fine thread of acidity and a fruit-forward finish. More robust style.”

James Suckling,

“Fresh red berries here with orange rind and citrus peel. Medium to full body, pretty acidity and a medium finish. Drink now. Screw cap.”

Virginie Boone,

“A full-figured display of peachy vanilla, this wine is spry and straightforward, mixing weight with freshness. A bite of fig weaves into tart citrus and pineapple notes, with a touch of oak showing up on the finish.”

Jeb Dunnuck,

“The 2014 Pinot Noir Brown Ranch is a beauty and offers classic notes of black cherries, forest floor, flowers, and damp earth, with hints of chocolate oak coming through with time in the glass. Rich, medium-bodied, concentrated, and impeccably balanced, it’s one of the gems in the lineup.”

Jeb Dunnuck,

“The 2014 Pinot Noir Stanly Ranch Estate (20 months in 55% new French oak) has subtle black cherry and plum fruit, as well as lots of spice and earth, in a medium-bodied, silky, elegant, yet beautifully concentrated style. Drink it over the coming 7-8 years.”

James Suckling,

“Plenty of blackberry, walnut and burnt orange peel follow through to a full body, firm tannins and a juicy finish. Drink or hold.”

Virginie Boone,

“With stainless steel-fermentation and time in oak, this seamless, elegant white is stony in mineral notes and inviting in aromas of white flowers. Lurking golden-honey and crème-brûlée richness add texture and body, while the finish becomes clear and crisp.”

Virginie Boone,

“This well-made, well-priced wine over-delivers in terms of quality. Smoky cherry and plum accentuate the toasted oak, as a sturdy foundation of tannin gives it power and strength. The savory finish mixes forest and tea.”

Virginie Boone,

“This 100% varietal wine dellivers blackberry and black cherry fruit and richer, bolder coffee and meat flavors. Powerful and high-toned, it also shows chocolate and leather notes within a firm yet light sturcture.”

Tasting Panel,

Tasting Panel,

Tasting Panel,

Robert Parker, Jr.,

“The 2014 Pinot Noir Brown Ranch has a saturated ruby/purple/plum color, a reticent but promising nose of sassafras, red and black fruits, rich, medium to full-bodied flavors with loads of concentration, plenty of plum, black cherry and berry fruit. This is seriously endowed Pinot Noir that is still young and promises to develop impressively over the next decade or more.”

Virginie Boone,

“Pretty in honeysuckle and gardenia, this bright wine, blended wit 5% Semillon, recalls fresh-squeezed lemonade before the sugar, refreshing and intensely delicious. The acidity is balanced by enough weight to dial the volume down and flavors of rich, lush melon.”

Top Pinot Noirs

Catherine Bugue,

“Deep red plum aromas lead to a mix of red and dark berry fruits on the palate with beautifully integrated oak spice flavors. The wine’s concentrated fruit, refreshing acidity and tannins are all in balance, allowing for aging, but it is delicious right now. ”

Virginie Boone,

“Light-bodied and modestly priced, this is a wine for a wide circle of friends, great for midweek meals and larger weekend gatherings. The finish is soft and subtle.”

Virginie Boone,

“Earthy cranberry and orange compote surround this soft, seductive wine, made in relatively easy-to-find quantities and available at an attractive price. Forest floor and black tea tinge the still tannic finish.”

Virginie Boone,

“This wine blends in 13% Cabernet Sauvignon, offering a nose of chocolate, barbecue and tobacco. Burly, yet balanced, the highlights include black currant, cherry, clove and plenty of cedar and sage.”

Virginie Boone,

“This is a celebratory display of the appellation and vintage, a rewarding show of creme brûlée and spicy acidity. Well-integrated and balanced, while undoubtedly ripe, it has mellow oak around tropical mango and juicy apricot and peach.”

Tasting Panel,

Tasting Panel,

Virginie Boone,

“Brick-red in color this fragrant, soft Pinot Noir is rich in rose petals and a lift of earthy red cherry. With a lilting texture and smooth edges around a well-managed core of acidity, the finish hits with a burst of cola spice. ”

Virginie Boone,

“From the Napa side of Carneros, this Merlot is blended with 1% Petit Verdot, which presumably has added a smidgen of weight and color to the mix. Supersoft, the wine is well-rounded in ripe cherry and blueberry notes, with ample acidity, textured tannins and a strong finish that’s awash in mocha flavor.”

Virginie Boone,

“This Napa-side-of-Carneros Chardonnay is resplendent in crisp yet hearty aromas of apple, pear and flowery jasmine. Well put-together, it offers electric acidity and enough rounded texture to pair magnificently with food. On the finish is a hint of tarte Tatin, a tiny seasoning of cinnamon and nutmeg on top.”

Editors' Choice

Virginie Boone,

“From the folks at Merryvale, this is a blend of Petit Verdot, Cabernet Sauvignon, Merlot, Malbec, Syrah and Petite Sirah. Big, dense and juicy, with a dusty tannic underbite, it’s bold, brambly and exuberantly delicious.”

Virginie Boone,

“Chocolate, plum and mocha make for an inviting entry to this wine. Cedar and gun flint season a smooth wall of youthful, polished tannin and integrated oak, with a lengthy finish.”

Best Values - White Wines

MaryAnn Worobiec,

“Lemon-lime and guava flavors are bright and juicy, with spice, floral and minerally details. Clean and refreshing. Drink now. 6,640 cases made.”

Results are in!

Tasting Panel,

“The Finger Lakes International Wine Competition is now the third largest wine competition in the United States with over 3,200 entries from 22 countries. The competition is also the largest charitable competition in North America supporting a charity, Camp Good Days ”

Competition Results!

Tasting Panel,

Steve Heimoff,

“A bit of neutral oak has allowed this fresh, bone-dry Sauvignon Blanc to breathe and mellow. It’s made from the Musque clone, which gives it an exotic gooseberry and lime-like grassiness, while one-fifth Sémillon brings needed fatness and oiliness to a wine that otherwise would be severely lean.”

MaryAnn Worobiec,

“Exceedingly juicy, showing a lip-smacking acidity that nicely frames the flavors of Meyer lemon, green apple, melon and peach. This smooth-bodied white gains momentum on the finish. Drink now.”

Napa Valley Sauvignon Blanc: Chronicle recommends

Jon Bonn,

“"This offshoot of Merryvale reaches up and down the length of the valley for fruit to balance out the flavors in this larger-production bottling. Fermented in a mix of mostly older oak and steel, it comes out a touch edgy and tart. But the cat's-business scents are a shout-out to New Zealand fans, backed up by pretty snap pea and tart peach. Zesty and fulfilling."”

2011 Thanksgiving Wine Picks

Ziggy Eschliman,

“Very noteworthy to mention... 2010 Starmont Rosé: Rhubarb, Strawberry, Full Bodied, Balanced, Tasty, Vibrant”

Results are in!

Tasting Panel,

“The Finger Lakes International Wine Competition is now the third largest wine competition in the United States with over 3,200 entries from 22 countries. The competition is also the largest charitable competition in North America supporting a charity, Camp Good Days ”

American New Releases

Tasting Panel,

“Bright and spicy with an edge of lime-citrus acidity and a lasting floral peach fragrance, this is a clean, tart sauvignon for ceviche.”

Tasting Panel,

The Chronicle Recommends: Napa Sauvignon Blanc

Jon Bonné,

“What's been true for a while about Sauvignon Blanc continues to hold: If you take it seriously - but not pretentiously, you can make a very good wine, especially out of Napa Valley grapes. These are, or should be, wines that bask in the potential for ripe fruit. The problem might be whether that fruit is being grown in too large a crop to make interesting wine. Our tasting revealed too many wines without concentrated flavors. Sauvignon Blanc has always been a young-drinking workhorse, but that's no reason not to spend time and effort to get great fruit, especially in a standout vintage like 2009. It seemed pricing around $20 was a sweet spot, enough to ensure that the wine is being taken seriously. Even if it's opened on a carefree summer evening, there's no reason for Sauvignon Blanc not to be made with serious intent. OUR RECOMMENDATIONS INCLUDE: 2009 Starmont Napa Valley Sauvignon Blanc ($18): For a larger label, Starmont uses a surprising amount of barrel fermentation; even so, it keeps its fresh fruit. Full, powerful flavors of nectarine and Meyer lemon are edged by a subtle grassy, stony bite. Juicy and generous, with fruit that carries through.”

Tasting Panel,

“Results are just in from the SF Chron Wine Competition, which is now the largest competition of domestic wines at over 5,000 entries.”

2011 Competition Results

Tasting Panel,

The Chronicle Recommends: Napa Chardonnay

Jon Bonn,

“Starmont is working in a surprisingly traditional (partial barrel fermentation, full malolactic fermentation) oeuvre, but the result is fresh, herb accented and fulfilling: basil and lemon rind, with a riper melon-skin touch. Just creamy enough to offer some vanilla pleasure, but it brims with fresh fruit.”

The Good Life Guy Wine of the Week

Guy Bower,

“The fruit for Starmont Chardonnay is grown in our favorite cooler areas of the Napa Valley, including Oak Knoll District and Carneros, where the maritime influence keeps the focus on crisp, vibrant fruit. The fruit was carefully sorted and whole cluster pressed to preserve freshness. The light oak treatment gives a round mouth feel and improved complexity, while highlighting the fruit driven focus of the wine. The wine shows intense aromas of mandarin orange, fresh pear, melon, apple butter, spice and honey. The mouthfeel is soft, round and fleshy with a long layered finish.”

Tasting Panel,

Quality Wines That Won't Break The Bank

Leslie Sbrocco,

“Merryvale Vineyards in Napa is a historic property that produces age-worthy reds, but this white, from their sister brand Starmont, is a wine that could easily sell for twice the price. Hints of spice and vanilla match with ripe fruit in a smooth white that serves up pure pleasure.”

James Laube,

“Clean, pure and spicy, with a beam of ripe pear, melon, nutmeg and cedar flavors. Full-bodied and gaining on the finish. Drink now through 2014.”

Charles Olken & Stephen Eliot,

“Nicely focused, juicy, fruity, slightly frontal and candied but also somewhat toasty and rich with youthful vitality sticking out all over, this spry, slightly rounded wine carries its likeable apple and pear fruit comfortably from front to back and into its tangy finish. We could enjoy this wine as an aperitif or with picnic basket chicken, yet is has the depth to stand up to grilled salmon fillets for those who like a touch of richness with their fleshy fish preparations. At its inviting price, it is one to remember.”

Great wineries for sipping Sauvignon Blanc

Virginie Boone,

“Starmont A sister label of Merryvale Vineyards in St. Helena, the Starmont Winery is based in Carneros and is the happy home of the producer”

Results are in!

Tasting Panel,

“The Finger Lakes International Wine Competition is now the third largest wine competition in the United States with over 3,200 entries from 22 countries. The competition is also the largest charitable competition in North America supporting a charity, Camp Good Days ”

Tasting Panel,

“The San Francisco Chronicle Wine Competition continues to be the largest competition of American Wines in the World, breaking it's own record with 5,500 entries this year.”

The results are in!

Tasting Panel,

“The San Francisco Chronicle Wine Competition is the largest competition of American wines in the world, featuring more than 60 professional wine experts within the media, restaurant and hospitality, winemaking and retail wine industries who gather to judge thousands of wine entries from around the country. Consistently breaking records each year, the 2012 and 2013 Competition have generated an astounding 5,500 entries from thousands of wineries across the country.”

Antonio Galloni,

“The 2009 Cabernet Sauvignon Starmont is laced with sweet red berries, flowers, spices and licorice... It is a delicious wine to drink now and over the next few years. Even better, it is a terrific value.”

Tasting Panel,

Merryvale Starmont = Winners Across the Line!

Robyn Tinsley,

“"Sticking with the big-ish winery theme for a moment longer, I also recently tasted Merryvale”

Charles Olken & Stephen Eliot,

“Light to medium intensity and very much on point with its green, grassy aromas and its hints of melons, this wine joins the parade of balanced, easy to like wines based on Sauvignon Blanc that populate this issue. It is medium-bodied, nicely balanced and its hints of stones and minerals add an attractive bit of nerve to the medium-length finish.”

Maryann Worobiec,

“Ripe, fleshy peach, tangerine, Asian pear and apricot flavors are up front, with great intensity, mouthwatering acidity and a nicely spicy finish. Drink now. 6,620 cases made.”

Narsai David's Food News

Narsai David,

“Floral aromas with white spring peaches and honeysuckle lead to a downright delicious wine. Excellent balance...soft and supple, but with a mouthfilling fruitiness that lingers long on the palate. The herbaciousness of sauvignon blanc is beautifully tamed. The balanced acidity makes this a superb wine to serve with grilled fish or chicken. Fine price at $18.00. The acidity is so crisp that it would be fine with oysters.”

Tasting Panel,

“Pale straw hue. Fresh scents of white peach, honeydew and vanilla. Creamy flavors of lemon custard and apple juice. Hints of orange zest in the refreshing close.”

Wine of the Week: Sauvignon Blancs

Peg Melnik,

“OTHERS WORTH KNOWING: Merryvale”

It's Time For Wine

Monty and Sara Preiser, Wine Writers,

“Lots of tropicality with a creamy body and finish. Excellent price.”

Tasting Panel,

Help! I've drawn a blanc! (Sauvignon Blanc)

Sue Straight, aka "The Wine Wench",

“Complex, balanced and lovely ”

Tasting Panel,

“At 4,913 entries, this competition continues to be the largest competition of domestic wines in the country, and it is one of the largest wine competitions in the world.”

Which Wines Go Best with Baked Pasta?

Tasting Panel,

“For a relaxed weekend get-together, pair a comfort-food favorite like baked pasta with a nice glass of wine. Find our favorite bottles for four pasta classics. Chicken Tetrazzini A classic, creamy version calls for California chardonnay. The grape in general has the ideal rich texture for pasta, but the creamy apple, melon, and pear fruits in West Coast chards love chicken... Try 2008 Starmont Chardonnay by Merryvale Vineyards! Click here for the recipe from Cooking Light!”

Top 5 Chards under $25

Tasting Panel,

“The 2008 Starmont Chardonnay gets its grapes from the Oak Knoll District and Carneros which has a relatively cooler climate than other regions in the Napa Valley. The crisp weather helps give the wine its crisp taste. Merryvale only uses French oak and ages the Chardonnay in it for 8 months this gives the wine its vanilla and nutmeg flavor and adds to its complexity. 2008 Starmont Chardonnay makes an excellent addition to poultry dishes and citrus dressings and will last until 2013.”

California Wines for $20 or Less

James Laube,

“At the top of the list is Merryvale”

Tasting Panel,

“Results are just in from the SF Chron Wine Competition, which is now the largest competition of domestic wines at over 5,000 entries.”

Robert Parker,

“The red wine portfolio includes an excellent value, the 2008 Starmont Cabernet Sauvignon, which packs a lot of flavor and intensity for its price. This dense ruby/purple-colored Cabernet reveals plenty of cassis, cedar, licorice and spice notes. It is a delicious, medium-bodied wine with supple tannins and a long finish. Drink it over the next decade.”

Tasting Notes

Tasting Panel,

“Utilizing fruit from the cooler Oak Knoll District and Carneros, this white is fresh, clean, and vibrant, offering pretty citrus fruit, peach, and ripe apple flavors coupled with a deft touch of French oak, adding to the rounded mouthfeel, as the generous fruit meets hints of spice and toast on the medium finish.”

Auction bid signals better times ahead

Anthony Gismondi,

“In preparation for Friday”

James Laube,

“Ripe and fruity, this complex red displays attractive plum, cherry and berry flavors. Drink now through 2019.”

Tasting Panel,

Tasting Panel,

“The San Francisco Chronicle Wine Competition continues to be the largest competition of American Wines in the World, breaking it's own record with 5,500 entries this year.”

Sauvignon Blanc - A True Bargain

Bob Hosmon,

“For those suffering from chardonnay fatigue, who are tired of over-oaked wines that overwhelm the fruit, consider wines made from sauvignon blanc grapes... I prefer the sauvignon blancs that show good fruit with texture, ending in a crisp, clean finish... hard to beat the budget-priced Merryvale Sauvignon Blanc.”

Wine of the Week

Robert Whitley,

“Merryvale's Starmont wines not only offer good quality, but the prices are modest compared to other Merryvale wines. The Wine Guru believes the Starmont Sauvignon Blanc is one of the Napa Valley's best Sauvignons for the money.”

Wine Talk - These Wines Can Cool the Summer Sun

Robert Whitley,

“Merryvale's "Starmont" line of wines is meant to be lighter and easier than the more serious, grown-up Merryvale wines. But in some cases I actually prefer the Starmont because the wines are not as heavily oaked or manipulated and, Merryvale being Merryvale, the grape-sourcing is clearly at a high level. The '07 is a great example. It lures you into the glass with an inviting floral note, followed by juicy white peach and hints of tangy citrus. For the price it's clearly one of the finest sauvignons in the valley, and worthy of grownup status.”

Anthony Dias Blue,

“Smooth, bright and juicy with silky texture and lovely ripe fruit; fresh, long and balanced.”

Tasting Panel,

Steve Heimoff,

“Oak barrel aging provides sweet wood tannins and lush notes of vanilla and cr”

Tasting Highlights: California Chardonnay and Zinfandel; 17 wines show that these grapes can still offer good value in the Golden State

James Laube,

“Well-proportioned and medium-weight, with a mix of creamy oak and citrus-laced apple and melon fruit that's pure and focused on the fruit. Drink now through 2012.”

Reconsider Chardonnay

Tom Marquardt and Patrick Darr,

“Here are a few chardonnays we recently tasted and liked... Starmont Chardonnay 2007: Bright pear and apple flavors with baked apple spice and mineral notes. Great match for chicken.”

Merryvale Starmont = Winners Across the Line!

Robyn Tinsley,

“"Sticking with the big-ish winery theme for a moment longer, I also recently tasted Merryvale”

Sue Straight, aka "The Wine Wench",

“"Caramel apples, melon, vanilla, Myer lemon and a hint of green herbs delight the nose and palate. Big, balanced and luscious in the mouth. Oooh yeah!"”

Tasting Panel,

Ken and the Tasting Panel,

“This slightly opaque dark ruby colored Merlot opens with a fragrant spicy black raspberry bouquet. On the palate, this wine is medium bodied, balanced, and savory. The flavor profile is a very tasty black raspberry with notes of black currant and gentle oak. The finish is quite dry and its dusty tannins are very sticky and linger for quite a while. This Merlot would pair quite well with barbecue steak tips.”

The Chronicle Recommends: Napa Valley Cabernet

Jon Bonn,

“Napa's biggest strength has always been its nearly magic ability to grow Cabernet. If we're moving toward wines that celebrate that, while shedding the winemaking fat they've gained in recent years, fantastic. I'm not sure 2007 fully reflects that transition, but it offers some promising hints... including... 2007 Starmont Napa Valley Cabernet Sauvignon A lighter touch with new oak brings out deeply extracted black cherry flavors and solid food-friendly tannins, edged by alluring olive and coffee accents that round out the black-fruit scents. Drink it young but give it some air.”

21st Annual Restaurant Poll / 50 Most Popular Wines

Tasting Panel,

Tasting Panel,

Steve Heimoff,

“Pretty good price for a Cabernet this elegant and rich. Starmont is a kind of second label to the excellent producer, Merryvale, and this ”

Steve Heimoff,

“A dry, gentle Merlot, likeable for its rich tannic structure and complex flavors. Shows berry, cherry, currant, dark chocolate and sandalwood flavors, with a clean, spicy finish. Drink now with a nice grilled steak, brushed with garlic butter and plenty of pepper.”

Ken's Wine Guide

Ken and the Tasting Panel,

“This dark purple colored wine opens with a dried cranberry bouquet with a hint of red currant and old oak. On the palate, this wine is medium bodied, balanced, easy to drink, and fruit forward. The flavor profile is a ripe plum with notes of rhubarb and integrated oak. There is a touch of anise and a dash of black pepper as well. The finish is very dry and its surprisingly big tannins stick around for quite a while. I would pair this juicy Cab with a thick of cut of prime rib.”

2011 Competition Results

Tasting Panel,

Wine Section Recommendations

Tasting Panel,

“A good Chardonnay with a soft texture. Aromas and flavors of green apple and kiwi. Lightly oaked.”

Today's Featured Wine...

Michael Apstein,

“Merryvale has crafted a lovely wine with an all-too-elusive balance of varietal pungency and nuances of creaminess. Not overwrought, and reminiscent of a Graves-style wine, it is suave and long. A lively, bright finish extends your enjoyment.”

Today's bargain wine buys...

Jerry Shriver,

“... the Merryvale offered soft and lush citrus and butterscotch flavors...”

Celebrate springtime with sauvignon blanc

Tom Marquardt and Patrick Darr,

“As spring approaches, we like to get ready for a new season with sauvignon blanc. One of the most aromatic grape varieties in the world, sauvignon blancs can range dramatically in style. Some are herbaceous, and others blended with semillon or oak can be round. Sauvignon blanc is an excellent wine to just sip, but it is a nice match to citrus sauces and most fowl. Here are a few we have recently tasted: Merryvale Starmont Sauvignon Blanc 2006. Very appealing ripe honeydew and melon nose. Ripe melon peach flavors are balanced with bright citrus flavored acidity. A very nice package.”

Tasting Panel,

Tasting Panel,

Tasting Panel,

Tasting Panel,

Can Anyone Make a Good Chardonnay?

John Brown,

“Here are some other wineries that seem to produce balanced chardonnay year in and year out: ...Merryvale Starmont...”

Steve Heimoff,

“Quite rich, this Merlot shows real Napa character in the ripe fruit and quality of the tannins. It brims with blackberry, currant, cherry and herb flavors, and feels well-structured and distinguished in the mouth. Best now.”

Recommended Cabs

Ronn Wiegand,

“Excellent value: a full bodied Cabernet, that is smoothly textured, moderately intense in flavor, and long and a bit oaky on the finish. It tastes of blackberry, black cherry, toast, cedar, and spicy oak.”

Merryvale Starmont = Winners Across the Line!

Robyn Tinsley,

“"Sticking with the big-ish winery theme for a moment longer, I also recently tasted Merryvale”

Merryvale Starmont = Winners Across the Line!

Robyn Tinsley,

“"Sticking with the big-ish winery theme for a moment longer, I also recently tasted Merryvale”

Napa Gold

Anthony Dias Blue,

“Bright and fresh; juicy, supple and nicely balanced.”

Narsai David's Food News

Narsai David,

“Splendid dusty aromas covering rich ripe berries. That dustiness is a bit toasty for even greater complexity. Rich, almost luscious on the palate. Plenty of tannins to create a fine backnote, but supple enough to enjoy already. The balance of fruit and tannin lingers on the palate. At $27.00, this wine would easily compare with $40-50 wines.”

Wine of the Week: TOP PICK

Peg Melnik,

“A briary cab with firm tannins. Complex with notes of dried cherry, herbs and pepper. Balanced. Long finish.”

WHAT'S HOT

Ken,

“This very opaque purple colored Cab opens with a fragrant black currant like bouquet with a hint of licorice. On the palate, this wine is medium bodied and balanced with spicy black cherry flavors. This is a very easy to drink cab that displays gentle acidity. The finish is dry and its mild tannins linger slightly. Serve this very good everyday cab with a pulled pork sandwich. Enjoy!”

Steve Heimoff,

“Tasted alongside some Napa Cabs costing more than twice as much, this showed proud. It”

Sue Straight, aka "The Wine Wench",

“"Black fruits (plum, blackberry and black cherry) mingle with brown spices and a hint of fresh green herbs to delight the nose. These aromas continue as flavors in the seamlessly smooth mouth. Long, delicious finish."”

Cabernet Sauvignons Priced $20-$30

Sue Straight, aka,

“Five Stars Panel Favorite! "One sniff and you know you”

Winestein: Merlot sells well despite critics for good reason

David Falchek,

“Merlot is one of the most pilloried wine varieties, but still one of the most popular. In some circles, people mock merlot, but a recent Nielsen survey confirmed its popularity as the second-best-selling red wine in the United States. The perfumey, Starmont Merryvale 2006 Napa Valley has character of blueberry, black plum, chocolate with a smooth cedar and spice finish.”

Gold Medal-winning wine for 2007.

Tasting Panel,

The Dow Jones Under-$20 Chardonnay Index: Only 6 Recommended out of 70 Tasted

Dorothy J. Gaiter and John Brecher,

“"The new year is a time for new hope, for second chances. In that spirit, we decided to conduct a new tasting of inexpensive American Chardonnay. Chardonnay continues to be America's sweetheart, far and away the most popular varietal wine in the U.S."We picked up almost 70 that cost less than $20. We bought wines from the 2004 and 2005 vintages, because those are the ones you are most likely to see on shelves. We focused on the best-known, most widely available names, but we also snagged a few that are a bit more obscure. As always, we were not looking for 'America's best Chardonnay,' but were trying to get an overall sense of the state of inexpensive Chardonnay"In fact of almost 70 wines in our tasting, just six rated Good or better... What those six had in common should be the simplest thing in the world: tastes of honest Chardonnay fruit."”

World Wine Championships

BTI Tasting Panel,

World Wine Championships

BTI Tasting Panel,

Critics Award

Paul Lukacs,

“Very clean, lively and fresh.”

Easy-to-Find Wine Choice

Richard Reddington and Chris Blanchard,

“For the featured recipe, Smoken Salmon Panini, the easy-to-find choice is 2005 Merryvale Starmont Napa Valley Sauvignon Blanc.”

Steve Heimoff,

“Merryvale”

Tasting Panel,

Tasting Panel,

“This competition is the largest competition of domestic wines in the U.S. with 4,763 entries. The complete competition results can be found by clicking here.”

Just in case you're not dressed in late-summer whites, taste a few.

Peter M. Gianotti,

“You'll find pear and apple notes in the 2004 Merryvale Vineyards Starmont Chardonnay, a versatile and satisfying number with traces of vanilla. Try it with lobster, monkfish, lighter chicken dishes.”

Steve Heimoff,

“The Starmont designation is sort of a junior version of Merryvale”

Wine of the Week

Peg Melnik,

“A tasty, bright cab with good acidity. Aromas and flavors of cranberry and rhubarb. Nice mouth-feel. Medium-bodied.”

Wines of the World: Port and dark chocolate (and other options)

Renie & Sterling Steves,

“If you are not into port with your rich chocolate dessert for Valentines, try a red wine. Fifteen years ago cabernet sauvignon was the first red wine varietal mentioned to go with dark chocolate”

Panel Pick

“Lime, herb, grass and a hint of tobacco on the nose; soft entry with flavors of rich, juicy orange, grapefruit, pineapple and pear; tangy acidity; long finish.”

Wine Selection

“Golden apple, banana, mango and caramel aromas and flavors; lovely mineral; high acidity and nice finish.”

91 Points

Steve Heimoff,

“A great and interesting white wine whose price belies its excellence. It's ripe and lush in citrusy, fig and honeydew melon flavors and has a rich layering of toasty oak. The finish is long and pleasing.”

FOUR + STARS

Ronn Wiegand, MS, MW,

“Excellent Sauvignon, in a ripe, fruity, well balanced style. It is grapey and fruity in aroma (tropical fruit, with floral, lemon grass overtones), supple and long on the palate, with a smooth, harmonious finish.”

Recommended Wine

P.J.C.,

“When it comes to Chardonnay, Test blends fruit from the warm vineyards of Napa Valley with grapes from cooler Carneros and Russian River Valley. The overall effect is a wine that has crisp fruit character from the cooler sites balanced by the mouth-filling richness of Napa's warmer vineyards. It's an immediate crowd-pleaser, and a white wine to drink while waiting for the red to come to maturity in your cellar.”

Best White Wine

Critics Gold

Michael Franz,

“Pure but powerful with deep, dark fruit notes and ripe tannins.”

Charles Olken & Stephen Eliot,

“Attractive scents of ripe apples vie for attention with hardwood spice and a touch of creme brulee in the medium-volume nose of this somewhat rounded and supple wine. It is rich and full of developed, inviting character on the palate where its suggestions of clove and toast add to its charms. If directed by oak at the very finish, it stays in balance throughout.”

Top 45 Merlots From Around the Globe

Steve Heimoff,

“There's a lot to like in this Merlot, which is Merryvale's lowest priced bottling that shares much in common with its expensive ones. It has the upscale elegance of a fine Napa red, with gorgeous tannins and refinded cherry marmalade, blackberry, cola, violet and earthy flavors. Drink now.”

Paul Lukas,

“Elegantly styled, with nice finesse.”

Charles Olken & Stephen Eliot,

“Youthful fruit is comfortably teamed with a bit of creamy oak and well-measured elements of lemon grass and hay in both the open aromas and fairly fullsized flavors of this rich and lively wine. Its genuinely juicy heart affords certain sense of succulence that persists well into its lengthy finish.”

P.J.C.,

“The '02 Starmont Merlot is an ageworthy example of Napa merlot at its best, with bright red-fruited sweetness balanced with fairly tight tannins (Test added cabernets sauvignon and franc for complexity). At $22 per bottle, it's worth stocking up on it to see that structure take the wine to maturity.”

Tasting Panel,

Critics Gold Medal

Tasting Panel,

Tasting Panel,

Tasting Panel,

“The gentle plum, prune and green peppercorn flavors of this wine are relatively light and short at first, then lengthen out with air. The warm, wood-edged tannin will add spice to lamb.”

Joshua Greene,

“a clean line, its plum and cherry flavor corralled in oak. Give it a few years, then decant it for rare filet mignon.”

Steve Heimoff,

“I love this wine for the effortless way it charms...”

Tasting Panel,

Ronn Wiegand, MS, MW,

“A medium rich, supple Cabernet, with good fruit and balance. Full and long on the palate... Tastes of cherry, toasted oak, plum and pepper. The best Starmont Cab in recent years!”

Steve Heimoff,

“Here's the real deal for fans of big, full-blown Chards. Starts with richly ripe, super-extracted flavors of peaches, pears, mangoes & other tropical fruits and it's all generously wrapped in oak. The texture is creamy, the finish polished and rich.”

Eric Asimov,

“...The merlot category is defined by marketing rather than winemaking. Having said this, we did find some enjoyable wines. Starmont from Merryvale, was concentrated, with attractive coffee flavors. If only wines like this were the rule. Bright cherry and chocolate flavors, with coffee aromas and pleasing texture.”