91 Points - Wine & Spirits Magazine
Regular WineHeist fans are no doubt familiar with Schug Estate, founded in Carneros by Walter Schug over 30 years ago. While Carneros is probably best known for Pinot Noir and Chardonnay, in the early days of this region, much of it was planted to Bordeaux varieties like Cabernet and Merlot. As the winemaker for Joseph Phelps in the 1970s, Walter Schug clearly knew his way around the grapes of Bordeaux. Since Carneros is cooler than Napa, the resulting Bordeaux style wines tend to be lighter bodied and more elegant, which perfectly suits the winemaking at Schug.
This classically structured Merlot is crafted in the Bordeaux style that Walter Schug pioneered in California while winemaster of Joseph Phelps Vineyards (1973 to 1983). This Merlot was grown on the Sangiacomo Vineyard in the Carneros district of southern Sonoma Valley. Judicious amounts of Cabernet, Petit Verdot, Malbec and Cab Franc were added from renowned Pickberry, Magnolia and Rancho Salina Vineyards which added richness and depth to this outstanding blend.
The 2013 Schug Sonoma Valley Merlot is deep in color with a hint of garnet. The nose shows cherry, plum, and blackberry aromas, accompanied by a hint of briar and spice. The palate is focused, with red and black fruit. Plenty of acidity carries through on the finish, where a subtle chocolate flavor is framed by a touch of new oak. Ideal food wine, perfect for grilled lamb or milder sausage. At under $25 a bottle, this is the perfect red wine to stock up on, as it will pair with a range of foods and has the elegance to drink well during the warmer months.
Appellation: Sonoma Valley
Blend: 79% Merlot; 10% Petit Verdot; 7% Malbec; 3% Cabernet Sauvignon; 1% Cabernet Franc
Vineyards: 73% Sangiacomo El Novillero; 17% Pickberry; 8% Rancho Salina; 2% Magnolia Farms
Harvest Dates: September 5th through October 10th, 2013
Sugar at Harvest: 24.4 degrees Brix average
Fermentation: 12 days in stainless steel tanks, punched down 2-4 times daily
Aging Cooperage: Aged 24 months in 20% new oak barrels: Hungarian and American oak barrels
Alcohol: 13.8% by volume
Acidity: 0.68 g/100ml; pH = 3.30
Release Date: January 1st, 2017
95 Points
Aromas of wild berries, black fig and ripe dark fruits are intertwined with hints of fresh mountain herbs, mineral, leather, savory spices, and cigar box. On the palate, the rich fruit flavors of dark cherry, ripe plum, blackberry, red currants and cassis are layered with notes of wild sage, dark chocolate truffle, cinnamon, clove, and a kiss of oak.
94 Points
Opens up with an aromatic burst of black cherry jam, wild huckleberry, and a hint of crushed espresso bean. On the palate, the fruit is lush and primary, but it's the secondary notes—toasted nutmeg, dark chocolate truffle, and the signature 'Dry Creek Dust'—that provide a long, savory finish.
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