2013 Merus Cabernet Sauvignon, Napa Valley
93 Points - Robert Parker
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By looking at its saturated purple-black color, you can tell immediately that the 2013 Merus is a powerhouse of a wine. The 2013 is a dark, meaty, fruit-saturated, syrupy mouthful, with swarming aromas of blackberry, crushed violet and beef fat. The mouth follows suit with a powerful entrance of dark fruit. Since it is bone-dry and was fermented at low temperatures, this is an absolute reflection of the strength of the vineyard, the beauty of whole berry fermentation, and the synergies that can occur between wine and wood. Typical to its Coombsville pedigree, it never feels heavy as it fills every corner of your mouth. The 100% new oak provides structure and a pleasing toastiness but doesn’t overwhelm. Decant for at least one hour in advance for maximum pleasure.
Food Pairing Notes
Grilled Coffee Rubbed Rib Eye Steak With Sweet Potato Mousseline, Baby Turnip Confit …is amazing together with the depth of this extremely concentrated Cabernet Sauvignon - Blackberries, savory herbs and cocoa coats the tongue as it moistens the coffee rub virtually tenderizing the Rib Eye- together with dusty tannins as its cutting through the fattiness of the steak…
94% Cabernet Sauvignon (Coombsville), 6% Petit Verdot (Yountville)
25 months in 100% new oak
The bulk of Merus comes from a single well-chosen Cabernet Sauvignon vineyard site in the Coombsville A.V.A of the Napa Valley. This is one of the coolest sites in the Napa Valley which allows the vines to remain viable and active into November. What it also has going for it under challenging conditions is very well-draining soil (volcanic strewn with river cobble), early morning sunshine due to the gentle eastern aspect, and daily afternoon breezes.