Ripe plum, cherry, and red currant aromas are complemented by elegant undertones of bay leaf and cedar. An abundance of juicy red fruit flavors entice the palate with beautifully integrated layers of fresh herbs followed by cracked pepper and baking spice on the finish. Lush tannins and bright acidity make this a wine to enjoy now and for years to come. Winery Chef Chris Kennedy pairs our Estate Merlot with savory cuisine like his famous wood-fired mushroom pizza, Merlot glazed barbecued chicken, or grilled ahi tuna. Chef suggests integrating thyme, rosemary or cracked black pepper in your dish to enhance the beautiful fresh spice notes in the wine.