Merry Edwards Pinot Noir Russian River Valley 2016

Smooth and round on the entry, the palate is powerful yet supple, imparting an impression of thickness. Tannins build tension across the body in line with a balanced acid profile. Generous fruit carries over from the aroma joined by dried fig, sarsaparilla and a lingering toastiness. Polished and firm on the finish, this wine has many years to unfold.

 

Tasting host Mike Power offered up this recipe for Sonoma Onion Soup to pair with the 2016 Russian River Pinot. He explains: “My Aunt Peg was the queen of French onion soup. She’d make the beef bone broth from scratch, get the finest Gruyère cheese and use fresh herbs from her garden down the street in Forestville. In her honor, I re-created her recipe and renamed it after the place she loved.” For his effort, and his aunt’s, Mike wins a magnum of this wine.