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When Ray's Station tries to describe this wine, they come up with words like lush, rich, dense, concentrated. Hearty. They decided to blend some Cabernet Sauvignon and Cabernet Franc into this wine to add some backbone and plump up the mid-palate. They also aged the wine in French oak barrels coopered to their specifications. That encouraged cedar and vanilla fragrances to develop.
What they ended up with is a wine that they think is well-balanced and quite complex. You’ll find layers of plums, black cherries and other stone fruits, set off by tannins more enticing than what you’d normally expect in a Merlot.
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