Today’s Super Sonoman 2009 Meritage is lush and full on the nose with distinct blackberry, ripe strawberry, smoky cherry, cassis, sweet tobacco, dark chocolate, toasted oak and mixed brown spice. On the palate, it is plush and delicious, with black cherry, blackberry and plum out in front. These are followed by raspberry, sweet spice, baker’s chocolate, dusty bramble and a hint of black pepper.

Enjoy this great wine with your most elegant fine dining fare.

Here is what wine critic, Chris Sawyer had to say about today’s delicious wine:

“Super Sonoman 2009 Meritage Red Wine, Sonoma County

In France, the famous winegrowing region of Bordeaux is home to a wide range of Cabernet Sauvignon-based red wines known for their complex flavors and ability to age in the cellar. Over the past fifty years this style has continued to catch on in America; but until recently they were simply referred to as “Bordeaux blends.” That changed when a group of prominent producers on the West Coast and syndicated wine columnist Dan Berger rallied together to determine the new name with an American twist. The end result was meritage, a catchy wine term which combines the words “merit” and “heritage.”

To use the name on the label, a winery must be a member of the Meritage Alliance, an organization originally formed in 1988. According to the rules of the organization, the blend must contain a minimum of three of the six noble Bordeaux varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec or Carmenere.

One of the tasty examples is the Super Sonoman 2009 Meritage from Sonoma County. Crafted by winemaker Chris Taddei; this complex red wine contains 83% Cabernet Sauvignon, 13% Cabernet Franc and 4% Petit Verdot. In the glass, the alluring aromas of dark fruit, tobacco, toffee, espresso beans and sage lead to deep flavors of blackberry, blueberry, black currant, cranberry, crushed peppercorns, cocoa powder, and roasted walnuts.

Since the wine has been aged in barrel and bottle for a number of years, it’s drinking extremely well right now.

For food pairings, try it with a selection of blue cheeses, grilled shiitake mushrooms, salmon marinated in red wine and soy sauce, smoked duck, tri-tip topped with fresh chimichurri, filet mignon, rack of lamb, or dark chocolate truffles for dessert.” - 92 Points - Chris Sawyer, Sommelier and Wine Critic