Alluring. Powerful. Original.
Aromatics & Flavor
Whether red or white, Merry Edwards wines are renowned for their heady perfume and rich flavor. These come from the vineyard, where we open up the canopy to favor more sunlight, and the winery, where we favor hot fermentations, frequent punchdowns, and délestage (repeated maceration) for maximum extraction.
Wine appreciation goes beyond aromas and flavors. Our structured Pinot Noirs are notable for their firm tannins as well as their remarkable silkiness on the palate. Our Sauvignon Blanc ferments in barrels, and Heidi employs a twice-weekly lees-stirring regime, which produces an unusually sumptuous texture.
Color & Style
Merry always said that wine should “look delicious.” She selected small-berried vine clones (cultivars) to optimize skin-to-juice ratio. In the winery, we pull as much pigment as possible from those skins via lengthy cold soaks. The result: gorgeous, saturated, jewel-toned color that makes a memorable first impression.
At Arrowood, Heidi made acclaimed Cabernet, Chardonnay and Rhône-style wines, but when Merry offered her an opportunity to make Pinot Noir, she jumped at the chance to again learn from one of the best in the field. Since taking the reins here, Heidi has honored Merry’s lush, opulent winemaking style while forging her own path, drawing from her many years of experience. She continues in Merry’s footsteps on sustainability initiatives and viticulture practices.