The 2001 Merlot, a medium ruby, displays a spicy, cinnamon-laced nose and a certain force and length on the palate, but the combination of high alcohol (14.5?) and a rather perceptible acidity on the finish is not entirely convincing. Drink: 2004-2008. After a fine group of results in the 1999 and 2000 vintages, I was a bit less happy with these 2001’s. A certain tartness was present in many of the wines, and while acidification is anything but scandalous in an area this far south, the rather obvious presence of acidity is an indication that the wines themselves are less concentrated and consequently less balanced. The house is apparently aiming at an overall production of close to three million bottles, and I am far from convinced that this is such a good idea.Is the glass half full or half empty here? It depends on one’s point of view, but I am convinced that the resources for better wines than these exist.Importer: Vias Imports, New York, NY; tel. (212) 629-0200

Ripe Merlot that has intensity and concentrated black fruit flavors: this is a wine of depth as well as herbal and fruit flavors. Twelve months in French oak give a layer of vanilla, but the main effect is of the rich fruit.——R.V.(10/1/2003)—— 90