A mix of estate-grown and sourced (from the Rogue valley) grapes, this Oregon Merlot has black cherry and chocolate at its core, but quickly thins out, with very tart acidity. It’s got its own style, with stiff tannins, the leaf and stem notes subdued, and a fine balance. But it will show best with food, especially steak. ——P.G.(10/1/2010)—— 87

Oregon Merlots have darker fruits and streaks of tar and smoke. Tannins are more aggressive, and must be carefully managed. This wine does a pretty good job of softening up the back end while keeping the richness up front. There is plenty of acid, and the nose carries interesting scents of sandalwood and milk chocolate. It’s just a bit chalky on the finish.——P.G.(11/15/2007)—— 88

Abacela consistently produces one of Oregon’s best Merlots, avoiding the tough, green tannins that often characterize the wines. This young, tart wine includes Cabernet Sauvignon, Cabernet Franc and Petit Verdot in the blend, giving it extra weight and richness in the mid-palate. Lightly smoky, with plenty of compact but powerful black fruits.——P.G.(4/1/2007)—— 89

Oregon Merlot can be extremely hard, green and tannic, but this complex bottle shows that it need not be. Fruits and spices mingle perfectly, with scents of sandalwood, toffee, smoke and leather providing depth. Plenty of serious heft to this wine, but the tannins are smoothed out and balanced. ——P.G.(8/1/2005)—— 89

Abacela has made great strides with its Merlots, and here the fruit has ripened past the “green” stage while retaining plenty of tannic, earthy mineral flavors. Dense and minerally, this has a core of sweet fruit and a pretty finish. ——P.G.(5/1/2004)—— 89