A good, rich, savory Merlot, although it’s a little excessive in ripeness, offering sweet cherry jam and milk chocolate flavors. Tasty, but too expensive for what you get. ——S.H.(12/31/2011)—— 87

Dry, juicy, ripe and balanced, Gainey’s best Merlot since 2005. As they’ve begun sourcing grapes from farther inland, the wine has grown richer. Shows a nice integration of oak with flavors of currants and red licorice, with a distinguished finish. Now–2013.——S.H.(12/1/2010)—— 90

Always among the top Santa Barbara Merlots, the ’04 is the ripest Gainey I’ve ever had. It’s a burst of chocolate-covered raspberries and cherries, with a rich smoky veneer of sweet oak. If this were any sweeter on the palate, it would be flawed, but it has just enough tannins and acids to keep it balanced.——S.H.(10/1/2007)—— 87

Richer, firmer and more distinguished than Gainey’s regular ’02 Merlot, this wine shows black cherry flavors and firm, dusty tannins. It’s very dry and elegant. Doesn’t seem like an ager, so drink up. ——S.H.(10/1/2005)—— 90

Located in the Santa Ynez valley, this attractive winery has had a mixed track record since its debut vintage in the mid-eighties. However, under the increasingly inspired winemaking helm of Rick Longoria, Gainey has begun to exploit its considerable potential. Vintages in the nineties, including unreleased barrel samples of their 1992s, should make Gainey Vineyard a more noteworthy competitor at the top end of the fine wine market. I remember well the vegetal red wines produced by Gainey in the eighties, but this problem has been rectified. The 1990 Merlot-Limited Selection offers plenty of black-cherry fruit, a subtle, herbaceous component, rich, spicy, medium-bodied flavors, and more opulence and chewiness than the regular cuvee. This Merlot should be consumed over the next 4-5 years. At a time when too many wineries appear to be asleep at the wheel and are content to maintain their status quo, Gainey Vineyard is making major strides in quality. Tel. (805) 688-0558