When you’re the eighth established winery in what has now become one of the most talked-about appellations in America, there’s inevitably immense pressure to succeed. But when winemaking gurus/pioneers Gordy Venneri and Myles Anderson founded Walla Walla Vintners in 1995, they made it look easy. For over two decades, they handcrafted lush, cellar-worthy, critically acclaimed reds from sustainable vines sheltered by Washington’s Blue Mountains. Myles has since retired and Gordy has welcomed new co-owners to the estate, Scott and Nici Haladay, but make no mistake: These new releases are as good as they’ve ever been. 

The raw material for today’s 2017 Merlot is planted in silty loam soils and comes from a collection of sustainably- and dry-farmed vineyards in Walla Walla Valley, as well as two more within the larger Columbia Valley. Although mostly Merlot, both Cabernets and Petit Verdot are also present. All grapes varieties fermented separately in open-top stainless steel vats and the caps were punched down daily. Following, the varietal wines were blended together into French and American oak, for 18 months of aging. 

In the glass, an opaque dark purple core is revealed with brilliant ruby hues. Powerful aromas start rolling out instantly so no harm, no foul if you choose to forgo a decant. Still, I recommend about 15 minutes of air before taking a sip because there’s so much luxurious wine to unwind here. It’s loaded to the brim with huckleberry, raspberry liqueur, plum pie, black cherries, vanilla bean, mint, baking spice, and bay leaf, and the full-bodied palate isn’t short on descriptors either. This is incredibly lush and hedonistic, bursting with soft layers of purple and blue berries that are underpinned by hints of spice and savory earth. Enjoy now in Bordeaux stems around 60 degrees, and stash away your other bottles for consumption over the next several years. Cheers!