Wild yeast was used in the fermentation of this Merlot, which may be the reason for the attractive nutty notes that underscore the plum and blackberry character. It was crafted by prodigious winemaker Bill Knuttel, who makes wines at a handful of prestigious wineries on two continents. Pour this with pecan-crusted pork tenderloin, or duck confit. (Vintages panel, Nov. 2017)
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