Jeff Loo, JJ Buckley, May 2011

Dark, opaque purple with a magenta and fuschia colored rim. On the nose, aromas of black raspberry, currant, pepper and earth are complemented by floral notes, vanilla and oak. The palate is full bodied and graceful with well integrated tannins and mouthwatering acidity married to flavors of espresso bean and sweet fruit, while the midpalate is complex, showcasing a chewy texture that lifts the wine and a freshness that lingers onto the long finish. Delicious now, this wine will be even better in 2-3 years and last for another 15.

94 points,

Robert Parker's Wine Advocate, December 2010

A joint project between well-known winemaking consultant Mark Herold and Kevin Carriker, Kobalt's big, blockbuster 2008 Cabernet Sauvignon (100% Cabernet Sauvignon) boasts an inky/purple color as well as a big, sweet perfume of camphor, charcoal, blueberries, black currants and toasty oak. Superb fruit, a sweet, full-bodied mouthfeel, a multilayered texture and a long finish with abundant but sweet, nicely integrated tannins, this classic Napa Cabernet should be consumed over the next 15-18 years.

92 points,

Stephen Tanzer's IWC, June 2011

(blended with 3% malbec; from Coombsville fruit): Bright ruby. Sexy aromas of cassis, smoke and flint, with lovely violet lift. Lush and mouthfilling without being at all over the top, with dark berry and chocolate flavors dominating. Finishes with broad, serious tannins. This is 14.8% alcohol with a moderate 3.65 pH. Winemaker Herold notes that this fruit always ripens but that cool evening breezes in Coombsville help to preserve acidity levels. This has turned out very well.

About Winery

Mark Herold's fascination with wine started in his childhood home in Panama City. On his twelfth birthday he liberated a bottle of Port from his father's cellar. Undeterred from the horrendous hangover that followed the next morning, he set about to learn as much as he could about wine. After completing his academic career at the University of Davis with a Ph.D. in Ecology with an emphasis in nutritional biochemistry, he started his first foray into the wine world at Joseph Phelps Vineyards as the Research Enologist. Here Mark was able to bridge the scientific method with winemaking to determine the best approach to making the best expression of wine quality and seamless oak integration. Merus was a labor of love that Mark started in 1998-a Cult Cabernet Sauvignon that he made in his garage in downtown Napa. His first vintage was extremely challenging weather wise as well as having limited access to equipment. Aside from all the challenges the 1998 Merus received 93 points from Robert Parker. Mark started his consulting business soon after with a client list that has included Hestan, Kamen, Harris, Buccella, Kobalt, Celani Family Vineyards, Maze and The Vineyardist.

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