Merry Edwards Russian River Sauvignon Blanc 2023

Merry Edwards made her name with Pinot Noir, but her Sauvignon Blanc is the wine that converts sceptics. It comes from the Russian River Valley in Sonoma, and it's built like a serious white Burgundy rather than a zippy summer pour — which is exactly the trick.

The whole lot is barrel-fermented in French oak, about 15 percent of it new, then lees-stirred twice a week for five months. That's where the body and the faint sweet-oak spice come from. A good slug of Sauvignon Musqué in the blend adds the floral lift and the richness. This is a wine engineered to age, not to gulp.

The nose is unashamedly tropical — white pineapple, passion fruit, mango and guava, with lemon curd and lime zest tucked behind. The palate stays clean and bright, ruby grapefruit and honeysuckle and ripe melon carried on a burst of crisp acidity. There's real weight here, but nothing feels heavy.

Pour this for anyone who says they don't like Sauvignon Blanc; it plays much closer to Chardonnay. At around £60 it's a treat rather than a Tuesday bottle, and worth it for the texture alone.

How to Serve

Serve at 10–12°C in a large white wine glass so the barrel character can breathe. Fridge-cold mutes it — let it sit out for a few minutes first. No decanting needed.

Where to Drink It

Scott's for grilled lobster. The River Cafe alongside something rich off the wood oven. Noble Rot for a bottle that rewards slow drinking.

Food Pairings

Roast chicken with tarragon, or grilled lobster with drawn butter — it has the body to stand up to both. A wedge of Comté works beautifully too.