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For some years the Monterey region of California suffered the stigma of producing red wines tinged with an unpleasant vegetal aftertaste of green bell pepper. Reducing yields and choosing less rich soil helped solve the problem.
And solved it is, as any number of recent Monterey reds illustrate, including Hahn Estates’ merlot. The wine is a blend of merlot and cabernet franc (81 percent to 19 percent), a combination that works spectacularly well in the Pomerol district of Bordeaux.
The cabernet franc provides spice and the merlot gives rich, ruby color and a soft, berry flavor. This wine lacks the depth and power of a Pomerol, but it still will support steak or roast beef as well as lamb. The suggested price is $12.
