39 Ratings
Caduceus Cellars Merkin Vineyards Chupacabra Blanca

Wine Details

Wine Description

(2012 Vintage) This high elevation white presents crisp notes of ripe white stone fruit, hints of freshly cut grass and melon. Hints of grapefruit and citrus provide lift to the long finish.

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    The last of the California Chupacabra. Petite Sirah, Syrah, Cabernet, and Viognier. Bright fruit, but big and bold. Meat eaters delight! This wine is YOUNG. Decant for a minimum of an hour to truly enjoy this one. - Winery Note: While Caduceus Cellars is an Arizona winery, the Merkin Chupacabra is made from California Cabernet and Syrah (hey, he had to start with something, right?). But you can buy his 100% Arizona fruit wines online at the website. GA_googleFillSlot("WineWelfare_SmLeaderboard"); Northern Arizona is the epitome of “burgeoning wine country,” and based on the the wines I have tasted from this region, Arizona is going to be a major, major player in both the High-End and the more vital “Value Wine” world. The flavors are as stunning and complex as any other wine region (maaaaybe not Italy, but that’s because I also think Italy rocks). Beyond all that, what will truly set this region apart for wine makers and wine lovers is that these flavors are NEW. Brand new. Like nothing you have ever tasted. Cheers to Mr.Keenan and Eric Glomski (owner of Page Springs Cellars, one of the first Arizona wine makers to bring attention to the region) for the success of their vision, because if this California-fruit wine is any indication of their combined talents, we will be seeing quite a change in the U.S. wine world (now get going on the next Tool album). So, let’s get into the juice: Disclaimer: DECANT THIS WINE. We’ve said it before and we’re saying it again: IF POSSIBLE, DECANT EVERY RED WINE YOU DRINK, NO MATTER WHAT. COLOR: I’m not sure if this is filtered or not, but this looks like tomato juice on an iron binge. Seriously deep, dark, rich burgundy colors. You’ll be smacking your lips right away. NOSE: Black stewed cherries and grandma’s basement. An odd, yet delicious combo. TASTE: Every summer when I was a boy I would go to visit my grandparents, aunts, uncles and cousins in tiny little Munich, North Dakota (population approx. 350). Those days spent there were some of the best in my entire life. The flatness, the quiet, the landscape, the farm, the machines, the people and of course, the food. I basically loved everything about the place (of course, I’ve never experienced a winter there, but that’s another post on another site). Now this will sound strange, but it’s the one thing that popped into my mind when I tasted the Merkin Chupacabra: This wine reminds me of North Dakota. I know, I know. I don’t understand it either, but it did. The smell of basement, the flavors of dark cherry, the slight mint, the brief and out-of-left-field-flavor of baked bread. It reminded me of a dessert my grandmother used to make that I am going to spell wrong called “Cherries Jus” or something like that. Basically, it was sweet, creamy cherry soup, served warm. It was delectable. This wine’s structure is solid, with awesome, awesome fruit and good balance of tannins to the sweetness. It’s not too dry in the least. The alcohol is there only to support and intoxicate, and believe me, you will be intoxicated by this stuff. WITH FOOD: While it seems almost sacrilegious not to savor this on its own, I am a firm believer that food came before wine and so all wines should be able to pair with foods. In this case, you could do worse than a traditional filet mignon, roast lamb, ostrich steak or even buffalo - See more at: http://winewelfare.com/2010/03/wine-review-merkin-vineyards-chupacabra-and-arizona-wine/#sthash.Tksazsen.dpuf Caduceus' Merkin Vineyards, Chupacabra 2012 2007 marks an important year in wine history with the coming together of two men who plan to launch Arizona into the fine wine scene.Eric Glomski (Owner/Director of Winemaking at Page Springs Cellars and previously Winemaker at David Bruce Winery), Maynard Keenan (Owner of Caduceus Cellars and singer for some po-dunk band called TOOL) have come together under the banner of Arizona Stronghold Vineyards. Keenan and Glomski, founders of the Company, knowing that quality fruit is the key to all winemaking endeavors, set out to transform the ageing Dos Cabezas Vineyard near Willcox, Arizona into a top notch, high quality effort. Poorly performing varietals were ripped up or grafted over in the first year, and several acres of new plantings have already been planted. The core of the red plantings are Syrah, Grenache, Mourvedre, Tempranillo and Sangiovese with Viognier and Malvasia Bianca anchoring the white plantings. (Several other varietals also supplement these grapes.) Stronghold has teamed up with Quench Fine Wines who will act as the sole wholesale distributor for Arizona Stronghold Vineyards wines. Quench was chosen because of their dedication to quality both in their product selection and their sales service. The first Stronghold wine, TAZI, a white blend, will be released in March of 2008. The first two reds NACHISE (a Grenache based Rhone Blend) and MANGUS (a Super Tuscan Sangiovese based blend) will grace our palates in the Fall of 2008. Stronghold’s goal is to put fine Arizona wine on tables throughout the State.

    over 3 years
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    It's a New Mexico sourced wine produced in Jerome Arizona...Cabernet Sauvignon, Cabernet franc, and petite sirah.

    almost 4 years