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Morgan Hill
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February 25, 2020

Racy blends

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In between winter storms, a bright, sunny weekend beckoned me out to a wine tasting at Miramar Vineyards. Several groups, celebrating various milestones, filled the expansive patio, overlooking a vastness of vineyards and rolling green hills. Nearby, a team of wine drinkers played bocce ball on the shaded court.

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With six different wines, all $30 each, on the tasting menu, I started off with their 2014 Chardonnay, aged for six months in new French oak which resulted in the oaky, buttery style that I love. With honeysuckle and melon notes, it had a creamy mouthfeel with enough acidity to keep it well-balanced. The following five pours were reds which included a sangiovese, zinfandel, red blend, merlot and an Estate Syrah. All the reds are from Santa Clara grapes harvested in 2012.

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“I like to keep my red wines in the barrel a bit longer than other wineries, to give a little more age and depth to the wines,” explained winery owner Ed Castro.

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The zinfandel is light and fruity, smooth with a slightly sweet finish. The red blend, one of Miramar’s top sellers, is a racy blend of zinfandel, syrah and merlot—perfect for game-day burgers or steaks. The Estate Syrah was a deep garnet-hued beauty with classic notes of black fruit and savory smoked meats and leather, making it a terrific value.
Wine by the glass, along with two beer options, are also available for purchase.

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