Savoury, fragrant, toasted.
Expect a potpourri of cedar chips and violets, sarsaparilla and mocha with plump black raspberry and cherry aromas layered with baking spices. In opposition to a sweetly seductive nose, it has an earthy and savoury character on the palate; toasted oak flavour is notable and quite dominant. It has good balance and structure, the finish shows bitter chocolate and espresso.
Pair: beef, lamb, hearty pastas, stews.
©copyright 2017 Daenna Van Mulligen
Wine Scores Reviewed - May 31st, 2017

Juicy, generous, supple.
Chocolate, spice cake and plums roll out of the glass alongside leather and spice and tobacco. It is wonderfully juicy yet supple in the mouth with generous fruit, mocha and spice flavours. It is wonderfully balanced and has a long smooth finish boasting sweet fruit and pipe tobacco flavours.
Pair: beef, lamb, hearty pastas, stews, gourmet thin-crust pizzas.
©copyright 2015 Daenna Van Mulligen
Wine Scores Reviewed - December 7th, 2015

Tinhorn Creek's premium Merlot offers plums and red currents, cherries and sweet spices, vanilla and leather on the nose. Expect an earthy palate with mixed fruit, tobacco, bittersweet cocoa and spice flavours. Very nice balance here, a wine to pair with roasts, stews, grilled prime beef and Camembert cheese.
©copyright 2013 Daenna Van Mulligen
Wine Scores Reviewed - November 29th, 2013

Tinhorn Creek's premium Merlot is spicy and substantial with plums and black cherries, sarsaparilla and vanilla, sweet chocolate and spice with meaty undertones. The palate is smoky - plums and black cherry reappear and are layered with leather, bittersweet chocolate, spice and dried herbs. It has a slightly saline character with bright fruit, lovely balance and ripe tannins.
Recommended pairings: roasts, stews, grilled prime beef and Camembert cheese.
©copyright 2013 Daenna Van Mulligen
Wine Scores Reviewed - January 30th, 2013

Muscular, silky, restraint.
Bacon fat dripping on charcoal briquettes, toasted brown spices and tobacco, rainforest floor, and a muddle of dried violets and wild red berries best describes the nose on this wine. It is a more muscular style yet has a silky entry -- then dry powdery tannins kick in mid-palate and cling through the finish. There is a lot of restraint and compression on the palate still; the tannins still hold great influence.
I would recommend decanting now, or holding this wine for a few years more.
Pair: Grilled wild salmon, roast beef, slow cooked beef brisket or a caramelized onion and wild mushroom pizza.
The new label on this wine is not depicted in the attached photo.
©copyright 2017 Daenna Van Mulligen
Wine Scores Reviewed - August 29th, 2017