The 2006 Merkin Vineyard Chupacabra is a blend of Cabernet Sauvignon and Syrah. The color reflects these grapes; it is deep red with a hint of violet at the rim. Though it is a bit restrained in the nose, the wine comes alive in the mouth. It is peppery and spicy, with tobacco and ripe black cherry that borders on cough syrup. Despite persistent tannins and strong acidity, the overwhelming sensation is the alcohol. This wine is hot. The finish is long with lingering currants.
The first time I tried this wine was with friends, guessing at the varietals that dominate the wine. I really liked it and it left a lasting impression of a wine that was big and tannic and juicy and pleasurable. The second bottle from the 2006 vintage, which I opened to write these tasting notes, left me rethinking those impressions. I want to love this wine. But I don’t. I do like it and I feel truly hopeful that Eric Glomski and Maynard James Keenan’s winemaking skills will continue to evolve. That said, I look forward to discovering the 2007 vintage of Chupacabra.
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