1999 Dry Creek V. Merlot

[wondersofwine]

Catching up with this thread late. Wanted to add that the first wine in which I detected a hint of chocolate was a Beaujolais Cru, a Moulin a Vent, I believe. I have since encountered chocolate or mocha accents in some Burgundies and Bordeaux wines, so yes it can be encountered in Old World wines (whether from grape tannins--skins, etc.--or wood barrels I can't say.) I don't detect chocolate or coffee as frequently in wines as some tasters do--maybe not as sensitive in that regard.