2012 Pahlmeyer Merlot Napa Valley

Indigo at the core with garnet edges, this gorgeous Merlot leads with aromas of candied violet, red plum and ripe fig. A beautiful
freshness accompanies mouthwatering flavors of dark red cherry and raspberry, layers of deep blue fruits and sophisticated
notes of savory grilled herbs. Ultra-plush and velvety with rich dark chocolate, espresso and earthy riverstone emerging
throughout the luxurious finish.


91% Merlot
7 % Petit Verdot
2% Cabernet Sauvignon



97 Points

James Suckling, JamesSuckling.com, August 2015

This continues to be a benchmark for Napa merlots for me with soft and velvety tannins, earth, mushroom and meat character. White truffle too. Unique nose. Full body and a juicy, long, long finish. Drink or hold.

93 Points

Tim Fish, Wine Spectator, November 2014

An unapologetically plump and flamboyant style that offers pure pleasure. Blackberry and spicy toast aromas lead to rich, complex flavors of black cherry and mocha, with a hint of dry herb. The finish lasts forever. Drink now through 2020.

91 Points

Robert Parker, Wine Advocate #215, October 2014

Often one of the top three or four Merlots made in California is the 2012 Merlot. This has always been a winner and continues to be so, and probably no winery in California has had such a long succession of brilliant Merlots as Jayson Pahlmeyer. This wine exhibits dense plum/ruby/purple color, plenty of mocha, cherry jam and cassis. Very rich, it shows a broad spectrum of flavors and an expansive mouthfeel. Drink it over the next decade.

91 Points

Antonio Galloni, Vinous, December 2014

White truffle, smoke, licorice, tobacco and iron are some of the notes that emerge from the 2012 Merlot. Today, it is the wine's ferrous/savory notes that are most prominent. On the palate, the wine is a bit less generous, with firm tannins that remain unyielding. Readers need to give the 2012 at least a year or two in bottle to soften.


Kale Anderson
October 6 to October 21, 2012
May 5, 2014
September 2, 2014

The grape clusters were hand-sorted, de-stemmed, and individual berries selected by our winemaking team. After three to nine days of a gentle cold soak in small open-top fermenters, the fruit began 100% native yeast fermentation. After two weeks, the
fruit was gently pressed and the juice was moved to barrel where it finished primary and malolactic fermentation, also native. The wine continued to age in 75% new, super fine-grained, medium-plus and heavy toasted French oak Bordeaux export barrels for
eighteen months. The wine was bottled unfined and minimally filtered.

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