The 2016 Pahlmeyer Merlot opens with complex aromas of blueberry and boysenberry lifted with fresh hints of cardamom, anise and Herbs de Provence. The deep fruit flavors carry over the palate, with subtle notes of forest floor, crushed tomatoes, and oregano. Soft, supple, elegant tannins provide the kind of structure that will help this wine age beautifully.
1% Cabernet Sauvignon
- Pahlmeyer Estate Vineyard,
- Rancho Chimiles
James Suckling, JamesSuckling.com, May 2019
This super-concentrated Merlot is brimming with blueberry, bilberry and bitter-chocolate aromas. Plush tannins provide a deep and firm foundation for the rich body. Impressive now, but with the structure for long aging. Drink or hold.
Antonio Galloni, Vinous, December 2018
The 2016 Merlot is fabulous. Rich, deep and explosive, with tremendous structure, the 2016 has a lot to offer. Black cherry, graphite, chocolate, lavender, mint, spice and savory herbs imbue the Merlot with stunning nuance. Far from an easygoing wine, Pahlmeyer's Merlot is deep and tannic, with plenty of mountain intensity. I would give it a few years in the cellar to allow some of the tannins to soften.
Jeb Dunnuck, JebDunnuck.com, January 1, 2019
Mostly estate fruit, the 2016 Merlot spent 22 months in primarily new French oak. Black cherries, smoked earth, graphite, dark chocolate, and licorice notes all emerge from this rich, full-bodied, concentrated Merlot that has subtle background oak but displays a supple, seamless balance style that’s a joy to drink.
Lisa Perrotti-Brown, Wine Advocate, October 2018
A blend of 97% Merlot, 2% Malbec and 1% Cabernet Sauvignon, the 2016 Merlot is very deep garnet-purple colored and offers exuberant notions of crushed red and black plums, warm blackberries and Indian spices with hints of cardamom, sautéed herbs, garrigue and dusty soil. Medium to full-bodied, the palate delivers mouth-filling plum-laced flavors with a velvety frame and loads of freshness on the long, spicy finish.
- Bibiana González Rave
- September 16 to October 1, 2016
- May 29, 2018
- March 18, 2019
Grape clusters were gravity-fed onto a vibrating table where two screens sifted out materials other than grapes, and we removed by hand any fruit that did not pass visual inspection. After gentle destemming, individual berries were hand-sorted again to ensure that only the best grapes were delivered to the fermenters. The fruit underwent five days of cold maceration and two to six weeks of primary fermentation before gentle basket press. We aged the wine in 85% new French oak barrels for 20 months.