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Pahlmeyer Merlot 2006

Merlot from Napa Valley, California
  • RP94
  • WE91
Ships Tue, Sep 26
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Winemaker Notes

This is a concentrated wine with extractive notes of dusty cocoa, black cherry and generous spice accented with cassis. It is perfectly balanced and the flavors are seamlessly integrated. The tannins are big, dark and supple and the finish goes on and on.

Critical Acclaim

RP 94
The Wine Advocate

Pahlmeyer’s Merlot was the uncontested top California Merlot for many years, but significant competition has emerged from the upstart Kapcsandy Estate in Yountville. However, Pahlmeyer’s offering remains one of the classic examples of just how great Merlot can be in Napa. The 2006 Merlot (89% Merlot and 11% Cabernet Sauvignon) exhibits sweet chocolate, mocha, cola, black cherry, and plum aromas and flavors as well as full body, a sumptuous, dense texture, and no hard edges. The beautifully integrated acidity, tannin, and wood result in a hedonistic, mouthfilling, luscious Merlot to consume over the next 10-15 years.

WE 91
Wine Enthusiast

An exceptionally wellstructured, elegant Merlot that would have been better if not for the vintage, which was less than stellar. Not fully ripe, the wine shows herb- and tobacco-influenced black cherry, blackberry, red currant and oak flavors, with complex notes of licorice, bacon and black pepper. Distinguished, but not an ager. Now–2011.

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Pahlmeyer

Pahlmeyer

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Pahlmeyer, , California
Pahlmeyer
Jayson Pahlmeyer has been producing highly sought-after wines since 1986. It began with Jayson's dream to make world-class Bordeaux-style wine from Napa Valley. Pahlmeyer's estate vineyard - Waters Rance - is situated at 2100 feet in the Atlas Peak appellation of Napa Valley. It is the key source for their Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and Chardonnay. Jayson's passion eventually led him to the Sonoma Coast, where less than seven miles and two ridges from the Pacific Ocean, he planted Wayfarer Farm, their key source for Pinot Noir.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

WBW30073721_2006 Item# 101623

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