Pahlmeyer Napa Valley Merlot 2016 - Bottle Shop of Spring Lake

Pahlmeyer Napa Valley Merlot 2016

  • js97
  • ws93
  • wa93+
Pahlmeyer Napa Valley Merlot 2016

SKU 05848

750ml Bottle


Owner Jayson Pahlmeyer is famous for having said : “All I wanted to do was to create my own ‘California Mouton’ – a rich, powerful Napa Valley Bordeaux blend, a wine that would drop wine lovers to their knees”. The 1986 Pahlmeyer Proprietary Red was the beginning of Jayson realizes his dreams... other exceptional wines followed, including this Merlot, which ranks among the top 5 if not top 3 in all of California. 

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. 

Category Red Wine
Region California, Napa Valley
Brand Pahlmeyer
Alcohol/vol 14.9%
  • js97

James SucklingThis 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.

May 2019
  • ws93

Wine SpectatorHedonistic, featuring dark plum, kirsch and cherry tart flavors that are lavishly oaked. Shows a plush texture throughout, with creamy notes and a long finish filled with dark chocolate, mocha and Asian spice details. Drink now through 2023. 2,300 cases made.

Kim Marcus, September 30, 2019
  • wa93+

Wine AdvocateA 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.

Lisa Perrotti-Brown, October 29, 2018