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2006 Pahlmeyer - Merlot Merlot - USA - California - Napa - Napa Valley - Red

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USA - California - Napa - Napa Valley

Red Merlot
Producer Notes

Pahlmeyer started over 20 years ago when former trial attorney Jayson Pahlmeyer decided to turn his passion for wine into a career in Napa Valley. After studying viticulture and oenology at the University of Bordeaux, Pahlmeyer returned to the United States and produced his first wine (a Bordeaux blend) in 1986. Under the guidance of Pahlmyer, and current winemaker Erin Green, this reputation... More »

Score
93
IWC ...
Drink Dates
Comm: 2010-2016 VF: 2008-2016
Bid
6 for sale
Go

IWC ...
Source International Wine Cellar
Issue Issue 144
Author Rossboss
Site / Blog   Trust Rating 100%
Tasted On 11/20/2015
Drink Dates 2010-2017

The wine of the night and easily one of the best Merlots I've had to date. Fruity, floral perfume, and delicious well balanced raspberry, dark cherry and oak flavors, with nothing overpowering. Super smooth entry, great multi-second finish, not a rough edge in sight. Quintessential steak wine to balance the fat and savoriness. Decanting this with an hour or more of air turned out to be a smart move. This is just about there.

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Comments
Author Paco
Site / Blog   Trust Rating 97.973%
Tasted On 10/25/2015
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Author Anon
Site / Blog Trust Rating 98.387%
Tasted On 08/09/2013
0 of 1 people found this useful
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Author Danl
Site / Blog   Trust Rating 95.202%
Tasted On 07/06/2013
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Author dvaldosf
Site / Blog   Trust Rating 100%
Tasted On 04/27/2010
Drink Dates 2011-2016

Color: Deep garnet, with crimson edges. Nose: Plum, black fruits, dusty cocoa and allspice. Palate: Big, bright wine, beautifully smooth tannins, black cherry and black berries. Very nice round mouth feel with soft edges. The wine envelopes your palate, but it is not jammy. This is a well balanced, well integrated wine, with a touch of acidity. The finish is long.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.