Cart 0 items: $0.00

2018 Kimberly Merlot

Vinepair's Top Merlot

40 In Stock
Add To Cart
SKU: 18KimMerlot - MI13118A
Add To Cart
/ Case of 12

“Our 2018 Kimberly Vineyard is the epitome of Goldilocks-climate Merlot. It marries the lavish, ripe fruit of a warm site with the elegance and structure of a cool locale. As in previous years, the dominant character traits include blackberry, anise, cassis and dried currants. Below that is a bed of juicy black fruit and supple, silky tannins. While it drinks well now, this Merlot will continue to evolve and improve over the next decade.” (Steve McIntyre)

Wine Specs
Arroyo Seco
Vineyard Designation
Kimberly Vineyard, Arroyo Seco
Harvest Date
September 2018
Alcohol %
Wine Profile
94 pts (Vinepair, 9/7/23) "This wine comes from McIntyre Estate's Kimberly Vineyard, a unique site in the cool-climate Arroyo Seco sub-AVA of Monterey County. It has great depth of fruit on the nose with a salty minerality. Blue fruit has turned red and savory with the slightest hint of oak from its time in bottle. The mouthfeel has great balance, feeling soft and supple but deep and bold at the same time."
Bronze (Texsom)
Vineyard Notes
The Kimberly Vineyard has quietly been producing some of California’s most compelling and complex Merlots. The site is situated at the mouth of the Arroyo Seco canyon, just beyond the reach of the intense Salinas Valley winds. Consequently, this ‘Goldilocks’ microclimate is much warmer than the surrounding properties allowing us to fully ripen Merlot without sacrificing structure or balance. This wine comes from 24-year-old vines (clone 181, 110R rootstock) grown in north/south oriented rows. Each plant is thinned to one cluster per shoot immediately after bloom to maximize the amount of flavor, structure and aroma precursors Mother Nature can “download” into the berry.
Production Notes
The 2018 vintage was another nearly another perfect growing season except for some cooler weather during bloom which caused some flowers to improperly pollinate resulting in a few “shot” berries within the clusters which remain green right up to harvest. Other than a few shot berries the long hang-time in 2018 allowed the vines to linger in the photosynthetic “sweet spot.” This accelerated the various benchmarks associated with vine physiology such as bloom, fruit set and veraison. After a five-day cold soak, the juice was fermented in small, half-ton bins with little intervention other than twice daily pumpovers and the occasional punch down. Once in barrel the wine was not racked until just prior to bottling. We did not inoculate the must for primary or secondary fermentation. Definitely minimalistic winemaking.
288 cases