With its deep black core and garnet rim, this gorgeous Napa Valley Cabernet Sauvignon entices with aromas of black cherry, orange zest and a touch of dust. On the palate, layers of cherry, zest and dark cocoa powder coat the mouth while a hint of fresh pine provides an appealing zing. Rich and full-bodied, this wine’s tannins provide a reassuring grip underneath their supple, velvety mouthfeel – an indication of age-worthiness and promise of evolving complexity with years of additional cellaring.
100% Cabernet Sauvignon
- Pahlmeyer Estate Vineyard,
- Rancho Chimiles,
Robb Report "Big Easy"
When Jayson Pahlmeyer left his career as a contract attorney to become a California vintner, his goal was to produce a world-class red wine in the tradition of the great Bordeaux. He successfully smuggled illegal French clones of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and Malbec into the United States. This minor crime brought major success: Pahlmeyer wines attract both high scores and collectors. But because the flagship wine is most often set in cellars for aging, Pahlmeyer…Read More
Anthony Dias Blue, Tasting Panel, November 2014
A stunning effort from Jayson Pahlmeyer: lush and thick with pure toasty Cabernet essence; ripe blackberry, cassis and black cherry play on the palate with notes of licorice, chocolate and sweet vanilla oak; generous and actually quite reasonably priced.
Doug Wilder, Purely Domestic Wine Report, December 2014
Offers a nose of mint, conifer, bright red berry, blue plum, deep black cherry and licorice. Beautifully polished palate entry with cranberry, blackberry balanced by vital acidity. Drink 2015-2026.
James Laube, Wine Spectator, October 2014
Rich, with tiers of explosive dark berry, plum, blueberry and melted black licorice flavors. This is tight and focused, maintaining a laser beam of flavor that pushes past the gripping tannins.
Santé, October 2014
Big aromas of stewed black cherry, dried orange, cedar and exotic spice, with a touch of earthy minerals. Lush and layered on the palate, offering black cherry, currant, fig, cocoa, sweet and spicy oak, and toasty vanilla undertones. Long, balanced and elegant finish. Great wine.
- Kale Anderson
- October 9 to October 21, 2012
- May 9, 2014
- October 14, 2014
The grape clusters were hand-sorted, de-stemmed, and selected berry-by-berry by our winemaking team After seven to fifteen days of a gentle cold soak in small open-top fermenters, the fruit began 100% native yeast fermentation. After two to three weeks, the fruit was gently pressed and the juice was moved to barrel where it finished primary and malolactic fermentation, also native. The wine continued to age in 95% new, super fine-grained, medium-plus and heavy toasted French oak Bordeaux export barrels for eighteen months. The wine was bottled unfined and minimally filtered.