"The essence of orange blossoms, quickly becomes that of white pepper. Intense notes of juniper berry meld with profuse kumquat flavors to create a lively reaction in the mouth. This is followed by a shallow, anise and fruit pit remembrance." – Erin Green, Winemaker November 2011
"The Chardonnay in the 2003 vintage was harvested fairly late compared to the 2002 vintage. Our 2003 Napa Chardonnay is rich, complex and extractive with a nice balance. Lots of pineapples and citrus oils are combined with some minerality. The extended hang time produced a wine of great depth and richness which represents all of Pahlmeyer’s efforts in making a world class Chardonnay." – Erin Green, Winemaker May 2005
- Pahlmeyer Waters Ranch,
- Ritchie Vineyard,
- Berlenbach Vineyard,
- Atlas Peak Vineyard
Robert Parker, Wine Advocate #157, February 2005
The 2003 Chardonnay Napa reveals a Corton-Charlemagne-like earthiness and minerality, perhaps less fat and flesh than the Sonoma Coast bottling, but a full-bodied, rich personality. Aromas and flavors of pineapples, citrus oil, hazelnuts, and crushed rock/mineral-like characteristics are found in this long, defined Chardonnay.
James Laube, Wine Spectator, June 2005
This elegantly styled wine shows layers of complexity, built around ripe apple, lemon-lime and a hint of custard, with a pretty touch of vanilla-scented oak. Ends on a refreshing note.
Stephen Tanzer, International Wine Cellar, May/June 2005
Hazy, unfiltered appearance. Bright, aromatic nose offers candied citrus peel and baking spices. Gives a sweeter and even lusher impression than the Sonoma Coast bottling, with very ripe flavors of peach and apricot. Very generous chardonnay with a firm edge of acidity. Shows a narrower range of flavors than the Sonoma Coast release but the flavors are deeper. Finishes quite long, with a flavor of apricot nectar. Turned thicker and drier as it opened in the glass.
- Erin Green
- September 13 to October 25, 2003
- August 30, 2004
- June 1, 2005
The whole-cluster grapes were barrel-fermented on native yeasts and aged in 100% new French oak barrels for 11 months. The wine also progressed through 100% malolactic fermentation without fining or filtration.