“Plum, cocoa and essence of roasted coffee beans mingle with blackberry, bing cherry, pomegranate, fresh raspberry compote and hints of lavender. Soft and plush yet solid in structure.” – Erin Green, Winemaker September 2010
To inquire about purchasing, please email or call 707-255-2321.
9% Cabernet Sauvignon
- Pahlmeyer Estate Vineyard,
- Rancho Chimiles
Stephen Tanzer, International Wine Cellar, May/June 2011
Good deep red-ruby. Blackberry and licorice aromas perked up by violet and spices. Juicy and moderately deep, with dark fruit flavors complicated by tobacco and cedar. Not a fat style for this bottling but boasts a solid acid/tannin spine and very good balance--not to mention fruit intensity.
Robert Parker, Wine Advocate #186, December 2009
One of the few world-class Merlots in Napa Valley has always come from Pahlmeyer, and the 2008 looks to be no exception. Inky purple-colored, the wine offers up chocolatey espresso/mocha/cocoa notes as well as plenty of plum, black cherry and blacker fruits. Medium to full-bodied, with silky tannins, surprising elegance, and good richness.
Tim Fish, Wine Spectator, October 2011
Densely structured, yet loaded with rich and supple fruit. Offers black raspberry and Asian spice aromas and concentrated red currant, loamy earth and espresso flavors.
- Erin Green
- September 24 to October 3, 2008
- April 19, 2010
- April 1, 2012
The grape clusters were hand-sorted, and once de-stemmed, the berries were sorted again by hand on the way to tank. After four to five days of pre-fermentation cold maceration in small open-top fermentors, the fruit began 100% native yeast fermentation. Two to three weeks later, the fruit was gently pressed and moved to barrel where it finished primary and secondary fermentations. The wine continued to age in 80% new French oak – a combination of Taransaud and St. Martin barrels – for eighteen months. It was bottled unfined and unfiltered.