2001 Pahlmeyer Proprietary Red Napa Valley


80% Cabernet Sauvignon
14% Merlot
3% Cabernet Franc
2% Petit Verdot
1% Malbec



Proprietary Red: An Iconic Napa Valley Bordeaux Blend

Jayson Pahlmeyer's "California Mouton" - a rich, powerful Napa Valley Bordeaux blend called Proprietary RedRead More


93 Points

Robert Parker, Wine Advocate #195, June 2011

"More primary and backward, the 2001 Cabernet Sauvignon needs 4-6 more years of cellaring, but is capable of lasting three decades or more ... [I]t exhibits a dense, thick, black/purple color as well as emerging aromas of cedar, black currants, ink, graphite, charcoal and forest floor. This full-bodied, packed and stacked Cabernet offers a sexy, open-knit opulence on the attack followed by noticeable tannins. However, the latter component is clearly balanced by the wine’s stunning concentration, texture and overall depth. As stated above, forget this beauty for another 4-6 years and drink it over the following 25-30+."

93 Points

Stephen Tanzer, International Wine Cellar, May/June 2004

"Full ruby. Roasted currant, black cherry and bitter chocolate on the slightly medicinal nose. Penetrating fruit flavors of roasted plum and currant, complicated by notes of leather and bitter chocolate. Comes across as a bit more vibrant than the merlot despite possessing an even high pH. Then finishes firm and bright, with major tannins and late notes of currant, leather, mocha and tobacco."

92 Points

Wine Spectator, September 30, 2004

"A big, rich, yet elegantly styled wine that manages to serve up lots of complex flavors without being ponderous. The core currant, vanilla, blackberry, cedar and coffee grounds provide plenty of complex flavors and it finishes with a long, persistent aftertaste. Ample tannins for medium-term cellaring. Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec."


Erin Green
September 4 to October 15, 2001
May 7, 2003
October 1, 2004

Harvested by the end of October from hand picked lots, the whole berries were fermented in short open-topped stainless steel tanks, cold soaked and using native yeasts. The wine then continued through malolactic fermentation in 100% new French oak barrels for 18 months and was bottled neither fined nor filtered.

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