2003 Pahlmeyer Proprietary Red Napa Valley

Composition

86% Cabernet Sauvignon
6% Merlot
4.5% Cabernet Franc
3% Petit Verdot
.5% Malbec

Vineyards

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Proprietary Red: An Iconic Napa Valley Bordeaux Blend

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

Critics

94 Points

Robert Parker, Wine Advocate #162, December 2005

"The 2003 Proprietary Red is a killer. Deep ruby/purple-colored, with a big, smoky, fragrant nose of creme de cassis, smoked meats, plum, and licorice, it boasts great intensity, rich, full-bodied, powerful flavors, decent acidity, moderate tannin, and tremendous persistence. It has put on weight since I tasted it last year out of barrel, and should drink well for 15 or more years."

92 Points

Wine Spectator, October 31, 2006

"Plump and generous, with fleshy currant, blackberry and black cherry fruit that's supple and focused. Ripe without going overboard. Finishes with a burst of sweet ripe currant and blackberry fruit and ripe tannins." – JL

91 Points

Stephen Tanzer, International Wine Cellar, May/June 2006

"Good full ruby. Black cherry, blackcurrant, dusty licorice and a whiff of herbs on the nose. Then sweet and supple but cooler than the 2004 in its fruit character, with some mint and herbal nuances. Finishes with broad tannins and a suggestion of bitter chocolate. Today this seems a bit less sweet than the 2003 merlot, but these tannins are finer."

Winemaking

Winemaker:
Erin Green
Alcohol:
15.1%
Harvested:
September 17 to October 28, 2003
Bottled:
April 25, 2005
Released:
October 1, 2006

The grape clusters were sorted by hand, and once de-stemmed, the berries were hand-sorted again on the way to the tank. This was followed by a four to five day cold soak, depending on flavor extraction. The fruit was then allowed to ferment with 100% native yeast in small open-top fermentors for two weeks. Near the end of fermentation, the must was gently pressed and the wine was moved to barrels where it finished its primary and secondary fermentations. Ageing continued in 80% new French oak, a combination of Taransaud and St. Martin barrels, for close to 18 months. The wine was bottled unfined and unfiltered.

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