79% Cabernet Sauvignon
5% Cabernet Franc
4% Petit Verdot
- Pahlmeyer Estate Vineyard,
- Rancho Chimiles,
Proprietary Red: An Iconic Napa Valley Bordeaux Blend
Jayson Pahlmeyer's "California Mouton" - a rich, powerful Napa Valley Bordeaux blend called Proprietary RedRead More
Robert Parker, Wine Advocate #168, April 2014
… a wonderful monster in the making. It boasts a dense purple color as well as notes of beef blood, creme de cassis, licorice, incense and spring flowers. It looks more like a 2-year-old wine than one that has seen its tenth birthday...a spectacular Proprietary Red that is even greater than I remember it in its youth.
James Laube, Wine Spectator, October 2007
Well-focused on a rich, vibrant core of ripe blackberry and wild berry fruit. This is elegant, balanced and deep, yet well-structured, ending with a long, complex finish that's trim and tight.
Stephen Tanzer, International Wine Cellar, May/June 2007
Bright medium ruby. Black fruits, violet, graphite and wild spices on the nose. Sweet and lush, with concentrated flavors of crushed dark berries and spices; a whiff of menthol adds freshness. The long finish features sweet, broad, tongue-coating tannins and a suggestion of sour candy. This was a bit awkward from barrel a year ago but has turned out very well.
- Erin Green
- September 9 to October 28, 2004
- May 11, 2006
- October 1, 2007
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.