2004 Pahlmeyer Proprietary Red Napa Valley

Composition

79% Cabernet Sauvignon
11% Merlot
5% Cabernet Franc
4% Petit Verdot
1% 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

93 Points

Wine Spectator, October 15, 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." – JL

92 Points

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."

91 Points

Robert Parker, Wine Advocate #168, December 2006

"A blend of 79% Cabernet Sauvignon, 11% Merlot, and the rest Cabernet Franc, Petit Verdot, and Malbec, the outstanding 2004 Proprietary Red Wine possesses a deep ruby/purple color in addition to notes of vanilla, espresso roast, black currants, plums, and licorice. This rich, full-bodied, flamboyant, lush, heady red is best consumed over the next 12-15 years."

Winemaking

Winemaker:
Erin Green
Alcohol:
15.2%
Harvested:
September 9 to October 28, 2004
Bottled:
May 11, 2006
Released:
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.

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