2011 Pahlmeyer Proprietary Red Napa Valley

With its brooding dark purple color, we characterize the 2011 Proprietary Red as a Bordeaux-lover’s vintage: silky, smooth and complex, with a striking balance of power and natural acidity. Captivating flavors of rich black cherry, ripe raspberry, and vivid orange peel deepen into fragrant earth, aged leather, sweet rosemary and Dutch cocoa. The enduring finish is silky, with fine-grained tannins and layered ribbons of espresso and slate.

Composition

95% Cabernet Sauvignon
2% Merlot
1% Cabernet Franc
1% Petit Verdot
1% Malbec

Vineyards

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Storycellars

Video: 2009 Pahlmeyer Proprietary Red Tasting Notes

A brief and captivating video featuring the 2009 Pahlmeyer Proprietary Red. Read More

Critics

95 Points

Antonio Galloni, Vinous, February 2014

A beguiling, layered wine, the 2011 Proprietary Red impresses for its nuance, vibrancy and delineation. Grilled herbs, graph- ite, smoke, new leather and incense meld together in a vibrant wine endowed with gorgeous depth and intensity. The tannins are just a bit firm, hardly a surprise for a wine made from mountain fruit and the year, but the 2011 stands out for its impeccable balance and pure class.

90 Points

Robert Parker, Wine Advocate #209, October 2013

The dense ruby/purple-colored 2011 Proprietary Red exhibits Pahlmeyer’s tell-tale suppleness as well as a sexy, upfront display of ripe fruit, flowers, black currants, cherries and a hint of espresso. It is not the biggest or richest blend made, but it is well put together with no hint of herbaceousness. Enjoy it over the next 10-12 years.

Winemaking

Winemaker:
Kale Anderson
Alcohol:
15.2%
Harvested:
October 19 to November 2, 2011
Bottled:
June 20, 2013
Released:
May 5, 2014

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 85% new French oak – a combination of Taransaud and St. Martin barrels – for eighteen months, and was bottled unfined and unfiltered.

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