2012 Pahlmeyer Proprietary Red Napa Valley

Beginning with its deep purple hue and glints of ruby, this wine is opulent in every sense.  Aromas of juicy ripe black cherry and floral raspberry marry with fresh citrus blossom, pencil lead and a hint of marzipan. Smooth, sweet tannins frame the unctuous mouthfeel, dazzling with a balance of rich complexity and fresh acidity. On the palate, notes of ripe black cherry, cassis, mocha and sarsaparilla merge with captivating briny green olive, light ash and orange peel. A crescendo of intense black fruit, bitter chocolate and sweet cigar extend the rhapsody through an endless finish, presenting ample time to savor this extraordinary wine.


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



Proprietary Red: An Iconic Napa Valley Bordeaux Blend

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


94+ Points

Antonio Galloni, Vinous, December 2014

Another rich, explosive wine, the 2012 Proprietary Red is racy and expressive to the core. All the elements fall into place effortlessly. The 2012 is naturally very, very young, but it boasts tremendous richness, volume and pure texture. This is a terrific example of the year. If past vintages are an indication, it should also age impeccably.

94 Points

Robert Parker, Wine Advocate #215, October 2014

The 2012 Proprietary Red Blend is fabulous with complex notes of plum, blackcurrants, blueberries, raspberries, licorice and very subtle background oak followed by a full-bodied, opulently textured wine. This has voluptuous texture, tremendous opulence and is a sexy beast. Perfect purity also highlights this marvelous wine that can be drunk now or cellared for 15 more years.

93 Points

James Laube, Wine Spectator, November 2014

Sleek and understated, elegant and slow to unfold, gaining depth and richness along with subtle touches of cedar, gravel, graphite and cigar box. Finishes with detailed flavor nuances and good length. Drink now through 2025.


Kale Anderson
October 8 to October 20, 2012
May 6, 2014
September 8, 2014

The grape clusters were hand-sorted, de-stemmed, and selected berry-by-berry [a little awkward?] by our winemaking team. After seven to fifteen days of a gentle cold soak in small open-top fermenters, the fruit began 100% native yeast fermentation. After two to three weeks, the fruit was gently pressed and the juice was moved to barrel where it finished primary and malolactic fermentation, also native. The wine continued to age in 95% new, super fine-grained, medium-plus and heavy toasted French oak Bordeaux export barrels for eighteen months. The wine was bottled unfined and minimally filtered.

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