2017 Pahlmeyer Proprietary Red

Our 2017 Proprietary Red Napa Valley is a cellar-worthy wine that will reward patience over the next decade or more. Blackberry, leather and Spanish cedar are revealed at first swirl, complemented by subtle hints of dried sage. Dark and opaque, the concentrated, complex palate brings generous notes of summer cherries, wild blackberries, berry compote and figs, layered with Mexican chocolate and freshly scraped vanilla bean. Evolving in the glass, characteristics of plum, brown sugar and spice slowly emerge before a lengthy finish. The best is yet to come for this wine, as its focused intensity and firm, young tannins will age beautifully into sublime texture and fine, velvety tannins.

Composition

77% Cabernet Sauvignon,
13% Merlot,
10% Cabernet Franc

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

Jeb Dunnuck, jebdunnuck.com, January 31, 2020

The 2017 Proprietary Red is mostly Cabernet Sauvignon blended with 13% Merlot and 10% Cabernet Franc, all aged in roughly 90% new French oak. This rich, full-bodied, structured wine has lots of tannin and concentration yet stays beautifully balanced, with ample currants, graphite, truffle, loamy earth, and toasted spice-like aromas and flavors. It’s a terrific 2017 that will benefit from 4-5 years of bottle age and keep for 15-20 years.

Winemaking

Winemaker:
Jennifer Williams
Alcohol:
15.2%
Harvested:
September 22 to October 30, 2017
Bottled:
August 16, 2019
Released:
September 21, 2020

Proprietary Red is a masterful blend of Bordeaux varietals, each harvested and vinified separately in dozens of individual lots. Grape clusters were gravity-fed onto a vibrating table where two screens sifted out materials other than grapes, and we removed by hand any fruit that did not pass visual inspection. After gentle de-stemming, individual berries were hand sorted to ensure that only the best grapes were delivered to the fermentation vessels. The fruit underwent several days of cold maceration and primary fermentation before gentle basket press. We aged the wine in 100% new French oak barrels for 22 months.

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