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 fermenters, the fruit began 100% native wild 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 67% new French oak for fifteen months and it was bottled unfined and
"Medium ruby in color, the profuse nose of the 2008 Pahlmeyer Pinot Noir shows raspberry, red plum, light cedar and damp
earth. Vibrant red fruit lends to a lively, layered palate that lingers on and on."– Erin Green, Winemaker.
Jayson Pahlmeyer has been producing highly sought-after wines since 1986. It began with Jayson's dream to make world-class Bordeaux-style wine from Napa Valley. Pahlmeyer's estate vineyard - Waters Rance - is situated at 2100 feet in the Atlas Peak appellation of Napa Valley. It is the key source for their Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and Chardonnay. Jayson's passion eventually led him to the Sonoma Coast, where less than seven miles and two ridges from the Pacific Ocean, he planted Wayfarer Farm, their key source for Pinot Noir.
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Twice as large as Napa in size, Sonoma County only makes about a half the amount of wine as her northeasterly neighbor. But Sonoma, with her size, is able to vouch for more diversity within her borders, including sub-AVAs that are climatically varied. The atmosphere of Sonoma is decidedly laid back and down home country style. But in wines, they are keeping up with the Joneses, or Napa-ites if you will. Grape varieties are more varied here, from Pinot Noir and Zinfandel to Cabernet Sauvignon and Chardonnay.
The largest sub-AVAs of Sonoma include Dry Creek Valley, Russian River Valley, Alexander Valley and Sonoma Valley. Each sub-AVA, with its own micro-climate, is unique in its grape varieties and styles of wine. Dry Creek makes a mean Zinfandel while Russian River produces stand up Pinot Noir and Chardonnay. The Alexander Valley makes some of the better Cabernet Sauvignons in the county and Sonoma Valley creates excellent wines from all the above varieties. Other grapes found throughout Sonoma include Sauvignon Blanc, Merlot and Syrah.
It's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.