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Pahlmeyer Napa Valley Proprietary Red 2004

Bordeaux Red Blends from Napa Valley, California
  • WS93
  • ST92
  • RP91
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Winemaker Notes

Composition: 79% Cabernet Sauvignon, 11% Merlot, 5% Cabernet Franc, 4% Petit Verdot, 1% Malbec.

Critical Acclaim

WS 93
Wine Spectator

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. Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Best from 2009 through 2015. 5,840 cases made.

ST 92
International Wine Cellar

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.

RP 91
The Wine Advocate

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.

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Pahlmeyer

Pahlmeyer

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Pahlmeyer, , California
Pahlmeyer
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.

Famous for its food-friendly, approachable wines and their storied history...

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Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness...

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

PHLPNVRW_2004 Item# 93295

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