Pahlmeyer Proprietary Red


    Robert Parker, Wine Advocate #162, December 2005

    The 2003 Proprietary Red is a killer. Deep ruby/purple-colored, with a big, smoky, fragrant nose of creme de cassis, smoked meats, plum, and licorice, it boasts great intensity, rich, full-bodied, powerful flavors, decent acidity, moderate tannin, and tremendous persistence. It has put on weight since I tasted it last year out of barrel, and should drink well for 15 or more years.


    Erin Green
    September 17 to October 28, 2003
    April 25, 2005
    October 1, 2006

    The grape clusters were sorted by hand, and once de-stemmed, the berries were hand-sorted again on the way to the tank. This was followed by a four to five day cold soak, depending on flavor extraction. The fruit was then allowed to ferment with 100% native yeast in small open-top fermentors for two weeks. Near the end of fermentation, the must was gently pressed and the wine was moved to barrels where it finished its primary and secondary fermentations. Ageing continued in 80% new French oak, a combination of Taransaud and St. Martin barrels, for close to 18 months. The wine was bottled unfined and unfiltered.


    86% Cabernet Sauvignon
    6% Merlot
    4.5% Cabernet Franc
    3% Petit Verdot
    .5% Malbec


    More info

    Additional information

    Weight6 lbs
    Dimensions12 × 6 × 6 in


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