2008
Pahlmeyer Proprietary Red
The 2008 Proprietary Red has presence, complexity and richness. Juicy layers of blueberry, huckleberry and blackberry fold upon layers of pure cocoa and just-shaved pencil lead. The thick, smooth, firm tannin structure leaves a lasting impression and will allow this wine to cellar beautifully for years to come.
— Erin Green, Winemaker, September 2011
82% Cabernet Sauvignon, 8% Merlot, 6% Cabernet Franc, 3% Petit Verdot, 1% Malbec
- Winemaker
- Erin Green
- Alcohol
- 15.2%
- Harvested Start Date
- October 24, 2008
- Harvested End Date
- October 28, 2008
- Bottled Date
- April 20, 2010
- Release Date
- September 1, 2010
Winemaking Notes
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 fermentors, the fruit began 100% native 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 85% new French oak – a combination of Taransaud and St. Martin barrels – for eighteen months. It was bottled unfined and unfiltered.
The 2008 Proprietary Red Wine blend…has a more opaque/purple color. With more graphite, blueberry and lilac notes, sweet tannin, medium to full body, and an elegant, gracious feel, it is more restrained than previous examples but has no shortage of richness and concentration. It looks to be a beauty in a Bordeaux style, with sweet tannins but loads of fruit – unmistakably California but French in structure.
Offers a mix of tight, structured cedar, graphite, pure black cherry, currant and wild berry flavors, with touches of anise and crushed rock, ending with firm, ripe tannins and good length.
Good deep ruby-red. Complex nose melds briary black raspberry, black cherry, licorice, bitter chocolate and wild herbs. Concentrated, lush and intense, with very good purity to the nicely delineated dark fruit, spice and floral flavors. A hint of wild herbs adds complexity. The serious, broad tannins are sweeter than those of the merlot and arrive late.
