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Pahlmeyer Red 2013

Pahlmeyer Red 2013


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Dark garnet in color and nearly black at the core, the wine opens with concentrated aromas of ripe blackberry and wild blueberry, delicate notes of red raspberry and lavender, and a fresh waft of crushed slate. The silky entry is intense with cassis, black cherry and bitter chocolate, yet bright with red cherry and plum, grounded by notes of crushed stone. This powerful wine crescendos into a long, lingering finish. Extraordinary in its depth, complexity and concentration, this wine requires time, patience and decanting. Best after 2020 it will reveal increasing opulence over time, and age gracefully well beyond twenty years of cellaring.
Category Red Wine
Region California, Napa Valley
Brand Pahlmeyer
Alcohol/vol 15.2%
  • we94

Wine EnthusiastA powerfully rich and concentrated Bordeaux-style blend of 81% Cabernet Sauvignon with smaller percentages of four other Bordeaux varieties, this wine presents itself as juicy and fresh on entry, with high-toned sparks of cranberry, cherry and cassis. It takes on more strength and structure as it opens, suggesting its worth for the cellar. Hold until 2023-2028.

Virginie Boone, March 1, 2017
  • v94

VinousA real knock-out, the 2013 Proprietary Red is just as impressive from bottle as it was from barrel. A wine of tension, energy and opulence, the 2013 has all the signatures of the vintage in spades. Red cherry jam, smoke, licorice, spices and white pepper are some of the notes that meld into the super-expressive, delineated finish. The 2013 is the first vintage of the Proprietary Red that is more than 50% estate, while the rest of fruit was sourced from Stagecoach and Rancho Chimiles.

  • ws93

Wine SpectatorA rich, powerful expression of black licorice, graphite, dark berry and cedary, toasty oak, this is well-proportioned and focused, with all the elements headed in the right direction. The tannins are edgy, in a pleasing way. Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot. Drink now through 2028. 4,900 cases made.

James Laube, June 30, 2016