Pahlmeyer, Napa Valley, Red 2005
Into Neck; nicked label
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.
84% Cabernet Sauvignon, 11% Merlot, 3% Cabernet Franc, 1% Petit Verdot, 1% Malbec
93 Points CellarTracker Member
An impulse pull from the cellar, brought this to the Hawke in Lambertville (NJ) for a casual dinner with Val. Last note was from 2013, although I have had it since. With some great burgers, PnP. Drank over about 2 hours
Deep garnet, inky, some sediment in this one, a little opaque. Nose was deep and expressive, right out of the bottle showing dark fruits, blackberry, tobacco, oak. Palate of blackberry, blue fruit, cassis, plum, vanilla oak, earth. Smooth texture, big/brooding and persistent through through the finish. Tannins softened. Full body, long finish.
Other than the sediment, I probably wouldn't have identified this as an almost 20 year old wine. This has been in my cellar from release, stored in consistent conditions. Some other tastes noted the wine was fading, I did not find this on this tasting. This was nicely aged, still showing as a nicely aged cab with several years ahead of it. If you have it - worth drinking now. Definitely give it 20-30 minutes (or more if venue allows) to open, this improved in the glass over the course of the evening. 11/16/2024
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