Pahlmeyer will never be accused of undue winemaking restraint, and its latest red-wine opus is draughted in the deep, highly ripened, very big-bodied style for which the label is famed. An absolutely mouthfilling effort that is piled high with layers of curranty fruit, raspberries, sweet oak, caramel and loamy spice, it is so rich that it verges on sweetness at times. It wants for at least another five or six years of aging and, even then, it will need to be paired with the richest, most succulent meat dishes.
As for the 2005 Proprietary Red, it is a blend of 84% Cabernet Sauvignon, 11% Merlot, 3% Cabernet Franc and 1% each Petit Verdot and Malbec. While this might not be the blockbuster one would expect, there is outstanding depth, purity and overall texture and ripeness. Again, terrific acidity gives the wine vigor and precision, despite a lofty 15.2% alcohol. The wine is fresh and pure, with black raspberry and blackcurrant fruit, some white floral notes, and the telltale forest floor. This is a wine to drink over the next 10-15+ years. Pahlmeyer’s wines age well, as I am still working off the 1995 and 1996 Proprietary Reds, which remain in great shape. (RP)
Good saturated red-ruby. Pungent aromas of cassis and violet, with a whiff of smoked meat. Densely packed, layered and thick; a step up in depth from the Merlot. This boasts a chocolatey richness to its sweet dark fruit flavors. Finishes supple, lush, broad and long, with substantial sweet tannins and a lingering note of chocolate. (ST)
Ripe, rich and complex, with layers of black cherry, wild berry, currant and cherry kirsch flavors that are bold, rich and persistent, ending with a long, intense yet elegant aftertaste. (JL)
Very seductive, with rich, succulent black fruit, creamy oak and sizeable yet highly polished tannins. Complex notes of graphite, cedar, spice box and liquorice. Despite its 15.2 per cent alcohol, it’s remarkably balanced and irresistible. 84 per cent Cabernet Sauvignon. (LM)
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