Our dark, expressive Napa Valley Cabernet Sauvignon opens with aromas and notes of wild blackberries, anise and Italian Castelvetrano olive. Youthful upon release, the wine’s firm tannins will soften over time, whether in the cellar or while swirling in your decanter or glass. Patience rewards as a plush, juicy mid-palate is revealed, confidently leading to the lengthy finish that hints at blueberry jam and warm vanilla.

Our mountain grown Cabernet Sauvignon was harvested at night to deliver naturally cooled grapes to the winery. Whole clusters were gravity-fed onto a vibrating table for hand sorting.
clusters were gently de-stemmed, delivering whole berries for a final hand sorting. After several days of cold maceration, the fruit entered primary fermentation for two to three weeks, then gently pressed in our stainless-steel basket. The wine finished malolactic fermentation in barrel, then aged for 17 months in 70% new French Oak.

About Pahlmeyer

The Pahlmeyer story is a tale of international intrigue, passion and Hollywood stardom… Of Jayson Pahlmeyer, friends and family… Of French clones, legendary winemaking and iconic wines…

Once upon a time, there was a man with a bold, irrepressible spirit – a trial attorney called to the profession by its fast and furious nature.

While successful in his career, a hypnotic captivation with wine soon eclipsed his legal ambitions. He had an insatiable thirst for adventure and a certainty that Northern California (his native soil) held considerable winegrowing potential. Was it destiny that Jayson Pahlmeyer’s world was turned happily upside down? Who can say?

Following his dream, Jayson partnered with the owner of a 55-acre site in south-east Napa Valley. The two shared a devotion to Jayson’s audacious dream of creating a “California Mouton,” and began imagining the vineyard’s potential. The key, they were sure, lay in planting the finest French clones of the red Bordeaux varieties – a considerable roadblock since importing clones is an international offense.

After months of sleuthing in elite French vineyards, Jayson’s partner sought the assistance of the venerable viticultural professors at the University of Bordeaux. The professors analyzed soil samples, exposure, rainfall and temperature data from the land and recommended the Californians grow corn.

Undaunted, Jayson and his partner persevered until after three years the professors isolated the exact Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec vines with the greatest intensity, depth of flavor and character.

Jayson’s partner smuggled their “suitcase clones” to the U.S. through Canada. All went off without a hitch until their final truckload, when the border authorities uncovered the French vines. Ordered to surrender all their contraband, they kept their French clones hidden and instead turned over to the unwitting patrollers clones purchased from U.C. Davis.

Planted in 1981, the French cuttings adjusted to their shock at a snail’s pace. Catching wind of these crazy guys and their Bordeaux vines, one of California’s foremost winemakers, Randy Dunn, visited the site and warned, “Don’t screw it up.” Clearly they didn’t because in 1986, seeing unparalleled promise, Randy asked to purchase the entire crop. Jayson agreed – on one condition: that Randy make Jayson’s “Pahlmeyer” Napa Valley Bordeaux blend.