2003 Proprietary Red
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2013 - 2020
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For the first time since the very beginning, Pahlmeyer has moved into their own winemaking facility, one of many developments taking place under the leadership of Cleo Pahlmeyer and winemaker Kale Anderson, who took over from Erin Green in 2012. Perhaps even more importantly, farming is now also done in house. Both of these changes represent serious commitment to the future, which is very exciting to see. As for the wines, this set of new and upcoming releases is all about polish. It is going to be very interesting to see how things develop over the next few years, but so far it looks like Pahlmeyer is making the transition into its second generation pretty seamlessly, and that is no small feat. I will report on Pahlmeyer's Sonoma wines, now being made by Bibiana Gonzalez-Rave, in a future article. Readers who want to learn more about recent developments at Pahlmeyer might enjoy this short video shot during the 2013 harvest.
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According to winemaker Erin Green, 2003 featured inconsistent ripeness, with the grapes possessing less buffering weight and viscosity to support the tannins than they had in 2002, with the result that the tannins are less sweet and "more papery."The spring rains in 2003 triggered lots of early vegetative growth, noted Green, and it was necessary to stop watering the vines.With the heat spikes of September, the sugars went up ahead of skin maturity.Vintage 2002, in comparison, is in the gloriously ripe style of 1997, she added.Green pointed out that she likes weight and viscosity in both her red wines and white."I like the density of jam but not the cooked side of jam."For his own part, Jayson Pahlmeyer prefers what he calls "industrial-strength wines." Incidentally, Pahlmeyer's property in the SonomaCoast appellation is on track to produce its first commercial pinot noir in 2005.Michel Rolland began consulting for Pahlmeyer with the 2004 vintage.
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