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2005 Jayson - Red Bordeaux Blend - USA - California - Napa - Napa Valley - Red

USA - California - Napa - Napa Valley

Red Bordeaux Blend
Producer Notes

Pahlmeyer started over 20 years ago when former trial attorney Jayson Pahlmeyer decided to turn his passion for wine into a career in Napa Valley. After studying viticulture and oenology at the University of Bordeaux, Pahlmeyer returned to the United States and produced his first wine (a Bordeaux blend) in 1986. Under the guidance of Pahlmyer, and current winemaker Erin Green, this reputation... More »

Score
91
Drink Dates
Comm: 2009-2014 VF: 2007-2015
Bid
1 for sale
Go

VF ...
Source Vinfolio

Author BoxsterVino
Site / Blog   Trust Rating 96.733%
Tasted On 07/14/2013
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Comments
Author Lellman2
Site / Blog   Trust Rating 90%
Tasted On 09/12/2012

Nice very approachable wine. A lot of fruit. Very balanced

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Comments
Author Yamadori
Site / Blog   Trust Rating 97.436%
Tasted On 12/23/2011
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Author Oenodoc
Site / Blog   Trust Rating 99.048%
Tasted On 11/25/2011
Drink Dates
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Author Rafa Wine
Site / Blog   Trust Rating 98.496%
Tasted On 05/06/2011
Drink Dates 2011-2016

Fantastic display of fine bordeaux. From the nose to the finish and all the legs in between this second label bottling is a sure bet to make people smile. Full bouquet and tasty berries encompass this Napa classic.

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Author Seel Family Cellar
Site / Blog   Trust Rating 100%
Tasted On 09/10/2010
Drink Dates 2008-2012

Wine has aged well. Still a strong aroma of dark cherry on the nose followed by a hint of plumb. Exceptional structure, well balanced, refined tannins. Only a little too much spice in the finish keeps this wine from being a classic, but this is a great alternative to high alcohol, bold cabernets.

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Author WineRyan
Trade
Site / Blog   Trust Rating 94.737%
Tasted On 07/19/2009

Solid nose with nice fruit. Really nice on palate, good mix of fruit and substance, soft, low tannin. Medium to long finish that was pleasant. A great value when compared with big brother: Pahlmeyer Proprietary Red.

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Author Hal
Site / Blog   Trust Rating 95.062%
Tasted On 12/01/2008
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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.