2001 Pahlmeyer Red

  • 93 WA
  • 88 WS
  • 93 IWC
  • Variety
    Red Bordeaux Blend
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SKU: 55908-2001-750-0

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  • International Wine Cellar | Rating: 93

    ($90; a blend of 80% cabernet sauvignon, 14% merlot, 3% cabernet franc, 2% petit verdot and 1% malbec) Full ruby. Roasted currant, black cherry and bitter chocolate on the slightly medicinal nose. Penetrating fruit flavors of roasted plum and currant, complicated by notes of leather and bitter chocolate. Comes across as a bit more vibrant than the merlot despite possessing an even high pH. Then finishes firm and bright, with major tannins and late notes of currant, leather, mocha and tobacco.
    Author: Stephen Tanzer
    Issue: May/June 2004
  • Wine Advocate | Rating: 93

    More primary and backward, the 2001 Cabernet Sauvignon needs 4-6 more years of cellaring, but is capable of lasting three decades or more. Composed of 80% Cabernet Sauvignon, 14% Merlot and the rest Cabernet Franc, Petit Verdot and a dollop of Malbec, it exhibits a dense, thick, black/purple color as well as emerging aromas of cedar, black currants, ink, graphite, charcoal and forest floor. This full-bodied, packed and stacked Cabernet offers a sexy, open-knit opulence on the attack followed by noticeable tannins. However, the latter component is clearly balanced by the wine's stunning concentration, texture and overall depth. As stated above, forget this beauty for another 4-6 years and drink it over the following 25-30+.
    Author: Robert Parker
  • Wine Spectator | Rating: 88

    Ripe and intense, with juicy, vivid blueberry and blackberry flavors that turn firm and tannic, particularly on the finish where the tarry flavors dry out. Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. 2001 California Cabernet blind retrospective (June 2011). Drink now through 2015. 2,814 cases made.
    Author: James Laube
  • Self | Rating: 92

    Author: Austin C
  • Self | Rating: 92

    Author: Jkbergmann
  • Self | Rating: 92

    Dense, dark core with red, ever slightly browning rim. Extracted. Dark cab flavors. Bacon, almost meaty smells. Old leather. Does not appear to be near peak of maturity. 5-10 years would probably be good. Tannins still present. Interesting, savory smell. With time, cedar emerges. But too sweet to be st. Julien. Inky.
    Author: Zarm
  • Self | Rating: 90

    I was expecting great things (especially in light of how well the 2001 Jayson performs) from this wine but it did not deliver. Pahlmeyer continues to do seemingly everything right but there is no question in my mind that it underperformed in Napa Valley?s superlative 2001 vintage. The 2001 Red Table is a blend of 80% Cabernet Sauvignon, 14% Merlot, 3% Cabernet Franc, 2% Petit Verdot, 1% Malbec that was whole berry fermented on indigenous yeasts. They raised the wine in 100% new French oak barrels for 18 months before bottling it unfined and unfiltered. Very darkly colored opaque wine with scents of muted cherry, heat, light chocolate, and (shockingly) a touch of herbaceousness. Telltale Pahlmeyer sweet fruit in the mouth that finishes with lots of chocolate brownie flavor. Tannins start smooth but are persistent and end with excessive chalkiness. Low acidity.
    Drink Dates: 2004-2010+
    Author: Daniel B
  • Self | Rating: 90

    Taut and focused with good fruit and round mouthfeel. Tannins have mellowed. This is drinking well now. Solid napa Bordeaux blend but I'd skip the 2001 and go for 2005s, which are about the same price and totally outshine the 2001. Quite enjoyable overall - good but not extraordinary.
    Drink Dates: 2012-2017
    Author: DartAdam
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 endures, annually establishing the estate as one of the finest producers of Bordeaux blends, Merlot, and Chardonnay in California.

See other similar producers:Harlan Estate,Cardinale Estate,Roy Estate

California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

Collector Data For This Wine

  • 1227 bottles owned
  • 232 collectors
  • Average collector rating: 91
    (Out of 232 collectors)