Our mission is to produce wines with power and personality. Our strict viticultural regime combined with a risky but rewarding approach to winemaking creates wines having extravagant, concentrated fruit, polish and pizzazz. The dedication of Jayson Pahlmeyer, the commitment of our grape growers, and the talent of our winemaker Erin Green have converged to produce among the finest Bordeaux-style red wine, Merlot and Chardonnay anywhere. Pahlmeyer thus proudly contributes to the continual advancement of winemaking and viticulture in Napa Valley.

有勁與風格是我們生產葡萄酒的使命。我們的直接栽培養生法使葡萄酒創造出奢侈、集中、優美和魅力的果香味。葡萄栽培者-Jayson Pahlmeye的奉獻與釀酒師-Erin Green的才能產生出富有波爾多紅酒特色的Merlot、Chardonnay。因此在Napa Valley，Pahlmeyer的釀酒和栽種手法持續不斷的進步。

Finding himself reading more wine journals than law journals, trial attorney Jayson Pahlmeyer decided to pursue his dream of producing a California " Bordeaux blend." After several trips to , Jayson, with the aid of professors of viticulture and oenology at the University of Bordeaux , isolated the best clones of each of the "classic" Bordeaux and red varietals: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and Malbec. Jayson, in turn, had the clones imported into California and used them to plant a Napa Valley vineyard in 1980. Under the winemaking direction of Randy Dunn, Jayson released his first vintage - the 1986 Pahlmeyer Red Table Wine. Dunn, who presided over winemaking until 1992, emphasized high extraction of fruit and flavor with no fining or filtering. Using the clonal varieties from , Dunn created legendary Californian Bordeaux blends for Jayson and placed Pahlmeyer among the serious Cabernet producers.

Jayson Pahlmeyer發現他自己閱讀葡萄酒雜誌比法律雜誌還要多，因此決定去追尋他的夢想-生產出加州波爾多調和。Jayson在幾次法國旅行回來後，以及在波爾多大學教授的幫助下學習栽植法&釀酒學，能夠獨立分離出最好的複製品、經典的Bordeaux以及紅酒品種，如Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and Malbec。之後，Jayson將複製品進口到California，並在1980年種植於Napa Valley。在Randy Dunn釀酒的指導下，Jayson發表了第一個年份-1986 Pahlmeyer Red Table Wine。直到1992年，Dunn釀酒主要著重在水果的萃取&風味澄清、過濾，藉著使用來自法國的複製品種，Dunn選擇Pahlmeyer創造出加州波爾多調合的傳奇。

Winemaking 釀酒方法

Using only fruit from well-tended vines, Pahlmeyer approaches winemaking in a way that is at once both time-worn and cutting edge. The grapes are picked at a high Brix, and once destemmed and crushed, brought through primary and malolactic fermentation with indigenous yeasts. Interestingly, the red grape regime includes whole-berry fermentation in small lots, which softens tannins and magnifies fruit flavors. The Chardonnay meanwhile undergoes barrel fermentation in 100% new French oak barrels. It is then aged on the lees for almost one year and in most vintages bottled neither fined nor filtered. The red wines are aged in a combination of new (80%) and one-year-old barrels for approximately two years and then bottled unfined and unfiltered.

只使用來自良好葡萄藤的果肉，Pahlmeyer的釀酒方式最耗時，也是最走在時代的尖端。葡萄是選自高含糖量的，一但破損或壓壞，本身的酵母會造成主要的發酵。有趣的是，紅葡萄的養生栽植法使莓果在少量桶裡發酵，軟化了單寧，增添水果風味。Chardonnay同時在100%全新的法國橡木桶發酵，伴隨沉澱物的成熟大約一年，大部份有年份的酒不是本身純淨就是人工過濾。紅酒存放在80%新的以及一年的混合桶，大約需要二年成熟，本身有雜質沒過濾。

The Vineyards 葡萄園

The grapes for Pahlmeyer Red Wine come from steep hillside plantings, most notably the Olive Hill acreage of Rancho Chimiles in Wooden Valley, and York Creek Vineyard on Spring Mountain. The fruit for our Merlot bottling originates from three separate and distinct sources: the Moon Vineyard in the Carneros, the Thorvilos Vineyard at the base of Howell Mountain , and David Abreu's Madrona Ranch above St. Helena . Finally, our Chardonnay grapes come primarily from the Berlenbach Vineyard, located in the Coombsville region, which possesses a soil composition most analogous to that of Burgundy .

Pahlmeyer紅酒的葡萄是來自於陡峭山坡的栽培，其中最著名是在Wooden Valley的Chimiles農場，以及在Spring Mountain的York Creek葡萄園。Merlot是源自於3個有明顯區別的葡萄園: 位於Carneros的Moon葡萄園和位於Howell Mountain山底的Thorvilos葡萄園，以及位在St. Helena之上的David Abreu's Madrona Ranch。而Chardonnay的葡萄是來自於Berlenbach葡萄園，位於Coombsville地區，具有可與Burgundy相提並論的土壤成分。

Over time, has nurtured relations with growers willing to acknowledge revolutionary viticultural practices to aid our pursuit of creating powerful wines. Jayson works with growers to implement radical growing techniques including severe crop thinning and strict canopy management. By creating an environment for balanced growth, Pahlmeyer can harvest ultra-ripe fruit without disrupting the levels of acid and pH. The result is wine with intense concentration and finesse: "industrial strength" wine with polish and panache.

之後，Jayson與栽種者一直致力於實施葡萄栽培法，並且去創造更吸引人的葡萄酒。他們一起工作並且實施最基礎的種植技術，其中包含在嚴峻的環境下作物稀少以及遮蔽物的管理。藉由創造一個均衡成長的環境，Pahlmeyer生產的葡萄酒有著過份成熟卻完全忠於原味的酸度以及PH值。此葡萄酒有著濃度集中、優美潤飾的特色:”這就是葡萄酒產業的實力”。