Wine Article
2005 Pahlmeyer Jayson Red Wine
Last edited on 10/25/2008 by cab blends
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Harvest dates: September 29 to October 25, 2005
Composition: 73% Merlot, 19% Cabernet Sauvignon,
6% Cabernet Franc, 1.5% Petit Verdot,
.5% Malbec
Bottled: April 19, 2007
Alcohol: 15.2%
PH: 3.77
Total Acidity: 0.602
Crushing Regime: 100% de-stemmed
Barrel Regime: Taransaud, St. Martin,
Cadus
Prefermentation
Maceration: 4-5 days cold soak, depending upon
flavor extraction
Fermentation: 100% Wild, Native Yeast
WINEMAKING NOTES
The 2005 Jayson Red is a “declassification” of the wine originally intended for the Merlot and the Proprietary Red. We do not
grow or seek out fruit in order to produce wine for the Jayson label. The 2005 Jayson Red was harvested and vinified in the
same manner as the Proprietary Red and the Merlot; the whole berry fruit was from hand picked lots and fermented in short,
open-topped stainless steel tanks and cold soaked, using native yeasts. The wine then finished fermentation in 80% new French
oak barrels and was bottled neither fined nor filtered.
TASTING NOTES
The 2005 Jayson Red, offering toasty oak, tobacco, tar, graphite and earthy notes blend with spice, cherry, red berry, and dark
fruit flavors in this vibrant, complex wine. This integrated, balanced wine ends with a finish that is long and persistent.
Composition: 73% Merlot, 19% Cabernet Sauvignon,
6% Cabernet Franc, 1.5% Petit Verdot,
.5% Malbec
Bottled: April 19, 2007
Alcohol: 15.2%
PH: 3.77
Total Acidity: 0.602
Crushing Regime: 100% de-stemmed
Barrel Regime: Taransaud, St. Martin,
Cadus
Prefermentation
Maceration: 4-5 days cold soak, depending upon
flavor extraction
Fermentation: 100% Wild, Native Yeast
WINEMAKING NOTES
The 2005 Jayson Red is a “declassification” of the wine originally intended for the Merlot and the Proprietary Red. We do not
grow or seek out fruit in order to produce wine for the Jayson label. The 2005 Jayson Red was harvested and vinified in the
same manner as the Proprietary Red and the Merlot; the whole berry fruit was from hand picked lots and fermented in short,
open-topped stainless steel tanks and cold soaked, using native yeasts. The wine then finished fermentation in 80% new French
oak barrels and was bottled neither fined nor filtered.
TASTING NOTES
The 2005 Jayson Red, offering toasty oak, tobacco, tar, graphite and earthy notes blend with spice, cherry, red berry, and dark
fruit flavors in this vibrant, complex wine. This integrated, balanced wine ends with a finish that is long and persistent.