The 2005 vintage in Napa was one of the best of the decade, with balanced, lovely wines with plenty of depth, richness, and concentration, all balanced by lovely fresh acidity and detail. Classic, structured, and deep, they should age well for decades.
A wet winter was followed in March by a dry, mild spell, then a wet, rainy period that delayed bloom and fruit set. Rains continued into April, May, and even into June. Some parts of Napa Valley had more than 15 inches of rain after bud break, creating problems for growers. Vineyard management costs skyrocketed as the moisture spurred weed growth, and powdery mildew was a big problem.
Summer was moderate, without any real extremes of heat. The cool temperatures and foggy mornings kept ripening moving slowly, and there was some concern with sugar levels and overall ripeness as the harvest began to approach. September arrived with beautiful, warm, sunny days — and an Indian summer allowed winemakers to wait as sugar accumulated at an even pace, while keeping the grapes balanced with good acidity. It was a very late vintage and a very large crop as well, beating out the previous record set in 1997. Many didn’t finish picking until late October and even into November, but the long hang-time was beneficial and the weather held for the most part.
The resulting wines are seamless, elegant yet structured and deep, with lovely well-knit fruit and tannins. They may not have the power and ripe, plush notes of some of the other top vintages of the decade — rather, they will be known for their beautiful balance and focus. The best should age gracefully for decades to come.
Additional 5 inches of rain falls
Harvest for sparkling wine began on schedule
Weather was mild throughout the month, with no heat spikes of any consequence
Harvest for still wine didn’t begin in earnest until October, because of mild September weather. The main Cabernet Sauvignon harvest began in the middle of October and continued until the middle of November
A few inches over the average amount of rain
In 1981, after years of research, lab work and avoiding the border authorities, Jayson Pahlmeyer planted his smuggled Bordeaux clones in Napa Valley. In 1986 he released the first Pahlmeyer Proprietary Red to critical acclaim, and he's been on the way up ever since. Pahlmeyer is an ambitious guy who thrives in the spotlight -- he was once a trial lawyer -- but he also has a phenomenal knack for spotting talent. Over the years he has consistently nabbed up-and-coming winemakers who have made the label what it is today. The list, which includes Randy Dunn, Bob Levy, Helen Turley and Erin Green, now has two new names to round it out: Kale Anderson, director of winemaking for Napa Valley, and Bibiana GonzÕlez Rave, consulting winemaker for the Sonoma Coast holdings. Each winemaker is in charge of one of the estate's two main vineyards. The first, the Waters Ranch Vineyard, located on the ridge of Atlas Peak, high in the eastern hills of Napa, has 72-acres planted with Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot and Chardonnay. The Wayfarer Farm Vineyard in Fort Ross-Seaview, covers 30-acres planted exclusively to Burgundy varietals, Chardonnay and Pinot Noir. Fruit from the Waters Ranch Vineyard goes into the noteworthy Proprietary Red, a consistently strong Bordeaux blend, and the flamboyantly ripe and often outsized Merlot.
Medium to full-bodied wines with flavors of black cherry, plum, and tobacco
Roasts, hamburgers, other grilled meats
Merlot enjoyed a surge in popularity in the 1990s as consumers suddenly discovered that they could enjoy aromas and flavors similar to those of Cabernet in a fleshier, softer wine with smoother tannins. A wave of Merlot plantings followed, frequently in soils and microclimates completely inappropriate for this variety, and the market was soon flooded with dilute bottles from young vines and high crop levels, and weedy, herbaceous examples from underripe fruit. Many of these undernourished wines were overoaked in attempts to mask their deficiencies. Over the same period, a number of Cabernet producers began picking riper fruit and doing a better job managing their tannings during the making and aging of their wines. The result was an upswing of powerful, satisfying Cabernets that were far less austere in their youth -- and a sharp decline in interest in Merlot.
Still, California's best Merlots, some of which predated the vogue for this variety in the 1990s, continue to be some of the finest examples of this variety outside Bordeaux -- in the same quality league with wines from Washington State and Italy's Tuscan coast region. Expect to find broad, supple wines with medium to full body, typically with aromas and flavors of black cherry, plum, dark berries, dark chocolate, tobacco, and earth, and suave, fine-grained tannins. Merlot also rules in Pomerol, and nowhere in the world does this variety make more complete wines than on the flat, clay-rich plateau that lies at the heart of this appellation.