Jason Pahlmeyer understood that making wines with exceptional concentration, complexity, and ageability required venturing to extremes. That’s what drew him to the rugged parcel of vines on the ridgeline of Atlas Peak that would become his iconic estate vineyard. That is why, more than 35 years later, Pahlmeyer remains defined by mountain fruit, possessing the soulful character born of demanding terroir and exacting fieldwork.
More hours of sunlight lead to greater ripeness and complexity.
Cooler temperatures result in more complete phenolic ripeness and greater fruit intensity.
Low-Fertility, low-vigor soils yield smaller berries with greater concentration.
We farm responsively for balance and depth.
We vinify gently for honest and vivid expression.
Vineyards above 1,400 feet—such as our Water’s Ranch, Stagecoach, and Antica parcels—typically benefit from three more hours of sunshine per day compared to lower altitudes that are often cloaked in morning fog. This additional sunlight ensures the berries achieve a deep, rich color and complex flavor compounds.
With daytime temperatures averaging 5-10 F cooler, our mountain vines respire less acidity to produce energy; the acidity retained in the grapes results in greater freshness and balance in the wines. Cooler temperatures also prolong the growing season, allowing the clusters to hang longer on the vine and achieve optimal flavor development. Our Rancho Chimiles parcel, while slightly lower in elevation, sits close to the San Pablo Bay and enjoys cooling afternoon breezes that moderate temperature.
Thinner, rockier, poorer, and better-drained high-elevation soils naturally stress the vines, reducing yields by generating fewer shoots with limited clusters and smaller, thicker-skinned berries. The higher skin-to-juice ratio brings higher acidity, more tannin, and greater flavor concentration.
Farming our mountain parcels vine-by-vine, we can achieve a careful balance between broad structure and phenolic maturity. Dramatic mountain terrain challenges us with various slope grades, sun aspects, and microclimates. Through meticulous fieldwork, we optimize hang time and reach optimal ripeness, moderating Brix levels (e.g., 26.7 Brix for Cab and 24.5 for Chardonnay) so that our wines possess focused fruit and tremendous finesse.
From vine to barrel, we handle the fruit with extreme care. We hand harvest, block by block only when each vine has reached optimal ripeness. The fruit, picked before sunup when skins are cool and firm, are gravity-fed to tank. Throughout the fermentation process, we employ little to no pumping, extracting juice gently with a basket press and bottling unfined and unfiltered to retain the purist, most eloquent expression of the wine.
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Emilio Rojo Ribeiro Blanc is made from 80% Trajadura, 20% others.
Emilio Rojo is produced on the hillside facing the morning sun of the Avia Valley. The vineyard has been tirelessly worked for over 30 years and through these efforts it shaped an iconic landscape that is defined by its perfect terraces and artisanal viticulture.
Emilio Rojo has been designed to transcend time. A wine made in communion with Nature and attached to the roots of the vines that faithfully express the character of the place. Emilio Rojo is the perfect fusion of the man and the vineyard.
Emilio Rojo is a blend of different local varieties (treixadura, lado, godello, caíño blanco, albariño and torrontés) that resulted in a delicate, but tense and lively wine. A complex nose that opens with time, marked by round, citrus fruit notes and floral nuances. An energetic and elegant feel with great depth that leads to a long, full finish. An honest representation of this unique plot.
Review:
"Shimmering yellow. A wild, highly complex bouquet evokes ripe citrus and orchard fruits, succulent herbs, fennel and chamomile, and a smoky mineral element adds urgency and lift. Stains the palate with concentrated Meyer lemon, pear and peach nectar, honey and floral flavors that are supported by an undercurrent of juicy acidity. Deftly combines depth and energy and finishes extremely long and minerally, with resonating orchard fruit and floral notes. - Josh RAYNOLDS"
- Vinous (June 2021), 95 pts
Rinaldi Moscato d'Asti Bug Juice is made from 100 percent Moscato.
Straw-yellow color. The bouquet is delicate and intense with aromas of fruit (apple, peach) and spices (sage). The palate is sweet and smooth with lingering aromatic persistence. A refreshing and pleasant wine, perfect for brunch, picnics or poolside.
The training system used is Guyot with a density of 2500-3000 vines per hectare Manual harvest into crates. Soft pressing. Settling in steel vats to allow natural clearing of musts. Racking, increase in temperature. Temperature and pressure controlled fermentation until bottling.
Dessert, ideal with hazelnut cake. Original with "strong" cheese such as Robiola of Roccaverano and Gorgonzola.