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.
No products found
Double Diamond by Schrader Oakville Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
The 2021 Cabernet Sauvignon stands to outshine the award-winning 2019 vintage with even deeper concentration and complexity. On the nose, the wine leaps from the glass with ripe blackberry, cassis, black cherry, and red plum, with a lovely herbaceous undertone. The palate expresses juicy red and black fruits with hints of black tea, damp earth, vanilla bean, lavender, and just a touch of flint. With fine-grained tannins and mouthwatering acidity that lingers through the long finish, this wine is ready to drink upon release but will cellar well for years to come.
Double Diamond is sourced exclusively from a complement of prime vineyard estates. Sourced from the same famed vineyards as its beloved inspiration Schrader Cellars in Napa Valley’s world-renowned Oakville AVA, including our To Kalon Vineyard.
Landes Cuvee Tradition Lussac Saint Emilion (half-bottle)is made from 80% Merlot, 15% Cabernet Sauvignon and 5% Cabernet Franc
Color: deep ruby intense color.
Aroma: racy and aromatic nose with aromas of ripe red fruit.
Taste: this wine is silky, round and smooth first taste, with aromas of raspberries, and blackcurrant, powerful and complex finish.