Pahlmeyer Jayson Chardonnay

Jayson Pahlmeyer founded his Napa Valley estate in the early 1980s with vine cuttings smuggled from Bordeaux in shoeboxes. His ambition was to create wines with the structure of First Growth Bordeaux and the richness of California fruit. The estate’s mountain vineyards in Atlas Peak offer rocky, low-vigour soils ideal for producing concentrated Chardonnay.

Fruit is hand-harvested at dawn, sorted by hand, and whole-cluster pressed. Fermentation takes place in French oak, followed by ten months ageing in 64% new Francois Freres barrels. The blend includes fruit from both mountain and valley-floor sites, selected for aromatic lift and texture.

• Pahlmeyer Jayson Chardonnay opens with ripe pineapple, Buddha’s Hand and brioche layered with almond and orange blossom
• The palate shows lemon curd, mango and guava with creamy texture and vibrant acidity
• Finishes with lingering butterscotch, toasted coconut and a hint of baking spice

Pairs well with roast pork, creamy vegetarian dishes or rich fish like salmon.