Jayson by Pahlmeyer – a complex blend of Old and New Worlds

Pahlmeyer has enjoyed a stellar reputation for its Bordeaux-inspired wines since the early eighties, and the ‘Jayson’ range celebrates the radical vision of its founder with refreshing ease by focusing on blending. Today, winemaker Katie Vogt hones this art to emulate the great First Growths of France whilst telling the story of Pahlmeyer’s mountainous Napa vineyards.
Partner story with Pahlmeyer.
When Jayson Pahlmeyer created his eponymous Napa winery, it wasn’t just with Bordeaux in mind, but with a physical piece of the French region smuggled back in his suitcase and planted in the ground. These ‘suitcase clones’ have become a fabled part of the Pahlmeyer story and represent Jayson’s firm commitment to emulating Old World First Growths in the United States.
A trial attorney with a penchant for fine wine, Jayson Pahlmeyer desperately wanted to plant high quality Bordeaux varietals in California. His business partner shared that vision and also happened to own 55 acres of land in Coombsville. After much research and that fateful journey back from Europe, through Canada, the pair planted their surreptitiously-imported cuttings in 1981. Their dream was to produce a “California Mouton.”
The wines gradually gained critical acclaim from the likes of Robert Parker and, in 1993, a second label was borne out of a tasting session between Jayson and three winemaking friends; whilst analysing lots from the 1992 vintage, they lighted upon a more supple, “approachable” expression of Pahlmeyer’s flagship wines that nonetheless captured the same spirit. The new, more personal range was named after Jayson himself.
Jayson by Pahlmeyer in 2025

Today, winemaker Katie Vogt continues this legacy by sourcing fruit from choice blocks of the brand’s mountaintop vineyards (centred around Atlas Peak, these include Stagecoach Vineyard, Waters Ranch, Upper Range and Vangone Vineyard) in addition to the best sites on the valley floor. In the winery, it is the blending process that enables her to craft the finessed and yet powerful wines that Pahlemeyer strives for – a considered combination of Old World restraint and New World weight.
“Blending is something that is a part of our process almost every day,” Katie tells us. “During harvest, as I am tasting the fruit and fermentations by vineyard and block, I will start thinking about the possibilities and opportunities that the harvest is giving. As I start to taste the wines after harvest, I start to think about how I am going to blend vineyard blocks and varietals to create singular, expressive wines. I like to blend wines in the cellar early to allow them plenty of time to integrate and evolve.”

Pahlmeyer has what Katie calls a “singular focus” on mountain fruit, the altitude enabling simultaneous elegance and intensity in the grapes. In turn, the time-honoured tradition of blending across varietals and vineyard sites allows Katie to highlight the many quirks and nuances of the brand’s different grapes and locations.
“I always start with a vision,” she says, “but I love to see where the vintage takes us. My goal is to always create the best version of a vintage and place. As I get close to bottling, I will put the final polish on each wine. I will often hold back impactful blenders, like Petit Verdot or Malbec, until the end so I can see how the wines have evolved without them. Then we really perfect the blends for the highest possible expression.”
The wines
Katie talks us through her favourite ‘Jayson by Pahlmeyer’ blends.
Jayson by Pahlmeyer Red Wine
Vineyards
“We use a number of vineyard sites for our ‘Jayson Red Wine,’ primarily sourcing from exceptional mountaintop sites across Napa including Waters Ranch, Stagecoach Vineyard and Antica, as well as Monte Rosso Vineyard in Sonoma County. We also incorporate fruit from foothill and valley floor sites like Silverado Bench Vineyard and Cypress Ranch Vineyard, among others.”
Star Plot
“Our mountain-grown Merlot from Waters Ranch and Stagecoach Vineyard are the core of this wine. These sites add incredible intensity, richness and fleshiness with bright, persistent fruit characteristics.”
Techniques
“For our ‘Jayson Red Wine,’ balance in the vineyard is crucial for each of the different varieties. I carefully restrict yields and manage canopies to create just the right amount of dappled sunlight to achieve ideal ripeness.
“In the cellar, I start with a core of ripe, concentrated mountaintop fruit – Merlot, primarily, as well as Cabernet Sauvignon – then seek out blending components to turn up the wine to its fullest potential. Our goal is to deliver a wine that’s luxuriously plush, concentrated and fruit-driven. In blending, I’m going by feel, achieving a complete wine with nuance and intricacy, a rich and approachable texture, and impeccable balance.
“We age this blend for 15 months in 69% new Taransaud barrels and 31% in one-year-used Pahlmeyer Merlot and ‘Proprietary Red’ barrels. The new, heavily toasted Taransaud barrels impart counterpoised structure and texture while retaining the purity of fruit expression.”

Jayson by Pahlmeyer Cabernet Sauvignon
Vineyards
“We use a collection of exceptional mountaintop and foothill sites for ‘Jayson Cabernet Sauvignon,’ primarily focusing on Silverado Bench Vineyard, Stagecoach Vineyard and Waters Ranch, with a handful of sites in Rutherford, Pope Valley and Moon Mountain in support.
“Using sites from across the region allows me to build different nuances and expressions. Fruit from the valley floor brings mouth-filling plushness to the palate, while the more concentrated mountain fruit drives through the core.”
Star plot
“This wine is a showcase for the opulence, complexity and richness of Silverado Bench Vineyard, Stagecoach Vineyard and Waters Ranch.”
Techniques
“I aim for a luxurious texture with our ‘Jayson Cabernet Sauvignon,’ selecting blocks of mountain fruit that deliver concentration and intensity while possessing plush fruit and a polished tannin profile. I blend these with rich, round fruit from the Rutherford valley floor and Atlas Peak foothills, achieving a perfect balance of grip and juiciness.
“I’ll age ‘Jayson Cabernet Sauvignon’ for about 15 months in 80% new Taransaud heavy toast oak barrels to build on that incredible mouthfeel and structure, match our tannin profile and support our signature intensity.”

Jayson by Pahlmeyer Chardonnay
Vineyards
“‘Jayson Chardonnay’ offers a mélange of three distinctive Napa Valley regions: intense Atlas Peak mountain fruit at its core, supported by bright, elegant Carneros hillside expressions and rich, ripe Chardonnay from the St. Helena valley floor.”
Star plot
“Antica Estate Vineyard takes the lead here, a longtime favorite site for inclusion in Pahlmeyer’s portfolio of Chardonnay. The Chardonnay grown here showcases bright acidity and tropical fruit tones.”
Techniques
“For our ‘Jayson Chardonnay,’ balance is everything. The marriage of three Napa Valley regions provides a fresh, bright and lively palate with beautiful aromatics and classic Pahlmeyer texture.
“In the vineyard we employ tunnelling in our canopy management to achieve dappled light – encouraging even ripening while maintaining natural acidity.
“Aging in 38% new François Frères and 62% one-to-two-year-used Pahlmeyer Chardonnay oak barrels allows pure fruit aromatics to be front and centre with a subtle butterscotch and salted caramel underscore.”
Click here to discover the full range of Jayson by Pahlmeyer.
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