Winemaker Notes

This North Coast Cabernet is dense, balanced and precise. The evocative nose is defined by true cassis, lush red currant and espresso. The palette continues with broad structure and textured plush flavors unfolding into a lovely vibrant finish

The fruit was hand picked and gently processed using our state-of-the-art Pellenc sorting and destemming system. The pristine, whole berry fruit was fermented in a concrete tank fermenter. Time on skins lasted 15-30 days. The finished wine was aged in 35% new, tight grained, French Oak barrels for 18 months. We employ a variety of cooperages for our Bordeaux varieties including Boutes, Sylvain, Taransaud, Gamba, and Alain Foquet. All Jax wines are produced using 100% native spontaneous yeast. Bottled unflitered and unfined.

About the Winery

Brother and sister team, Trent and Kimberly Jackson collaborated with their vintner “green thumb” father to found their first label in 1996. Over time the two identified their unique niche among next generation wine enthusiasts. Outliers from the dominating short list of old school napa wineries, the two saw an opportunity to buck the “en vogue” winemaking style of their day to focus on the unique terroir of their family vineyard. After all, “change comes first at a small scale driven by the smaller more nimble producers.”

Soon after, cult Winemaker Kirk Venge was recruited to create balanced wines reflecting varietal character and a sense of place. Passionate about our vineyard site, integral to our clone and root stalk selections, and now 15 years in, Kirk has reinforced their instinct that focus should always be on “sense of place” to understand the nuances that allow us to make great wine.