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JaM Cellars Red 2008

Bordeaux Red Blends from Napa Valley, California
    0% ABV
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    0% ABV

    Winemaker Notes

    Vibrant ripe plum and dark berry aromas are complimented by a spicy undercurrent of anise and a hint of oak. Lush blackberry and ripe black cherry flavors greet the palate while subtle vanilla and rich spiced plum continue to entice along the length. The opulent fruit is balanced by bright tannins and lively, linear acidity. Its youthful vivacity makes this wine irresistible!

    Critical Acclaim

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    JaM Cellars

    JaM Cellars

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    JaM Cellars, Napa Valley, California
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    JaM is short for John and Michele Truchard, who both grew up in Napa wine families, were friends in high school, and eventually started dating while away at college. They came home to make wine and start a family, farming their own vineyards and have been crafting ultra-premium wines in the Napa Valley for over a decade. John and Michele (the “J” and “M” in JaM) launched JaM Cellars to make high-quality winemaking traditions accessible for everyone, creating memorable, easy-to-love wines that over deliver in deliciousness. Their names are on the bottles and their hearts are in these wines.

    JaM Cellars is all about easy-to-love, everyday wines. JaM’s four wines – Butter Chardonnay, California Candy Dry Rosé, JaM Cabernet Sauvignon, and Toast Sparkling - are rich, bold and luscious, and live up to their names. Butter Chardonnay melts in your mouth, California Candy Dry Rosé is as fresh as it is delicious and leaves you wanting more, JaM Cabernet is berry-licious, and Toast sparkling is a celebration in the glass. These wines are meant to be enjoyed anytime - whether it’s a special occasion or everyday celebration.

    Napa Valley

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

    Bordeaux Blends

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    One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

    In the Glass

    Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

    Perfect Pairings

    Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

    Sommelier Secret

    While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

    MNC19796F_2008 Item# 111012