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Jax Vineyards Cabernet Sauvignon 2012
Blend: 100% Cabernet Sauvignon
The brother sister duo were inpsired by their father, David who purchased a 28-year old, dry-farmed Calistoga vineyard in 1995. David had no intention of venturing beyond being a vintner. However, his children had different ideas.
Shortly after David purchased the vineyard, his son Trent made his first attempt to make his first vintage by hand picking a second harvest from father's vineyard. Produced and bottled in his San Francisco garage, his first vintage turned out to be less than stellar. Undaunted, Trent initially partnered with winemaker Gary Galleron for 4 years and now they work with Kirk Venge as their winemaker.
Shortly thereafter, sister Kimberly returned with an MBA from Vanderbilt to join the business. Together the two realized that there was a great opportunity to produce high quality wines, with a chic label, and fair price point. After co-founding the wine club in graduate school, they realized that the next generation is looking for a modern brand, great quality, and a good story.
We started Y3 under JAX in 2005 after we continually sold out of the limited JAX Cabernet Sauvignon. We quickly realized that the time had come to branch out into additional varietals although we did not own vineyards other than those growing Cabernet Sauvignon. As such we decided to launch JAX Y3 representing our varietals that we source from outside vineyards from exceptional appellations for each varietal. This gives us the luxury and liberty to continue the quest to seek the very BEST vineyards for each varietal that we carry under the Y3 label.
One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.
In the Glass
High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.
Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.
Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.