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Jax Vineyards Estate Block 3 Cabernet Sauvignon 2014
Critical AcclaimAll Vintages
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 Napa Valley’s oldest wine growing subregions but last to gain appellation status, Calistoga occupies the northernmost section of the valley. Beginning at the foot of Mount St. Helena, its vineyards stretch over steep canyons and roll out onto the valley floor. The soils in Calistoga are rich in volcanic matter, which means they are heavy in minerals, low in organic matter and allow good drainage for vine roots, creating less green growth and more concentration of flavor within the grape berries.
Summer days are very hot but most nights cool down with cooling breezes sneaking in over the Mayacamas Mountains or from Knights Valley to its northwest.
Cabernet Sauvignon is the area’s star variety with Zinfandel coming in a strong second, though the latter commands far less price per tonnage so continues to be outshined by Cabernet in vineyard acreage, save for some important exceptions.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.