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Jeff Cohn Cellars Arroyo Secco Ventana Vineyard Syrah 2006

Syrah/Shiraz from Central Coast, California
  • WS93
14.7% ABV
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14.7% ABV

Winemaker Notes

Ventana is a winemaker' wine, a wine that is not just about the fruit, although there is plenty of black cherry and hints of raspberry jam. This wine's prime focus is the spice of the vineyard.

Ventana Vineyard highlights roasted Herbes de Provence and cracked peppercorns; it has hints of wild game yet soft enough to seduce you. This wine is a temptress, a spider that draws you into its web. This wine is like an apple from the fairy tales and the Garden of Eden, just waiting for you to take a bite.

Pair With – Fish are a perfect compliment -- both smoked and grilled salmon to go well with this wine. While the wine is young, game birds and other poultry work well. After a few more years roasted meats are a better combination. Drink now to 10 years.

"We started aging this wine an extra year in the bottle before release. It actually takes that much time for this wine to just begin showing its potential." – Jeff Cohn.

Critical Acclaim

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WS 93
Wine Spectator
Firm, grapey wild berry and raspberry join pepper, spice, mineral and cedar in a full-bodied expression of Syrah, with hints of pepper, bay leaf, black licorice and mineral. Firms up nicely on the finish. Drink now through 2014.
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Jeff Cohn Cellars

Jeff Cohn Cellars

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Jeff Cohn Cellars, Central Coast, California
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When Jeff Cohn was the winemaker at Rosenblum Cellars, annually he crafted more than 70 different wines. Today, at his Oakland-based warehouse winery, the irrepressible vintner now limits himself to a mere 21 bottlings, focusing on Rhône varietals. Cohn's longtime relationships with some of California's top growers and vineyards enable him to source some of the state’s finest fruit, including Rockpile in Sonoma County, Fess Parker in Santa Barbara County and Stagecoach in Napa.

All JC Cellars wines are fermented in open top fermenting vessels that range in size from a half ton to eight tons, where each bin is hand punched down five times per day. This time-consuming procedure allows maximum exposure of skins to juice, intensifying the flavor of the fruit while handling it as gently as possible.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

HNYJCEVSY06C_2006 Item# 107958