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Jonata La Sangre de Jonata 2008

Syrah/Shiraz from Central Coast, California
  • RP95
  • W&S91
0% ABV
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Winemaker Notes

The 2008 Syrah is a sensory ride that starts strong out of the gate and accelerates to dizzying heights. Based more in the red fruit end of the spectrum, this version of La Sangre also features the classic grilled steak, white pepper, cacao, iodine, tar and truffles that have defined our previous vintages. Furthermore, it's vibrant and lively on the palate, with a constant tension between bright red fruit and the darker, deeper notes of spice and smoke. It charges to the finish with dusty Syrah tannin and invigorating acidity. Both sleek and formidable, this is a surprisingly delicate La Sangre considering the palate weight.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2008 La Sangre de Jonata is a huge, opulent wine. Layers of blue and black fruit, graphite and licorice flow from this large-scaled, muscular Syrah. This is a super-ripe style that needs a few years in bottle to settle down. It is also the only wine I tasted where the alcohol is slightly intrusive. La Sangre de Jonata is 98% Syrah and 2% Viognier. The wine was aged in medium-sized barrels, 50% new. Anticipated maturity: 2014-2022.
W&S 91
Wine & Spirits
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Jonata

Jonata

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Jonata, Central Coast, California
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Jonata is 600 acres of gorgeous, golden hills: eighty of which were meticulously selected based on their unique microclimates and soild profiles, then divided into more than fifty blocks and sub-blocks - each matched with different rootstocks, clones and planting densities - to provide winemaker, Matt Dees, with the broadest palette from which to blend the distinctive wines of Jonata.

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.

KBRSANGRE_2008 Item# 117896