Kendall-Jackson Vintner's Reserve Red Wine Blend 2017
This beautifully fruit-forward, layered wine is rich, complex and offers a sumptuous texture. It has spiciness that comes from the Zinfandel, and fresh, lush red fruit, dark chocolate, and jammy, chewy red fruit tones from the Syrah. Sumptuous tannins from the Petite Sirah envelope the mouth and linger beyond each sip, and a smile is brought to one’s face.
Blend: 34% Zinfandel, 30% Syrah, 17% Petite Sirah, 8% Merlot, 3% Cabernet Franc, 3% Cabernet Sauvignon, 3% Petit Verdot, 2% Malbec
Back in 1974, Jess Jackson saw in the fine vineyards of California's cool coastal regions fruit with a variety of outstanding flavors. What if there was a way to produce from this abundance, a single outstanding "cuvée" that offered both quality and value? The result, first released in 1983, was Vintner's Reserve Chardonnay, a rich, round and flavorful wine, made with hand-crafted methods. That same year, Grand Reserve was introduced, a line of ultra-premium wines that represented the full potential of California's finest vineyards and winemaking.
Today, over 5,000 acres of vineyard in California's coastal regions are farmed by Kendall-Jackson. Four separate wineries house what is possibly the single largest barrel-fermentation project in the world. But perhaps most important, is that Kendall-Jackson remains a family-owned winery.
A major force on the global playing field, California is the world’s fourth largest wine-producing region on the planet and the majority of land under vine here is devoted to red varieties, covering nearly double the vineyard acreage of whites.
While the state’s incredibly diverse terrain and microclimates allow for countless red wine styles, the one factor unifying all California red wine is the abundance of sunshine and a long, consistent growing season, which leads to well-developed and fully ripened fruit.
Sonoma County, nestled between Napa Valley and the Pacific Ocean, claims great variability in geography and microclimates. Here world-class Pinot Noir is possible from Sonoma’s cooler sites while old, gnarly Zinfandel vines survived Prohibition.