Our estate Cabernet Sauvignon is consistently sourced from the family vineyard in northern Calistoga. David Jackson purchased the family vineyard after 15 years of searching for vision of the ideal terroir. Ultimately that terroir encompassed alluvial loam soil, once dry farmed (now minimally irrigated) and in the elemental protection of our little valley. Opening with aromas of blackberries, cassis and forest floor, this vintage showcases great length and focus on the palate. Already elegant and well-structured at its release, this wine will continue to evolve in complexity and refinement for many years to come.
Our estate fruit was hand picked and gently processed using Our state-of-the-art Pellenc sorting and destemming system. The fruit is then fermented in a combination of small lot stainless steel tank fermenters and open-top barriques. The total time on the skin was 15-30 days. Finally the wine was aged in 65% new, tight grained, French Oak barrels for a total of 22 months. All Jax wines are produced using 100% native spontaneous yeast. Bottled unflitered and unfined.