2022 Jax Y3 Cabernet
Tasting Notes
Dark aromas of ripe blackberries, currants and a hint of spice. This Cabernet Sauvignon coats the palate with dense layers ofmblack cherry, cocoa nib, forest floor and soft hints of cedar. Fullbodied with broad structure, this wine carries through with vibrant acidity and delicate tannins.
CRAFT
The focus of our JAX Y3 wines, sourced from AVAs (pedigree vineyards spanning Napa and Sonoma) is to craft wines that express their unique terroir. At harvest, the fruit was hand
picked and gently processed using our state-of-the-art Pellenc sorting and destemming system. The pristine, whole berry fruit was fermented in a concrete tank fermenter after 15-30 days soaking on the skins. The finished wine was aged in 35% new, tight grained, French Oak barrels for 18 months. We employ a variety of cooperages for our Bordeaux varieties including Boutes, Sylvain, Taransaud, Gamba, and Alain Foquet. All Jax wines are produced using 100% native spontaneous yeast. Bottled unflitered and unfined.
About JAX Vineyards
Brother and sister team, Trent and Kimberly Jackson collaborated with their vintner “green thumb” father to found their first label in 1996. Over time the two identified their unique niche among next generation wine enthusiasts. Outliers from the dominating short list of old school napa wineries, the two saw an opportunity to buck the “en vogue” winemaking style of their day to focus on the unique terroir of their family vineyard. After all, “change comes first at a small scale driven by the smaller more nimble producers.”
Soon after, cult Winemaker Kirk Venge was recruited to create balanced wines reflecting varietal character and a sense of place. Passionate about our vineyard site, integral to our clone and root stalk selections, and now 15 years in, Kirk has reinforced their instinct that focus should always be on “sense of place” to understand the nuances that allow us to make great wine.
To differentiate from their small lot single vineyard Jax line, they launched “Y3” to scale and offer more “true to varietal” wines from various AVAs (spanning Napa and Sonoma). The “Y3” symbol was the cattle symbol used on their grandparents’ cattle ranch, Yarrayne. The “3” represents three generations of land tilling entrepreneurs.
In 2013, the siblings recruited a third partner, Dan Parrott, a no nonsense individual with a laser focus on balanced wines (historically working in Italian import houses) and a true burgundian aficionado. Dan keeps the sibling rivalry in check and runs Jax like a well oiled machine.
Tasting Notes
Dark aromas of ripe blackberries, currants and a hint of spice. This Cabernet Sauvignon coats the palate with dense layers ofmblack cherry, cocoa nib, forest floor and soft hints of cedar. Fullbodied with broad structure, this wine carries through with vibrant acidity and delicate tannins.
CRAFT
The focus of our JAX Y3 wines, sourced from AVAs (pedigree vineyards spanning Napa and Sonoma) is to craft wines that express their unique terroir. At harvest, the fruit was hand
picked and gently processed using our state-of-the-art Pellenc sorting and destemming system. The pristine, whole berry fruit was fermented in a concrete tank fermenter after 15-30 days soaking on the skins. The finished wine was aged in 35% new, tight grained, French Oak barrels for 18 months. We employ a variety of cooperages for our Bordeaux varieties including Boutes, Sylvain, Taransaud, Gamba, and Alain Foquet. All Jax wines are produced using 100% native spontaneous yeast. Bottled unflitered and unfined.
About JAX Vineyards
Brother and sister team, Trent and Kimberly Jackson collaborated with their vintner “green thumb” father to found their first label in 1996. Over time the two identified their unique niche among next generation wine enthusiasts. Outliers from the dominating short list of old school napa wineries, the two saw an opportunity to buck the “en vogue” winemaking style of their day to focus on the unique terroir of their family vineyard. After all, “change comes first at a small scale driven by the smaller more nimble producers.”
Soon after, cult Winemaker Kirk Venge was recruited to create balanced wines reflecting varietal character and a sense of place. Passionate about our vineyard site, integral to our clone and root stalk selections, and now 15 years in, Kirk has reinforced their instinct that focus should always be on “sense of place” to understand the nuances that allow us to make great wine.
To differentiate from their small lot single vineyard Jax line, they launched “Y3” to scale and offer more “true to varietal” wines from various AVAs (spanning Napa and Sonoma). The “Y3” symbol was the cattle symbol used on their grandparents’ cattle ranch, Yarrayne. The “3” represents three generations of land tilling entrepreneurs.
In 2013, the siblings recruited a third partner, Dan Parrott, a no nonsense individual with a laser focus on balanced wines (historically working in Italian import houses) and a true burgundian aficionado. Dan keeps the sibling rivalry in check and runs Jax like a well oiled machine.
