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Jada Hells Kitchen is made from Paso Robles 60% Syrah, 20% Grenache, 16% Graciano, 3% Viognier, 1% Tannat.
Even at 60% Syrah, this wine still places Grenache in the limelight. A decadent nose of cherries and candied flowers opens to darker, earthier notes of garrigue, cola, and graphite. The wine aged for 16 months in mostly 350L and 500L barrels, with only 15% new, French oak. The finish is long, with subtle traces of sweet tobacco and cedar, and layered, fine tannins.
The wine takes its name from an area on the West-side of Manhattan that still exists today. The TV show did not come up with that name, although the producers have purchased several cases of this wine. It was an area initially populated by slaves and then immigrants from all over the world upon their arrival in New York. It is also the neighborhood in which Jack's parents met and fell in love and it has become one of Jada's most well-known and popular labels to-date.
The Hell’s Kitchen was blended from five separate fermentations ranging from 8 to 14 days for the Syrah, 17 days for the Grenache, and 39 days for Graciano. Syrah lends density and dark fruit to the blend, with Grenache adding additional structure and bright, red fruit aromatics. Aging for 16 months in a mixture of 500L, 350L, and 228L formats and a small amount of medium plus and heavy toast barrels. (15% new french oak, 85% neutral oak)
"A blend of 60% Syrah, 20% Grenache, 16% Graciano, 3% Viognier, and 1% Tannat, the 2017 Hell's Kitchen spent 16 months in 15% new French oak. It has a beautiful bouquet of black fruits, crushed violets, ground pepper, and licorice. These carry to a medium to full-bodied, opulent Syrah that's packed with sweet fruit and offers terrific purity, sweet tannins, and a great finish. Drink this hedonistic fruit bomb over the coming 7-8 years."
- Jeb Dunnuck (October 2019), 94 pts
Jada Vineyard lies in a incredible pocket of the Templeton Gap/Willow Creek District, blessed with cooling coastal air and abundant sunshine throughout the growing season. With sustainability and minimizing their environmental footprint a focus of their winegrowing program, Jada has embraced organic and biodynamic farming techniques and last year, received a SWEEP grant from the CDFA for their commitment to sustainability.
To their winemaker, Josh Harp, the beauty of the land here is found beneath the surface and it's the reason the Messina Family, back in 1999, purchased this 95 acre hillside estate on the West-side of Paso Robles. Under a shallow topsoil of clay loam lie massive deposits of calcareous shale and pockets of limestone. This challenging environment contributes to reduced vigor in the vines and decreased berry size, which plays a huge part in the intensity of their fruit and imparts a complex underlying minerality to their wines. Harvest at Jada generally begins near the end of September and the beginning of October allowing for a long maturation process that results in superb development of color & intensity in character while maintaining acidity.
Jada's approach has always been one of "sustainable excellence" - avoiding short-cuts and focusing on those improvements that would increase wine quality year after year. They are proud today to celebrate their 13th vintage making estate wines, their 95th "90/+" wine rating, and their 11th anniversary, since opening the Tasting Room doors in 2008.
Currently, the ranch is planted to 48 acres of Rhone and Bordeaux varietals, making under 5,000 cases to support the Wine Club and Tasting Room. All you have to do to be a part of this amazing effort is sit back, relax, sip, and enjoy!
Jada Jersey Girl is made from 88% Syrah, 9% Viognier, 3% Graciano.
Deep in color with lengthy, mouthwatering aromatics. Ripe blackberries and blueberries with intriguing notes of citrus and stone fruit, surely from the Viognier in this blend, are perfectly in balance with grilled meats, delicate barrel spice, and rich chocolate. The finish is as elegant as the nose, with silky tannins and soft acidity.
The wine has been named in honor of Jack, the owner's lovely wife, Robyn, who was born in New Jersey. Jack loves both Bruce Springsteen’s and Tom Wait’s versions of “Jersey Girl” and don't be surprised if you hear it frequently in the tasting room. It is a great song and Robyn is a great woman, mother, and wife.
At the core of the Jersey Girl is a co-fermentation of Syrah and Viognier, made possible by the similar ripening period for the Viognier and the Estrella clone of Syrah from the Jada Vineyard. This Côte-Rôtie style fermentation adds huge aromatic potential and tannic structure to the blend. In 2017, one other clone of Syrah (383) and Graciano were added to the blend for additional color, spice, and earthy notes. Fermentations ranged from 8 to 23 days using pump-overs in the first third of the fermentation and gentle punch-downs for the remaining time. Aging for 16 months in a combination of large format barrels and special toasts were used to increase structure and highlight varietal characteristics. (21% new french oak, 79% neutral oak)
"The 2017 Syrah Jersey Girl is a Syrah-dominated blend that includes 10% Viognier. Brought up in 21% new French oak, its deep purple color is followed by notes of blackberries, toasted spice, cured meats, pepper, and hints of chocolate. Ripe, rounded, and supple on the palate, with a savory, meaty character, it's beautifully balanced, has fine tannins, and a great finish."
- Jeb Dunnuck (October 2019), 94 pts
Jada Sawbones is made from Paso Robles 44% Cabernet Sauvignon, 42% Syrah, 14% Petit Verdot.
A seamless fusion of the best Cabernet Sauvignon and Syrah lots from Jada Estate Vineyard. Currants, blackberries, pencil shavings, and clove meet ripe strawberry, chocolate and fresh minerality. Full-bodied with balanced tannin and a persistently fruity finish, the wine is supported by plenty of acidity.
SAWBONES is slang for a surgeon and doctor. Jada's founder and owner, Jack Messina, was a cardiovascular & thoracic surgeon for over 40 years so when Josh and the winemaker at the time were going back and forth about a new wine to showcase their Cab & Syrah programs, Josh decided on this tribute to his father to represent the many years of love and devotion Jack has given to ountless patients and families throughout his long career.
In 2017 they combined multiple small-lot fermentations of Syrah and a co-fermentation of Cabernet Sauvignon and Petit Verdot. The Cabernet Sauvignon is from clone 337 only, chosen to compliment the Syrah in this blend with dark and aromatic fruit, higher acidity, and deep color. The Cabernet Sauvignon and Petit Verdot co-fermentation spent 9 days in tank before pressing to avoid excessive tannin, whereas the Syrah fermentations averaged 16 days. All varieties were triple sorted with multiple green passes in the vineyard, cluster sorting, and a final berry sorting before gravity-filling each tank. Aging for 18 months in 225L Barrels (54% New French Oak, 36% Once Used French Oak).
"The 2017 Sawbones checks in as 44% Cabernet Sauvignon, 42% Syrah, and 14% Petit Verdot that spent 18 months in 54% new French oak. Its deep purple color is followed by stunning notes of blackcurrants, cassis, lead pencil shavings, chocolate, and crushed rocks. Pure, full-bodied, loaded with sweet fruit, and beautifully balanced, it's one hedonistic yet elegant beauty from this team that knocks it out of the park.”
- Jeb Dunnuck (October 2019), 96 pts
Jada Strayts is made from Paso Robles 51% Merlot, 19% Cabernet Sauvignon, 14% Petite Sirah, 13% Petit Verdot, 3% Malbec.
One of the most challenging yet rewarding grapes to grow on the Jada Estate Vineyard, Merlot still dominates this blend at 51% of the volume. Bright cherry and plum with balanced barrel spice, black pepper, clove and dried tea leaves. Creamy, milk chocolate mouthfeel and refreshing acidity on the finish.
Strayts refers to the Straits of Messina, a body of water that separates Italy from the Sicily and the city from which they get their family name. For those literary scholars amongst you, it may have been the inspiration for the legend of Scylla and Charybdis, described by Homer in the Odyssey. No sea monsters or whirlpools here.
The Strayts is a Merlot-focused blend, using Merlot from one block in the Jada Estate Vineyard. The block encompasses elevation changes over 75 feet, as well as soil types ranging from calcareous to deep, clay loam. The 2017 vintage demanded multiple picks on this block, starting 9/14/2017 and ending 10/6/2017, to see proper maturity throughout. Fermentations in this blend ranged from 14 to 19 days using a combination of pump-overs and hand punch-downs. The blend is aged in mostly medium toast barrels to preserve delicate aromatics, while supporting the richness and spice of the Merlot. Aging for 15 months (31% 500L barrels, 69% 225L barrels) in 53% New French Oak, 47% Neutral Oak.
"The Merlot-dominated cuvée, the 2017 Strayts is a blend of 51% Merlot, 19% Cabernet Sauvignon, 14% Petite Sirah, 13% Petit Verdot, and 3% Malbec. Notes of black cherries, toasted spice, dried earth, underbrush, and graphite notes all flow to a medium-bodied, rounded, supple wine that has good tannins, outstanding balance, and a charming, character-filled style."
- Jeb Dunnuck (October 2019), 91 pts
Kershaw Chardonnay GPS Series Lower Dulvenhoks is made from 100 percent Chardonnay.
During the year, I have the opportunity to visit a number of areas outside of Elgin. Occasionally, I come across something so fascinating that it deserves a closer look.
In 2016, I discovered a small parcel of Chardonnay grapes growing on limestone soils – a rarity in the Western Cape. With limestone often touted as beneficial for Chardonnay grapes, it made sense to grasp this opportunity with both hands. The GPS Series is testament to these special places and celebrates them.
Restraint, minerality, freshness of fruit and a chiselled edge reflect limestone’s soil properties. This 2017 vintage reveals clean, bright aromas of lemon blossom, wet chalk and powdered stones. Penetrating intensity, animated acidity with a rich mid palate weight, this wine has purity of fruit (orange peel, yellow cling peaches and grapefruit peel) lemon cream biscuits and crème fraiche textures with a long finish.
Grapes were hand-picked in the early morning, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 590 litres per ton was
obtained. The juice gravity-flowed directly to barrel (no pumps were used at all) without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for 4 months prior to judicious sulphuring and a further 7 months’ maturation in barrel before racking, blending and bottling.
"Delicate, precise nose with hints of lemon and flint. A finely sculpted wine that evokes oyster shells, savory sage. Mandarin pith and lemon zest notes persist on the extended finish. Made entirely from Dijon clone CY95. Part of the GPS Series, the vineyard lies east of Agulhas and 5 km from the sea on an escarpment of clay over limestone. Sees about 40% new 228L oak."
- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 93 pts
Sunset Hills Red is made from 77% Cabernet Franc, 9% Tannat, 8% Petit Verdot, 6% Cabernet Sauvignon
Notes of brambled blackberry, raspberry, plum, and forest floor. Light in body, leaning on acidity rather than tannins. Youthful and vibrant!
The lighter style that Sunset Red offers widens the scope of the wines here at Sunset Hills Vineyard. Delicate and youthful, the structure of the Sunset Red is carried by its acidity and bright fruit notes, rather than heavy oak or tannins. We want this wine to be enjoyed young—with the fruit notes still bright and vibrant.
Alain Jaume Gigondas Terrasses de Montmirail is made from 90% Grenache, 10% Syrah.
Deep red garnet color. Aromas of ripe and black fruits. On the palate the wine is rich, powerful and harmonious - well balanced with wild berry and pepper dominating.
Located in and around the famous area called “Dentelles de Montmirail”, the landscape typicity is made by a rocky bar (between 100 and 600 meters high). Soils are made of clay and sand with limestone. The “Dentelles” appeared thanks to the pressure between the Pyrenees and Alps mountains. This is a land of predilection to produce both powerful and fresh wines. Nights are cooler and the grapes ripeness usually comes in late September.
Winemaking & aging
Traditional wine-making in stainless and concrete vats. Crushed and destemmed grapes. Average of 18 days of vatting with pigeages. Ageing in vats mostly and oak barrels. Bottling after 12 – 14 months.
"Based on 65% Grenache and the rest Mourvèdre and Syrah, the 2017 Gigondas Terrasses De Montmirail is an impressive wine from the Jaume family and has classic ripe cherry and black raspberry fruit as well as notes of white flowers, graphite, and garrigue. Medium to full-bodied, balanced, with sweet tannins, drink it over the coming decade." - Jeb Dunnuck (September 2019, Southern Rhône Part 2: 2017 & 2018 from Gigondas, Vacqueyras, Cairanne, and Rasteau), 91 pts
The full-bodied, rich and velvety 2017 Gigondas Terrasses de Montmirail is another winner from the talented Jaume family. Hints of lavender and garrigue add intrigue to ripe black cherries and stone fruit. While approachable now with a bit of air, it has enough stuffing to cellar for a decade or so. - Wine Advocate 91 Points
Our Côtes du Rhône Villages is elaborated on the superb Terroir.
The average age of the vines is 34 years; The assembly favors
Grenache, Syrah and Mourvèdre. This complex wine can be kept 8 to 10 years and we
Begude Bandol Rose is made from 80% Mourvèdre, 20% Grenache.
Opening: ½ hour before serving. Decanting is highly recommended
Eye: Youthful Coral color
Nose: Fruity notes of Strawberry, Cherry blossom and watermelon.
Mouth: savory, quenching and round with a nice balanced finish.
Age of the rootstocks: 20 years old
Harvest: Manual in small basket
Winemaking: double sorting , 100% destemming, pressing of the berries precedes alcoholic fermentation in stainless steel tanks with regulated temperature. 100% indigenous yeast.
Drink: from 2016 until 2020
It traditionally pairs well with fish, seafood, white meat. It is also excellent with cheese and "international cuisine", spicy Indian, Chinese, Thai, Japanese cuisine.