La Jota Vineyard Co. was founded in 1898 by Frederick Hess, an immigrant from Switzerland, who established a German-language newspaper in San Francisco. No doubt influenced by other European immigrants involved in California's nascent wine industry, Hess purchased 327 acres of a Mexican land grant—Rancho La Jota—on Howell Mountain to plant vineyards. He built the stone winery from volcanic ash rock quarried on the property; his first fermentation tanks also came from the estate, from a stand of nearby coastal redwoods.
The rocky, shallow soils, the abundance of wind and fog, and the remoteness of Howell Mountain terroir were reminiscent of Europe where some of the best wines in the world were being produced. Hess, along with other early pioneers, believed that Napa Valley could achieve the same distinction – and they were right. At the 1900 Paris Exposition, only two years after the winery's construction, La Jota garnered international recognition after Hess won a bronze medal for his "Blanco."
Prohibition effectively ended wine production in the United States and the market for Howell Mountain's superior wines collapsed. Although Prohibition ended in 1933, the damage was already done. A few Howell Mountain wineries attempted to start up again, but none succeeded. Ultimately the wineries were left empty and the region became home to numerous "ghost" wineries. A half-century went by, and in 1974, former oilman Bill Smith acquired the "ghost" La Jota Vineyard Co. and planted vines on the estate. Eight years later, in 1982, the revived La Jota winery was officially bonded. In 2005, California wine pioneer Jess Jackson and his wife Barbara Banke purchased La Jota.
Today, the winery proudly carries on the century-old La Jota Vineyard Co. winemaking tradition, producing small lots of mountain Cabernet Sauvignon, Merlot, Cabernet Franc, and Chardonnay.
There are 28 acres planted across three estate vineyards, each with its own distinct personality. The Hill vineyard is the highest, sunny and steep. The Meadow vineyard is the largest, and the Winery Block vineyard sits next to the original 19th century stone winery. The Winery Block is planted with St. George rootstock, and comprised of unique, phylloxera-resistant Cabernet Franc vines that date back over 40 years.
La Jota Howell Mountain Cabernet Franc is made from 100% Cabernet Franc.
The 2019 Cabernet Franc opens with aromas of cassis and graphite when poured in the glass. The firm tannins set the stage on the palate melded with rich flavors of boysenberry and pain de grille with a silky mouthfeel and lingering finish.
Review:
Savory in black pepper, smoked meat and cigar box, this wine is high-toned aromatically, with lovely hints of violet and dried herb, sage and bay leaf. Mountain-sturdy tannins give it structure, power and room to age, with lasting acidity to keep it fresh. Enjoy best from 2029–2039
.-Wine Enthusiast 95 Points
La Jota Vineyard Merlot Howell Mountain is made from 100 percent Merlot.
Sourced from vineyards with pedigrees dating back to the 1800s, this wine continues to carry the torch of Howell Mountain’s greatness. e aromatics are lifted with plum, huckleberry and minerality leading the way. Bittersweet chocolate and dried herbs add the punctuation to an incredibly long balanced finish.
-Wine Spectator 95 Points
In general, 2018 was a great vintage for this variety, and the deep purple-hued 2018 Merlot is stunning stuff. Lots of cassis, candied violets, scorched earth, and graphite notes give way to a medium to full-bodied, beautifully textured, elegant 2018 with polished tannins, no hard edges, and a great finish. It’s going to evolve for 15 years or more.
- Jeb Dunnuck 95 Points
- James Suckling 95 Points
La Jota W.S. Keyes Chardonnay is made from 100 percent Chardonnay.
Review:
Domaine Jean Grivot Clos de Vougeot Grand Cru is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
About the Vineyard:
Clos de Vougeot grand cru was acquired by Étienne’s grandfather, Gaston Grivot, in 1919. The total holding is 4.6 acres from the middle of the vineyard to the lower wall and the average vine age is 40 years old. A good Clos de Vougeot should be a complete wine without any one feature standing out. It is a perfect balance of power, aroma, and flavor.
Wine Production:
The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 40-70% percent for the grands crus.
Tasting Notes:
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Food Pairing:
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
This round version is packed with ripe black cherry, violet, graphite and tobacco flavors. The silky texture and vibrant acidity work in tandem, while refined tannins provide support without getting in the way. There are a few edges to be worked out, yet this is long and concentrated.
-Wine Spectator 95 Points
Patz & Hall Sonoma Coast Chardonnay is made from 100 percent Chardonnay.
The 2019 offering is a collection of fifteen single-vineyard quality sites that could all be bottled as single source bottlings; six blocks of Dutton Ranch, three from Sanchietti Vineyard, Gap’s Crown Vineyard, Zio Tony Ranch, three of Parmelee-Hill, and Durell Vineyard. The wine has inviting aromas of spicy pear, marzipan, lemon drop candy, peach pie and pineapple. As a cool-climate Chardonnay, there’s a refreshing acidity on the finish giving the wine great poise, balance and energy.
Review:
Rich, powerful and well-structured, with lemon drop accents to the dried apple and pear tart flavors that show plenty of toasty accents. The creamy finish is boosted by rich acidity. Drink now.
- Wine Spectator 93 Points