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Rainier cherry leads into blueberry, dark plum and cigar box, with balanced tannins, bright acidity and a lush red-fruit finish. A small-lot Calistoga Cabernet Franc, bright now and built to cellar.
Available in store
Close100% Cabernet Franc
Food pairings: Grilled lamb chops, roast duck, herb-crusted pork loin, mushroom risotto and aged hard cheeses.
Winemaking: Fruit from a half-acre block of the JAX vineyard in northern Calistoga was hand-picked and sorted on a Pellenc system, then fermented as whole berries in concrete. Time on skins lasted 15–30 days. The wine aged 22 months in 75% new tight-grained French oak (Boutes, Sylvain, Taransaud, Gamba and Alain Foquet). Native yeast; bottled unfiltered and unfined. Four barrels produced.
Vineyards and terroir: Sourced from a tiny block on the JAX estate vineyard in northern Calistoga, Napa Valley, on alluvial loam with a warm Calistoga climate that ripens Cabernet Franc fully while keeping aromatic lift.
Family and history: JAX Vineyards is a Calistoga estate led by proprietors Kimberly Jackson, Trent Jackson and Dan Parrott, with Kirk Venge as winemaker. This Cabernet Franc was kept as its own wine rather than blended into the Estate Cabernet Sauvignon.
In the pictures: Studio bottle of JAX Cabernet Franc, Calistoga (producer trade/spec sheet).
