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SKU 1028344
$107.94/bottle
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Perfumed and concentrated, with aromas of blackberries, cassis, violets, graphite and cedar. The palate is full-bodied with fine tannins and balanced acidity, giving depth, precision and a savory finish. Focused and well structured, showing freshness from the vintage. Drink or hold.
By far and away the most recognized and widely grown red wine grape varietal in the world is the Cabernet Sauvignon. First cultivated in the 18th century in France, this wonderful cross of Cabernet Franc and Sauvignon Blanc grapes has long since been the most important varietal for red wines across the globe. Now grown everywhere from its native France to the furthest reaches of the New World, Cabernet Sauvignon is adored and prized by wineries for its hardiness and resistance to rot, as well as its large and sharp flavors and wonderful capability for fine aging Indeed, many of the finest wines of history and the modern age would be simply unimaginable without Cabernet Sauvignon grapes, with the famed wineries of Bordeaux and other important regions using it as the primary grape in their oak aged produce. High tannin levels, acidity and powerful flavors are the characteristics most commonly associated with this varietal, however, when blended and slowly aged, it is capable of a world of flavors and aromas unmatched by any other grape.
Country
United States
Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce.
Region
California
California as a wine producing region has grown in size and importance considerably over the past couple of centuries, and today is the proud producer of more than ninety percent of the United States' wines. Indeed, if California was a country, it would be the fourth largest producer of wine in the world, with a vast range of vineyards covering almost half a million acres. The secret to California's success as a wine region has a lot to do with the high quality of its soils, and the fact that it has an extensive Pacific coastline which perfectly tempers the blazing sunshine it experiences all year round. The winds coming off the ocean cool the vines, and the natural valleys and mountainsides which make up most of the state's wine regions make for ideal areas in which to cultivate a variety of high quality grapes.
Appellation
Napa Valley
When it comes to New World wines, and especially wines from the United States of America, Napa Valley is something of a standard bearer. Over its relatively short history, it has managed to transform itself from being a fairly insignificant region, to becoming one of the most important and highly regarding wine locations on earth. With an ideal climate for viticulture, blazing sunshine and a low level of rainfall, this valley is shielded on many sides by mountain ranges which help it maintain a consistent level of heat, light and moisture throughout the year. Today, Napa Valley is a home of innovation and quality, with dozens of grape varietals thriving in the fertile soils. However, the main varietals grown there have always been Cabernet Sauvignon, Chardonnay, Pinot Noir, Merlot and Zinfandel, and the wines they produce are constantly lauded by critics and competitions across the globe.
JS94pts
James Suckling
Perfumed and concentrated, with aromas of blackberries, cassis, violets, graphite and cedar. The palate is full-bodied with fine tannins and balanced acidity, giving depth, precision and a savory finish. Focused and well structured, showing freshness from the vintage. Drink or hold.
DC94pts
Decanter
This estate-bottled 100% Cabernet Sauvignon, made from Clone 337, comes from the north end of the Calistoga AVA on the Jax family estate, with only 125 cases produced. The wine is aged for 22 months in 100% new French oak. There is great power and intensity in this bold yet wonderfully precise Napa Cabernet, building in the glass with dark-fruit richness, subtle espresso bean and cocoa powder notes, and a saline mineral thread across the palate that brings nuance and intrigue to the full-bodied finish. In 2012, Dan Parrott became a proprietor of Jax Vineyards and partnered with winemaker Kirk Venge, helping shape the estate’s refined, terroir-driven style.
JD94pts
Jeb Dunnuck
Based on 100% Cabernet Sauvignon from Calistoga that spent 22 months in 100% new French oak, the 2023 Cabernet Sauvignon Jax Estate Block 3 offers beautiful crŠme de cassis, classy oak, violets, and smoky tobacco, as well as a kiss of graphite on the nose. It's full-bodied on the palate and has a concentrated, layered mid-palate, the vintage's pure, focused mouthfeel, and ample tannins. I think it's clearly the standout in the lineup. It's going to benefit from 2-4 years of bottle age and see its 20th birthday in fine form. There are 125 cases produced. Drink 2027-2045.
WA93pts
Wine Advocate
The 2023 Cabernet Sauvignon Estate Block 3 was matured in 100% new French oak and shows some mocha and vanilla notes as a result, along with black cherries and some briary notes. Full-bodied, concentrated and tannic, it's a fair beast of a wine. Will it evolve into something a bit more tame and elegant? I wouldn't bet on that, but it should be at least pretty drinkable in five years and probably an excellent glass of wine in 10.
Winery Notes
• 100% native, spontaneous yeast.
• Whole berry fruit was fermented in a concrete tank fermenter.
• 15-30 days on the skins.
• Aged 22 months in 100% new French oak barrels.
• Bottled unfiltered and unfined.
