2007
Jayson Red Wine Napa Valley
“The 2007 Jayson Red features layers of black fruit – blackberry, black cherry and plum – with milk chocolate, baker’s cocoa dust and earth. It is dense in the mouth with big supple tannins and a lingering finish. This focused and balanced wine is gorgeous now but will continue to develop over the next 8 to 10 years.”
— Erin Green, Winemaker, April 2009
48% Cabernet Sauvignon, 39% Merlot, 8% Cabernet Franc, 3% Petit Verdot, 2% Malbec
- Winemaker
- Erin Green
- Alcohol
- 15.2%
- Harvested Start Date
- September 6, 2007
- Harvested End Date
- October 15, 2007
- Bottled Date
- April 23, 2009
- Release Date
- April 1, 2010
Winemaking Notes
The grape clusters were hand-sorted, and once de-stemmed, the berries were sorted again by hand on the way to tank. After four to five days of pre-fermentation cold maceration in small open-top fermentors, the fruit began 100% native yeast fermentation. Two to three weeks later, the fruit was gently pressed and moved to barrel where it finished primary and secondary fermentations. The wine continued to age in 65% new French oak – a combination of Taransaud and St. Martin barrels – for eighteen months. It was bottled unfined and unfiltered.
Firm and meaty, with savory herb, dried currant, black licorice and blackberry fruit that’s full-bodied, focused, ripe yet elegant, ending with detailed tannins. Drink now through 2016.
