2014 Jayson Cabernet Sauvignon Napa Valley

Plush aromas of summer blackberry and freshly baked pastry are followed by notes of carnation and sweet sage, finishing with a touch leather lent by the old vine component of this blend. The entry is racy and citrus-driven, quickly chased with juicy black fruits and intense red berry coulis, then dried herb and fine powdery tannins that frame this well-structured wine. The long finish is tinged with bittersweet cocoa and orange zest, lingering on its minerality and freshness.


95% Cabernet Sauvignon
5% Cabernet Franc



95 Points

Anthony Dias Blue, Tasting Panel, July 2016

Ripe berry nose; smooth textured with deep plum and toasty oak; supple and luscious with vanilla notes and lovely balance; rich, dense and elegant with good length. 5% Cabernet Franc.

91 Points

James Laube, Wine Spectator, September 2016

Firm and well-structured, with a pleasing burst of blackberry and wild berry, plum and black cherry notes, tilting into a fruit-bowl medley of currant and raspberry flavors, with a long, sustained finish. Drink now through 2029.—J.L.


Kale Anderson
September 12 to October 11, 2014
April 4, 2016
September 19, 2016

Our mountain-grown cabernet sauvignon is whole-berry fermented, not crushed, in order to capture its concentrated color and flavors, while preserving a fresh fruit profile and preventing excessive tannin extraction. We harvested at night to deliver naturally cooled grapes to the winery by early morning. The whole clusters were gravity-fed onto a vibrating table where we hand-sorted to remove any damaged fruit and sift out materials other than grapes. The selected clusters were then then gently fed into a Bucher Oscyllis 200 destemmer, delivering whole berries onto a vibrating screen for a final hand sorting. The resulting berries - ripe, plump and intact, were then gravity fed into our fermenters. After five days of cold maceration, the fruit entered primary fermentation for two to three weeks, then was gently pressed in our stainless steel basket. The wine was then transferred to barrel to finish malolactic fermentation and aged in 65% new French oak for 17 months.

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