"2009 Jayson Red’s dark hue gives way to notes of blackberry and cherry flesh. Flavors of fresh, sun-warmed figs and Tellicherry peppercorn are carried on a smooth backbone of tannin." – Erin Green, Winemaker April 2011
72% Cabernet Sauvignon
4% Cabernet Franc
James Laube, Wine Spectator, May 2012
Dense, chewy and structured, with a firm core of dried currant, berry, mineral, cedar, black licorice and dried herb flavors. Full-bodied, tight and persistent.
- Erin Green
- September 21 to October 28, 2009
- April 28, 2011
- April 1, 2012
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 85% new French oak – a combination of Taransaud and St. Martin barrels – for eighteen months. It was bottled unfined and unfiltered.