$30 (retail) Wine Club pricing reflected in receipt
Wine making is actually the secondary occupation of Andrew Jones. . .his main occupation is working as a viticulturist, planning and planting vineyards all over California. What’s important about his day job is that he has the inside skinny on the best vineyards in the Golden State, and he is able to tap into small quantities of outstanding fruit.
We’ve featured his wine before, and this latest entry is something very special. Grapes are sourced from the Happy Canyon near Santa Ynez from an elevation of about 650 feet, and vineyard yield in 2011 was just 1.8 tons per acre. Aged on 75% new oak (75% French/25% American) for 18 months. Jones did no tinkering with this juice. . .no filtering or fining. You get what you get, enhanced with some magic in the blending.
Winery Tasting Notes: Layered with notes of red currant, spearmint, bacon and smoked cedar planks, this wine seems to change almost by the second. It is plush, both in aromatics and mouthfeel, with black cherry, violets, kirsch and crème de casis, joining notes of pipe tobacco and cola. Truly California Bordeaux. Cellar recommendation: drink now through 2020; decant one hour.
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