August's Featured Corks & Caps
Not only is the sole proprietor of J Wines vineyard a woman, she is also a tri-athlete. Judy Jordan, Founder and President of J Vineyards & Winery and second generation vintner, honored her family's heritage with a similar, but different path. Respecting her family’s owned Jordan Winery, Judy decided as a young woman to continue with the heritage, but to build her own brand and winery. In 1986 J Vineyards was founded.
California's Russian River is one of the best regions for producing pinot noirs, like this 2006 Pinot Noir from J Wine. The cool microclimates of the Russian River landscape, and silty clay loam soils give way to the aromatic expressions boasted by the ’06 harvest.
The medium bodied wine, showcased by its ruby coloring, is packed with fruit aromas, cinnamon spice notes, and fine-grain tannins. From start to finish, this wine offers several layers of flavor. Begining with cherry and rasberry aromas, cola flavors meet you mid-palate and hints of oak and spice are a beautiful finish to this outstanding Pinot Noir . This 2006 Pinot is excellent alone, but good acidity also makes this a wine for your table, whether you're enjoying red meat, salmon or a rich chocolate dessert.
From the Winery
Processing: J picks their grapes at night to preserve freshness. The fruit is then carefully hand-sorted before de -stemming into a variety of open-top and closed-top fermenters. The must is given 5 days of cold soaking before fermentation is allowed to begin. Malolactic fermentation occurred in 100% French oak barrels.
Aging: The wine aged for twelve months in small French oak barrels, thirty percent of which were new. The 2006 Russian River Valley Pinot Noir was blended just prior to bottling to allow each lot to fully develop before final decisions were made, allowing the fruit to reach its fullest expression.
Next time in the northern Napa Region it would be worth the trip to stop by and visit J-Vineyards and do a tasting, check out some of their cycling gear and enjoy yourself. Not going to be in California any time soon? J Wines are available in most wine stores.
WINEMAKER:George Bursick
APPELLATION:Russian River Valley
HARVEST DATE:Sept 16 - Oct 23, 2006
WINE ALCOHOL:14.3%
WINE ACID:5.20 grams per liter
WINE pH:3.80
RESIDUAL SUGAR: 0.07%
BOTTLING DATE: January 2008
RELEASE DATE: May 1, 2008
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Inspired by Belgium beers, this Tripel which is brewed on this side of the Atlantic can hold it own against some of the finer Belgium's. Allagash started construction in 1994 and selling their first batch in 1995. Owner Rob Tod and his father Bob Tod began something special in Maine with the release of its Allagash White, modeled after the traditional "White" beers of Belgium. After time and growth at the brewery, they realized the need for other varieties which soon led to the Triple.
My first thought was "I am pouring silk into a glass!". The head came out very silky. Slightly amber/yellow. After a minute or two the head quickly dissipates into a thin layer of bubbles. Nothing can be seen through the glass with the exception of light. Holding in front of a source of light makes the beer appear to generate its own happy glow.
The aroma is sweet and a scent that I correspond with Belgium beers. Pours a cloudy light gold color with a medium pearly white head. Smells of banana, orange citrus, coriander and other spices. Great nose. The flavor has a great spice character to it, alot of orange citrus and coriander, maybe some clove. Well balanced with nice masking of the alcohol.
The palate is smooth with a touch of tickle from the carbonation. It drinks smoothly, yet it is still thin. It says to me "I am very drinkable, but I have substance, so take note". As you near the end of the glass the palate becomes more noticeable, but still very slippery.
Overall I truly enjoy this beer. I would drink it again. The bottle is numbered by batch number. I am partaking in batch #170.
Suggested Food Pairings: Serve with crab cakes or an assertive cheese such as Roquefort or Stilton. It is also the perfect accompaniment to a fruit dessert or wonderful on its own as a digestif.
Availability: All Year
Serving Temperature: 50°F to 60°F
Cellaring Temperature: 55°F
Alcohol content: 9.0% by volume
Available in: 12 oz and 750 ml bottles
