(2012 Vintage) We hand-harvested the grapes into small, 30-pound boxes to prevent crushing, and then brought them to our winery for hand sorting. After destemming and light crushing, the must was cold soaked for gentle color, flavor and tannin extraction. To bridle the “mountain tannins”, Chris added small amounts of oxygen into the wine with two to three "splashing pump-overs" a day during the primary fermentation in stainless steel tanks. In-barrel malolactic fermentation rounded the acidity and softly integrated the vanillin character of the new French oak barrels. To further enhance the wine’s elegance, we racked the wine three times during its 20 months of barrel aging
drank on April 3, 2012 bit of a sour start but beautiful finish full body lots of taste good nose on it little bit of alcohol with earth and berrys me & Sheila both liked it also had with food was very good 8.5-9, but not great value
Delicious, bold, and peppery
International Wine Cellar(1998 Vintage) Medium ruby-red. Somewhat diffuse aromas of red berries and green olive; faint whiff of varnish. Juicy but lean in the mouth, with modest depth and richness. Shows a note of lead pencil. Not quite enough extract to buffer the tannins, which gives the finish a dry edge.
Connoisseurs' Guide to California Wines(1998 Vintage) Napa Valley. Ever one of the chunkier, more sinewy Cabernets to be had, La Jota's premier bottling again comes up as one of the bigger wines in the crowd. Its complex aromas of toast, milk chocolate and tobacco are echoed in kind by its broad, highly extracted flavors, but its blustery tongue-curing tannins are the sort that will take years to resolve. Only the patient should find room in their cellars for this one as it will not reach its peak for a decade or more.
International Wine Cellar(1996 Vintage) Rating: 92/100 - As reviewed by Stephen Tanzer's International Wine Cellar on May-99
Wine Advocate(1996 Vintage) Rating: (90-92) - As reviewed in Wine Advocate # 114 on Dec-97
Wine Spectator(1985 Vintage)