(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
WP 86; WE 90, 140 cases.A big, vital, dramatic wine, one of the finest Cab Francs of the vintage. Dazzles with blackberry, black cherry, mocha and spice flavors, wrapped into thick but finely ground tannins, and enriched with smoky oak. Beautiful now and for the next 4–5 years.
dark red/purple due to high elevation. ripe nose of red fruit. concentrated fruit forward flavor with graphite finish. medium plus tannins. high sediment, so decant for 2 reasons. quality: very good.
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.
Wine Advocate(1996 Vintage) Rating: (90-92) - As reviewed in Wine Advocate # 114 on Dec-97
Wine Spectator(1985 Vintage)
Robert Parker(1985 Vintage)
Robert Parker(1986 Vintage)