Somm David T

Independent Sommelier/Wine Educator

9.4

Our first bottling from this small production family winery in Calistoga.

My first impressions of this wine, it’s a classic older Calistoga Cabernet. It’s nicely resolved but, not at the end of its life as some have predicted. It is a shade past its prime but, drinking nicely with the exception it’s a touch hot, even after all this time in bottle and when temp’s were not pushing alcohol levels like they can now. However, heat aside, I enjoy wines just the other side of their prime and beyond. Brings out additional complexity-characteristics and are infinitely more interesting.

The nose reveals, stewed & baked fruits of; blackberries, black plum, black cherry extract, black raspberries with some deep blue fruits. Loads of baking spices; clove, nutmeg, cinnamon and vanilla. Dark spice, dark chocolate, sweet tarriness, mocha, caramel, walnut shells, anise to black licorice, steeped, dark fruit teas, mint/eucalyptus, dry crushed rocks, leather, tobacco, graphite, used charcoal, dark liqueur and cola, dry herbs with dark, red, blue, purple, fresh & withering flowers accented with lavender.

The body is rich, lush, ruby, statin, velvety and thick. The tannins are rounded & softened but, still speaking loudly. The structure, tension, length and balance are in a very good place. This wine has legs to stand for another 5-10 years depending on how you enjoy them. Stewed, candied & baked fruits of; blackberries, black plum, black cherry extract, black raspberries deep blue fruits, purple fruit blend, haunting raspberries with poached strawberries as it sets. Loads of baking spices; clove, nutmeg, cinnamon and vanilla. Dark spice with good palate heat, dark chocolate, sweet tarriness, mocha, caramel, walnut shells, anise to black licorice, steeped, dark fruit teas, mint/eucalyptus, dry crushed rocks, dry top soil, slightly, moist clay, pronounced, fine volcanic minerals, leather, tobacco, graphite, used charcoal, dark liqueur and cola, dry herbs with dark, red, blue, purple, fresh & withering flowers accented with lavender. The acidity is round & exquisite. The long finish is; well balanced fruit & earth, very complexity, rich, delicious and persists endlessly.

Photos of; Stephanie Jones Bailey, Rick and Elaine Jones, Estate view, their Cabernet fruit close to harvest and vineyard staff managing fruit clusters & leafing.

Producer notes...they were founded in 1996. Jones Family Vineyards specializes in estate grown Cabernet Sauvignon and Sauvignon Blanc. Thomas Rivers Brown makes their wines, two Cabernet wines...Jones Family Vineyards Estate Cabernet Sauvignon and The Sisters. TRB also makes an extremely limited production of aged Sauvignon Blanc that is cellared for over 3 years in barrel and bottle.

Jones Family has ten acres of south facing vineyards that lie 600 to 800 feet off the valley floor, resting above the fog line, an ideal altitude for growing Cabernet in the Napa Valley area.

@Paul T- Huntington Beach FYI. — 6 years ago

Ray Vanderhoff

9.4

Wow! A Bordeaux Blend that is not traditional. Big Fruit! Dark Color! Aromas of dark fruits, cassis with hints of graphite and herbs. Dark berry flavors with a hint of mint and black licorice. Incredibly smooth and balanced. Light and bold at the same time. Incredible wine and I cannot believe it is a 2015. Still a relative baby! Enjoyed at The Irving Inn. — 8 years ago

with John

Somm David T

Independent Sommelier/Wine Educator

9.3

Out of 375ml. The nose; dry raisins, prunes, dry figs & dates, mashed dark raspberries, plum & black plum, walnut & date bread, sweet molasses, melted dark chocolate and violets. The body is thick & rich. Blackberry fruits, black plum, rum cane sugar, molasses, dates & figs, fresh prunes, round acidity and thick, lengthy, structured finish that needs another 10 years and will last another 30+ plus. Great pair with Hedy’s chocolate late mousse and walnut spiced bread. — 8 years ago

Emily Kresie-Harrington

9.3

2006 vintage. 54 Cab Sauv 27 Cab Franc 10 Merlot 7 Petit Verdot 2 Malbec. Amazing how tightly-wound the structure is on this wine, considering how old it is and how long it had been open today. Grippy, woody tannins and acid-driven fruit dominate the palate. Cranberry, lingonberry, red currant, graphite, cedar, tobacco, menthol, tarragon, anise, black rocks, over-steeped black tea, walnut husk, decaying leaves. Lots going on here and definitely feels like it could have made it another 5+ years, still a behemoth in terms of structure! — 9 years ago

Elizabeth Nettleton

10

Velvety texture with notes of mocha, toffee, and espresso, with a black walnut twist. — 9 years ago

Mark Flesher

9.4

Perfectly in the window of drinking greatness. Poured a tiny touch brown. The nose is kind of an identity crisis. Black cherry, prune, plim, walnut, cassis. Entry shows a perfectly balanced and wonderfully aged wine with dark chocolate, aged raspberry, rhubarb, tobacco and fig notes. Middle is more delicate. "Funeral flowers," dried herb, dried tobacco. Finishes soft with fig and a hint of aged black cherry. Nice. Drink now or hold another 10 to 15 years. — 7 years ago

with Dan and Shay

Jason Brater

9.2

Raisins, cinnamon, black walnut?, a touch of spice at finish. Delicious end to mom’s bday. — 7 years ago

with Heather and Gail

Arden Barnett

9.0

Nose of super ripe dark fruit and fresh rubber. Flavors of forrest floor, black licorice, steeped black tea, black currant that are like a punch to the face. Heavy oaky notes and tannins that just linger for quite some time. I get a lot of toasted walnut which is something I haven’t noticed in a Bordeaux before. Slight bitterness on the finish that will fade with time. Got a great deal on a case last year and wanted to see what I had gotten myself into. Excited to see how this guy progresses over the years to come. 71% cab 29% merlot — 8 years ago

Casey Dienel

9.6

Super interesting red. Chewy raisin up front, Black walnut, a little hit of gasoline. Love. Earthy and delightful esp given time to breathe (overnight even better) — 8 years ago

Jeroen Koenen

9.2

Yum!
This is a beautiful, classy, mature Southern Belle...
Opens with earthy, gamey, poopy notes on the nose. After awhile some interesting nuances of black tea, old leather and mocca add in.
On the palate this is amazingly fresh and well balanced. Black cherry, soft cinnamon spice, cola, antique-shop and a creamy chocolate-walnut swirl make that this is, IMHO, a stunning performance given its humbler pedigree and respectable age.
Really very good. — 8 years ago

Jonathan Kozaczuk

9.2

This was a pleasant recommendation from the local wine shop. Although 2005 is the more well-appreciated Bordeaux vintage, the 2006 is still worth visiting. It's retained a bit of fruit but it's really the secondary flavors that are coming along. On top of the black cherry and dark berry, there are earthy, menthol accents with some candied walnut and mocha in the mix as well. Solid acidic backbone. Paired well with lean red meat. — 9 years ago

Ian Driscoll

8.9

Big whiff of black walnut off the top. One of our PEC faves. — 9 years ago

with Sonja

Matt Sterr

9.2

Black walnut shells in this recipe. Unique. — 7 years ago

Rachel Kraft

9.5

Really tasty, kind of tangy w moth a clean finish. Got this for Xmas 2018. Notes says high toned in red and black fruit. — 7 years ago

Emily Kresie-Harrington

9.1

2014 vintage. Very dark-fruited and lots of black tea. Black cherry, crabapple, black plum, dried cranberry, black tea, subtle spice, walnut husk, dried autumn leaves. Reminiscent of a good village level Gevrey-Chambertin. — 7 years ago

Chris C

9.4

Dark red/black cherry and blue fruit. Tarragon/liquorice floral character. Cracked black pepper. Whiff of Dr. Pepper. Smokey And smoked meatiness!! Ample but beautifully supple tannins. Complexity on the nose and palate. Medium length finish. Paired this with a bacon burger with cheese and caramelized onions. I want to live in my wine glass. Drank at Walnut Street Café in Philadelphia. — 7 years ago

.

9.2

Dark fruits with velvety tannins and a full body. With extended air, savory notes develop suggestive of black olive and walnut skins. This is likely at peak, but there’s no hurry at all. — 8 years ago

James McFadyen

Wine Consultant and Allocation Specialist at Spec's

9.1

Whiffs of Walnut liqueur, and marzipan followed by liqueurous fruits with baking spices and crush Balinese long pepper.
Great globs of black fruit, with walnuts and almonds and more of that Balinese pepper.
Good stuff — 8 years ago

Richard Lewis

9.3

Licorice, mysterious roots, stewed walnut shell, and black currant. At first open, this was really shouty, but an hour of breathing made it quite happy. Yes, this is high alcohol, but it shows very nicely (particularly with age), and was a great pair with our carne asada and charred corn tacos. — 8 years ago

with Lynne

Emily Kresie-Harrington

9.2

2005 vintage. Still very tightly wound and lithe, and strangely in the red spectrum for its fruit quality. Red currant, pomegranate, graphite, dark cocoa powder, iron, plum skin, tree bark, over-steeped black tea, walnut skin, tarragon, anise, sage. Has been decanting for 2.5 hours and hasn't changed much in that time. — 9 years ago