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Notes from the winemaker:

The grape clusters were hand-sorted, and once de-stemmed, the berries were sorted again by hand on the way to tank. After four to five days of pre-fermentation cold maceration in small open-top fermentors, the fruit began 100% native wild yeast fermentation. Two to three weeks later, the fruit was gently pressed and moved to barrel where it finished primary and secondary fermentations. The wine continued to age in 85% new French oak – a combination of Taransaud and St. Martin barrels – for eighteen months. It was bottled unfined and unfiltered.

Tasting Notes

“The 2008 Jayson Red exhibits blackberry, blueberry and bright raspberry notes, enhanced by layers fresh black olive, mocha chocolate and anise. Dense and chewy, the finish lingers.” – Erin Green, Winemaker

Technical Notes

Harvested: September 24 to October 28, 2008
Vineyards: Pahlmeyer Waters Ranch & Stagecoach
Bottled: April 22, 2010
Composition: 70% Cabernet Sauvignon, 16% Merlot, 10% Cabernet Franc, 2% Petit Verdot, 2% Malbec
Alcohol: 15.2%
Winemaker: Erin Green

89 Points - Wine Spectator Magazine:
"This delicate, subtle style combines ripe black cherry, wild berry and plum flavors with touches of anise and black licorice. Full-bodied, with a graceful finish. Cabernet Sauvignon and Merlot. Drink now through 2018. 3,000 cases made." - JL (Sep 20, 2011)