Jackson Family Wines

Owner(s) Jackson Family
Web site www.kj.com
 
Link to this site

See also Kendall-Jackson Wine Estates.

Jackson Family Wines owns 36 wineries and produces more than 350 different wines. In 2015, the company acquired Siduri Wines and Novy Family Wines, and renovated a building at Freemark Abbey Winery.

Jackson Family Wines brands include Atalon, Cardinale Winery, Hartford Family Winery, Lokoya, Carmel Road Winery, Cambria Estate Winery, Matanzas Creek Winery, La Crema, Stonestreet Wines and Verite. The company also owns La Jota Vineyard Co., Arrowood Vineyards & Winery, Byron Wines, Murphy-Goode, and Gran Moraine (Oregon).

In late 2014, Jackson Family Wines created the West Burgundy Wine Group, a division that focuses on their estate-grown, site-specific Pinot Noir and Chardonnay wines from the northern Pacific coast. The group's winemakers are Adam Lee (Siduri), Eugenia Keegan (Gran Moraine), Craig McAllister (Wild Ridge), and Eric Johansson (Champ de Reves). The proprietor is Julia Jackson.

Reviewed Wines

2013 Chardenet Coteau Blanc Carneros Chardonnay

13.9% alc., pH 3.55, TA 0.58, 993 cases, $45. The Coteau Blanc Vineyard sits on a ridge overlooking San Pablo Bay south of the Carneros Highway. Clones 14, 48, 131 and Long. Whole cluster pressed, yeasted and fermented in barrel for 10 to 14 days. 75% of the blend underwent malolactic fermentation. Aged 10 months in 100% French oak barrels, 17% new, with lees stirring every month for 8 months. · Moderate golden yellow color and clear in the glass. Very shy aromas of lemon, peach and pastry creme. More open on the soft and smooth palate, with flavors of lemon curd, yellow apple and peach. Pleasant, with good balance, but not exceptional. Score: 89. Reviewed June 19, 2016 ARTICLE »

2013 Chardenet Durell Vineyard Sonoma Coast Chardonnay

13.9% alc., pH 3.62, TA 0.59, 903 cases, $65. Clones are Robert Young, Upper Barn and Wente 4. Whole cluster pressed, 67% barreled down and 33% fermented in a small stainless steel tank. Fermented in barrel for 10 to 14 days and cold fermented in tank for 25 days. 75% of the blend underwent malolactic fermentation. Aged 9 months in 100% French oak barrels, 19% new, with lees stirring every month for 7 months. · Moderate golden yellow color and clear in the glass. Citrus aromas meet notes of flint and saline on the nose. Very enjoyable, with a citrus-driven core accented with notes of butter, pastry creme, poached pear, straw and caramel. Slightly viscous in texture, with a pleasingly bright finish. Score: 92. Reviewed June 19, 2016 ARTICLE »



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