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See also Kendall-Jackson Wine Estates.
Jackson Family Wines owns 47 wineries and labels and produces 6 million cases of wine annually. As of 2017, the firm owned 15,000 acres of vineyards internationally, 13,027 in California. Jackson Family is among the largest wine companies in the US. Over the past 20 years, Jackson Family has shifted its focus away from the under $10 labels that laid the company's foundation to more premium, quality wines.
Jackson Family Wines California brands that produce Pinot Noir include Brewer-Clifton, Byron, Cambria, Carmel Road, Copain, Hartford Family Winery, Kendall-Jackson La Crema, Maggy Hawk, and Siduri. Oregon brands include Gran Moraine, Penner-Ash, WillaKenzie and Zena Crown
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.
In May 2013 the company bought the final parcel at Zena Crown Vineyard in the Eola-Amity Hills AVA as well as the 200-acre Gran Moraine Vineyard in the Yamhill-Carlton AVA, and the Maple Grove Vineyard southwest of Monmouth. The Solena Estate 15,000 case winery and 35 acres of adjacent vines outside Yamhill was also acquired and serves as the Gran Moraine tasting room and production facility.
In 2016, Jackson Family Wines acquired Penner-Ash Wine Cellars in Newburg, including the winery and 15 acres of estate vineyards. Later in 2016, WillaKenzie Estate, located in the Yamhill-Carlton AVA, was purchased. Evergreen Buildings and the Taylor Building were also bought in 2016.
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 »