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The Jackson Family crafts everything from elusive 100-point Napa Valley Cabernets to affordable Chardonnays for the dinner table. How can they do this? Well, they own thousands of acres up and down the state from Napa, Sonoma, Santa Barbara and more. They farm these vineyards with the purpose of producing grapes that, in turn, deliver wines whose qualities exceed their retail price point.

They carefully match climates and soil types for each grape varietal and then craft each vineyard lot throughout the entire winemaking process. This year the grapes come from Monterey, Santa Barbara and Mendocino counties. These regions produce small, densely flavored grapes which become well-structured wines. The wine is aged for 12 months in 98% French (12% new) oak barrels for hints of toast, vanilla and cedar aromas. The lots are kept separate until the final blend so that their winemakers have the ability to craft a wine that exhibits the perfect blend of flavors and aromas from each region.

The grapes are grown on benchland rolling hillsides and mountain top vineyards that develop small, densely flavored grapes which become well-structured wines. Monterey County (68%) grapes develop the floral nuances and structure along with flavors of ripe strawberry, raspberry and black berry. Santa Barbara County (29%) infuses the wine with dark cherry lushness. Mendocino County (3%) adds dark fruit tones as well as excellent tannins to the structure and mouthfeel.

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