Jax Vineyards Y3 Cabernet Sauvignon 2023 750ml

Product Info

Terroir & Vineyard
The “Y3” line from JAX Vineyards celebrates three generations of the Jackson family’s land-tilling and wine-making heritage (the “Y3” referencing “Yarrayne Ranch” and three generations).
This Cabernet Sauvignon is sourced from pedigree vineyards across the North Coast AVA (including Napa and Sonoma), providing cooler-climate sites to balance ripeness and freshness.

Winemaking

• The 2023 vintage is under the North Coast designation, and it follows the Y3 program’s approach: hand-picked fruit, destemming, whole-berry treatment, fermenting 15-30 days on skins, then ageing in French oak (approximately 35% new) for around 18 months.
• The wine is bottled unfiltered and unfined, with native-yeast fermentation, showing the winery’s commitment to vineyard-driven expression.
• Alcohol is listed at 14.7% for similar Y3 Cabernet Sauvignon releases.

Tasting Notes

• Appearance: Deep ruby with youthful saturation and a clear rim, indicating an energetic and structured wine.
• Nose: Aromas of blackcurrant (cassis), lush red currants, and espresso bean are prominent. There are hints of cedar, graphite and leafy/herbal notes (bay leaf, dried herb) from the Cabernet expression of the North Coast.
• Palate: Medium-to-full bodied. The fruit enters with dark berries—blackberry, black cherry—supported by structured tannins and bright acidity. Mid-palate shows a forest-floor/earthy core (forest floor, loam), along with cocoa nib or dark chocolate undertones and a mineral thread. Finish is long, layered and persistent.
• Structure & Ageing: With its tannic framework, balanced acidity, and oak regimen, this wine is ready to enjoy (ideally after decanting) but will reward short-to-medium term cellaring (5-10 years or more) depending on storage.

Food Pairing & Serving Suggestions

• Serving temperature: Around 16-18 °C (60-64 °F). Decant for 30-45 minutes if opened young, to allow the structure to open up.
• Pairing suggestions:
• Grilled rib-eye steak with cracked pepper and herb butter
• Roast lamb with rosemary and garlic
• Rich stews or braised beef with deep savoury flavour
• A platter of mature hard cheeses (aged Gouda, Comté) and charcuterie (smoked meats, olive tapenade)