June 2007 Wine Tasting Notes.
2004 Jekel Merlot, Monterey County.
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This Merlot-dominated blend is deep garnet in the glass with good clarity. Medium intensity aromas of coffee center light plum and cherry. Sweet pipe tobacco notes marry well in the blend. In the mouth, the medium intensity plum and cherry character continues, accented by oak and coffee notes. Medium in body, this juicy wine offers a good composition of smooth, velvety tannins and appropriate acidity. Plum and cherry ring through the medium length, dry finish. |
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13.8% Alcohol $14.99 Retail (from winery); 13,500 cases produced |
This Merlot offers both breadth and integration that make it an excellent value. The fruit is juicy and not gobby. In combination with the spice and earth components, it will hit the value sweet spot for Bordeaux enthusiasts. Pair with red meats for another 5-7 years. BOTTOM LINE: Good, with appealing characteristics. Recommended. |
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| Supplemental/Repeat tasting: None. | ||
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More Jekel Vineyards reviews. More on the Monterey AVA More on Arroyo Seco AVA |
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Production | Grapes | Producer | Vineyard | Vintage
Composition: 78% Merlot, 8.6% Cabernet Sauvignon, 6.3% Syrah, 4.2% Cabernet Franc and 2.9% Petite verdot sourced primarily from the Sanctuary Vineyard in Arroyo. Following extended maceration, the wine must was inoculated with a small amount of yeasts to complement the native yeasts already present and fermented in small stainless steel tanks. Following completion of malolactic fermentation, the wine was racked into french oak (15% new, remainder 2 years old or older) and aged for Aged for 16-18 months
Merlot has a flavor profile similar to Cabernet Sauvignon, with less distinctive and slightly more herbaceous aromas and flavors. Because of its lower tannins and more forward fruit, it is more approachable than Cabernet Sauvignon. It is beloved by many for its approachability and is a dominant part of California and Bordeaux-style red wines. (read more)
Often called the "King of wines" and one of the 'big five' of Bordeaux reds, Cabernet Sauvignon is the most widely planted among the five and, with over 40,000 acres planted in the state, it is the most successful red wine in California. With its reputation for longevity and aging, California winemakers began to take example from their Bordeaux counterparts and blend it with other varietals. Soon, the Meritage Association was formed to foster this movement. It usually usually shows black currant, blackberry and black cherry flavors backed by cedar characteristics. (read more)
Syrah is an ancient variety proven by DNA analysis (in part at U.C. Davis) to be a native of the northern Rhône region of France. Prior to this evidence, its origin was disputed between the Rhône region and that around the Persian city of Shiraz – hence the two names for the grape. Syrah is very tannic, rich, chewy and textured and is typified by high alcohol and a spice-over-fruit character. The latter tends to be more accentuated in cooler climates where the grapes develop a higher skin-to-pulp ratio. Syrah typically shows pepper, licorice, clove, thyme and bay leaf as part of its spice component. The dark fruit typically expressed are blueberries, black currants and blackberries. Syrah may also show cedar or sandalwood notes. As with just about all wines, bottle age brings out terroir and cedar, tobacco, earth and leathery notes. (read more)
DNA analysis shows Cabernet franc is, along with Sauvignon blanc, the “parent” of Cabernet sauvignon. It is one of the five main Bordeaux grapes used for making red wines. Although it tends to display more fruit and less tannins than Cabernet sauvignon, it may become more herbal depending on vineyard management practices. It is much more often used as part of a blend – most traditionally in Bordeaux or Meritage blends as well as unconventional blends with Rhône varieties, Cal-Itals and Super Tuscans. Cabernet franc displays raspberry, cherry, plum, strawberry, floral notes of violet and sometimes spice. With bottle aging, it takes on aromas of cedar, olive, cigar box, musk, mushroom, earth and leather. (read more)
Petit verdot is a lesser known member of Bordeaux’s five noble black varieties. It has long been used as a supportive player in Bordeaux and Meritage red blends. Petit verdot’s contribution to red blends is its tannin structure. It typically constitutes anywhere from 1% to 5% of a blend, although on occasion, it can make for up to 10%. On its own, it is deeply colored – often purple - with high extract of floral and spice aromatics and bold alcohol levels. This is when the grapes are able to fully mature. The beauty of Petit verdot lies in its evolution. In youth, it exhibits aromas that resemble pencil shavings. Some writers also describe a banana-like scent. Violet and leathery aromas evolve with age. Spice and firm tannins are also definitive of this variety. (read more)
Bill Jekel founded his eponymous winery in 1972. The winery is located near Greenfield, in the Arroyo Seco AVA. He released his first wines from the 1978 vintage. The winery and its vineyards were acquired by Brown-Forman who then closed the winery in 2005, moving red wine production to a larger, company-owned Paso Robles facility and white wine vinification to Hopland (at the Fetzer facility - also owned by Brown-Forman). As is the case with such large acquisitions, the winery was sold in 2006 as were the vineyards providing the fruit for Jekel wines. The plan, currently, is to continue sourcing Monterey fruit after the current arrangements for fruit from Gravelstone and Sanctuary Vineyards run out. New vineyard sources have not yet been identified.
Bill Jekel founded his eponymous winery in 1972. The winery is located near Greenfield, in the Arroyo Seco AVA. He released his first wines from the 1978 vintage. The winery and its vineyards were acquired by Brown-Forman who then closed the winery in 2005, moving red wine production to a larger, company-owned Paso Robles facility and white wine vinification to Hopland (at the Fetzer facility - also owned by Brown-Forman). As is the case with such large acquisitions, the winery was sold in 2006 as were the vineyards providing the fruit for Jekel wines. The plan, currently, is to continue sourcing Monterey fruit after the current arrangements for fruit from Gravelstone and Sanctuary Vineyards run out. New vineyard sources have not yet been identified.
The hot 2004 growing season was one of the shortest in the history of the state. Harvest came two to three weeks earlier than usual, at the start of August. While this "crop of crops" was lauded as producing highly extracted fruit, some wines have been rather unbalanced while others were stunning an memorable. Each offering from this vintage should be judged individually and not by virtue of vintage alone since the shortened growing season affected different varietals in different AVAs and even vineyards. Read More
Rating
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Color |
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Nose |
4 points |
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Palate |
2 points |
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Finish |
3 points |
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Tannins |
5 points |
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Acidity |
5 points |
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Alcohol |
5 points |
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Aging potential |
3 points |
(5 points max) |
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Overall quality |
8 points |
(10 points max) |
Cumulative Score: 90
Rating System & Scoring Criteria explained
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