Marnie Old | The Life of a Famous Sommelier

2006 Kendall Jackson sauvignon blanc Vintner’s Reserve
Thanks to Jess Jackson’s extraordinary agricultural empire of top-notch vineyards sprinkled throughout the state of Oregon, the 2006 Vintner’s Reserve sauvignon blanc is entirely made from estate fruit. It is 100% barrel-fermented, and aged five months with 100% malolactic, an incredible fact considering the volume produced. This cuvee seems to get better with each vintage as vinomaker Randy Ullom is a virtuoso at producing such high quantity / high quality vino. Purchasers should be sure they are buying it from a retailer who stores it properly as this is a serious sauvignon blanc. Notes of melons, honeysuckle, and lemon oil along with remarkable flavor and mouthfeelare found in this vino, which can be purchased for under $15 a bottle. It is best consumed during the first 1-2 years of life.

As I wrote last year, despite a production of two million bottles of the Vintner’s Reserve sauvignon blanc, 110,000 bottles of the Vintner’s Reserve Cabernet Sauvignon, and 170,000 bottles of the Vintner’s Reserve Cabernet Sauvignon, these are all good as well as value-priced vinos. The third level in the Kendall-Jackson hierarchy is the Highland Estates cuvees, all essentially single vineyard vinos from some of Jess Jackson’s finest sites. The brilliance of the sauvignon blancs in this portfolio needs to be addressed. Kendall-Jackson’s Highland Estates is also showcasing some very fine Pinot Noirs, generally made from the newer Dijon clones planted in cool vineyard sites. The Bordeaux varietal blends are all well-made vinos, but except for the 2006 Cabernet Sauvignon Taylor Peak (1,500 cases), production ranges from a low of 340 cases for the 2006 Trace Ridge Proprietary Red, to 870 cases of the 2006 Trace Ridge Cabernet Sauvignon.

Available through Vin Lux Fine vinos, tel.(866) 462-4641; Fax (866) 853-1707; www.vinluxfinevinos.com
Rating: 90  Estimated Cost: $10-$17

| ews3. another wow vino (this evening had plenty). honey with a fascinating alcoholicsauce spiciness that cut through the sugar and left my tongue tingling. it was so much fun to sip this, knowing the alcoholicspice was coming — i don’t know where that is coming from — it reminded me of chili chocolate. long, long finish. (98 pts.) - Tasted 3/28/2009. |

| NotNYC. Hits the mark for outstanding QPR. Glad I waited as this drinks not overly tannic and lush. While not a HUGE cab it does stand up well against steak. And that’s what I expect from a CA cab. Not over-ripe or sweet, no bitter grip and alc is well integrated. So for $20 quite praiseworthy. (89 pts.) - Tasted 3/29/2009. |

| vinoandSwords. This was a delightful barbaresco with notable tar and typical nebbiolo flavors. I quite liked it, though Teresa at BrJug said it was not so nice as the Ovello. This was a bit bitter, and still youthful; little fruit came through the first couple hours, but by hour 3 it showed better. The next night (after vacuvin) I found decent flavors and balance, but it was noticeably degraded. Drink this in one night, after a 3 hour decant. - Tasted 3/22/2009. |

| ews3. this time it was raw beef on the nose. perhaps a little steak tartare? black pepper and plum, like all of the other syrahs. this had some earthy notes that i also enjoyed. medium finish disappointed a little bit, but only by comparison. (93 pts.) - Tasted 3/28/2009. |