Aromas of cherry, cola and wild blackberry, tinged with
wisps of cedar and cigar, easily release from the glass.
It opens with notes of cacao, roasted coffee and
freshly picked strawberries. In the mouth, a bright acidity makes way for a rich, round palate, finishing with
a fine line of tannins. Initially tight at opening, this wine would benefit from a brief decanting.
Considering that 2013 saw record-low precipitation levels and normal timing for bud break at the end of
March, the dramatic growth of vineyard canopy came as a bit of a surprise. Daily monitoring of vine health
allowed us to execute a strict management plan, refining each pass through the vineyard to reduce the risk
of mildew or botrytis while optimizing crop yields to no more than three pounds per vine. Temperatures
were wonderfully mild throughout the season, enabling the fruit to ripen fully yet maintain freshness and
acidity until we began harvesting on September 4, full of excitement that greatness could be achieved in
Bottled Dec. 17, 2014.
Grape clusters were hand-picked and hand-sorted at the winery, reserving 2% for whole-cluster fermentation,
while the remainder passed through a gentle de-stemmer. The fruit spent five to seven days in cold-soak
maceration before beginning primary alcoholic fermentation, naturally occurring with wild yeast. After 14
to 19 days, the fruit was gently passed through a basket horizontal press. Only 100% free run juice was
used in the 2013 Jayson Pinot Noir to ensure absolutely optimum quality.
The wine was then aged in 38%
new French oak for 11 months before bottling.
This wine is vibrant with a deep, ruby red color.