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2014 Napa Valley Zinfandel Fragrant with blackberry, lavender and mint, this zesty, high-toned wine raises the question: Why are many great Napa Valley zinfandels more delicate than their Sonoma cousins when the valley’s cabernets tend to be more tannic and vast? This one is fresh and clean, without lacking intensity. It would make a great partner with duck sugo. — Reviewed by Joshua Greene.
By Laurie Jo Miller Farr
Ameri-Brit writer | SATW | USA Today, Where Traveler, Haute Living, Google Touring Bird, CBS Travel, Far & Wide, Food & Travel, The Travel Vertical...
"Sometimes you *can* tell a book by its cover, certainly one that’s this compelling. What a treat. Drinking in the story—as told by the #winemakers—of The Lost Chapters from J. McClelland Cellars. Each release exists only by virtue of being so special and each volume builds upon the story over the years. Three brands of superb #napavalley wines from #jmcluxuryportfolio by Paul Scotto and Mitch Cosentino also includes 50 Harvests; #wines exceptionally paired thanks to #Perbacco Chef/Owner @staffanterje"
Anthony Dias Blue is one of the most highly respected wine and food authorities in the U.S. with many years of experience and countless followers. What truly sets him apart from many others is that he always looks at the interplay of what's in the glass and on plate. We hope you enjoy his comments on our 2014 JMC Malbec!
IN TERMS OF QUALITY AND VALUE, CALIFORNIA’S
JMC LUXURY PORTFOLIO CHECKS OFF ALL THE BOXES
by Chris Sawyer
With a record number of Napa Valley wines now retailing for more than $100 a pop, it’s a pleasant surprise when you come across a series of small-lot, artisan expressions that fall into the more user-friendly range of $35–$50 per bottle.
Emerging on the scene over the past five years, three impressive brands rising to this occasion are part of the JMC Luxury Portfolio, a joint project started by fifth-generation winemaker Paul Scotto; his brother Anthony Scotto III, of the Lodi-based Scotto Family Cellars; and late wine-country pioneer John McClelland.
The brothers established their roots in the industry at an early age while growing up across the street from their grandparents’ winery in Livermore Valley. Paul then honed his winemaking skills at the University of California, Davis, as Anthony developed a success-ful series of Scotto labels in Lodi and Amador County in the late 1990s.
After Paul reunited with the fam-ily business in 2009 as Director of Winemaking, the brothers joined forces with McClelland, who used the extensive connections he’d honed while working with reputable brands like Robert Mondavi, Charles Krug, Almaden, and Geyser Peak to launch J. McClelland Cellars in Napa Valley in 2011. This varietally driven brand crafts high-quality offerings of Chardonnay, Merlot, and Cabernet Sauvignon as well as a few additional releases, which included separate bottlings of Malbec and Petit Verdot in 2014.
The following year, they hired well-respected Napa Valley winemaker Mitch Cosentino as a consultant. Paul and Cosentino now collaborate on an annual release modeled after the classic Meritage blend, with a Cabernet core supplemented by smaller amounts of Merlot and Cabernet Franc. “With respect to the Old World style, our goal is to take a hands-on approach of work-ing with high-class fruit to capture the balance of ripeness, concentration, and purity of flavors in the finished wine,” Cosentino says.
To preserve the history of the region, The Lost Chapters brand focuses on a wider range of varieties like Cabernet Franc, Pinot Noir, Charbono, and Zinfandel, which are selected from individual lots in esteemed vineyards and bottled in small 200-case incre-ments each vintage. “We can take the things that we learned from producing great value wines in Lodi and apply it to the high-quality grapes we work with in Napa Valley to make wines with high levels of depth and quality that far exceed the price,” Anthony says.
Apple pie, apricot crumble and dried jasmine. Lovely intensity and complexity on the palate, which is full-bodied and finely tuned, thanks to driven acidity and plenty of fresh yet weighty fruit. Drink now or hold.