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2012 Jeff Gordon Napa Valley Joie de Vivre Red Blend
NEW RELEASE!

2012 Jeff Gordon Napa Valley Joie de Vivre Red Blend
Wine Specs
Vintage
2012
Varietal
Joie de Vivre
Appellation
Napa Valley
Acid
5.0-6.1 g/L
pH
3.65-3.77
Aging
16 months in 30% new American Oak and 70% 2-3 year old French and American Oak
Bottling Date
July 25, 2014
Alcohol %
14.5
Wine Enthusiast
90
In Stock
Add To Cart
$65.00
 
SKU: JGC12JDV

Once again, our unique blend offers an array of flavors making you want another sip! This medium to full-bodied wine is a deep purple color with aromas of black cherry, violet, dark chocolate, and toasty vanilla oak, leading into a mouthful of ripe black currants, roasted coffee and spice. The wine is remarkably well-balanced, given its rich concentration of fruit and oak. The medium body coats your mouth with layers of more complex flavors enhanced by mild tannins. Just a joy to drink!
 

Wine Specs
Vintage
2012
Varietal
Joie de Vivre
Appellation
Napa Valley
Acid
5.0-6.1 g/L
pH
3.65-3.77
Aging
16 months in 30% new American Oak and 70% 2-3 year old French and American Oak
Bottling Date
July 25, 2014
Alcohol %
14.5
Wine Enthusiast
90
Wine Profile
Ratings
90 points- Wine Enthusiast, 91 points- Critics Challenge, 91 points- Sommelier Challenge
Awards
Gold Medal- Critic Challenge Wine Competition, Gold Medal- Sommelier Challenge Wine Competition, Gold Medal- Indy International Wine Competition
Vineyard Notes
The Petite Sirah (49%) is sourced from the famed Frediani Vineyard in Calistoga. This varietal gives the wine opulent and ripe fruit. The Syrah (36%) is sourced from the Page-Nord Vineyard in Yountville, which gives the wine a luxurious mouthfeel, added aromatic complexity and the hint of flowers. The addition of Cabernet Sauvignon (15%) from the Two Moon Vineyard in the Dry Creek Valley adds some body and structure with a bit of spice.
Production Notes
The 2012 growing season was a winemakers dream with near perfect conditions. Continually warm weather without any major hot spells let the fruit ripen fully. Growing conditions throughout the year had been ideal for producing a bumper crop of mature grapes with balanced flavors.
Winemaker Notes
The grapes for this wine were picked between 25.5 and 26.5 brix with a total acid of 0.50 to 0.60g/100ml and a pH of 3.65 to 3.75. The fruit was then destemmed into small open-topped fermenters and punched down daily by hand. After completion of fermentation the wine was drained, pressed, and inoculated with a malo-lactic culture. Completion of malo-lactic fermentation proceeded while aging for 16 months in a mix of French and American oak barrels.
Production
151 cases produced
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