J Vineyards & Winery at 12th Annual World of Pinot Noir on March 2nd & 3rd 2012 at the Cliffs Resort in Shell Beach, CA!

J Vineyards & Winery looks forward to seeing you at the 12^th Annual World of Pinot Noir Grand Tastings on Saturday, March 3.  We will be pouring our exceptional 2009 Russian River Pinot Noir and the 2009 Nicole’s Vineyard Pinot Noir!  When you stop by our tasting table, let us know you are a J Fan and you will have the opportunity to taste the J Brut Rosé as well, a perfect way to start and end a tasting event with colleagues and friends!

In addition, if you are attending the Seaside Fête Dinner on Friday, March 2, J will be there sharing a bit of our Brut Rosé, making your evening a bit more sparkling under the stars. 

You will experience a seaside feast with cuisine from Central Coast chefs, and Pinot Noir from host wineries. The WOPN Seaside Fête will take place at the beach and under the stars. The area's most-revered chefs will prepare a fresh, seasonal, local cuisine that will seduce the palate of Pinot Noir lovers. A beach bonfire and live band are the exclamation to an evening that will be one to be remembered. 

Enjoy Worldwide Pinot Noir, complemented by fresh, and locally produced, creative cuisine at the World of Pinot Noir on March 2nd and 3rd 2012 at the Cliffs Resort in Shell Beach, CA.

ABOUT J

Founded in 1986 by Judy Jordan, J Vineyards & Winery is an independently-owned Sonoma County winery. The Winery is celebrating its 25th Anniversary.

 

J Vineyards & Winery focuses on non-vintage Brut, Vintage Brut, and Brut Rosé sparkling wines, as well as Pinot Noir, Chardonnay, and Pinot Gris varietal wines, all crafted from grapes farmed primarily within Sonoma County’s Russian River Valley appellation.

The J Vineyards & Winery Visitor Center and Bubble Room is located at 11447 Old Redwood Highway, south of Healdsburg. To learn more, or to join the J Wine Club, go to www.jwine.com. You can also follow us on Facebook.

EXPERIENCE THE BUBBLE ROOM AT J VINEYARDS & WINERY AT CLUB J PRICING!

EXPERIENCE THE BUBBLE ROOM AT J

bay area residents get club j pricing

on bubble room flights through march 31, 2010

We are pleased to invite our Bay Area neighbors to visit us during February and March to experience the Bubble Room ... where our guests enjoy a seated tasting of six J releases paired with exclusive culinary creations by Executive Chef Mark E. Caldwell (see the current bubble room menu). It's a wonderful time to visit wine country - harvest time crowds are a distant memory, and daffodils are blooming on verdant green hills.
Mention this J Blog posting to receive special Bay Area resident pricing through March 31st!

Sit back and enjoy the VIP treatment as you experience the wonderful offerings of wine country in your own backyard. See for yourself why Sunset Magazine rated J the Best Winery Tasting Room in their Nov. 2009 issue!
bubble room tasting
regular price: $60 per person, bay area special: $45 per person available through march 31st.
*note: this discount cannot be combined with other discounts or club j member pricing.

mention this J Blog posting to receive the special bay area resident price see the bubble room menu

bubble room reservations
not required, but strongly recommended.
call 707.431.5430 or submit a reservations request online at reservations@jwine.com

directions
get directions to the winery


event calendar
upcoming events at J


contact us
main.888.JWINECO
club: 707.431.5479
info@jwine.com


visit j on the web:
http://www.jwine.com/

Please enjoy our wines responsibly.

Come Celebrate with J Vineyards & Winery at the 2010 World of Pinot Noir on Saturday, March 6th!

J Vineyards & Winery will be at the 2010 World of Pinot Noir.

Come celebrate with us!

March 5-6, 2010

The Cliffs Resort, Shell Beach, CA

Saturday, March 6th - Pinot Noir by the Sea Grand Tasting

Location: The Cliffs Resort ~ 2 - 5pm

http://wopn.com/events.html#sea

Saturday, March 6th - Santa Barbara-style Paulée Dinner

Location: Au Bon Climat Winery ~ 6.30 - 11pm

http://wopn.com/events.html#paulee

Saturday Pinot Noir by the Sea Grand Tasting

Join more than 100 Pinot Noir producers from across the globe showing both current releases and library selections in three tasting tents located on the bluffs overlooking the Pacific Ocean and in The Grand Ballroom of The Cliffs Resort.

Saturday: Santa Barbara-style Paulée Dinner

This convivial fête, shared by participating Pinot Noir producers and connoisseurs was inspired by the Burgundian tradition that celebrates the end of harvest. Traditionally, each attendee of the Paulée brings a special bottle to share with the group. A special feature of this tradition of our own is that each winery participant attending will bring a special bottle and guests are not required to bring a special bottling - unless, of course, if you'd like to have "bragging rights" amongst your group! We're expecting more than 200 wineries in attendance!

Seating is open and mingling is encouraged. Visiting Chefs from across the country will share their specialties in a buffet extravaganza. Small plates are offered "a la minute" at Chef Stations and gourmet cheese/bread tables are available throughout the venue.

http://www.wopn.com/

http://www.jwine.com/

J - Classic. A holy grail of California Pinot Noir - Five Stars - Gremolata.com

California Bacchanalia
Inside The World of Pinot Noir
April 6, 2009, By Adam Leith Gollner

Part of the lure of Pinot oenophilia is the challenge of finding a truly exceptional bottle. Connoisseurs, affectionately known as "Pinot wienies," can go on and on about the ways in which quality varies from vintage to vintage, from vineyard to vineyard, and from bottle to bottle (even in the same year). "Pinot Noir takes a lot of education to understand," Mike Sinor (Sinor-LaVallee), a founder of the World of Pinot Noir, told me. "And 80% of it sucks."

As intricate as the wine is, it's pretty easy to tell when it sucks. "You can't hide the flaws," explained George Bursick, the vice president of winemaking at J Vineyards. "Pinot Noirs are unforgiving. There's no margin of error. Skilled winemakers can fix bad Cabs, but you can't do that with Pinots. They're so pure. It's all purity. It's such a difficult grape to bring to consumers in an elegant way."

Before spiraling into this Burgundelicious haze, I'd spent the afternoon tasting many Californian Pinots at the festival tents in Shell Beach. I don't remember most of it. This much is certain: world-class wines are being made in the sunshine state. Here are my top five, with the adjectives I found in my notebook the morning after:

J - Classic. A holy grail of California Pinot Noir.
Hirsch - Harmonious and perfect.
Foxen - Foxy. The Central Coast at its best.
Patz-Hall - So drinkable. Their bottlings of Hyde grapes = liquid gold.
Arcadian - Raw mouse.

"The French have had centuries to figure out what grows good where," explained Bursick. "They had 700 years of noblemen and monks killing each other over the best plots of land. The conditions are completely different. Burgundy has decomposing limestone; we have tectonic plates, sandstone, exposed beaches, prehistoric marshes, geysers and all sorts of Pleistocene issues. We don't have time to do trial and error, but we do have technology. We do electromagnetic conductivity tests by sending computerized probes into the soil to measure the parameters. Then we plant rootstock accordingly. Nobody in the world is doing anything like this - it's way trick."

2006 J Pinot Noir Nicole's Vineyard - FIVE Stars
Compliments: Duck Confit & Soft Cheese

This is the sort of California Pinot Noir I would be happy to drink always as balanced and refined as it is nuanced and elegant. The nose is subtly spicy, and it drinks velvety: raspberries, blackberries, pomegranates, a bit of chocolate silk.

Steve Heimoff Finds Beauty In J Vineyards' Pinot Noirs

Steve Heimoff, in his blog report on the World Of Pinot Noir event in Shell Beach, CA this past weekend, called J Vineyards' Pinot Noirs "beautiful."

J's winemaker George Bursick had the good fortune to discuss with Steve the thoughtful Pinot Noir winemaking techniques that he and owner Judy Jordan have put in place, including use of indigenous and rare yeast strains, specific lot fermenter punch down regimes, slow and extended fermentations, gravity flow processing, French Burgundian cooper impression on different wine lots, as well a thoughtful “batonage” during aging.

You can read Steve's full report on WOPN at:

http://steveheimoff.com/