3 Stars - Chicago Tribune for J Cuvee 20 Brut NV!

✭✭✭

J Cuvee 20 Brut NV

A Russian River Valley bubbly with a toasty nose and an oaky, creamy tone on the palate. Starts dry, ends a bit sweet. Serve with gougeres, smoked salmon, shrimp scampi.

Wine News Reviews: 90 Points for J Cuvee 20 Brut NV & 92 Points for J Brut Rose NV!

90 Points!
J Vineyards, NV Brut Cuvée 20

Russian River Valley

Pale yellow-gold hue with very active bubbles. Appealing scents of Golden Delicious apple, white peach and brioche. Foamy flavors of peach and apple. Hints of almond and nutmeg in the juicy close.

92 Points!

J Vineyards, NV Brut Rosé

Russian River Valley

Pale copper hue with very tiny bubbles. Enticing scents of red raspberry and white peach. Creamy acidity and juicy flavors of Red Delicious apple and wild cherry. Apple-driven close made opulent by hints of brioche and honey.

"I Truly Love the J Brut Rose" - Sparkling Wine Profile by Examiner.com!

December 9, 2009

Kris Chislett, Examiner.com (Jacksonville Wine Examiner)

Sparkling wine profile: J Brut Rose NV

The Grapes

59% Pinot Noir, 41% Chardonnay

The Facts

Judy Jordan (Founder and President) started J Vineyards & Winery in 1986 in order to craft varietal and sparkling wines. She graduated from Stanford with a degree in Earth Sciences/Geology, and worked in Geophysics in Colorado before returning to work at her family's winery. The J Brut Rose is NV (Non-Vintage) meaning it is a blend of grapes harvested in more than one specific year. This is mainly done for consistency in the wine, but to also maintain sales even in bad years.

This wine is created in the traditional method of Champagne, or Mêthode Champenoise, however the wine is obviously not made in the Champagne region, so cannot be called a "true" Champagne. All grapes for the J Brut Rosé are hand-harvested. J supports farming practices that are environmentally sensitive, economically viable and socially responsible by minimal use of chemical pesticides and fertilizers in our vineyards. The J Visitor Center staff collect wine corks for ReCork America and recycles them at one of the participating retailers in Sonoma. Corks are 100% biodegradable and are converted into flooring, building insulation, automotive gaskets, soil conditioner and sports equipment.

The Place

The grapes for this Brut Rosé were selected from J’s Estate Vineyards in the Russian River Valley. The Russian River Valley appellation is located approximately 70 miles northeast of San Francisco's Golden Gate Bridge and less than 15 miles from the Pacific Ocean. The region's unique topography includes hillsides, benchland and valley floor, providing an exceptionally diverse range of soils. There are actually more soil types unique to the Russian River Valley than in all of France!

The climate of the Russian River Valley make it ideal for Pinot Noir and Chardonnay due to its rich soils, and the cool coastal climate prolonging the grape growing season. The unique soils with its deep gravel deposits, ensure good drainage and extensive root development. This results in vines which get a little stressed out (which is a good thing) which then send their energy to the grapes for concentrated varietal character. Chardonnay is the region's most widely planted wine grape, while Pinot Noir makes up one-third of the AVA's plantings and is increasing faster than any other grape variety. The Russian River Valley is home to more than 50 wineries and 200 winegrowers, and has been an AVA since 1983.

For more on J Winery, visit jwine.com (the best looking winery website I've seen in a while).

The Taste

I had to check the bottle twice on this one, since it's the first time I've had this wine. Very subtle color for a Rosé, I was expecting more of the "electric pink" kind of color. The J Brut Rosé has just a very light pink hue. The key to this wine is subtlety. Beautifully delicate on the nose. Fresh aromas of peach and strawberry with faint toasty notes. Citrus flavors come through a little more on the palate, hints of tropical fruit, raspberry, red apple, a really elegant wine. Persistent finish, not too dry. If I'm drinking sparkling, I've always skewed more towards Rosés (I proposed to my wife with one), and I truly love the J Brut Rosé. It isn't over the top. It's one of the best sparklers I've tasted coming out of CA.

The Food

I've always been a big fan of Lobster Bisque, so give this one a try from the J Winery Website. It's their recommended food pairing specifically for J Brut Rosé. The Price $38.99.

The Place

Total Wine

4413 Town Center Parkway

Jacksonville, FL 32246

(904) 998-1740

http://www.examiner.com/x-27568-Jacksonville-Wine-Examiner~y2009m12d9-J-Brut-Rose-NV

Wine Review On-Line

The Wines of J
By Gerald D. Boyd

Dec 1, 2009

The use of single letters as brand identifiers on wines is not new, with Chateau Y, the sumptuous dry wine of the Sauternes producer Chateau Yquem being one notable example. So, in 1986, when Judy Jordan, daughter of Jordan Winery’s founder, decided to produce high-end sparkling wine in Sonoma County, her decision was to brand the bottles with a large stylish yellow "J," easily recognizable on the green bottles. Use of the single letter was noticeably distinct from the "bank note" labels of Jordan Winery still wines, but the decision also stirred speculation of whether the single letter was J for Jordan or J for Judy.

Initially J Vineyard & Winery, which moved into the former facilities of Piper Sonoma outside Healdsburg, produced only a brut-style Sonoma County sparkling wine by the classic Champagne method. It wasn’t until the early years of this decade that J made two major changes: the first was to add a line of Pinot Noirs, following the pattern of Champagne houses that make small quantities of still Chardonnay and Pinot Noir from the same grapes used to make their sparkling wines. The second move was to hire veteran winemaker George Bursick to oversee the production of J’s wines and to work with Hollis Price, assistant winemaker in charge of sparkling wine.

J Sparkling Wines and Dosage Profiles
With the holidays upon us, many wine buying decisions include sparkling wines while other thoughts turn to which wine to have with the traditional holiday meal. Choosing a sparkling wine usually comes down to price and style. The style of a sparkling wine is based not only on the grapes used, but also a technique in sparkling wine production known as dosage. At J, the decision on dosage levels is carefully considered because the finished wine must be compatible with one or more applications that are commonly enjoyed during the holidays -- toasting the holidays and celebrating the holiday meal. Equally important is the objective of maintaining a consistent house style to avoid consumer confusion.

The amount of dosage is calculated by the quality and character of the base wine and the house style. By definition, dosage is the final step in the process where a mixture of wine (sometimes brandy) and sugar syrup is added to adjust the sweetness of the finished wine. Sparkling wines are naturally high in acidity, so a dose of sweetness is often needed to soften their sharp edge. The levels of dosage vary, with Brut ranging from .6 to 1.5% residual sweetness and Extra Dry ranging from 1.2 to 2%.

Recently Hollis Price and George Bursick demonstrated the technique of dosage and how J Vineyards handles this critical step, using the J Cuvee 1999 Brut as the base wine. “With dosage you get a free last look at the wine, so the important decision is to determine what we can do with the wine after disgorging,” explained Price. She believes that all wine coming from aging in the bottle, or en tirage, deserves a full look to determine the amount of dosage to be added. “Where is the sugar/acid balance?” Price adds.

Price lined up a row of glasses with the 1999 Brut and increasing levels of sweetness in the dosage. The first wine was sans dosage, and delivered a palate wakening jolt with warm toasty notes, ripe fruit and a dry tart finish. Increasing levels of dosage followed, starting at 1.1% sweetness to a maximum of 1.4% sweet dosage. A few tenths of a percent doesn’t sound like much, but the impression, as the dosage grew sweeter, was significant. At the top end, 1.4% tasted rich and textured, noticeably different than the sample dosed at 1.1%, but too sweet for my taste.

My preference was for the sample with a dosage of 1.2% for its creamy smoothness and ripe green apple character. The exercise was a reminder that a Brut sparkling wine usually tops out at 1.5% residual sweetness and that style (a.k.a. dosage level) is important in selecting a Champagne or sparkling wine. It also points out that sparkling wine labels tell the consumer the general style -- Brut, Extra Dry -- but not how dry or sweet a Brut is (or that Extra Dry is sweeter than Brut) since the range, based on producer preference, is from near dry at .6% to noticeably sweet at 1.5%.

Price also wanted to show that the type of dosage used can make a difference in the texture and flavor profile of the finished sparkling wine. In the 1999 Brut, the base wine is a blend of Chardonnay and Pinot Noir, but Price formulated a dosage using just Chardonnay and another one using brandy in place of still wine. The differences were striking. The 1.25% Chardonnay dosage was noticeably sweet, with ripe apple aromatics and flavors, while the 1.1% brandy dosage had more texture and didn’t taste as sweet; I wondered if this was deceiving because the sweet fruit of the Chardonnay might have presented a kind of gustatory trompe l‘oell. I liked both samples, but thought the brandy dosage smoothed the rough edges of the sweet dosage. J Brut is finished at 1.2% sweetness while the J Cuvee 20 is sweeter at 1.5% residual sweetness.

What I took away from this somewhat esoteric exercise is that, as a consumer, care is important when selecting a Champagne or sparkling wine. Learn all you can about the wine before purchasing bubbly to assure a more pleasurable experience, either by talk to your local merchant or going onto websites such as J’s.

J Pinot Noirs
Sparkling wine, as good as is, doesn’t fit with all wine and food combinations. I’ve tried sparkling wine with red meat, but prefer a red wine like Pinot Noir (a personal favorite), especially with holiday meals. George Bursick, winemaker at J Vineyards has been making a string of impressive Pinot Noirs under the J Vineyards label. Before joining J, Bursick was the long-time winemaker for Ferrari-Carano, where he was better known for a line of red wines that didn’t include Pinot Noir. “Actually Pinot Noir closely resembles Sangiovese that I worked with for 20 years,” explains Bursick. “The fermentation techniques that I experimented with leading up to the creation of Ferrai-Carano’s “Siena” have made for an easy transition to Pinot Noir.”

Since the start of the Pinot project at J in 2007, Bursick has produced over 100 Pinot Noir lots, each representing a unique outcome from a range of variables and over 15 separate vineyard sites. The variables include soil type, grape exposure, clone/rootstock and a whole host of things that affect the character of the finished wine. In the winery, Bursick is experimenting with another long list of variables including the discovery of three yeast strains that were delivered to the United States in the 1940s but were never used. “I’m tracking and creating all these variables to find the ‘gems’ hidden within a particular vineyard, and I definitely anticipate additional wines in our Pinot Noir line.”

Good Pinot Noir ain’t cheap, and the J Vineyards pinots reflect that reality. Prices for the quartet of 2007 J Pinots range from $35 for the Russian River Valley to $70 for the Sonoma Coast. The Russian River Valley Pinots are packed with bright fruit flavors, medium intensity, good texture and length, while the Sonoma Coast Pinot shows an intriguing earthiness backed by berry and mocha notes. All four of the Pinot Noirs are finished at 14.3% alcohol, suggesting a strong coincidence, a feat of stellar winemaking, or both.

J Russian River Valley Sparkling Wines - 90-95 Points!

Wine Review On-Line

Wine Talk by Robert Whitley
December 2, 2009


J Russian River Valley Sparkling Wines
90-95 Points!


J 1997 & 1998 Vintage Brut, Late-Disgorged
J 2001 Vintage Brut
J Brut Rosé NV
J Cuvée 20 Brut NV

J Wine Company — Ideally situated in Sonoma County's Russian River district, J sources exceptional chardonnay and pinot noir for its elegant and riveting bubblies. The winery found another gear when winemaker George Bursick (formerly of Ferrari-Carano) came on board a couple of years ago and buttoned down the sparkling program. The non-vintage Cuvee 20 ($20) and Brut Rose ($35) are among the finest of their type, but the late-disgorged wines (the 1997 and 1998 are both $95) are exceptional and rare. The 2001 extended tirage brut is a steal at $50. Rating: 90-95.

J VINEYARDS WRAPS UP 2009 HARVEST

J VINEYARDS WRAPS UP 2009 HARVEST
Completed Before Heavy Rains Arrive

HEALDSBURG, CALIFORNIA — (November 9, 2009) — J Vineyards & Winery wrapped up its 2009 harvest in Sonoma County’s Russian River Valley on October 9, and not a moment too soon. It started pouring rain on October 12. Despite the rain, cheers were heard on the winery crush pad with the loudest coming from winemaker George Bursick, a veteran of 31 North Coast harvests.

Bursick looked quite pleased with the overall quality of the fruit and expects to make exceptional wines from the 2009 vintage. He also breathed a sigh of relief, dodging a typhoon-influenced storm that dropped some of the heaviest amounts of rain ever recorded in October in the San Francisco Bay Area.

“It’s a great feeling to have all the grapes in the winery just as the October deluge began,” said Bursick. “The long, cool growing season in our Estate vineyards and throughout our independent grower vineyards provided an excellent opportunity for the grapes to achieve perfect phenolic ripeness and superb fruit flavors,” he added. “Given the samples I’ve tasted so far, I expect 2009 will be another banner year for our Russian River Valley wines.”

For most of the growing season, weather conditions along the Russian River Valley could not have cooperated more fully for vineyard managers. The growing season was generally uneventful, marked by slightly cooler than average temperatures and highlighted by fewer heat spikes in June, July and August. A late burst of heat in September kicked harvest into high gear, and although one rainstorm made its way through Sonoma County the same month, it was just light enough to settle the dust.

J Vineyards viticulturist John Erbe agrees with the assessment. “The overall cool weather combined with warm, but not hot, afternoons allowed the grapes to ripen at a nice, even pace,” he said. “There were no weather issues, and the progress of this harvest, ending before the onset the first major fall storm, proved to be well-timed.”

Erbe added, “This ‘almost perfect’ ripening period produced grapes with uncharacteristically small berries which contributed to ‘low juice-to-skin’ ratios, creating wines of unusual depth and concentration. In most cases, the Chardonnay and Pinot Noir berries were less than one-quarter inch in diameter.”

J Vineyards & Winery is unique in that for twenty years, the winery was focused entirely on producing highly acclaimed Russian River Valley sparkling wines. With the arrival of George Bursick in 2006, however, the winery began a program of high-end Russian River Valley Chardonnay and Pinot Noir varietal wines. There is also a Vin Gris, a Viognier, and a Pinotage in the Russian River Valley portfolio sold exclusively at the winery. A seductive Pinot Gris is made by the winery, although a good portion of the fruit is presently sourced in cool climates outside the Russian River Valley, and this will be the case until additional vines can be planted.

The sparkling wine harvest began in early August, with grapes picked for their optimum acidity and low sugar levels, a necessity in making world-class méthode champenoise. Upon the completion of the sparkling wine harvest, it was then time to pick grapes for J’s signature Russian River Valley Chardonnay and Pinot Noir wines. J’s varietal wine program now represents about fifty percent of the winery’s production, and more than a few lots from the 2009 Harvest are being considered for special single-vineyard designations.

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TASTING J WINES
A visit to the J Vineyards & Winery “Signature Bar” and “Bubble Room” is a must for anyone headed to Sonoma County and the Russian River Valley. J’s two tasting salons are the perfect hip locations to sample the current vintages and catch up on the latest winery news and information. The Signature Bar is open daily from 11 a.m. to 5 p.m. Tastings are $20 per person for a selection of five wines.

The Bubble Room features a three-part seasonal food and wine experience prepared by Executive Chef Mark Caldwell. The menu is designed to highlight the “terroir” of each of the six wines in the pairings. The cost for the Bubble Room tasting is $60 per person and reservations are encouraged.

J Vineyards & Winery is located at 11447 Old Redwood Highway in Healdsburg. For more information call (707) 431-3646 or go to www.jwine.com.

Media Contact:

George Rose

(707) 431-5233

georgerose@jwine.com

Jewels and J

The setting was perfect - a beautiful sunny day in the California wine country, a waterfall flowing into a small stream, leaves turning into their fall colors of purple, lavender, gold, and rose, and an elegant contemporary winery ready for tasting and Dilek Sezen.

Visitors at J Vineyards and Winery in Healdsburg were treated to a cornucopia of pleasures on October 17 – Jewels and J – a coupling of brilliant gemstones and extraordinary wines.

Colors shone inside as well. At five stations, wines were paired with jewels of a similar hue. A table of wine-related objects d’art greeted guests as they entered, as did glasses of Chardonnay.

Pinot Gris complemented dazzling South Sea pearls and lustrous pink and white pearls. Brut Rose' partnered with pink shades of fine jewelry.

Upstairs in the hip tasting salon, Dilek displayed and explained rare color gems. Red rubies, sapphires, spinels, and rubelites were paired with Pinot Noir. Brown and champagne color diamonds, brown topaz, and orange zircons were matched with Vintage Brut. Mediterranean-inspired hors d’oeuvres were a delicious addition.

Guests were invited to model the jewelry. And they did - with a wine glass in one hand, a ring or bracelet on the other, and big smiles on their faces. A good time was had by all, and a harmonious relationship was born.

We sincerely thank J Vineyards and Winery for their warm hospitality.

Many thanks to Mandy Scott Flowers: www.mandyscott.com

Please call to arrange a personal appointment: 415.810.1002,

1757 Union Street at Octavia, San Francisco

J VINEYARDS & WINERY TO BECOME EXCLUSIVE SPARKLING WINE SPONSOR OF WELLS FARGO CENTER FOR THE ARTS

50 Mark West Springs Road Santa Rosa California 95403
Box Office: 707-546-3600

For Immediate Release November 10, 2009
Media Contact:
Kristi Buffo, Wells Fargo Center for the Arts - 707-527-7006
George Rose, J Vineyards & Winery - 707- 431-5233

J VINEYARDS & WINERY TO BECOME EXCLUSIVE SPARKLING WINE SPONSOR OF WELLS FARGO CENTER FOR THE ARTS

Santa Rosa, CA (November 10, 2009)—J Vineyards & Winery located in Healdsburg, California in the heart of Sonoma County’s Russian River Valley is joining Santa Rosa’s community non-profit arts center, Wells Fargo Center for the Arts as its exclusive sparkling wine sponsor. Beginning November 16 with the performance of Champions of the Dance, J’s Méthode Champenoise Cuvée 20 Brut Non-Vintage will be available at all performances, events, and annual fundraising activities. Proceeds from the one-year exclusive partnership, which includes financial and in-kind donation, will benefit the Center’s arts and education programs, including its Education Through the Arts program serving 30,000 students annually.

Founded in 1981, the non-profit Wells Fargo Center for the Arts hosts an impressive 1,000 events with 500,000 patrons and visitors annually. “Their consistent messaging is to enrich, educate and entertain members of this community,” says J Founder & President Judy Jordan. “And I am delighted to share this ambitious vision with Wells Fargo Center for the Arts.”

“We’re excited to offer our patrons the added opportunity to enjoy J’s signature sparkling wine at our performances and events,” says Rick Nowlin, the Arts Center’s executive director, “and, grateful for the generosity of J Vineyards and Winery. Our mission and our programs rely on contributions such as this—enabling us to present world-class performances and education programs serving children and families, and nurture the arts in our community by providing a home for six local performing arts companies.”

Judy Jordan recognizes J Vineyards & Winery’s sponsorship with Wells Fargo Center for the Arts as “the latest in great pairings.” “At J Vineyards & Winery we are committed to providing wines of unparalleled quality and to creating an experience that enhances the lives of our guests,” says Jordan. “Our core values embrace a strong sense of community and we are hopeful J’s sponsorship will promote art, the North Bay community and all the wonderful citizens in this county.”

About J Vineyards & Winery
Founded in 1986 by Judy Jordan, J Vineyards & Winery produces site-specific, cool climate and Russian River Valley Pinot Noirs, Chardonnay and Pinot Gris, as well as the highly lauded J Sparkling Wines. J’s Healdsburg Visitor Center has elegantly showcased sparkling and varietal wines with artisanal food pairings since its opening in 1999. The sophisticated contemporary setting offers wine tastings at the signature bar or table service in the private tasting salon…..The Bubble Room.

About Wells Fargo Center for the Arts
A non-profit community arts center, Wells Fargo Center for the Arts is home to world-class performances, nationally recognized education programs, contemporary sculpture, and many popular events. The Arts Center is located in the heart of the Sonoma wine country and ranked among California’s top performing arts presenters. Together with its resident companies, the Center presents more than 100 performances each year in music, dance, theater, renowned speakers, and comedy; and education programs serving 30,000 children and adults annually. Owned and operated by the Luther Burbank Memorial Foundation, the Center relies on charitable community donations to achieve its mission—to enrich, educate, and entertain.

Winner of Best Winery Tasting Room via Sunset Magazine!

Best Winery Tasting Room: J Vineyards & Winery, Healdsburg, CA

The vibe: Sleek, artful, and very much about good bubbles with food: On weekends, spring for the sit-down pairing ($60) in the Bubble Room, for inspired food like the "BLT"―foie gras, applewood-smoked bacon, heirloom tomato, and mâche on toast points with the J Brut Rosé. Sips to try: J "Cuvée 20" Brut, J Pinot Gris, and J Robert Thomas Vineyard Pinot Noir.

Extras: Stellar still wines along with the sparklers. $20 tasting fee (5-wine pour); 707/431-3646.

Runners-up: Dunham Cellars, Walla Walla, WA; Robert Sinskey, Napa Valley; Press Club, San Francisco.

J NV Cuvee 20, A Sparkling Choice - Martha Stewart Living!

Made from a blend of Pinot Noir, Chardonnay, and Pinot Meunier grown in California’s Russian River valley, this sparkling wine (NV, $20) has bright citrus flavors but a silky texture and doughy notes that give it distinction and complexity.

Matt Lee and Ted Lee, Martha Stewart Living

Smokin' J's! Desert Living Scoop

Smokin' J's A quick chat with a winemaker who can kick your Thanksgiving dinner up by many, many notches. Smokin' J's A quick chat with a winemaker who can kick your Thanksgiving dinner up by many, many notches.

Harvest is over and George Bursick finally has a second to breathe. The VP of winemaking for J Vineyards & Winery makes a suite of wines with plots of land that are unlike anything coming out of northern California. Go ahead and Google “J wines” and witness the lauding. So now’s the time to place an order for your Thanksgiving meal (all available at www.jwine.com). Start with Cuvee 20, an affordable sparkler that will set the tone right, then move into Pinot Gris and then J’s signature Pinot Noirs. Since J makes sparkling wines that give the French guys a run for their grapes, we suggest a night-cap of J’s late-disgorged vintage Brut.

SF: What’s the secret to making sparkling wine as complex as yours with northern CA grapes?
GB: We are one of only a handful of wineries outside of France to use a Coquard press. It presses the fruit gently from side-to-side, which minimizes the extraction of tannin and allowing for virtually no maceration, preserving the wine’s flavor.

SF: J seems to have a small monopoly on the Russian River Valley. Is it common for one winery to have land all over the place?
GB: Not many wineries have this much dirt – J farms 257 acres of vineyards checkerboarded throughout the Valley with over 20 different soil types in varying climates. This means I have a broad palette of flavors with which to make our wines.

SF: You’re in a band called Private Reserve with other wine guys. Do you drink beer or wine after the show?
GB: At practices and before gigs, we usually compare unreleased wines with each other. After playing drums hard on stage, though, believe me, nothing beats a cold beer.

http://scoopfactory.com/email/?content=2388&preview=true

90 Points - Wine Review Online for J Vineyards 2007 RRV Chardonnay!

This winery rarely fails to hit its mark. Well-known for its graceful, refined sparklers, its still wines tend to be equally good. They may not be the most exciting in California, but they consistently exhibit a stylish sophistication that is all too rare in Golden State wine. This Chardonnay provides a case in point. It exhibits plenty of ripe apple-tinged fruit, but it tempers its exuberance with crisp acidity and a spicy finish. Oak plays an appropriate supporting role, so the end result is extremely harmonious. This is not a blockbuster wine that demands your attention. Instead, it’s a suave, debonair charmer.

90 Paul Lukacs Oct 13, 2009

http://winereviewonline.com/wine_reviews.cfm