Jonata : El Desafio de Jonata Cabernet Sauvignon 2018

Tasting Notes and Recommendations for El Desafio de Jonata Cabernet Sauvignon 2018

Tasting

Color

The color reveals a deep garnet hue with purple highlights.

Nose

The nose offers an intoxicating, complex bouquet, unfolding aromas of spiced dark chocolate, blackcurrant, bay leaf, dried sage, fig paste and blackcurrant candies. With aeration, notes of toasted almonds and apricot crumble emerge.

Palate

On the palate, the wine envelops with silky black fruit and a liquid minerality. Considerable power gradually builds, carried by firm yet incredibly fine tannins that coat the mouth. Despite its ripeness and generous fruit volume, the wine remains true to the complex expression of Cabernet Sauvignon and the fresh character of the Jonata terroir. Hints of fresh mint and sage sustain a constant vibrancy, while the texture recalls a firm yet sweet blackberry. The finish lingers elegantly, driven by refreshing, delicate tannins.

Food and Wine Pairings

This wine pairs beautifully with rich, generous fatty red meats, especially cuts of beef such as ribeye, strip steak or filet mignon, served rare to medium-rare. Grilled preparations are particularly recommended, accompanied by red wine, wild mushroom or pepper sauces. Roasted or grilled lamb also makes a harmonious match. For bolder pairings, opt for dishes featuring wild mushrooms or aged hard cheeses such as extra-old cheddar, gouda or gruyère.

Serving and Cellaring

El Desafio de Jonata Cabernet Sauvignon 2018 is best enjoyed at a temperature of 16 to 18°C. Decanting for at least thirty minutes to several hours before serving is recommended to allow the wine to fully express its aromatic complexity. This wine can be enjoyed now and will continue to improve until around 2038 under optimal cellaring conditions.

A Californian Cabernet Sauvignon that defies convention

The estate

Founded in 2000, the Jonata estate spans 600 acres in Ballard Canyon, in the heart of the Santa Ynez Valley in California. Initially created by Charles Banks, Arnon Milchan and Gerald Levin, the estate has been exclusively owned by Stan Kroenke since 2009. Jonata established itself as one of California’s most audacious estates by planting Bordeaux and Rhône varieties on sandy soils deemed unsuitable for viticulture. Under the direction of winemaker Matt Dees, in charge since 2004, the estate practices certified biodynamic farming and polyface agriculture integrating livestock into the vineyard. Recognized by critic Robert Parker as one of California’s most exciting estates, Jonata represents the leading edge of an emerging quality-driven movement in Californian viticulture.

The vineyard

Jonata’s vineyard covers 84 acres planted in Ballard Canyon, a sub-appellation of the Santa Ynez Valley. The terroir is defined by exceptionally deep Careaga sand soils, extending down to 240 meters beneath the surface. These highly calcareous, well-draining, nutrient-poor soils force the vines to develop deep root systems, naturally producing small berries with thick skins. The vineyard benefits from a high-altitude desert climate with intense sunshine and significant day-to-night temperature swings, preserving the grapes’ freshness. Planting density reaches 3,600 vines per acre, four times higher than Californian standards. This meticulous parcel-by-parcel management makes it possible to harness subtle variations in soil composition and exposure across the estate.

The vintage

The 2018 vintage proved exceptional at Jonata. From mid-August onward, temperatures cooled and remained sunny, mild and around 27°C through the end of harvest. This long, slow ripening period enabled ideal phenolic maturity, synchronizing sugar accumulation with the ripeness of seeds, skins and other structural components, without the usual heat spikes that cause sudden rises in sugar and drops in acidity. Harvest began on September 15, 2018 and took place about two weeks later than the 2017 vintage. Minimal rain in early October simply washed dust off the clusters without affecting harvest parameters. Most red grapes were picked between October 10 and 26 under clear skies. Winemaker Matt Dees describes 2018 as a rare vintage with healthy yields and outstanding quality, with red wines defined by their subtlety and elegance.

Winemaking and aging

El Desafio de Jonata Cabernet Sauvignon 2018 was crafted using a minimalist winemaking approach that respects the fruit’s natural characteristics. After parcel-by-parcel vinification, the wine was aged for 20 months in 225-liter French oak barrels, 80% new and 20% second-fill. This moderate proportion of new oak provides structure and aromatic nuances while keeping the expression of fruit and terroir front and center. Total production amounts to 541 cases for this vintage.

Grape varieties

Cabernet Sauvignon (75%)
Cabernet Franc (14%)
Petit Verdot (11%).