Jonata : La Sangre de Jonata 2018

Tasting characteristics and advice for La Sangre de Jonata 2018

Tasting

Color

A deep, intense purple hue defines the wine’s color.

Nose

The nose reveals remarkable aromatic complexity. Floral notes intertwine with spicy aromas, unveiling a sublime inner perfume. Dominant black fruits emerge, such as black cherry, wild blueberry, and blackberry, accompanied by resinous and herbal nuances. With aeration, the bouquet evolves toward aromas of dark red cherry and plum, wildflowers, aromatic herbs, licorice, mint, and blood orange. Hints of pipe tobacco, violet, creosote, tar, and white truffle add an extra dimension of refinement.

Palate

The palate charms with its silky texture and luxurious tannic structure that coats the mouth. A remarkable surge of sweet fruit unfolds through the mid-palate, with growing intensity and complexity. The finish is resinous and persistent, with an impactful burst of black fruit. Notes of ground pepper and smoked meat bring a savory complexity that perfectly balances the wine’s fruity sweetness.

Food and wine pairings

This wine pairs perfectly with grilled or roasted meats, especially preparations with smoky or spicy elements. It beautifully complements a herb-crusted rack of lamb, game with a black-fruit reduction, or a pepper steak. Grilled beef dishes, including blue-cheeseburgers, also make excellent pairings. Charcuterie, herb-and-olive-oil grilled vegetables, and richly prepared mushrooms round out the match harmoniously.

Serving and cellaring

La Sangre de Jonata 2018 will benefit from decanting before serving. It is recommended to serve it at a temperature between 16 and 18°C. This wine can be enjoyed now, but it also offers cellaring potential of around ten years.

A Californian Syrah combining elegance and richness

The estate

Founded in 2000, Jonata has established itself as one of the finest estates in the emerging Ballard Canyon appellation in California. Owned by Stan Kroenke since 2009, the estate spans 586 acres in the Santa Ynez Valley. Under the steady guidance of winemaker Matt Dees since the beginning, Jonata has turned early skepticism into international critical acclaim. The estate’s name comes from Rancho San Carlos de Jonata, an 1845 Spanish land grant, with the term “Jonata” borrowed from the Chumash language meaning “great oak.” The property stands out for its revolutionary approach to Californian viticulture, integrating polyface farming practices with livestock and community gardens.

The vineyard

La Sangre de Jonata’s vineyard lies in the southwestern corner of the Ballard Canyon appellation, in the Santa Ynez Valley. This geographic position creates an ideal climate—neither too hot nor too cold—with diurnal temperature swings approaching forty degrees Fahrenheit. The terroir is defined by marine-origin Careaga sands, extremely deep (over two hundred meters), highly calcareous, and virtually devoid of nutrients. These demanding soils force the roots to plunge exceptionally deep, developing a remarkable tannic structure. The vines are planted at very high density, around 3,600 vines per acre, with extremely low yields of one to two tons per acre. The vineyard is farmed responsibly without herbicides or pesticides, with meticulous canopy management.

The vintage

The 2018 vintage proved exceptional at Jonata, described as a “unicorn vintage” by the winemaker. The growing season benefited from ideal conditions that naturally favored freshness and vibrancy. Harvest began on September 15, 2018. The critical shift occurred in mid-August when temperatures cooled, then remained sunny, mild, and around twenty-seven degrees for the rest of the season. This extended period of moderate warmth enabled slow, steady ripening under perfect conditions. Most red grapes were picked between October 10 and 26 under clear blue skies, about two weeks later than in 2017. A rain event in early October was minimal, merely washing dust off the clusters without any significant impact on the fruit.

Winemaking and aging

La Sangre de Jonata 2018 was made according to a minimal-intervention philosophy. Cold soak was limited to around twenty-four hours, with total time on skins never exceeding twenty-eight days. Pressing was carried out using an old Burgundian basket press, a gentle method that preserves the integrity of the grapes. Aging took place over 20 months in 225-liter French oak barrels, with 35% new wood and 65% neutral barrels. This measured approach to oak allows the expression of fruit and terroir to take center stage.

Grape varieties

Syrah (97%)
Viognier (3%)