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Kendall-Jackson Red Blend California Stature 2005

Winemaker's Notes:

Pre-fermentation cold-soak, warm fermentation in stainless steel tanks for 7-9 days, and 18 days extended maceration on the skins translate to concentrated flavor and color, added layers of complexity and lush, voluptuous tannin development. After gentle pressing, the wine was racked directly into small French and American oak barrels (87% new) and aged for 17 months in thin-staved, heavily-toasted Château-style barrels adding rich, balanced oak accents, a rounded texture and a serious, lingering, integrated finish.

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Kendall-Jackson:
  Jess Stonestreet Jackson, founder of Kendall-Jackson Wine Estates, was a legend in the wine industry. Thanks to his dedication and skill, he popularized Chardonnay in the United States, with the best-selling Chardonnay in America for over 20 years. In 1983, just one year after he founded Kendall-Jackson Wine Estates, his Chardonnay won the first double Platinum Award ever given by... Read more
  Jess Stonestreet Jackson, founder of Kendall-Jackson Wine Estates, was a legend in the wine industry. Thanks to his dedication and skill, he popularized Chardonnay in the United States, with the best-selling Chardonnay in America for over 20 years. In 1983, just one year after he founded Kendall-Jackson Wine Estates, his Chardonnay won the first double Platinum Award ever given by the American Wine Competition. Jackson passed away on April 21, 2011, at the age of 81, leaving behind the highest-selling brand of “super-premium” wine in the United States. In 1974, Jess Jackson and his wife, Jane Kendall, purchased and converted a pear and walnut orchard in Lakeport, California into a vineyard. In 1982, a downturn in the grape market discouraged Jackson from selling grapes, so he took the opportunity to create his own winery, Kendall-Jackson Wine Estates. This was a wise decision, since today, with 14,000 acres across California’s Sonoma County and numerous distinctions, Kendall-Jackson is one of the most successful wineries in America. Read less

Pre-fermentation cold-soak, warm fermentation in stainless steel tanks for 7-9 days, and 18 days extended maceration on the skins translate to concentrated flavor and color, added layers of complexity and lush, voluptuous tannin development. After gentle pressing, the wine was racked directly into small French and American oak barrels (87% new) and aged for 17 months in thin-staved, heavily-toasted Château-style barrels adding rich, balanced oak accents, a rounded texture and a serious, lingering, integrated finish.

238 cases produced.

Aged 17 months in French Oak.

Aged 17 months in American Oak.

Notes: French and American (87% new) oak

Wine Specs:

Alcohol: 14.5% pH: 3.61
Total Acidity: 0.63 grams per liter

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