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Higher end Kendall-Jackson red wines

By Darryl Beeson

Born in 1930, Jess Jackson was raised in San Francisco and graduated from UC Berkeley's Boalt Law School. In 1974, he and his family bought an 80 acre pear and walnut orchard in Lakeport, California. After converting the orchard to a vineyard, Jackson began selling his grapes to local wineries. In 1982, he produced his first bottle of wine under the Kendall-Jackson label. Jess, a founding member of Family Winemakers of California, and his family still run the day-to-day business of the winery. Find out more at www.kj.com.

Kendall-Jackson "Vintner's Reserve" Syrah, California 2002
Price $12
Rating 94
This could be one of the finest Syrahs that this taster has enjoyed during the past twelve months. There is a spectrum of complex and diverse fruit. Nice spice and oak are well balanced within the blend.

Kendall-Jackson "Highland Estates" Alisos Hills Syrah, Santa Barbara 2002
Price $30
Rating 91
The nose is soft with a bit of dust. The flavors are lean and crisp. Tropical lime, red cherry, and soft cocoa powder are in the good length. This wine is all about restraint and delicacy, aged 16 months in 100% French and American oak (20% new French) barrels.

Kendall-Jackson "Vintner?s Reserve" Merlot, California 2002
Price $15
Rating 90
The nose showcases mint and plum. The fruit is concentrated and complex with black cherry and ripe plum, followed by mineral in the lingering finish. "We have soft, velvety tannins without manipulating the wine," explains wine maker Randy Ullom.

Kendall-Jackson "Grand Reserve" Merlot, California 2002
Price $26
Rating 91
"Great Merlots come from the warmer side of a cool climate or the cooler side of a warm climate," says wine maker Randy Ullom, "resulting in longer hang-time and more complexity." The nose is rich with subtle dark fruit. The sip is bright and chewy, boasting dusty, dark fruit, cocoa powder, delicate oak within the long length.

Kendall-Jackson "Highland Estates" Taylor Peak Merlot, Bennett Valley 2002
Price $35
Rating 94
The nose is very complex with ripe plum and red cherry. The sip is gripping with soft tannins that make there presence known. There is lots of earthiness and structure entwined with the complex fruit. This Merlot is no wimp, aged 14 months in 100% French oak (77% new) barrels.

Kendall-Jackson "Vintner?s Reserve" Cabernet Sauvignon, California 2001
Price $15
Rating 89
The nose boasts beautiful mint within the array of ripe fruit aromas. The sip is lean but complex, mint following with mineral in the long, subtle finish. "Intense wild blackberry and cassis flavors are accented by vanilla, mocha and cedar notes," observes wine maker Randy Ullom. "This wine has subtle tannins and is well structured with a smooth, powerful finish."

Kendall-Jackson "Grand Reserve" Cabernet Sauvignon, California 2002
Price $26
Rating 92
A sniff reveals black fruit, cassis and soft oak. The sip shows gripping flavors of blackberry, cassis, cedar and complex oak. The mix of fruit is 67% Sonoma County, 29% Napa County, 4% Mendocino County. Barrel Aging: 100% aged for 16 months in 93% French (51% new) and 7% American oak barrels.

Kendall-Jackson "Highland Estates" Hawkeye Mountain Cabernet Sauvignon,
Alexander Valley 2002
Price $45
Rating 93
Beautiful high notes revel in the first sniff. There is bright red cherry, then cassis as well as toasted oak, spice and mineral. This wine sings for a pairing with great food. A well crafted red, it was aged 12 months in 100% French oak (44% new) barrels.

Kendall-Jackson "Stature" Red Blend, Napa 2001
Price $95
Rating 94
The nose is ominous exuding importance. There are flavors of cassis, complex fruit and an array of mineral and balanced oak. "It is two thirds Cabernet with the remainder being mainly Merlot, though there is three percent Malbec and five percent Petit Verdot," explains wine maker Randy Ullom. The grapes are sourced primarily from Rutherford and St. HelenaOak Aging: 22 months in 100% French oak (44% new).

Darryl Beeson travels the world looking for great wine values. In the past, he has been wine steward or cellar master for The Mansion on Turtle Creek, Voltaire, and The Adolphus Hotel. Not one for stuffiness or secret handshakes relative to wine, this Texan might now be described as a "ki-yi-yippee sommelier, sommelier." Beeson reports on wine, spirits, food and travel for numerous publications.

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