A Sonoma & Napa Valley Wine Dinner
with JAX & JAX Y3 Vineyards presented by Dan Parrott, President
Thursday, October 1, 2020
Please join us as we welcome Mr. Dan Parrot President of JAX Vineyards located in Calistoga, California to Chez François as we co-host a mid-summer wine event featuring eight wines from this new kid on the block winery.
In 1996, Geen thumb David Jackson purchased an exceptional 28 year old, dry farmed vineyard in northern Calistoga/Napa Valley. Shortly after David purchased the vineyard, his entrepreneurial son, Trent got inspired to build his father’s dream. Using the grapes from his father’s vineyard, Trent bottled and produced his first vintage in his San Francisco garage. An award winner? No, but there was promise here and even greater determination to make wine. Trent immediately hired cult winemaker Kirk Venge in 2003. Kirk is one of the most respected winemakers in Napa Valley and his wines show it. Year in and year out Kirk receives top scores on his brands from all the reviewers.
The JAX Wines are produced solely from fruit grown at the Jackson’s Estate in Calistoga, limited by their small 10 acre vineyards, they produce only small lots of Estate Wines. In addition to Cabernet Sauvignon and Cabernet Franc they also grow Petit Verdot, used for blending and our JAX Y3 Taureau Red Blend.
In 2003 Trent sister entered the business to help in marketing and by early 2004, when Kimberly mastered her JAX Cabernet Sauvignon, she realized that it was time to expand production and branch into additional varietals. Kimberly’s stylistic vision is to produce high quality wines that “accurately reflect their varietal.” In other words, she focuses on making wines that are not overstyled by excessive oak or malolactic fermentation. To people who prefer the “butterball” styles, Kimberly poses, “We source from super premium fruit sources so why would I mask the delicate fruit layers from shining through?” The name of this winery in JAX Y3.
“Dry farming” refers to a practice of relying only on natural annual rainfall for growing grapes.”
Yellowfin Tuna Heirloom Tomato Salad
Gulf of Mexico Yellowfin Tuna, Petit Arugula & Heirloom Tomato Salad
A cold lightly peppered seared premium yellowfin tuna, heirloom tomato and petit arugula salad, tossed with a Calamansi vinaigrette dressing topped with Pecorino Romano cheese,
Pinot Noir Rosé, JAX Y3 Russian River Valley, 2017
Maine Diver Sea Scallop & Lobster Risotto, Herb Butter Sauce
Seared sea scallop served with lobster risotto topped with an herb butter sauce.
Chardonnay, JAX Y3, Napa Valley, 2017
JAX Chardonnay “Dutton Ranch”, JAX, Russian River, 2018
Oxtail &Wild Mushroom Raviolis, Truffle Butter Sauce
Raviolis stuffed with a wild mushrooms and oxtail finished with a truffle butter sauce.
Pinot Noir, JAX Y3, Russian River Valley, 2017
Pinot Noir “Calesa Vineyard”, Sonoma Coast, 2018
Char-Grilled Farmed Raised Coturnix Quail, Huckleberry Glace de Viande
A boneless breast of Quail stuffed with quail and herb forcemeat, served over fall squash and huckleberry and quail reduction
Cabernet Franc, Jax, Napa Valley, 2018
Taureau Red Blend, JAX Y3, Napa Valley, 2017
Roast Tenderloin of Beef & Duck Confit, Wild Mushroom Red Wine Sauce
Roast tenderloin of beef cooked medium-rare served with a Napa cabbage timbale filled with duck confit, topped with a wild mushroom sauce, garnished with seasonal carrots.
Cabernet Sauvignon “Estate”, JAX, Napa Valley, 2017
Cabernet Sauvignon “Estate Block 3”, JAX, Napa Valley 2017
Apple Frangipane Tart & Walnuts, Madagascar French Vanilla Bean Ice Cream
A frangipane tart filled with apples, roasted walnuts and an egg custard, topped with an apricot glaze, served with French vanilla bean ice cream.
$150 per person Tax & Gratuity not included