with JAX & JAX Y3 Vineyards presented
by Dan Parrott of JAX Vineyards
Thursday, July 27, 2017 • 6:30 pm
Please join us as we welcome to Chez François, Mr. Dan Parrot President of JAX Vineyards located in Calistoga, California, as we co-host a mid-summer wine event featuring eight wines from this new kid on the block winery.
In 1996, “green 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 became 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. Kirk consistently 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.
Seared Maine Sea Scallop, Heirloom Tomato & Stone Fruit Salsa Cruda
Seared Maine sea scallop served on an heirloom tomato and stone fruit salsa cruda, Rainier cherry chutney.
Pinot Noir Rosé, JAX Y3 Russian River Valley, 2016
Fruit Wood Smoked Salmon Timbale, Goat Cheese & Apricot Preserve
Smoked salmon timbale filled with Lake Erie Creamery goat cheese, topped with an apricot preserve, garnished with crystal lettuce.
Sauvignon Blanc, JAX Y3, Napa Valley, 2013
Char-Grilled Alaskan King Salmon, Corn Nuts & Herb Butter Sauce
Char-grilled king salmon served over herb polenta and puréed corn topped with toasted corn nuts and an herb butter sauce.
Chardonnay, JAX Y3, Napa Valley, 2015
JAX Chardonnay “Dutton Ranch”
JAX, Russian River, 2015
Mushroom Ravioli & Duck Confit, Truffle Butter Sauce
Ravioli made with mushroom pasta, filled wtih wild mushroom, topped duck confit, and white Alba truffle butter sauce, shaved aged Parmigiano-Reggiano cheese.
Pinot Noir, JAX Y3, Russian River Valley, 2014
Char-Grilled Angus Beef® Teres Major, Huckleberry Glace de Viande
Char-grilled Teres major tender, sautéed wild rice potato herb cake, finished with a classical huckleberry glace de viande.
Taureau Red Blend, JAX Y3, Napa Valley, 2015
Cabernet Sauvignon “Estate”, JAX, Napa Valley, 2014
Cabernet Sauvignon “Estate Block 3”, JAX, Napa Valley, 2014 – supplemental*
Chocolate Mousse & Hazelnut Tuile Cookie, Black Currant Sauce
Rich Belgium chocolate mousse with a hazelnut tuile cookie topped with a black currant sauce.
*Supplemental charge for $15/ 2oz pour.