La Joie 2019 Verite

Tasting Notes

Blackcurrant appears first. Then graphite, cedar and dried herbs in the nose, suggesting a leading role for Cabernet Sauvignon. The flavor is rich but not heavy. The tannins are firm and finely ground, coating rather than scraping the gums. Beneath the fruit lurks a savory, iron-like hue characteristic of Seillan. The finish is long and slightly mineral. A big wine. Still firm.

Grape Varieties

La Joie is a left-bank wine from Vérité, with 70-80 percent Cabernet Sauvignon. Merlot fills out the mid-palate. Cabernet Franc enhances the flavors and adds floral, pencil notes. Petit Verdot or Malbec hold the whole together. So why this particular blend in Sonoma? Seillan thinks like a winemaker from Pauillac because the Cabernet from the Alexander Valley hills gives it structure.

Cellaring Potential

Hold until at least 2026, with a drinking window extending to 2044; the 2019 wines have tannin grip, acidity and concentration and can be enjoyed for a long time. Store at 12-14°C if possible. Over the next decade, expect the blackcurrant notes to recede and tobacco, leather and truffle to come to the fore.

The Producer

Verité was founded in 1998 by Jess Jackson of Kendall-Jackson in partnership with French winemaker Pierre Seillan, who spent decades in Gascony, the Loire and Bordeaux. The idea was simple: apply Bordeaux techniques to Sonoma fruit without compromise. Seillan calls his philosophy "droit du sol" (right to the soil) and uses grapes from more than 50 micro plots in four Sonoma appellations. His daughter Hélène Seillan is now working with him. Verité is one of the most consistent Bordeaux type wine producers in California.

Terroir & Climate

La Joie uses grapes from the steep slopes of the Alexander Valley, mostly from Knights Valley, Bennett Valley and Chalk Hill. Why is this important? Because there are more than 40 soil types between these four Sonoma appellations, ranging from volcanic loams at the foot of Mount Saint Helena (Knights Valley) to red clay loams in Alexander Valley. Elevations range from 60 meters above sea level on Chalk Hill to nearly 700 meters on Mount Saint Helena. Cool nights, warm days and fog from the Pacific Ocean.

Winemaking

Each micro-cru is harvested separately and fermented separately. This allows Seillan to handle hundreds of elements in blending. The decision to harvest? The decision is based on flavor, not lab values. Lab analysis is used to confirm decisions, not to make them. Aging takes place in French oak barriques (small 225-liter barrels), usually about 20 months, with a high proportion of new oak. The level of toasting varies from batch to batch. Although the percentage of new oak is high, the fruitiness endures.

Food Pairing

Cabernet tannins crave fat and protein. La Joie 2019 is no exception. Taste:

• Dry-aged prime rib roast, simply grilled
• charring enhances the cedar notes.
• Lamb loin, rosemary-flavored, pairs well with a Bordeaux-style Cabernet.
• Braised short ribs
• richness softens the still firm tannins.
• Aged hard cheeses such as 24-month aged Comté and sharp cheddar.

Serve at 16-18°C. Decant for at least one hour, two hours for young bottles.