Webster’s Dictionary defines “old” as “persisting from an earlier time” and “advanced in years or age”. The older I get, the more I realize “old” is entirely subjective. When I was 10, my dad was 37, and at that time, in my mind, he was “old”. Now, here I am in my mid-thirties, and I feel anything but old (and for the record, my dad will be 60 years young this year).
However, when you see the words “Old Vine” on a bottle of wine, what does that really mean? Is there a legal definition that allows a winemaker to make this statement? How can one prove the actual age of a vineyard designated as “Old Vine”? And how is an “Old Vine” different from that of “Young Vine”, both in the vineyard and in your glass? Read on to learn more. [click to continue…]
Scott Harvey and Jana Wines produce a number of “Old Vine” wines from our 143 year old “Vineyard 1869″ Zinfandel to my Grandfather’s 88 year old ”J&S Reserve Old Vine” Zinfandel. We even produce ”Jana Old Vine” Rieslings from both Napa Valley and Mendocino County. What makes wine from an old vine vineyard different than that from a young vineyard? [click to continue…]
Join us Wednesday, May 30th, for an evening of spectacular food and wine pairings. The reception begins at 6:00pm, the main event starts at 6:30pm. Contact Taste Restaurant at (209) 245-3463 to make reservations or for more information.
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RECEPTION Jana Blanc de Noir Brut
Shrimp Sausage, English Peas, Mint Puff Pastry [click to continue…]
How many times have I heard that? Most Riesling in America is produced on the sweet side for a good reason. It sells. So therefore, most Americans think all Riesling is sweet. Actually, Riesling comes in all different levels of sweetness from bone dry to super sweet. I like to make Riesling more on the drier side but not completely dry. I learned to make this style while going to winemaking school in Germany and there it is called “Halbtroken Kabinett” It is a style where the grapes are picked at low sugar. The wine is fermented down to a point where the high acidity masks the residual sugar and the residual sugar counter masks the acidity. This gives the wine a counter balancing effect and should leave the after taste just dry enough to make you want to take another sip. Once people taste our “Medium Dry” Riesling, they decide they do like Riesling after all. [click to continue…]
Recently in the Smithsonian Magazine in the “Off The Road” section there was a mention about America’s Oldest Documented Zinfandel Vineyard located in Amador County, “Vineyard 1869″. More Brews and Booze from Around the Globe.
This is a vineyard I purchased in 1984. I was the fourth owner of the vineyard since it came into existence during California’s Gold Rush Era. The land the vineyard is on was originally settled by the Upton family as a gold mining claim. The Upton family along with the neighboring Ruff family planted a zinfandel vineyard that spanned across both their mining claims. Many vineyards were planted during this time to supply the thirsty miners of the thriving gold camps. A few still exist to this day. Some may be older and some younger, but Vineyard 1869 is the only one that has documentation proving its age. That is why we call it “America’s Oldest Documented Zinfandel Vineyard.” [click to continue…]
As a winemaker, I am often asked what is the best temperature to serve white and red wines. We always hear that white should be served at cellar temperature and red wine at room temperature. I don’t agree with this. I feel my wines, produced more in the old world style with higher acidity and lower alcohol, [...]
Webster’s Dictionary defines “old” as “persisting from an earlier time” and “advanced in years or age”. The older I get, the more I realize “old” is entirely subjective. When I was 10, my dad was 37, and at that time, in my mind, he was “old”. Now, here I am in my mid-thirties, and I feel anything but old (and for the record, my dad will be 60 years young this year).
Scott Harvey and Jana Wines produce a number of “Old Vine” wines from our 143 year old “Vineyard 1869″ Zinfandel to my Grandfather’s 88 year old ”J&S Reserve Old Vine” Zinfandel. We even produce ”Jana Old Vine” Rieslings from both Napa Valley and Mendocino County. What makes wine from an old vine vineyard different than that from a young vineyard? 
How many times have I heard that? Most Riesling in America is produced on the sweet side for a good reason. It sells. So therefore, most Americans think all Riesling is sweet. Actually, Riesling comes in all different levels of sweetness from bone dry to super sweet. I like to make Riesling more on the drier side but not completely dry. I learned to make this style while going to winemaking school in Germany and there it is called “Halbtroken Kabinett” It is a style where the grapes are picked at low sugar. The wine is fermented down to a point where the high acidity masks the residual sugar and the residual sugar counter masks the acidity. This gives the wine a counter balancing effect and should leave the after taste just dry enough to make you want to take another sip. Once people taste our “Medium Dry” Riesling, they decide they do like Riesling after all. 
