Robert M. Parker Jr., The Wine Advocate, December 1998
I have been reporting for some time that no one makes better Cabernet Franc in North America than La Jota, and they
continue to reveal an uncommon ability to capture the complex elements of this varietal, yet give it far more intensity
and richness than their peers.
The unfined and unfiltered 1996 Cabernet Franc reveals a smoky, meaty, beef blood and black fruit-scented nose with
loamy soil scents providing additional aromatic dimension. The wine possesses exceptional richness of fruit, thrilling
quantities of glycerin, an impressive mid-palate, and an admirably long finish. Fruit ripeness, texture, and richness
are important in any wine, but La Jota manages to cram all of these components into the difficult to grow and make
Cabernet Franc varietal. This effort is another benchmark wine that should drink well for 12-15+ years.
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