:: Estrada Creek & Waterstone | Murphy Goode | Justin | Bogle | Amusant ::

HOSPITALITY Located midway between San Francisco and Los Angeles amid 160 acres of oak-studded rolling hills and vineyards, JUSTIN Vineyards & Winery and the JUST Inn combine the luxury and comfort of a 5-star hotel with the opportunity to experience life on a working vineyard and winery. JUSTIN is a small family-owned winery producing World-class estate wines. A visit ca include wine tasting, winery and wine cave tours, epicurean lunch or dinner, and an overnight stay in the exquisite JUST Inn, vineyard and English garden strolls, picnicking, weddings or special events. Whatever your interest-your experience at JUSTIN will enrich your mind and soul.


Exclusive use of their own vineyards is the corner stone of their winemaking philosophy. State-of-the-art vineyard management techniques include vertical trellising, special resistant root stock and clonal selection, canopy thinning, crop load management, and organic farming, to assure the highest quality fruit. Their winemaker utilizes techniques ranging from the time honored to cutting edge technology to shape the JUSTIN style. Whole cluster pressing, extended maceration, barrel fermenting, native yeasts, and gravity racking are just few examples of the techniques that make JUSTIN wines stand out.

The focus is on a "left bank" Bordeaux style blend of Cabernet Sauvignon, Merlot and Cabernet Franc, named ISOSCELES, and JUSTIFICATION, its "right bank" merlot and Cabernet Franc cousin. The rest of the portfolio includes Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Syrah and a fortified Port-style wine called OBTUSE.

They also make limited amounts of Merlot, and Cabernet Franc, with even smaller amounts of Nebbiolo, Sangiovese, Mourvedre, Petite Verdot, Malbec, Tempranillo and Orange Muscat.


Vintage Summary

Vive Difference! Every year, we look for similarities and differences between growing seasons. The closer we look at the details of average high and low temperatures and rainfall, the more we realize that each rowing seasons has its own peculiarities and distinct personality.

The winter leading into the 2000-growing season had average rainfall and mild day and night temperatures as in 1997. Early springtime weather warmed quickly with average highs near 80oF. Bud break was about 2 weeks earlier than most years. Before we could start planning for an early harvest, the month of May cooled significantly, stalling bloom and berry set for a few weeks. Summer daytime temperatures returned to normal while cooler than average summer nights helped maintain good acidity in the grape. In the end, we harvested our Cabernet Sauvignon between mid October and the beginning of November, about 2 weeks later than most years.
Production Practices

Anticipating a slightly later harvest due to the cooler than average May, our vineyard crew further reduced crop load in early June. They removed fruit from weaker shoots to focus ripening on the few remaining clusters.

Yields were less than 2 tons per acre, low enough to increase concentration and ripen fruit properly in this slightly cooler vintage.

Our winemaking team began sampling the ripening gapes on a regular basis in mid September. During the last few weeks before the grapes were picked, we tasted the skins, juice and seeds 2 to 3 times per week. We evaluated color, flavor and tannin ripeness to determine the exact harvest date.

A skilled crew handpicked the grapes into 1/2 ton picking bins. Once at the winery, our crusher-destemmer removed all of the stems and lightly crushed the grapes. The must (crushed grapes) was then placed in a stainless steel tank. Pasteur Red and D254 yeast strains then fermented the wine to dryness over a one-week period. During fermentation, the wine was pumped over for about 35 minutes twice daily to extract the ripe tannins and intense flavors from the skins. The cool year required an additional 2 to 3 weeks of post-fermentation maceration. This was necessary to extract this vintage's slower releasing tannis. To ensure the body and structure consistent with the "ISOSCELES" name, we blended a higher proportion of Cabernet Sauvignon (78%) and less Merlot (3%) than previous vintages. Malolactic fermentation occurred in barrel. The wine was aged for 19 months in French Oak, 28% new French Oak, to further adds complexity and layers of flavors. It was blended in January of 2002, bottled in July and will had more than 9 months of bottle ageing prior to its release.

Tasting Notes

The 2000 ISOSCELES has brilliant ruby color with garnet hues. Layers upon layers of aromas appear as this wine evolves in the glass. Toasted oak, pencil lead, and caramel combine with cherry, black current and earthy components on the nose. A delicate, soft entry is complemented by raspberry, strawberry and black current. Cedar and spice appear after the fruit components and are quickly followed by delicate balance of acidity and medium bodied tannins. On the finish, the wine leaves a lasting impression of toasted oak, strawberry, raspberry, blackcurrant and blackberry.