Varietal Info

WHITE VARIETALS

ARNEIS

Commonly described as “the little rascal”, this is a rare varietal with a refreshing mouth feel of lemon and lime. Commonly utilized as a blending grape to make rustic varietals more elegant and smooth, it has only recently been produced to stand on its own. Arneis can be a challenging grape to cultivate, due to a low acidity rate and its natural tendency to oxidize. The grape leads to a medium-bodied white wine that produces powerful flavors. Try this unique, delicious wine with prosciutto and melon or a simple pesto shrimp served over pasta.

CHARDONNAY

Chardonnay is the effervescent cheerleader, rooting for New World wines, meticulously adapting to any condition and coaching. Certainly one of the most widely recognized wines in the world, it is anything but ordinary. This spectacular grape was originally cultivated in the Burgundy region of France, and is now grown wherever wine can be produced. Despite its ability to be grown anywhere, Chardonnay is mostly planted in California, with close to 100,000 acres. A neutral, green skin grape, it is easily affected by the land and its growers’ hands. Our delicious Chardonnay is gently handpicked from our expansive surrounding Sonoma vineyards and goes through a cold fermentation process to preserve crisp, complex, fruit flavors, further keeping the tropical fruit and citrus notes.

MOSCATO BIANCO

This grape has more nom de plumes and appearances than a secret agent, but here at Jacuzzi, we call it Moscato Bianco. Considered to be one of the oldest varietals, it can be dated back to the vines used by the ancient Greeks and Romans. Primarily found in the Piemonte region of Italy, it is an extremely difficult grape to grow. The grape produces delicate floral aromas and fruity notes creating a tasty wine that accompanies spicier, more intricate dishes.

PINOT GRIGIO

With powerful, crisp flavors of honey and citrus, this is hardly a wimpy white. Pinot Grigio is a clone of that infamous Pinot Noir grape. Marked by a delicate gray tint to the light purple skins, it produces a rich honeyed, spicy, and nutty wine, with fruit-forward elements of pineapple, apple, ripe pear and creamy lemon. This wine works equally well as an aperitif or as a perfect match for quiche with a butter lettuce salad, herb-crusted halibut or a warm chicken citrus salad.

TOCAI FRIULANO

Tocai Friulano is known now as just Friulano in Italy. Hungary complained that Tocai Friulano was confusing to Hungary’s most famous wine, Tokay, a position agreed to by the bureaucrats at the European Union, hence the name change (TTB, the American governing body for wine labels, has not caught up to the EU and therefore still recognizes Tocai Friulano as a varietal).

Friulano is Friuli’s signature contribution to the world of white wines. Friuli is also the home province of the Jacuzzi family. The heritage of this grape is obscured by historical arguments. Some say it is related to Hungary’s Furmint grape, some say it is derived from either Pinot Grigio or Sauvignon Blanc or Sauvignon’s minor cousin, Sangiovese. In any event, it is the wine of choice to be served with prosciutto in Friuli’s trattorias where prosciutto’s sweet first, salty second flavors are deemed to be perfectly paired with Friulano’s fruity first, followed by minerality flavors. Ours has a pronounced acidic lemony finish.

VERNACCIA

Gilia’s Vernaccia – This is a very special wine for the members of the Jacuzzi family. Our great aunt “Zia Gilia”, the last surviving member of the immigrant generation of thirteen brothers and sisters, turned 101 this past September 15. So we have honored her by naming one of our two new white wines after her – Gilia’s Vernaccia – and by placing a picture of her in her youth on the label.

Vernaccia is one of Tuscany’s most historic wines, having been linked to the growing region around the town of San Gimignano as far back as the thirteenth century. This variety tends toward a floral nose and almond finish. Modern winemakers usually blend in some Chardonnay and/or Vermentino to add some body and complexity.

RED VARIETALS

ALEATICO

A red-skinned member of the Muscat family, Aleatico can often be found in decadent, cult wines, or be used as a light yet powerful dessert wine. Our Aleatico is fresh and fruity with a floral-licorice character. Aleatico is a delectable aperitif wine, exquisitely matching with creamy, soft cheeses, such as Camembert and Brie, and also with fruit tarts and chocolate cake.

AGLIANICO

Aglianico ranks alongside Nebbiolo and Sangiovese as the third of Italy’s three regal wines. Enology professor Scienza of the University of Milan believes it is domesticated from a wild vine indigenous to the Italian peninsula dating back to the Bronze Age. Others believe it was brought from by the Greeks and that the name is an adaptation of Ellenico (Hellenic in Italian).

Aglianico flourishes on the slopes of Mount Vulture in Basilicata (south of Naples and Mt. Vesuvius). It is regarded as being assertively aromatic, packed with berry flavors, particularly blackberry, and cloaked in wooly tannins (think black tea on your tongue).

BARBERA

Truly a versatile grape, it can yield tart young grapes, or powerful and serious fruit; it is dependent on the grower and the wine’s production. Barbera is one of the most planted grapes in Italy, and is integral to the California wine production. Barbera is a red wine grape that imparts deep vibrant, ruby color. With a hint a tobacco, this wine contains distinctive aromas of raspberries and cherries that harmonize with its bright acidity. While best paired with a meat dish or pasta, it can also be enjoyed on its own.

CABERNET SAUVIGNON

Cabernet Sauvignon is all things remarkable about red wine: resilient, flavorful, welcoming, and powerful. One of the most popular and widely recognized grape varietals, Cabernet Sauvignon is hardly a stranger to California. If Pinot Noir is the disobedient child, then Cabernet Sauvignon is the ever serving solider. It is fairly easy to cultivate as it is thick skinned and resistant to harsh weather, thus contributing to its global popularity. It’s best to let this grape stand alone. It doesn’t blend well, preferring to remain the powerful grape in the bottle. Even though it doesn’t like other grapes, it does interact well with oak, and our Jacuzzi Family Vineyards' Cabernet Sauvignon displays concentrated bright blackberry and herb flavors with a hint of vanilla followed by generous tannins.

DOLCETTO

So dark and rich, it’s not just a red grape, it’s black. Dolcetto’s name translates as the “little sweet one”, and with complex flavors of vanilla, blackberries, plums and tobacco, it’s easy to see why this wine has become an important part of our collection. Because of its complex flavors, it’s best to minimize the tannins and the let the bright effervescence of this wine shine through. The Dolcetto vineyards are located on a hillside at a high elevation, in the Knights Valley appellation.  This AVA straddles the northern Napa-Sonoma County line. The wine is aged in French oak barrels for 11 months. This is a great wine to pair with succulent tomatoes or barbeque.

LAGREIN

A fairly delicate wine, with light tannins, it is best when made for a wine that can be enjoyed right away. Another rare grape, Lagrein is native to northern Italy and ours is grown in the shadow of Black Mountain at French Camp vineyards in Paso Robles. The vineyard is astonishingly dry, receiving less than 11 inches of rain per year and plenty of cool air due to its proximity to the beautiful Pacific Ocean. Even though it doesn’t overwhelm your palate with sharp tannins, this is still a bold, intricate, spicy, and meaty varietal, with just a hint of chocolate.

MERLOT

While the grape originated in France, Merlot is uniquely popular in America, and has enjoyed a huge market of success.  What makes Merlot so popular can also be perceived as its hindrance; it is a flexible and easily manipulated red grape that takes on characteristics given to it by the winemaker. Essentially, this is the grower’s wine, using Merlot as a blank canvas that easily shows the maker’s artistic tendencies. When care is taken, such as done with our Merlot grapes, is can produce a delicious, elegant red wine. Planted in a vineyard in Petaluma, its cool growing conditions contribute to the elegant herbal and berry flavors. Furthermore, gentle handling from the vineyard throughout the fermentation process, and 18 months of barrel aging allows the grape’s complex layers of and silky tannins to shine through.

NERO D'AVOLA

This Sicilian grape is dichotomous in nature, as it is both delicate and robust, producing a wine marked by tantalizing and compelling aromas. This is a fairly rare varietal for California since it requires a hotter climate; however, it remains an important part of Italy’s wine industry and is hurriedly growing in popularity and fashion. Strong notes of strawberries, black pepper and mushrooms make this an extraordinary red wine grape. It has extremely good aging potential for a New World grape, and since it is a traditional Italian wine, enjoy it with the quintessential spaghetti and meatballs or pork.

PINOT NOIR

Currently experiencing resurgence and a powerful popularity, it still holds true to being known as the “heartbreak grape.” It is a temperamental, thin skinned red grape, highly influenced by the terroir. Our Pinot Noir is planted on our home ranch in the Sonoma Carneros appellation. This cool growing and weather stable region equates to longer hang-time, which makes for more complex and richly flavored grapes. Aromas of ripe red cherries, raspberries, and strawberries are prominent in this elegant and decadent wine.

PRIMITIVO

The linebacker of our varietals, it produces big and bold wines equal to that of a Zinfandel. Our Primitivo vineyards are planted in porous volcanic rock on a steep hillside, giving the wine a unique terroir. Just like the warming touch by a mother to her child, the nurturing summer heat ripens Primitivo just at the right time, retaining its bright acidity. The wine has a rich, deep ruby color and is marked by its powerful cherry character and earthier truffle nuances. Aged in French and American oak, Primitivo gives a velvety mouth feel. Unlike a lot of grapes, Primitivo has a remarkable ability to work with a plethora of dishes, ranging from a light tomato pasta sauce to a roasted quail. It not only pairs with a meal, it elevates it.

SAGRANTINO

The mysterious dark red, almost black Sagrantino belongs only to the region of Umbria, Italy of which there are only 250 acres planted. Some think it is related to Greek varietals, others insist its heritage is linked to France. The wine often exhibits flavors of blackberry jam, pine, and a contrast between savory and sweet. Sagrantino is rich and tannic wine with tremendous aging potential.

SANGIOVESE

This is a red wine grape that primarily is famous for its role in Chiantis. Its name is derived from sanguis Jovis, or “the blood of Jove", and it is truly deserving of such a royal title. Another sensitive grape, it requires meticulous care and attention, if one hopes to produce a wine worthy of its illustrious namesake. Our Sangiovese contains hedonistic raspberry, cherry, and pepper flavors, in addition to being aged for 14 months in French oak. Heralded for it chewy tannins and complex finish, Sangiovese is a great wine without the aid of food, but is an excellent companion to game meats and heavier dishes.

DESSERT WINES

LATE HARVEST ALEATICO

This may be one of the world’s rarest wines. It is reported that there are only 12 acres of DOC (denomination controlled) Aleatico grapes in Puglia, Italy. There is a very small minor patch of Aleatico in the Gradoli district of Lazio. We know of four acres here in California. In short, less than 20 acres exist worldwide. Aleatico is almost always made in a dessert style and this vintage we have made it as such.