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Winemaking Regimen & Philosophy

Jada has produced highly regarded wines by virtue of a series of extraordinary winemakers inspired by an extraordinary vineyard. With ratings as high as 98 points from Jeb Dunnuck for both our Syrah and Cabernet Sauvignon programs for our 2017, 2018, & 2019 vintages, Jada has become a quality leader in the region.

“The whole is greater than the sum of its parts.”



Jada Vineyard worker transporting bucket of grapes


With vineyard blocks located on various slopes and soil types, the most important harvest decision starts with identifying differences in any particular section. Each block is picked multiple times, usually in sections from the top to the bottom of a slope in order to achieve ideal ripeness. Sorting begins in the vineyard, removing leaves, green or damaged clusters out in the vineyard, then continues on the cluster table before destemming. Final berry sorting occurs on another table after destemming. All fruit is deposited into tanks using gravity to reduce extraction of seed tannin, and allow for the use of whole cluster and whole berry fermentation.



Co-fermentations are a large part of the winemaking philosophy at Jada. Early blending in this fashion comes from the idea that often co-fermentations yield a result that is truly “greater than the sum of its parts.” Different vessels are also used for fermentation, including a combination of closed-top and open-top tanks, in addition to concrete and barrels for red, white and rosé wines. A mixture of punch-downs and pump-overs are used depending on the variety, with some automation for controlling temperature and cap management. Measurements of phenolic content during fermentation help to achieve precise color and tannin extraction for mouthfeel and ageability. Lastly, a basket press is used for all white and red wine production to reduce harsh tannins and retain the freshness of the fruit.

Winemaker testing wine from barrel


There are many options used at Jada for maturation, including 225L, 228L, 350L, and 500L neutral and new French oak, as well as concrete barrels and eggs. Rhône varietal wines are typically aged in a combination of concrete and 0%-50% new French Oak for 13-15 months. Bordeaux varietal wines are aged in 50%-90% new French Oak for 15-18 months. Barrels from up to ten different cooperages are purchased each year to accentuate different styles and match the length of maturation.


Wines made at Jada are intended to be varietally pure, with integrated oak, depth, and balanced structure. Jada Vineyard often yields wines with high acid, medium pH wines that are soft on the finish, yet fresh and full on the palate. With balanced structure and acidity, every wine is made to be approachable when young while capable of aging for well over a decade.


Jada Vineyard Tasting Room Deck


Our tasting room is perched amidst our stunning estate vineyard and features spectacular views and a modern sensibility. A visit to Jada is an opportunity to explore the excellence of Paso’s terroir through our critically acclaimed wines.