2021 Jacob Franklin Red, Naggiar Vineyard, Sierra Foothills
Tasting Notes
Bright, fresh fruit aromas dominate, with Barbera bringing red cherries, raspberries, and blackberries, while Sangiovese adds hints of dried herbs, violets, and plum. Medium-bodied, with the Barbera’s higher acidity creating a refreshing, vibrant feel, balanced by the slightly more tannic and structured Sangiovese. Medium to long finish, with the fruit lingering and a touch of spice from the Sangiovese. The acidity keeps the wine refreshing, making it an ideal companion to food.
Specs
Blend: 67% Barbera, 33% Sangiovese. Picked the same day and cofermented.
Appellation: Sierra Foothills
Vineyard: Naggiar Vineyard, Farmed organically
Harvest Dates: 9/9
Harvest Brix: 25.2
Maceration: 14-day fermentation
Aging: Aged for 10 months in neutral oak.
Alcohol: 14.1%
pH: 3.47
Total Acidity: 7.0g/L
Production: 175 Cases
2019 Jacob Franklin Barbera, Naggiar Vineyard, Sierra Foothills
Tasting Notes
Highly aromatic including showing sweetly fruited notes, red licorice and violets. The palate features an immediately noticeable mouthwatering freshness of acidity with flavors of red plum, red cherry and a long-lasting brightness and tartness of primarily red berry fruits. It also lingers with an herbaceousness and light gravelly in texture, tannins.
Specs
Blend: 75% Barbera, 25% Sangiovese. Picked the same day and cofermented.
Appellation: Sierra Foothills
Vineyard: Naggiar Vineyard, Farmed organically.
Harvest Dates: 9/23
Harvest Brix: 24.6, 25.9
Maceration: 14-day fermentation
Aging: Aged for 17 months in neutral oak.
Alcohol: 14.1%
pH: 3.39
Total Acidity: 6.7g/L
Production: 330 Cases
2023 Jacob Franklin Red, Sierra Foothills
Tasting Notes
This captivating blend hailing from the Sierra Foothill’s is a harmonious combination of Barbera from the Cardanini ranch in Camino, CA and Sangiovese from the Naggiar Vineyard in Grass Valley CA. Grown between 1500-3300 feet of elevation this wine presents a bouquet of dark berries, hints of spice, and a touch of oak.
Specs
Blend: 73% Barbera, 27% Sangiovese. Fermented separately and blended after Secondary fermentation.
Grape source: Sangiovese from Naggiar Vineyard in Grass Valley. Barbera from the Cardanini ranch in Camino. 100% Sierra Foothills AVA.
Harvest Dates: Sangiovese 9/25, Barbera 10/10
Harvest Brix: 24.5 Sangiovese, 24.9 Barbera
Maceration: Roughly 2 week fermentations before press.
Aging: Aged for 10 months in neutral oak.
pH: 3.41
TA: 6.5g/L
Alcohol: 13.9%
Production: 150 Cases
What’s Included
3-bottles:
1x - 2021 Jacob Franklin Red, Naggiar Vineyard, Sierra Foothills
1x - 2019 Jacob Franklin Barbera, Naggiar Vineyard, Sierra Foothills
1x - 2023 Jacob Franklin Red, Sierra Foothills
Case:
4x - 2021 Jacob Franklin Red, Naggiar Vineyard, Sierra Foothills
4x - 2019 Jacob Franklin Barbera, Naggiar Vineyard, Sierra Foothills
Jacob Franklin Wines is a family run wine brand that was started by the Coursen family in 1998. In 2018 we amicably went our separate ways with Elyse Winery and now Ray and Jake (Jacob) Coursen are taking the reins.
Though there have been some changes, our main focus continues to be on producing beautiful, vineyard designate wines that paint a clear picture of vintage and locale. Our goal each vintage is to make wines that show the subtle differences of each growing season with the only necessary consistency being the quality and care we take with these wines. We believe great wines are grown in the vineyard and as so we do our best to guide these wines with minimal intervention. In 2019 and beyond we will be continuing to work with some of our favorite vineyards as well as some new vineyards we are sure you will love. Thanks for coming along for the ride!
Available States
AL, AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Jacob Franklin 2023 Red – Sierra Foothills
First, let me say this bottle traveled more than it needed to. It only had to make it from California to Oregon, but for reasons known only to UPS logistics, it took a detour through Kentucky, spent a few days hanging out in Portland, and finally made its way down to Bend. It was supposed to arrive on Friday. It showed up on Monday.
So, caveat emptor, what I’m about to report may involve a bit of bottle shock. Or perhaps the wine is still dreaming of quarter horses and Voodoo Doughnuts instead of impressing me.
I opened it pretty much right off the truck. The nose was simple and jammy, not unpleasant, but not much else was going on.
In the glass, it pours a deep, dark purple, which makes sense given the heavy Barbera presence (with 27% Sangiovese rounding out the blend, per the label).
The first taste? Very fruit-forward. Very fresh. Very jammy. But also… very one-note. There wasn’t much complexity and not much happening at the finish. It stood up just fine to Bryan Voltaggio’s meatloaf and potatoes, but I’m not convinced it added much to the meal.
I corked it and came back the next day, hoping some air would help. The nose remained quiet. On the palate, though, ooof. The label lists 13.9% ABV, so it’s not a heat issue, but something felt sharp and a bit harsh. Acid? Tannins? I’m not sure. I just know it didn’t land for me, and my wife agreed.
Perhaps another rat will have a different experience, especially if their bottle didn’t log as many airline miles as mine. Either way, thank you as always to Terry and WineDavid. The fact that honest reviews are encouraged here is exactly what makes this program special.
@jmdavidson1 it’s quite delicious! And, yes, pineapple glaze was really good. Only thing I had to sub was the mushrooms as I couldn’t find the shiitakes. But, well worth the steps to be sure!
2021 Jacob Franklin Red
A Cali-Italian blend of 2/3 Barbera-The People’s Wine and 1/3 Sangiovese-The Blood of Jove.
Not for PnP, please let it get at least one, if not two hours of air before enjoying.
The nose is light, the red fruit aromas led to a day one light palate of tart red cherries and raspberries. The wine was better on day two, with fuller flavors and more layers of fruit adding red plum and herbs. The wine has a medium body, plenty of acid, and moderate chalky tannins. Medium finish with lingering tannins.
This wine would complement everything but the lightest meal. It paired nicely with a bold white wine braised chicken broccoli pasta dish.
I enjoy this style as a cocktail, though many would look for a little more fruit and a little less tannin in the cocktail setting.
This is a solid wine that I would gift, bring to a party or serve to friends. I’ll check back for any questions and winery participation.
Thanks to the home office for the opportunity to rat.
Jacob Franklin Mixed Reds
2021 Jacob Franklin Red, Naggiar Vineyard, Sierra Foothills
Tasting Notes
Specs
2019 Jacob Franklin Barbera, Naggiar Vineyard, Sierra Foothills
Tasting Notes
Specs
2023 Jacob Franklin Red, Sierra Foothills
Tasting Notes
Specs
What’s Included
3-bottles:
Case:
Price Comparison
Not for sale on winery website, $468/case MSRP
About The Winery
Available States
AL, AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Mar 9 - Tuesday, Mar 10
Jacob Franklin Wines Mixed Reds
3 bottles for $59.99 $20/bottle + $2.67/bottle shipping
Case of 12 for $164.99 $13.75/bottle + $1/bottle shipping
2021 Jacob Franklin Red
2019 Jacob Franklin Barbera
2023 Jacob Franklin Red
Previous offer:
12/18/24
Jacob Franklin 2023 Red – Sierra Foothills
First, let me say this bottle traveled more than it needed to. It only had to make it from California to Oregon, but for reasons known only to UPS logistics, it took a detour through Kentucky, spent a few days hanging out in Portland, and finally made its way down to Bend. It was supposed to arrive on Friday. It showed up on Monday.
So, caveat emptor, what I’m about to report may involve a bit of bottle shock. Or perhaps the wine is still dreaming of quarter horses and Voodoo Doughnuts instead of impressing me.
I opened it pretty much right off the truck. The nose was simple and jammy, not unpleasant, but not much else was going on.
In the glass, it pours a deep, dark purple, which makes sense given the heavy Barbera presence (with 27% Sangiovese rounding out the blend, per the label).
The first taste? Very fruit-forward. Very fresh. Very jammy. But also… very one-note. There wasn’t much complexity and not much happening at the finish. It stood up just fine to Bryan Voltaggio’s meatloaf and potatoes, but I’m not convinced it added much to the meal.
I corked it and came back the next day, hoping some air would help. The nose remained quiet. On the palate, though, ooof. The label lists 13.9% ABV, so it’s not a heat issue, but something felt sharp and a bit harsh. Acid? Tannins? I’m not sure. I just know it didn’t land for me, and my wife agreed.
Perhaps another rat will have a different experience, especially if their bottle didn’t log as many airline miles as mine. Either way, thank you as always to Terry and WineDavid. The fact that honest reviews are encouraged here is exactly what makes this program special.
@mattykillpatty Yes. Honesty is what we’re looking for. On another note. How was the meatloaf? Do you use the pineapple glaze?
@jmdavidson1 it’s quite delicious! And, yes, pineapple glaze was really good. Only thing I had to sub was the mushrooms as I couldn’t find the shiitakes. But, well worth the steps to be sure!
2021 Jacob Franklin Red
A Cali-Italian blend of 2/3 Barbera-The People’s Wine and 1/3 Sangiovese-The Blood of Jove.
Not for PnP, please let it get at least one, if not two hours of air before enjoying.
The nose is light, the red fruit aromas led to a day one light palate of tart red cherries and raspberries. The wine was better on day two, with fuller flavors and more layers of fruit adding red plum and herbs. The wine has a medium body, plenty of acid, and moderate chalky tannins. Medium finish with lingering tannins.
This wine would complement everything but the lightest meal. It paired nicely with a bold white wine braised chicken broccoli pasta dish.
I enjoy this style as a cocktail, though many would look for a little more fruit and a little less tannin in the cocktail setting.
This is a solid wine that I would gift, bring to a party or serve to friends. I’ll check back for any questions and winery participation.
Thanks to the home office for the opportunity to rat.