Jeff Cohn Cellars Miscellaneous Stuff 2012

Rhone Red Blends
  • 92 Robert
    Parker
3.4 Good (5)
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Jeff Cohn Cellars Miscellaneous Stuff 2012 Front Bottle Shot
Jeff Cohn Cellars Miscellaneous Stuff 2012 Front Bottle Shot Jeff Cohn Cellars Miscellaneous Stuff 2012 Front Label Jeff Cohn Cellars Miscellaneous Stuff 2012 Back Bottle Shot

Product Details


Varietal

Producer

Vintage
2012

Size
750ML

ABV
15.5%

Features
Boutique

Your Rating

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Somm Note

Winemaker Notes

Asian cooking spices, blackberry cola, nori, and baking spices jump from the glass. On the palate, the wine is elegant with beautiful elements of acidity coupled with a rich and round mouth-feel and a lengthy finish. This wine flows with grace from the front of the palate all the way to the back of the palate.

Blend: 60% Grenache, 20% Syrah, 20% Mourvedre.

Professional Ratings

  • 92
    A blend of 60% Grenache, 20% Mourvedre and 20% Syrah, the 2012 Miscellaneous Stuff has an semi-opaque, ruby color to go with lots of kirsch and black raspberry fruits, spice, crushed flowers and licorice characteristics. Medium to full-bodied, open knit, textured and downright sexy, with that sun-kissed purity of fruit that California delivers, enjoy it anytime over the coming 4-5 years.
Jeff Cohn Cellars

Jeff Cohn Cellars

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Jeff Cohn Cellars, California
Jeff Cohn Cellars Winery Image
When Jeff Cohn was the winemaker at Rosenblum Cellars, annually he crafted more than 70 different wines. Today, at his Oakland-based warehouse winery, the irrepressible vintner now limits himself to a mere 21 bottlings, focusing on Rhône varietals. Cohn's longtime relationships with some of California's top growers and vineyards enable him to source some of the state’s finest fruit, including Rockpile in Sonoma County, Fess Parker in Santa Barbara County and Stagecoach in Napa.

All JC Cellars wines are fermented in open top fermenting vessels that range in size from a half ton to eight tons, where each bin is hand punched down five times per day. This time-consuming procedure allows maximum exposure of skins to juice, intensifying the flavor of the fruit while handling it as gently as possible.

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AUTJCC12MISC_2012 Item# 148129

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