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!
@mattykillpatty oh man UPS never ceases to amaze me. I’d have to believe the muteness of the wine was due to some bottle shock from travel. Thanks for trying it!
@jmdavidson1@mattykillpatty Pineapple glaze, on meatloaf?..no! Sounds kind of uppity to me, ketchup or die…ha! (transparency, no idea who/what a Bryan Voltaggio meatloaf is)
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.
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations.)
Jacob Franklin Wines Mixed Reds - $75 = 31.24%
Hey everybody! If you have any questions about the wines or about our winery I’d be happy to chat! We do hope you enjoy these exciting reds from the Sierra Foothills!
Good morn’ case-mateys! Checking in from Pasadena after a little rain last night. I received word from Terry back at the WCC world headquarters last week that a bottle was en route to my abode. I always appreciate when WineDavid and the crew remember me and I was delighted to receive a bottle of 2019 Jacob Franklin Barbera. I know this one’s been up here before, and I tasted some Elyse wines back in the day, but it’s my first time trying Jacob Franklin.
I don’t drink enough Barbera, and I don’t drink enough wine from the Sierra Foothills! It’s a vast AVA, and I’ve found that it’s the home of quite a few small, family-owned wineries that deliver solid wines with solid QPR; oftentimes with unsung varietals (like Barbera!) Great for daily drinkers and unearthing hidden gems. I recall the good ol’ days of that other website- when the likes of Scott Harvey, Vino Noceto and Twisted Oak graced our presence. Anyone remember the Sierra Foothills Barbera from Lang Wines? Bob Lang (RIP) was a good dude, and he shared a lot of his grape juice with me (and those in the community of that other website). But I digress- let’s talk about this Barbera.
I popped and poured into my Casemates glass. The wine has a nice magenta hue… it still looks young and fresh. Gentle notes of plums and cherries greeted my nose as I took a sniff. On the palate - flavors of plum, morel cherries and a quiet herbal layer under the surface. It’s tart and juicy- good acid and good weight and good length. Much like its appearance, this wine still tastes young and fresh. Also worth noting- I often find that wines made with Italian varieties grown in California taste like a new world wine - this one tastes more old-world. There’s just a hint of rusticity - that herbal note - that gives it an old-world nod, and I enjoyed it.
I saved half of the bottle for a 2nd day taste (appropriately enough with pizza), and while it didn’t evolve much, it remained fresh and tasty. This experiment led me to believe: 1. This wine is ready to drink now; no need to hold and 2. I should have made pizza on day one.
In conclusion, this wine delivered - and met my Sierra Foothills expectations outlined above. It’s a well made wine that’s a fantastic daily drinker, especially with some saucy food (give that acid something to do!) It’s not overly complex, nor is it supposed to be. I believe this one retails for ~$36 - which is great QPR, but at the Casemates price? A no-brainer.
Thanks again WineDavid and Terry! I hope to see you in Sonoma again soon!
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!
@mattykillpatty oh man UPS never ceases to amaze me. I’d have to believe the muteness of the wine was due to some bottle shock from travel. Thanks for trying it!
@jmdavidson1 @mattykillpatty Pineapple glaze, on meatloaf?..no! Sounds kind of uppity to me, ketchup or die…ha! (transparency, no idea who/what a Bryan Voltaggio meatloaf is)
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.
@msten the previous offer review for this wine by radiolysis is valid today. Pithy on the finish is an accurate description.
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations.)
Jacob Franklin Wines Mixed Reds - $75 = 31.24%
I like their zin, enjoyed the '19 and '21 four pack from the previous offer. What the heck, 12 to SC
@kaolis The case price is certainly appealing
Hey everybody! If you have any questions about the wines or about our winery I’d be happy to chat! We do hope you enjoy these exciting reds from the Sierra Foothills!
2019 Jacob Franklin Barbera
Good morn’ case-mateys! Checking in from Pasadena after a little rain last night. I received word from Terry back at the WCC world headquarters last week that a bottle was en route to my abode. I always appreciate when WineDavid and the crew remember me and I was delighted to receive a bottle of 2019 Jacob Franklin Barbera. I know this one’s been up here before, and I tasted some Elyse wines back in the day, but it’s my first time trying Jacob Franklin.
I don’t drink enough Barbera, and I don’t drink enough wine from the Sierra Foothills! It’s a vast AVA, and I’ve found that it’s the home of quite a few small, family-owned wineries that deliver solid wines with solid QPR; oftentimes with unsung varietals (like Barbera!) Great for daily drinkers and unearthing hidden gems. I recall the good ol’ days of that other website- when the likes of Scott Harvey, Vino Noceto and Twisted Oak graced our presence. Anyone remember the Sierra Foothills Barbera from Lang Wines? Bob Lang (RIP) was a good dude, and he shared a lot of his grape juice with me (and those in the community of that other website). But I digress- let’s talk about this Barbera.
I popped and poured into my Casemates glass. The wine has a nice magenta hue… it still looks young and fresh. Gentle notes of plums and cherries greeted my nose as I took a sniff. On the palate - flavors of plum, morel cherries and a quiet herbal layer under the surface. It’s tart and juicy- good acid and good weight and good length. Much like its appearance, this wine still tastes young and fresh. Also worth noting- I often find that wines made with Italian varieties grown in California taste like a new world wine - this one tastes more old-world. There’s just a hint of rusticity - that herbal note - that gives it an old-world nod, and I enjoyed it.
I saved half of the bottle for a 2nd day taste (appropriately enough with pizza), and while it didn’t evolve much, it remained fresh and tasty. This experiment led me to believe: 1. This wine is ready to drink now; no need to hold and 2. I should have made pizza on day one.
In conclusion, this wine delivered - and met my Sierra Foothills expectations outlined above. It’s a well made wine that’s a fantastic daily drinker, especially with some saucy food (give that acid something to do!) It’s not overly complex, nor is it supposed to be. I believe this one retails for ~$36 - which is great QPR, but at the Casemates price? A no-brainer.
Thanks again WineDavid and Terry! I hope to see you in Sonoma again soon!