A Trip up the Mountain to see Ketan at Jasud Estate

WINE TALK
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Beta - Jasud

A huge thanks to CT-sfwinelover1 for setting up ‘the trip up the mountain’ with Ketan. There are many, many great trip reports already posted here on WB, and yet I was still unsure what to expect given the ‘unconventional’ nature of the visit though I had high expectations based of what I had read here.

Spoiler alert—it did not disappoint and exceeded every expectation.


After a winding trip up the mountain we arrived to a ‘tasting grove’ that had everything one would need, wine, chairs, two picnic tables, and a makeshift kitchen where Gabe had already begun to prepare lunch. After a quick glass of Chardonnay, class was in session. Great wine, great company, great discussions about all sorts of things (wine and not wine), and holy moly did I learn so much!

I had to ask about the waitlist—it’s apparently 5000+ now.

For those of you interested in pricing on the 2023 Jasud Estate Own-Rooted, it was discussed in terms of being unknown, yet under consideration.

If visiting, consider layering up, we went between one and three layers as the sun shone and receded, the wind picked up, and the rain moved in.

  • 2023 Jasud Estate Cabernet Sauvignon Own Rooted - USA, California, Napa Valley, Diamond Mountain

    Wine of the trip and bar none the best young wine I have ever tasted. From a singular block with mix of clones on own rootstock. To the blind untrained eye, this seems like a WTF! Don’t doubt Ketan, he nailed this! Will be bottle in magnum only with extremely limited quantities (only 100). Scents/tastes of blue/cool mint-eucalyptus, cherry cola, musk perfume, dark fruit, caramel, structured but not feeling tannic across the palate, definitely Diamond Mountain, after seeing the lone block back by itself, one can marry the site, the terroir and the mouthfeel. Ethereal was the word I kept coming back to. I struggle with scoring here, as surely it can improve right? (99 points)

  • 2022 Jasud Estate Cabernet Sauvignon - USA, California, Napa Valley, Diamond Mountain
    But for the ‘23 Jasud Own Rooted, this would have stolen the show. It was a wow wine in and of itself. Deep dark elegance that glided effortless across the palate. Restrained red and blackish fruit marching along a complimentary mountain tannic structure. Less concentrated than the 23s or 21s. WOW, just Wow. Cannot wait to see just how good this can be with age. (98 points)
  • 2023 Jasud Estate Cabernet Sauvignon - USA, California, Napa Valley, Diamond Mountain
    Take the ‘22 and mix in youth, a few more tannins and more structure and you have the 2023, whether that will make the ‘23 better or worse than the ‘22 will depend on your palate. Deeper and darker than the 2022, this had beauty and elegance that glided effortless across the palate. Restrained red and blackish fruit marching along a complimentary mountain tannic structure that shows itself a little more than the ‘22. Wow, just wow. I think in time the ‘23 will pass ‘22 but it will be a tight race and it will be no sprint. (97 points)
  • 2021 Beta Cabernet Sauvignon Maus - USA, California, Sonoma County, Moon Mountain District
    Like the other ‘21s this was a deeper, darker wine. No specific notes but this was a seemingly middle child between the Montecillo and the Lupina. Not a bad thing, just where it fit stylistically. Based on AGs notes, this may turn out the best—time will tell. No score.
  • 2021 Beta Cabernet Sauvignon Lupina - USA, California, Sonoma County, Moon Mountain District
    Red fruit, earthy, damp forest floor, hint of barnyard, I’m thinking in my head that this best young BDX I’ve ever had that could be ten years old. And for the second time during the tasting, I shook my head and asked how’d he do this? How did he make a young wine from mountain fruit with this complexity that feels completely integrated so young? (95 points)
  • 2021 Beta Cabernet Sauvignon Paratus - USA, California, Napa Valley, Mt. Veeder
    From Mt. Veeder and to my surprise this was the most open and only blue fruit note wine in the portfolio. Dark purple black in color, inky mouthfeel, Black cherry, touch of black raspberry, hints of blueberry, lovely structure reminiscent of an older wine with younger fine tannins. If there was a wine to surprise me, it was this one. A somewhat conservative 94 as is. Upside on this one to high 90s. (94 points)
  • 2012 Beta Cabernet Sauvignon Montecillo Vineyard - USA, California, Sonoma County, Moon Mountain District
    Opened the day before so plenty of air on this wine. Outstanding wine, another wow! Flamboyant nose, restrained elegant palate, with red cherry and some lovely and complimentary earthy notes. Really glad I have two more left, disappointed in myself for opening one four years ago. (95 points)
  • 2012 Beta Cabernet Sauvignon Montecillo Vineyard - USA, California, Sonoma County, Moon Mountain District
    A second bottle of the 2012 was opened later in the tasting for comparison with the bottle open a day prior. PnP and demonstrating why these need air. The similarities are there but this was locked in, showing only faint cherry notes—demonstrating the importance of air for these to show their best. A nice demonstration of science at work. No score
  • 2014 Beta Cabernet Sauvignon Montecillo Vineyard - USA, California, Sonoma County, Moon Mountain District
    Over the years, rumors of the ‘14 just not being as good have come and gone. Consistency across vintages was a theme today and this lived up to the reputation. This just needs more time and improved over several more hours of drinking. Consistent notes with the ‘12, just not as intense, but then again, it’s two years younger too. (92 points)
  • 2017 Beta Cabernet Sauvignon Montecillo Vineyard - USA, California, Sonoma County, Moon Mountain District
    2017s are enigma. They’re either really good or just not. This is going to be really good, just not for 5+ more years. Consistent with the ‘12/‘14 progression, those nose showed a bit with swirling but the palate was locked. I have no worries on this.
  • 2021 Beta Cabernet Sauvignon Montecillo Vineyard - USA, California, Sonoma County, Moon Mountain District
    Of all the Montecillo’s we tasted, this one turned heads—seemingly the most approachable next to the aired out 2012. All the concentration, none of the booze, all of the flavor…This wine was a visual conundrum. It looked and flowed like a big Napa cab, had boisterous fruit and florals, and seemingly no discernible alcohol. I asked Ketan “How’d you do this?” He just smiled and we left it at that. If you have this wine, just smile! (96 points)
  • 2013 Beta Cabernet Sauvignon Vare Vineyard - USA, California, Napa Valley, Oak Knoll District
    2013 Vare (from Magnum) - Full disclosure—Vare is my least favorite wine in the portfolio, and while this showed really well at age 11, it was outclassed (for my palate) by everything else. Very BDX-like, the most restrained and elegant of the wines we tasted. That being said, this was still a 93 point plus effort. If you like Vare, you probably score this higher. (93 points)
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Awesome MC! Well done!!! It is a must do tasting for sure.

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Thanks for the notes. What Ketan is doing, if it hasn’t already caught people’s attention; it really should. These aren’t wines to pass on.

Can’t wait to schedule my next trip up the mountain.

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What is he using to top up that barrel of own rooted. Going to be 75 Magnums left by the time everyone makes it up the mountain :stuck_out_tongue_closed_eyes:

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Going to be 75 Magnums left by the time everyone makes it up the mountain

74–I want to visit again in the Spring. :wink:

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@Jeff_M1 Call me when you go, I’ll be your chaperone!

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I’m in. I’ll take one!

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Im joining as well! :sweat_smile:

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And i took sfwinelover1 from CT!

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I guess I ultimately owe you!

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I make my pilgrimage up the mountain on Friday! Bravo on the notes, hoping for even a sliver of your experience!

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Sounds good to me :grin:. Glad u guys had a great time!

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I have enjoyed the Beta wines I have tried and am looking forward to trying the Jasud in the future.

Maybe a question I should know the answer to, but can someone explain “own rooted” - how is it different from the other blocks ?

Cheers

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Ungrafted vines. 1 vineyard block.

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Here’s the block … in the distance

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His babies have grown a lot!!!

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Normally disease resistant varieties of ‘rootstock’ are used in the nursery because that’s where the vine is attacked, in the soil and the roots…and then certain ‘clones’ of say Cab are then grafted to them then sold as a ‘unit’ to be panted in the vineyard. ‘Own rooted’ vines are simply those varietals grown from the beginning on their own clippings, forming their own roots into the soil, no root stock used in the process. So technically, whatever their varietal is, it’s 100% only that varietal/clone.

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Thanks for your report. I somehow missed it till now. Really interesting to know what 24 hours of air can do for the 2012.

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Ultimately though, the resulting fruit is the same, right?

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Yes, Julian from what I understand ‘grafted onto root stock fruit’ should be virtually if not completely identical in DNA to ‘own rooted fruit’ but with better disease and pest resistance. It’s been done in the citrus industry for decades if not centuries, too. We have citrus trees here in Florida that actually have up to 3 different types of citrus grafted onto their trunk (the root stock) and the result is you can have just one citrus tree in your yard with it putting out 3 different varieties of fruit during the year, like grapefruit, lemons and tangerines, for instance.

Now, I’ve only made wine once, but I can tell you that EVERY winemaker in the world will tell you the success of the wine is probably 80-90% dependent on the fruit itself and its vineyard management and only 10-20% on them and the decisions they make in making it. I’ve not had Jasud and probably never will even though I know sfwinelover and have shared bottles with him. I suspect the success, the quality and the demand for this wine is similarly driven by the qualities inherent in its fruit. There may be some out there that ‘theorize’ that own rooted vines put out better fruit, but I’m not entirely sure that could ever be proven beyond a shadow of a doubt. Instead, their terrior, it’s micro-climate or choice of clone grown on it is most likely to credit for their great wine, of course along with the 10-20% contribution from their winemaker. Cheers!

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