Winemaking Philosophy

Art of the Blend
Celebrating the ‘Art of the Blend’, our wines are sourced from the finest vineyards in prestigious appellations throughout Napa Valley – from the cool lowlands of Los Carneros to the famed Stags Leap region – and available exclusively through our Yountville Tasting Gallery, membership and website.

Viticulture

Our viticulture practices are based on sourcing fruit from where it grows best in the valley. We select our Pinot, Chardonnay and Merlot from Carneros, where the bay influence slows maturation so these cooler climate grapes can ripen properly before they sugar up. This longer hang time gives the skins a chance to soften, before the Brix level gets too high. ~ Rob Lloyd, Executive Winemaker

We source our Cabernet Sauvignon, Cabernet Franc, Zinfandel and Petit Verdot from up valley regions where there is less maritime influence. This allows us to get the ripeness we desire to make our style of wines. The growers that we work with have the same belief that we do…great wines come from great fruit that is grown with balance.

Enology

Our enological practices are to take this fruit that is grown with balance, and to make rich, concentrated wines that are accessible when young, yet will get even better with age. Each wine that we make has its own specific plan of how to coax the most out of each lot. Our white wines are fermented very slowly in order to retain all of the aromatics in the wine…not in the winery.

Our Cabernets and Zinfandel are both cold soaked at first to bring out more fruit, and then fermented at high temperatures to extract as much as we can from the skins. While our Cabernet sees a minimum of 50% new French oak for 22 months, our Zinfandel is barrel aged in used Chardonnay barrels for only 15 months in order to showcase the beautiful spicy fruit aromatics that Zinfandel naturally delivers.

Enology

Our enological practices are to take this fruit that is grown with balance, and to make rich, concentrated wines that are accessible when young, yet will get even better with age. Each wine that we make has its own specific plan of how to coax the most out of each lot. Our white wines are fermented very slowly in order to retain all of the aromatics in the wine…not in the winery.

Our Cabernets and Zinfandel are both cold soaked at first to bring out more fruit, and then fermented at high temperatures to extract as much as we can from the skins. While our Cabernet sees a minimum of 50% new French oak for 22 months, our Zinfandel is barrel aged in used Chardonnay barrels for only 15 months in order to showcase the beautiful spicy fruit aromatics that Zinfandel naturally delivers.

SHOP OUR WINE

Celebrating the ‘Art of the Blend’, our wines are sourced from throughout the prestigious appellations of the Napa Valley.

BOOK A WINE TASTING

Jessup Cellars is located in Napa Valley’s quaint village of Yountville, renowned for its Michelin Star dining and luxury resorts.

JOIN WINE CLUB

Members of our Wine Clubs receive a host of benefits such as exclusive releases and access to unforgettable cultural events.