Drive north of Tubbs Lane through Calistoga and you will see a smattering of old guard napa.  Continue up the 128, and you will pass a field upon which is the romping grounds of a free range pig farm.   It is the very owner of this farm, a retired firefighter who also drove trucks for native “Calistoga water,” who saved our home in the Tubbs Valley fire. We and they sat at ground zero the very night of its ignition. Both homes stand (all others in our valley perished), landscape scorched, and our vineyards stand unscathed.  We will be forever indebted.  Country living reminds us daily of the solidarity of neighborly support.

Immediately adjacent to this postcard landmark, you will take a hard right down the driveway to the JAX vineyard site tucked far from the highway.  The vineyard sits to the immediate left as you drive towards the property.   The alfresco hacienda house and tasting barn setting barn reflect the reality that rare vineyard tastings are intimate and only given by family members or CEO Dan Parrott.  After all, a family owned business translates to wearing many hats and sharing that passion themselves.

Sitting on the west side of the property, the vineyard features volcanic alluvial soil because of its proximity to Mt. St. Helena.  That volcanic soil is what creates an ideal environment for root water absorption.  Equally noteworthy are the extreme diurnal temperature variations (daytime heat intensity contrasted by chilly evenings).  The heat imparts deep color and complexity to our fruit while the cooler evenings help maintain acidity and structure.

Under the direction of vineyard consultant Kelly Maher, we planted the northeast block of the vineyard (which includes venerable Block 3) in Cabernet Sauvignon using clone 337 root stalk 101-14.  To add layers of complexity, we planted Cabernet Franc (clone 332, rootstock 101-14) and Petit Verdot (clone 3, rootstock 101-14) on the very southern edge of the vineyard.   


JAX Calistoga

3468 Highway 128
Calistoga, CA 94515

In line with our restrained practices in the vineyard, we follow a sustainable farming program.  An integral piece of this strategy is the use of a cover crop to impart nutrients into the soil and root system.  As the cover crop matures, we till the nutrients into deeper layers of the soil. We also incorporate organic compost to reduce our use of fertilizers. 

We take great pride in the fact that we harvest solely by hand.   Although labor intensive, this process allows us to select (without damaging) only the ripe grapes while discarding unripe and “raisined” grapes.  This is particularly important because oxidation occurs once a grape is punctured.  After harvest, we estimate that 50% of our crop is dropped (between dropping throughout growing season and hand selection at harvest) ensuring that only the premium grapes are used in our estate Cabernet Sauvignon.