WINES BY JESSE KATZ - Aperture Cellars · Jesse Katz’s love and respect for the great wine houses and ... In California he worked with Bob Foley at Hourglass ... expression of art

W I N E S B Y J E S S E K AT Z

Jesse Katz’s love and respect for the great wine houses and winemaking

regions of the world was shaped well before he began making wine. Following

the renowned work of his photographer father Andy Katz, Jesse traveled with

him to countless countries, instilling in him a great love for travel, culture, and

appreciation for the importance of local terroir. It was playing in the vineyards

of Château Mouton Rothschild and Argiano, and exploring the cellars of

Sassicaia and Domaine Leflaive, that first fostered his passion for the craft and

the industry.

After working as a Lab Assistant at Fess Parker Winery in Los Olivos when

he was 18, Jesse’s desire to become a winemaker was solidified. He was inspired

by the complex relationship between unpredictable nature and precise science

and as a result, dedicated his studies to the practice. Jesse graduated from

Fresno State University, where he received a full-tuition scholarship, with a

Bachelors of Science degree in Enology and a minor in Chemistry.

Following his graduation, Jesse immersed himself in the hands-on work of

winemaking, studying and practicing in varied terroirs, and under

phenomenally talented and well-respected leaders of the industry. Working two

vintages a year, Jesse spent time in Argentina learning from Hans

Vinding-Diers at Bodega Noemia in Patagonia and with Paul Hobbs of Viña

Cobos in Mendoza. In California he worked with Bob Foley at Hourglass and

Robert Foley and alongside famed winemaker Andy Erickson at the highly

esteemed cult winery Screaming Eagle.

J E S S E K A T Z

Returning to Alexander Valley, Jesse was offered a prestigious position at

Lancaster Estate Winery and Roth Estate, making him the youngest head

Winemaker in the US at the time. He dedicated himself to working exclusively

with their 52 acres of meticulously maintained Bordeaux varietals. Over his five

years of work for the estate, he elevated the already well-celebrated and highly

acclaimed wines, acquiring the highest ratings ever achieved by both brands.

He grew Roth Estate from a 6,000 case brand to a 58,000 case brand while

orchestrating the building of the new Roth winery, a production facility, and

tasting room on Chalk Hill Road.

Jesse left Lancaster Estate in 2015 to further his study under more masterful

wine artists, this time in Bordeaux. Here he had the distinct privilege of

practicing at Pétrus, Château Cheval Blanc, and Château Ausone, gaining an

intimate knowledge of the distinct Bordeaux terroir and winemaking

techniques as they have been developed for centuries in this legendary part of

the world.

Jesse’s own projects currently include the winemaking for his two brands,

Aperture Cellars and Devil Proof Vineyards. Aperture Cellars, a collaborative

project with his father, is a brand that is an expression of art both inside the

bottle and out. The labels feature the stunning photography of Andy Katz and

pay tribute to the importance of shared experiences, capturing the enthusiasm

the two have for great wines and meaningful journeys. Devil Proof Vineyards

was first established in 2012 with a small production 100% Malbec from a

single Alexander Valley hillside vineyard block that perfectly exhibits Jesse’s

well-honed technique for producing exquisite terroir driven wines. This first

release received the highest rating of any Malbec from California from both

Robert Parker, Jr. and Wine Spectator, and was named “Cult Winery” of the

year.

Involved in global development projects as well, Jesse is partnering with

Roots of Peace on their “Mines to Vines” program with the goal of restoring

economic stability to war stricken areas of the world through agriculture.

He is also deeply committed to sustainable wine growing and is spreading

the word and the practice of sustainable vineyard work.

Jesse creates terroir driven

wines for his two brands

Aperture Cellars and Devil

Proof Vineyards. Aperture, a

collaborative project with his

photographer father Andy,

focuses on Bordeaux varietals

and demonstrates an

expression of art both inside

the bottle and out. Devil Proof

Vineyards, Jesse’s �agship

wine, is a single vineyard, dry

farmed 100% Malbec from

Alexander Valley.

A B O U T

[email protected] | www.devilproofvineyards.com | www.aperture-cellars.com | 707.200.7891

Jesse Katz’s love and respect for the great wine houses and winemaking

regions of the world was shaped well before he began making wine. Following

the renowned work of his photographer father Andy Katz, Jesse traveled with

him to countless countries, instilling in him a great love for travel, culture, and

appreciation for the importance of local terroir. It was playing in the vineyards

of Château Mouton Rothschild and Argiano, and exploring the cellars of

Sassicaia and Domaine Leflaive, that first fostered his passion for the craft and

the industry.

After working as a Lab Assistant at Fess Parker Winery in Los Olivos when

he was 18, Jesse’s desire to become a winemaker was solidified. He was inspired

by the complex relationship between unpredictable nature and precise science

and as a result, dedicated his studies to the practice. Jesse graduated from

Fresno State University, where he received a full-tuition scholarship, with a

Bachelors of Science degree in Enology and a minor in Chemistry.

Following his graduation, Jesse immersed himself in the hands-on work of

winemaking, studying and practicing in varied terroirs, and under

phenomenally talented and well-respected leaders of the industry. Working two

vintages a year, Jesse spent time in Argentina learning from Hans

Vinding-Diers at Bodega Noemia in Patagonia and with Paul Hobbs of Viña

Cobos in Mendoza. In California he worked with Bob Foley at Hourglass and

Robert Foley and alongside famed winemaker Andy Erickson at the highly

esteemed cult winery Screaming Eagle.

A B O U T

Returning to Alexander Valley, Jesse was offered a prestigious position at

Lancaster Estate Winery and Roth Estate, making him the youngest head

Winemaker in the US at the time. He dedicated himself to working exclusively

with their 52 acres of meticulously maintained Bordeaux varietals. Over his five

years of work for the estate, he elevated the already well-celebrated and highly

acclaimed wines, acquiring the highest ratings ever achieved by both brands.

He grew Roth Estate from a 6,000 case brand to a 58,000 case brand while

orchestrating the building of the new Roth winery, a production facility, and

tasting room on Chalk Hill Road.

Jesse left Lancaster Estate in 2015 to further his study under more masterful

wine artists, this time in Bordeaux. Here he had the distinct privilege of

practicing at Pétrus, Château Cheval Blanc, and Château Ausone, gaining an

intimate knowledge of the distinct Bordeaux terroir and winemaking

techniques as they have been developed for centuries in this legendary part of

the world.

Jesse’s own projects currently include the winemaking for his two brands,

Aperture Cellars and Devil Proof Vineyards. Aperture Cellars, a collaborative

project with his father, is a brand that is an expression of art both inside the

bottle and out. The labels feature the stunning photography of Andy Katz and

pay tribute to the importance of shared experiences, capturing the enthusiasm

the two have for great wines and meaningful journeys. Devil Proof Vineyards

was first established in 2012 with a small production 100% Malbec from a

single Alexander Valley hillside vineyard block that perfectly exhibits Jesse’s

well-honed technique for producing exquisite terroir driven wines. This first

release received the highest rating of any Malbec from California from both

Robert Parker, Jr. and Wine Spectator, and was named “Cult Winery” of the

year.

Involved in global development projects as well, Jesse is partnering with

Roots of Peace on their “Mines to Vines” program with the goal of restoring

economic stability to war stricken areas of the world through agriculture.

He is also deeply committed to sustainable wine growing and is spreading

the word and the practice of sustainable vineyard work.

In addition to Aperture and

Devil Proof, Jesse consults for

several other global wineries

that have gained him

international exposure and

recognition. Jesse is also

involved in additional

winemaking projects locally,

including creating specialty

blends for charity events and

non-pro�t organizations, such

as Becoming Independent,

Navy Seals Foundation and

United Way.

J E S S E K A T Z


A C C O L A D E S

30 Under 30: Food & Drink "Katz was the youngest hired head winemaker in the U.S. when he started at Lancaster Estate. In the past four years, he received 90+ scores on every Lancaster wine scored by Robert Parker."

— FORBES MAGAZINE, JANUARY 2014

40 Under 40: America's Tastemakers "The son of photographer Andy Katz who came to Lancaster from Napa cult brand Screaming Eagle, Jesse's �rst vintage of 2010 Lancaster Estate Cabernet Sauvignon is just about to be released. Katz is also supervising the development of Lancaster's sister brand, the 50,000-case Roth, which will soon have its own separate winery and for which he will make six di�erent wines."

— WINE ENTHUSIAST MAGAZINE, APRIL 2013

30 Under 40: Winemakers to Watch "Not only was Jesse Katz the youngest ever winemaker at cult California wine estate Screaming Eagle, he also counts singer-turned-actor Justin Timerlake among his friends, helping the curly haired crooner craft a wine for his wedding to actress Jessica Biel last year."

— THE DRINKS BUSINESS, JANUARY 2014

40 Under 40: Most Outstanding Young Business and Community Leaders in the North Bay "I want to make sure that our current focus on sustainability isn't a passing trend. I'm focusing on it with our vineyard managers and in the winery. “

— NORTH BAY BUSINESS JOURNAL, APRIL 2015

30 Under 30: Wine Innovators "Eight interviews later, Katz was hired as winemaker for Lancaster's estate wines and for Roth, the label he has helped develop with purchased fruit."

— WINE & SPIRITS MAGAZINE


W I N E A C C O L A D E S

[email protected] | www.devilproofvineyards.com | 707.200.7891

Highest rated 100% Malbec from California ever.

— ROBERT PARKER JR. AND WINE SPECTATOR

“This may be the �nest Malbec I have ever tasted from California.”

— ROBERT PARKER JR.

Top 100 Wines.

— SONOMA MAGAZINE

“This vintage is even better than the prior version, which is almost unimaginable, but there it is. Floral and as tempting as blueberry pie, this concoction from Jesse Katz is velvety smooth and silky on the palate. White chocolate dances around the edges, along with a strong suggestion of cigar, which may perhaps come from the �ne lady on the label.” Editor’s Choice, 95 Points. 2013 Devil Proof

— VIRGINIE BOONE, WINE ENTHUSIAST MAGAZINE

“Cult winery of the year.” 2012 Devil Proof. 95 Points.

— THE TASTING PANEL

“Winemaker Jesse Katz pulled out all the stops to craft this small-production Malbec, proving that the right fruit in the right hands can yield crazy good results.” 2012 Devil Proof


“Head over heels in love.”

— MERIDITH MAY, THE TASTING PANEL AND THE SOMM JOURNAL

“Fun stu� here. Lots of rich and delicious fruit with blackberry and blueberry character. Yet it shows form and intensity with chewy tannins. Bring on the meat. Plus, I have seen the Cuban woman smoking in Havana who is pictured on the label. Drink now.” 2013 Devil Proof. 93 Points.

— JAMES SUCKLING, JAMES.SUCKLING.COM

“Inky, opaque garnet in the glass, this wine smells of black cherry and a hint of camphor. In the mouth, rich and velvety �avors of dark cherry, cocoa powder, espresso and just a hint of blueberry have a slightly bitter, woody edge as they head towards a long �nish. Muscular tannins hold the fruit and cocoa in a tight �st.” 2013 Devil Proof. Score: 9/9.5.

— ALDER YARROW, VINOGRAPHY


[email protected] | www.aperture-cellars.com | 707.200.7891

“9.5/10. A beautiful study in balance power and elegance.”

“Dark garnet in the glass, this wine smells of cherry tobacco, and a touch of espresso. In the mouth, bright cherry, tobacco and cola �avors are juicy with acidity even as they �ex with the muscles of tightly wound tannins that eventually turn powdery. This is a young wine that will blossom with time. Beautifully integrated oak barely surfaces in the �nish.” 2013 Aperture Cabernet. Score: 9.5.

“Medium to dark garnet in the glass, this wine smells of sweet cherry and cola. In the mouth, sweet cherry, cola and cocoa powder have a boisterous quality thanks to fantastic acidity and relatively restrained tannins. A hint of earth lingers in the �nish along with sweet cherry. A lovely wine.” 2013 Aperture Red Blend. Score 9.5.

— ALDER YARROW, VINOGRAPHY

“The 2013 Cabernet Sauvignon from Aperture is another beauty. Deep ruby/purple, with classic cassis, vanilla and spice box, the wine is full-bodied, rich, layered, and very pure and deep. This beauty can be drunk now or cellared for 10-15+ years.” 94 Points.


“The 2013 Proprietary Red is an inky ruby/purple color and o�ers plenty of spice box, berry fruit, a �oral undernote and full-bodied, rich, concentrated, pure �avors. This is a handsomely crafted, delicious Bordeaux-inspired red to drink over the next decade or more.” 90 Points.


“Opaque in color and manner, this wine bene�ts from the 5% addition of Malbec, a specialty of the producer. Juicy blue and black fruit intermix around a touch of milk chocolate with smooth tannins and well integrated oak. This is a classically styled wine balanced against a richness of California fruit .” 2013 Aperture Cabernet Sauvignon. 93 Points.

“Winemaker Jesse Katz combines 60% Merlot and 40% Cabernet Franc in this blockbuster of a deal, a �avorful, well-crafted wine that impresses in its voluptuous body and spicy seasoning. Raspberry syrup, tar and a mix of cedar and sage accent a grip of tannin that softens in the glass .” 2013 Aperture Red Blend. 91 Points.




“A red with lots of blackberry, tar and dark chocolate character, yet has a �rm backbone of tannins and good acidity. Full body, polished chewy mouthfeel and a delicious �nish. Drink now or hold.” 2013 Aperture Cabernet Sauvignon. 92 Points.

“Plenty of blueberry, hot stone and blackberry character. Full body, chewy tannins and a juicy �nish. The alcohol comes out at the end a little but I �nd it attractive. A slightly full-throttle style. Drink now.” 2013 Aperture Red Blend. 90 Points.

-JAMES SUCKLING, JAMES.SUCKLING.COM

“Tobacco and violets make a daring pair in this tremendously deep, jammy red. Malbec (5%) is blended in, a beloved variety of winemaker Jesse Katz, who has spent time in Argentina and more recently in Bordeaux, where he worked the Pétrus harvest after he left Lancaster Estate. The sleek, silky wine is aged 22 months in 100% French oak (50% new).” 93 Points.

— THE TASTING PANEL

“Our friend Jesse Katz is one of our favorite winemakers. His new projects prove yet again that he makes the most delicious cult wines in the industry. His wine has been a part of our cellar and enjoyed on countless occasions.”

— JESSICA BIEL & JUSTIN TIMBERLAKE

“As a chef I realized early on that the little details are what separates average from great. My friend and Alexander Valley neighbor, Jesse Katz, has brought his keen eye for terroir and attention to detail to this masterful wine.”

— DOUG KEANE, TOP CHEF MASTER, TWO BIRDS/ONE STONE, CYRUS

W I N E I N F O R M A T I O N


2014 APERTURE CABERNET SAUVIGNON

FOCUS ON SOIL | FOCUS ON WINE | FOCUS ON LIFE

GROWING SEASON2014 was the third vintage in a row that our

ripening season consisted of warm, sun-soaked days followed by cool nights. These large diurnal temperature swings produced stunning fruit with bright acids. The consistency of daytime heat, without any major heat spikes which could over ripen the fruit, combined with contrasting evening lows created a model growing season. The result was incredible fruit with mature silky tannins, a bright freshness and abundant color and

concentration.

WINEMAKER NOTESAll of our fruit is hand harvested and brought

into the winery within hours of being picked. Everything is methodically and obsessively sorted. A cold soak of 4-7 days with minimal air incorporation starts the extraction and then cool fermentations with native yeast carry out the remaining. Air and temperature are controlled throughout the 10-15 day fermentation and extended maceration is determined lot by lot when I walk the fine line of full extraction but still keep an elegant and silky texture. Wines go through malolactic fermentation in barrel and are aged (sur-lees) for 20 months. Bottled unfined,

unfiltered, and un-acidified.

- Winemaker Jesse Katz

APPELLATION: Alexander Valley

VARIETAL: Cabernet Sauvignon

BLEND: 94% Cabernet Sauvignon 6% Malbec

VINEYARD:

Mix of eastern hillsides that are south and southwest facing with a bench land block that is mostly dry-farmed.

SOIL TYPE: Volcanic Soils

For our Cabernet, we speci�cally work with some of the most unique sites throughout Alexander Valley that focus on well drained, volcanic soils. With little organic material, these soils help to control vigor and growth and increase concentration and complexity in the wine. Many of these unique soils are in the Eastern hillsides of the appellation and display an amazing rich, red color.

BARREL PROGRAM

Aged 20 months, 50% new oak, 60 gallon French oak barrels from the center of France.

UNFINED, UNFILTERED AND UN-ACIDIFIED



2014 APERTURE RED BLEND

FOCUS ON SOIL | FOCUS ON WINE | FOCUS ON LIFE

GROWING SEASON2014 was the third vintage in a row that our

ripening season consisted of warm, sun-soaked days followed by cool nights. These large diurnal temperature swings produced stunning fruit with bright acids. The consistency of daytime heat, without any major heat spikes which could over ripen the fruit, combined with contrasting evening lows created a model growing season. The result was incredible fruit with mature silky tannins, a bright freshness and abundant color and

concentration.


into the winery within hours of being picked. Everything is methodically and obsessively sorted each year. A cold soak of 4-7 days with minimal air incorporation starts the extraction and then cool fermentations with native yeast carry out the remaining. Air and temperature are controlled throughout the 10-15 day fermentation and extended maceration is determined lot by lot when I walk the fine line of full extraction but still keep an elegant and silky texture. Wines go through malolactic fermentation in barrel and are aged (sur-lees) for 20 months. Bottled unfined,




VARIETAL: Cabernet Sauvignon, Malbec, Merlot, Cabernet Franc and Petite Sirah

BLEND: 53% Cabernet Sauvignon, 23% Malbec, 10% Merlot 9% Cabernet Franc and 5% Petite Sirah

VINEYARD:

All hillside vineyards which helps to keep berry size down. south and Southeast facing for the early ripening varietals.

SOIL TYPE: Clay Soils

Our vineyard blocks that compose the Red Blend are all clay soil type. This clay helps some of the early ripening varietals lengthen their growing season so the grapes achieve full phenolic ripeness while also keeping a freshness in the fruit characteristics.

BARREL PROGRAM:

Aged 20 months in oak, 50% new, 60 gallon French oak barrels from the center of France.



[email protected] | www.devilproofvineyards.com | 707.200.7891

2013 DEVIL PROOFMALBECFARROW RANCH

GROWING SEASONIn 2013 the Alexander Valley experienced one

of the greatest vintages in its history. With virtually no rain since the previous December, the growing season began early. Because we farm many of our blocks with minimal irrigation and at times even dry-farm, the lack of spring rain kept berry size, the smallest we have seen at this site. This increased concentration, with a lengthy growing season and a cooler summer than the previous vintage. We were able to achieve very fine, ripe

tannins with bright, fresh acidity. Almost perfect.


into the winery within hours of being picked. Everything is methodically and obsessively sorted. A cold soak of 7 days with minimal air incorporation starts the extraction and then cool fermentations with native yeast carry out the remaining. Air and temperature are controlled throughout the 21 day fermentation and extended maceration is determined lot by lot when I walk the fine line of full extraction but still keeping an elegant and silky texture. Wines go through malolactic fermentation in barrel and are aged (sur-lees) for 22 months. Bottled unfined,




VARIETAL: Malbec

BLEND: 100% Malbec

VINEYARD: Dry Farmed, Hillside

SOIL TYPE: Suther Loam & Pleasanton Gravelly Loam

There are few sites where a single vineyard, yet alone a single block, is better than a blend of multiple parcels. It is unique when one block contains in itself all the components of an exceptional wine and exhibits a true essence of terroir. This rare gem is Block #17 at Farrow Ranch for Devil Proof. The volcanic soil is ideally suited to this Malbec and allows us to successfully dry farm the vineyard with a combination of Suther Loam and Pleasanton Gravelly Loam. This block was planted in 2002 with a mix of Clone 4 and Clone 595 Malbec grafted to 1103P grapevine rootstock. A large steep hillside sits just adjacent, creating great air movement through the vines, further enhancing the wide diurnal temperature swings, for which the region is famous for. This gives us beautifully ripe fruit while still keeping the berries fresh and acidity �rm.

BARREL PROGRAM:

Aged 22 months, 100% new oak, 60 gallon French oak barrels from the center of France.


Documents

WINES BY JESSE KATZ - Aperture Cellars · Jesse Katz’s love and respect for the great wine houses and ... In California he worked with Bob Foley at Hourglass ... expression of art