JC Cellars produces about 3,000 cases of Zinfandel, Syrah, Petite Sirah and Viognier. Owners Jeff and Alexandra Cohn both have extensive experience in the food, wine and hospitality industries. Alexandra majored in Scandinavian Studies and is also a CPA.
Jeff Cohn is also the head winemaker for Rosenblum Cellars. He has a Masters Degree from Fresno State in Agriculture Chemistry and Enology. Amazingly, Mr. Cohn has been making wine for less than 10 years. He began working for Rosenblum in 1996 and quickly rose through the ranks, becoming head winemaker in 2000.
Cohn is truly a master at barrel and yeast selection has raised American Syrah production to new heights. Chris Brockway assists Cohn in the cellar. Brockway brings considerable talent and energy to the organization. Regarding his current position, he stated, “When I heard about the job at JC Cellars, I jumped at the chance. It gave me chance to make great syrah with great people.”
Cohn and Brockway take a labor-intensive, detail-oriented approach to their winemaking. During fermentation, they punch down the cap several times a day to extract pigments and flavors. This takes considerably more effort than other techniques. Yeast and barrel selection at JC Cellars is far too complicated to summarize here.