Jeff Cohn Cellars (JC Cellars)
Paso Robles AVA
Cohn's passionate approach to winemaking has earned him numerous awards and ratings over the years
His career started in the unlikely winemaking state of Maryland and the reason he came to California was because it was a warmer place. His story is not unlike a number of passionate winemakers that have thrived in the Golden State over the past few decades.
His name is Jeff Cohn, originally from Bowie, Maryland. Cohn became interested in the wine business and began his career with the well respected Boordy Vineyards. Boordy is Maryland’s oldest surviving winery (1965) and is nestled in the Long Green Valley of northeastern Baltimore County. Cohn learned the basics of winery work and winemaking but sought a warmer venue for his winemaking ambitions.
“I had a degree in culinary arts from Johnson & Wales as well as a BS in Hospitality Management from Florida International,” he explained. “I knew I wanted to be in the wine industry so I got another degree in Agricultural Chemistry and Enology from Fresno State.”
Cohn was also introduced to the inner workings of numerous California wineries and decided to make California his new home.
“I had an opportunity after graduation to interview with a number of wineries about a job,” Cohn recently recalled. “The wineries I met with were mostly well-respected and fully-established entities. Then, I had an interview with Kent Rosenblum (Rosenblum Cellars) and the meeting lasted more than three hours. I also brought a pair of Zins I had made while I was a student at Fresno State. Afterwards, the winery staff and I all sat around and enjoyed the wines. I was delighted that I was offered the job a short time later.”
Rosenblum Cellars was, at the time, a major player in Zinfandel circles and has remained so until this day. A close relationship soon developed between Cohn and Kent Rosenblum that helped Cohn in the formative years of his own Jeff Cohn Cellars. Cohn calls Rosenblum his “mentor” and frequently conferred with him on winery matters (Rosenblum passed away in 2018).
In 1997, Jeff Cohn Cellars (then known as JC Cellars) became a reality with the introduction of a microscopic 75 cases of initial release. Like Rosenblum, Jeff Cohn Cellars followed the innovative approach to industrial winemaking. Both wineries are located in industrial areas of Northern California’s sprawling East Bay, with Jeff Cohn Cellars located in Oakland and Rosenblum Cellars in nearby Alameda.
“The fact that we put all our profits into buying better grapes, barrels and equipment, and not into vineyard land and intangibles, makes our wines that much better,” commented Jeff Cohn. “We are able to focus on the terroir of the vineyards and everyone knows that the aspect of terroir is most important in making really fine wines.”
Most of his focus is on single vineyard wines, carefully chosen from various parts of California for their specific character and complexity.
“I prefer fruit that is hillside, with the more rocks the better,” he added. “It seems that the rockier the soil, the more complex and intense the fruit becomes. That combination in the right winemaker’s hands can produce incredibly wonderful wines.”
Cohn’s wife Alexandria, whom he refers to as his “best half,” plays an integral part in the Jeff Cohn Cellars operation. “She does everything around the winery but make the wine,” he firmly declared. “She is also a CPA and makes sure that our business is run smoothly in many different areas.”
Cohn now consults for a number of other wineries. His passion for the business carries forth on his pet project, one that he calls his Impostor brand. “I feel our Impostor wines are emblematic of the terroir that can be expressed in California wines. They are the best possible examples that I, as a winemaker, can strive to achieve. I hope to be able to continue making them for a long time to come.”
Jeff Cohn is in many ways, the heart and soul of California’s new wave of winemaking. He produces wines without great fanfare and a glittering environment. He is completely open about his products and gives abundant credit to his growers and others who participate in his winery’s efforts.
We need more Jeff Cohns around who are completely passionate about their businesses. They inject a freshness and approach that keeps more established wineries on their toes. We're excited to introduce our Platinum Wine Club members to this incredible 2016 Zinfandel.
Map of the area
Dear Platinum Wine Club Members,
As a Rhône-centric winemaker who loves Zinfandel, I am always looking for vineyards that remind me of the steep hillsides of the Northern Rhône or the magic of the rocky, sandy, and gravely soils of the Southern Rhône. In 2003, I discovered this 55 degree slope vineyard in Sonoma, planted to the Cooke clone of Zinfandel in pure Volcanic Rock and lots of iron deposits. The vineyard is set up in an amphitheater setting, with a big patch of lavender in the middle, which does give the wine a subtle hint of lavender on the aromatics.
The 2016 vintage provided a long, cool, hang time and just the right amount of heat to provide us with grapes whose juice was intense, bright, but also exotic in aromatics and taste. The Iron Hill Zinfandels always remind me of Northern Rhône Syrahs with a Zinfandel twist.
At the winery, everything is done in a meticulous and gentle way. From hand sorting, foot stomping, barrel aging in large format barrels, tasting only every 2-3 months, to not racking during barrel aging. I believe this is the best way to coax the best out of each vineyard. I hope you enjoy this beautiful Zinfandel.
Dear Platinum Wine Club Members,
I have always considered our wine a very Rhône-centric winery. Even though we do make Zinfandel, I approach it with a very Rhône minded approach. In my mind, this relates to the vineyards I choose to work with and how I process the fruit. We search for vineyards that are hillsides, mountain fruit, or planted in cooler areas with proper selections/clones to match the terroir.
All fruit is hand picked and then hand sorted. No crushing is involved and the use of whole cluster is a must. Sometimes up to 100%. All fruit is fermented in open top fermenters and punched down up to 5 times a day. Once fermentation is complete, the must is pressed directly to barrels ranging from 228 to 600 liters in size. We believe the larger the barrel, the fresher the wines stay (due to less oak influence on the wine).
We do not rack our wines until we bottle. I am a true believer in the less is best approach once the wine is in barrel. I really do feel what you are passionate about shows in your final wines – mine being both the Northern and Southern Rhône.
Please enjoy the wine and drop us a line if you can. We would love to hear from you at firstname.lastname@example.org.
Dear Platinum Wine Club Members,
During my first year at Rosenblum Cellars, and just a few short months after graduating from Fresno State with an Enology degree, Kent Rosenblum asked me if I was interested in starting my own label. At first, I thought this to be a pipe dream, but I figured what the hell and went for it. We started with 75 cases of 2006 Zinfandel from the Rhodes Vineyard in Redwood Valley. To my surprise, my wine came in first place in the weekly San Francisco Times Panel Tasting and also garnered a 91 Point rating from Wine Spectator. Not bad. This incredible start set the stage for what would soon become an amazing adventure.
First and foremost, I worked for Rosenblum Cellars for 10 years, starting as an intern then working my way to Vice President of Production and Winemaking. During those 10 years, my 75 case winery grew so much so that we needed to move to a larger space. As time went on, my focus was less on Zinfandel and more on Northern Rhône varietals such as Syrah, Viognier, Roussanne and Marsanne. These were the wines that made my heart pound and are my passion. Yet, you never forget your first love so we continued to make Zinfandel.
As the saying goes, what goes around comes around and this is true for winemaking as well. In 2009 our Zinfandel program increased; so much so that we are now up to seven Zinfandels. In addition to varietal selection, we also started working with larger format barrels (between 300 to 600 liter barrels) and cement tanks. What these barrels and tanks bring to the wine is a different layer of complexity that cannot be achieved in the use of a traditional 60 gallon barrel. Combining these different formats allows us to take our wines to a level we had not achieved before.
In 2005 we started focusing on two new signature blends; Smoke and Mirrors and The Impostor. The first is a blend of Syrah, Petite Sirah and Zinfandel aged in large format barrels ranging from 300 to 500 liters in size. The second is a blend of predominately Zinfandel with Syrah, Petite Sirah, Grenache, Mourvèdre, Viognier and 150 year-old Carignane and Alicante Bouschet. Fruit from twenty different vineyards are used to create these blends. We use a mixture of 600 gallon barrels, cement tanks, stainless steel tanks and large format barrels to age this blend. Our signature wines allow me to express myself and not be held to one specific aroma or flavor profile.
The adventure continues.....our little 75 case winery has gone through many changes over the years, but one thing has stayed the course, the wine always comes first.