The 2019 Hell's Kitchen is a blend of 55% Syrah, 17% Graciano, 16% Grenache and 12% Tannat—winemaker Joshua Harp notes the high proportion of Graciano and says it did very well this vintage. After some time in the glass, scents of cassis and candied blueberries give way to nuances of beef drippings, purple flowers and milk chocolate. The palate manages full fruit and juicy lift, with a grainy tannic frame and a finish laced with loads of floral perfume. This has more to give with another 2-3 years in bottle.

An elegant blend of 61% Syrah, 24% Grenache, 10% Tannat and 5% Graciano, the 2018 Hell's Kitchen is scented of red and black berries with tones of blood orange, dried flowers, bitters and earth. The medium-bodied palate has a fine, silty texture, layered, spicy flavors and a juicy, uplifted finish. It’s drinking beautifully now but has the structure to evolve in the cellar over the next 10+ years.

The 2017 Hell's Kitchen, a blend of 60% Syrah with smaller portions of Grenache, Graciano, Viognier and Tannat, is in a pretty spot for drinking. Medium ruby, it has rich aromas of red and black cherries, dried flowers and citrus, licorice and savory spices. The medium-bodied palate is elegant and fresh, with savory fruits and a long, spicy finish.

The 2009 Malstria incorporated 39% Cabernet Sauvignon and 11% Petit Verdot to complement the 50% Syrah. The wine shows tons of promise before being overwhelmed by French oak. Jammy blueberries, blackberries and sweet spices linger on the finish. Anticipated maturity: 2012-2014. These wines from Jada are bold and decidedly up-front in their fruit. The wines see a fair amount of new oak and are bottled without fining or filtration. The only thing missing here is a measure of excitement, but this is a relatively young winery, and there is every reason to think the estate can realize the potential these releases show.Tel (805) 226-4200; www.jadavineyard.com