Other What is closest to Kendall Jackson Summation in taste?

sour_grapes said:

I wonder if the WineXpert Enigma would be close. I know that this is supposed to mimic the Apothic, which is an off-dry wine. I don't know if there is an f-pack on the Enigma, but if there is, you could certainly ferment it dry to get closer to the Summation.

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jgmann67 said:

My wife and I enjoy this as an everyday red. It's a blend of Zin, Syrah, Merlot and a few others.

If you've had it, can you point me at something that might be in that wheelhouse as a kit?

A little spice but with softer tannins.

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wineforfun said:

Wow, this post caught my eye. Have drank Summation for a few years now. It is a good everyday red blend.

Not sure if you know, but each year is a different blend. 2009 and 2012 are one of our favorites. We noticed 2010 didn't taste the same so I looked up some information on the interweb and found out about the different blends depending on the year.

I have only made two kits(RJS OVZ and Super Tuscan) so I am not much help with your question.

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jgmann67 said:

So "summation" really does me, "the aggregate" or "whatever we have left, blended to taste." =)

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heatherd said:

Are you aiming to add sweetness or body with the F-pack? The Enigma is likely designed to be a dry red blend. Is the Summation dry?

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sour_grapes said:

I wonder if the WineXpert Enigma would be close. I know that this is supposed to mimic the Apothic, which is an off-dry wine. I don't know if there is an f-pack on the Enigma, but if there is, you could certainly ferment it dry to get closer to the Summation.

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heatherd said:

Is the Summation dry?

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heatherd said:

Are you aiming to add sweetness or body with the F-pack? The Enigma is likely designed to be a dry red blend. Is the Summation dry?

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jgmann67 said:

Body, yes. The literature says Enigma is off-dry. I figure on adding the F-pack in the primary to give it body and bump the OG so I can get closer to 14% ABV when fermented to dry.

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heatherd said:

Got it, that makes sense in the primary. You can also use dried elderberries in primary in lieu of raisins.

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jgmann67 said:

My Enigma is in the bottle. Bumped it in the primary with about 500ml +/- of concentrate and fermented to dry; then added 30g of med. toast oak cubes in the finish for 6 weeks, followed by Tannin Riche Extra a month before bottling. I'm really pleased with it and believe it hits the right notes to replace Summation as my everyday red drinker. In another year or so, I hope to never have to go into a state store for wine again.

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