Filters are loading...

Price Range

Sort by


{{cart.TotalPieces}} item in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.ProductPiecesCount}} item items
Best Online Wine shop 2023
Loved by 60k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
El Desafio De Jonata 2015 - Jonata


  USA / California
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

95 pts by Robert Parker and 98 pts by Jeb Dunnuck!


Why do we love it?

El Desafio de Jonata 2015 is an unforgettable wine according to its creator, Matt Dees and this justifies in part the 95 pts by Robert Parker and the 98 pts Jeb Dunnuck. But if you want to know why it is really unforgettable read below!

The Jonata winery is located in the Santa Ynez Valley and is the "brother" of the legendary Screaming Eagle. Yes, the famous Screaming Eagle, we're not kidding. Its vineyards cover 33 hectares which are cultivated with sustainable cultivation, without chemicals and pesticides. In these areas, they grow fruits and vegetables and have their own animal farm. The viticulturist Ruben Solorzano monitors and visits the vineyard twice a day to ensure the most perfect fruit quality. Then the oenologist Matt Dees takes over who divides the vineyard into 150 different plots which he vinifies separately, maintaining their unique characteristics.

For El Desafio de Jonata 2015 the blend consists of 90% Cabernet Sauvignon, 5% Merlot and 5% Petit Verdot. Almost a purebred Cabernet! The wine ages for 20 months in oak barrels, 80% new.

Its creator considers 2015 a top year that succeeds and encapsulates in the bottle both the dense fruit and the freshness as well as the compact structure that will give this wine a long aging potential.









Tastes Like
El Desafio de Jonata 2015 has a dense purple color and impressive aromas of cassis, mint, plum, black cherry, vanilla, tobacco, pepper, allspice, cigar, and chocolate. In the mouth, it has a medium (+) body, medium, juicy tannins, and balanced acidity. Cherry jam, blackberry, cassis, plum, graphite, eucalyptus, vanilla, smoked paprika, and pepper will fill up the palate in every sip.
Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14%
Origin California, USA
Variety Cabernet Sauvignon, Petit Verdot, Merlot
Aromas Cassis, mint, plum, black cherry, vanilla, tobacco, pepper, allspice, cigar, chocolate, cherry jam, blackberry, plum, graphite, eucalyptus, smoked paprika.
Bottle Size 750ml
Barrique 20 months
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic No



with a slow-cooked brisket with a crust of peppers and herbs, with a tomahawk black angus with bbq sauce, or with beef cheeks with papardelles.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}