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2008 J. Lohr Arroyo Vista Chardonnay

VINTAGE

The vintage of 2008 was the third consecutive drought year in the Arroyo Seco with total rainfall amounting to less than seven inches. Additionally, we had a very hard freeze in January followed by very cool weather all the way to bloom in May. The end result was record low yields due to cool, windy weather during “set.” The only silver lining to this vintage was very mild weather throughout the summer with typical Monterey County fog and winds for much of June, July and August. The tiny yields and cool weather produced Arroyo Vista Chardonnay with vibrant, cooler climate fruit flavors of citrus and apple with surprisingly moderate acidity.


VINEYARDS
The Arroyo Vista Chardonnay is grown in the heart of the windswept and cool Arroyo Seco AVA of Monterey County. Loamy sand and gravelly loam soils of the Elder series are intermixed and underlain by “Greenfield potatoes” - stones that resemble potatoes in size and appearance and which absorb heat during the day and radiate their heat after sunset. This underlayment of stone effectively limits root growth to the top three to five feet of soil, harmoniously balancing the fruit and shoot growth of our Chardonnay vines.


TECHNICAL DATA

 

Appellation:  Arroyo Seco AVA, Monterey County
Composition: 100% Chardonnay
Harvest Dates: October 5, 6 and 9, 2008
Harvest Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries:
 

Brix: 24.7°

pH: 3.57,

total acidity: 0.63 g/100 ml

Vinification:  
Yeast: Montrachet, Uninoculated (Wild Yeast) and M2
Fermentation: In barrel for an average of 23
days
Malolactic: Inoculated each barrel with
MCW strain of malolactic bacteria in October 2008, and completed malolactic fermentation in December 2008
Stirring: Eleven consecutive weeks of stirring from November 2008 to January 2009 (during malolactic fermentation and three weeks past)
Post-stirring: Monthly topping of barrels and
free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie until initial
blending (assemblage) in May 2009, returning to barrels with lees for a total of 15 months in 50% new French oak barrels
Barrel Type: Burgundy style, French oak
Forests: Troncais 
Coopers: Francois Frères, Marcel Cadet
Bottling chemistries:
pH : 3.51
Total Acidity: 0.65 g/100 ml
Alcohol: 14.25% by volume
Residual Sugar: 0.25 g/100 ml
Cases produced: 5,599
Cellaring:  Delicious now but may be cellared through 2013

Winemaker's Comments

Bright, youthful straw-yellow color with aromas of Golden Delicious apple, lime zest and pear. Made in a Burgundian style including alcoholic and malolactic fermentation in barrel with lees stirring, which contributes to a very complex bouquet of grilled nuts, butterscotch and gun flint with a very rich and unctuous mouthfeel. This is an enticingly delicious Chardonnay with complex aromas and flavors balanced by palate-cleansing acidity. 

 

Price: $25.00 750ml

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2008 J. Lohr Estates Los Osos Merlot

"GOLD" - 2011 San Francisco Chronicle Wine Competition
Double Gold - Best of California - 2011 California State Fair

The 2008 growing season presented significant challenges for California winegrowers. Spring and autumn frosts--coupled with heat spikes, which impacted flowering and maturation--claimed much of the prized crop. Yields were at half of normal levels in the Paso Robles AVA, depending on variety, microclimate and cultural practices. This was the second consecutive vintage of drought, which limited vine growth and reduced cluster and berry size. Merlot was fully ripened and harvested before it could be impacted by an unseasonable October frost. This 2008 Los Osos Merlot is enhanced with a bit of Malbec fruit that adds delicate pomegranate aromas and a soft mid-palate to the blend.


Vineyards
Traditionally, we harvest our estate-grown Merlot grapes across a range of sugar ripeness. The early picks usually capture the classic varietal definition of Merlot, while the fruit harvested later adds depth and intensity to the wine. Clone and rootstock combinations, along with variations in soil, add complexity to our Los Osos Merlot, as does the introduction of recently planted Italian clones. We grow our Merlot grapes in Nacimiento-Los Osos, Arbuckle-San Ysidro and Arbuckle-Positas complex soils in our vineyards in Paso Robles, where these well-drained but relatively poor soils have chalky or gravelly components.


TECHNICAL DATA

 

Apellation: Paso Robles AVA, San Luis Obispo County
Composition: 81% Merlot, 9% Petite
Sirah, 7% Malbec, 2% Syrah
Harvest Dates:  September 9 through October 3, 2008
Brix at harvest: 27.0°-28.0° Brix avg
   
Vinification:  
Fermentation:  Whole berry fermentation in stainless steel tanks
Malolactic: 100% malolactic
Maturation: 12 months in barrel
Barrel type: American (Missouri and Minnesota) and Hungarian oak
Bottling chemistries:
pH: 3.67
Total Acidity: 0.67 g/100ml
Alcohol: 13.74% by volume
Residual Sugar: 0.26%
Cellaring: . Delicious now, but has the structure to age up to 7 years

Winemaker's Comments
The 2008 J. Lohr Estates Los Osos Merlot has a mature red color with a bright raspberry hue. Black cherry and pomegranate aromas are complimented by an oak signature reminiscent of cedar and dark chocolate. This soft wine has finely textured tannins and is bright and lively on the palate with a finish of Rainier cherry fruit.

 

Price: $15.00 750ml

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2009 J. Lohr October Night Chardonnay

"GOLD" - 2011 San Francisco Chronicle Wine Competition

VINTAGE

In many ways, the conditions of the 2009 vintage resembled those of the 2008, with the exception of the early blast of heat we had during the 2008 flowering. Thankfully, this heat wave missed the critical set period. As a result, the crop returned to near-normal levels in 2009. We had two significant heat events in April and May, with temperatures exceeding 95 degrees Fahrenheit. The weather then immediately turned cool and foggy, and remained so throughout May, June, July, and all but the last weeks of August. We witnessed Indian summer temperatures in early September, which provided the final push needed to fully ripen this aromatic clone.


VINEYARDS

The vineyards for the October Night Chardonnay lie among J. Lohr’s Block 9 plantings in the Arroyo Seco AVA of Monterey County, near the mouth of the Arroyo Seco river, which provides the vines a slightly more windprotected environment in which to grow. Comprised largely of Dijon Clone 809 Chardonnay, known in some circles as the Musqué Clone, these vines produce a very distinctive, attractive and powerful floral character. The soil is laden throughout its loamy profile with “Greenfield potatoes”--stones that resemble potatoes in size and appearance and absorb heat during the day. They then radiate their heat after sunset, enhancing floral character and richness.


TECHNICAL DATA

 

Origin: Arroyo Seco AVA, Monterey County
Composition: 100% Chardonnay
Harvest Date: September 20, 2009
Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries: 25.0° Brix, pH 3.58, total acidity .60 g/100ml
Vinification: Yeast:  M2 and Montrachet

Fermentation:  In barrel for an average of 10 days

Malolactic:  Inoculated each barrel with MCW strain of malolactic bacteria on Oct 23, 2009. Completed malolactic fermentation on Jan 6, 2010

Stirring:  Weekly stirring of each barrel starting Oct 22, 2009 until Jan 2010 (during malolactic fermentation and one month post)

Post-Stirring:  Monthly topping up of barrels and free sulfur dioxide and oxygen monitoring

Maturation:  Aged in barrel sur lie for 12
months in 17% new oak

Barrel Type: French oak

Forests: Troncais

Coopers: Francois Fréres

Bottling chemistries:

PH: 3.46

Total Acidity: 0.72g/100ml

Alcohol: 14.3% by volume

Residual Sugar: 0.37g/100ml

Cases produced: 1,073

Cellaring: Delicious now, but can be cellared for up to 5 years


Winemaker's Comments

A youthful straw-yellow color, with Muscat and floral aromas paired with lemon curd, pear and vanilla. The winemaking techniques used to enhance the spicy and exotic nature of this Chardonnay included barrel fermentation in largely one-year-old French oak barrels in the coldest corner of our barrel room, followed by malolactic fermentation with lees stirring. All of these techniques have contributed to form a wonderfully complex bouquet that is echoed on the palate with textural richness.

                                                                                                    —Jeff Meier, winemaker

Label: 

2008 J. Lohr Tower Road Petite Sirah

"BEST OF CLASS" - 2011 San Francisco Chronicle Wine Competition

VINTAGE

The 2008 growing season presented significant challenges on our ranch as well as vineyards across California. Spring and autumn frosts--coupled with heat spikes, which impacted flowering and maturation--claimed much of the prized crop. Yields for Petite Sirah were just 3 tons per acre, which was still much better than many of the Bordeaux varieties on the ranch. 2008 was the second consecutive vintage of drought in the area which limited vine growth and reduced cluster and berry size significantly. The result was high extract, intensely-flavored wines like this wonderful third release of Tower Road. Our winemaking techniques have evolved as we have learned to perfect the extraction of this highly phenolic grape variety. 2008 is the first vintage of Tower Road that is 100% Petite Sirah. The quality of the vintage is apparent in this wine’s density and its combination of blackberry fruit and dense, supple tannin.

 


TECHNICAL DATA

 

Origin: Paso Robles AVA, San Luis Obispo County
Composition: 100% Petite Sirah
Harvest Dates: October 2 and 10, 2008
Process: Hand-harvested
Harvest Numbers: Brix 28° avg, pH 3.81, total acidity 0.55g/100ml
Vinification: Yeast: Lallemand 43 and Fermicru VR5

Fermentation: Open-top tank

Temperature: Peak at 95°F

Maceration: 5 to 6 days on skins

Maloactic: In barrel

Maturation: 18 months in oak barrels

Barrel Type: American and French barrels
(50% new)

Forests: Missouri, mixed forest French Syrah Selection

Coopers: World Cooperage and Meyrieux

Post-Maturation: Rack from barrels, egg white fine and bottle
Bottling Numbers:

pH: 3.8

Total Acidity: 0.63g/100ml

Alcohol: 15.17% by volume

Res. Sugar: dry

Cases produced: 2,922

Cellaring: This dense wine will open up early with a splash decant and should develop in bottle up to 10 years


Winemaker's Comments

An opaque blackness fills the glass and is surrounded by a ring of youthful magenta in our Tower Road Petite Sirah. The toasted hazelnut bouquet is lifted by aromas of blackberry pie and bread dough that we love in this blend. The palate is dense, brooding and finely-textured, followed by a fruit-forward finish.

Steve Peck, red winemaker

 

Price: $35.00 750ml

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2007 J. Lohr Cuvée POM

"DOUBLE GOLD" - 2011 San Francisco Chronicle Wine Competition

VINTAGE
2007 was a very dry year in Paso Robles, with the seasonal total for rainfall registering a scant 4.4 inches. Fortunately, temperatures were mild and did not exacerbate the extremely dry conditions. Vine canopies were small, as were cluster and berry size, resulting in some of the lowest yields we have seen in the last ten years. These natural limitations brought our best Italian merlot clones to maturity very early with outstanding color and flavors. For the second consecutive year, we incurred no significant heat events after veraison, which favored good color development in the skins of the berries. Mild autumn weather conditions allowed each block to be picked at optimal flavor development.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County
Composition (Blend):  81% Merlot (Clones 9 and 10), 16% Cabernet Sauvignon, 2% Petit Verdot, 1% other Bordeaux reds
Harvest Dates:  Merlot 9/11/07 and 10/10/07, Cabernet 10/25/07
Harvest Process:  Hand-harvested into half-ton bins
Harvest Chemistries:  Brix 26.9°, pH 3.66, total acidity 0.36g/100ml
Vinification: Yeast: Fermicru VR5
  Fermentation: Destemmed and fermented in 10 ton open-top fermenters with gentle punchdowns and pumpovers
  Temperature: Peak at 90°F
  Maceration: 24 days skin contact
  Malolactic: 100% in barrel using Viniflora Oenos
  Mauration: 21 months in barrel
  Barrel Type: Thin-stave Chateau Ferrier French oak, 60% new
  Forests: Allier, Troncais, Center of France
  Coopers: Gamba, Sylvain and Bel Air
  Bottle Aging: 1 year plus, prior to release
Bottling Numbers: pH: 3.67
Total Acidity: 0.69g/100ml
  Alcohol: 14.44% by volume
  Residual Sugar: dry
  Cellaring: Delicious now, but has the structure to age for 10 to 15 years
  Cases Produced: 457 cases

 


WINEMAKER'S COMMENTS
A dense, deep red in color with a bright hue. The signature POM nose reveals plum, coconut and aromatic brown spices such as nutmeg and marjoram. The luxury palate weight is approachable, and offers bright and lively flavors of plum and cherry. Drink now or age for rewards of complex spice aromas for 10 years or more.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Grilled ribeye with a Stilton béchamel sauce

WINE LIST DESCRIPTION
Aromas of plum, coconut and brown spices, with bright and lively flavors of plum and cherry, and a luxurious and approachable palate weight.

Price: $52.00 750ml

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2007 J. Lohr Cuvée St. E

"DOUBLE GOLD" - 2011 San Francisco Chronicle Wine Competition

The inspiration for our J. Lohr Cuvée St. E comes from the Grand Cru wines of St. Emilion from the Right Bank of Bordeaux. These memorable wines are composed primarily from Cabernet Franc and Merlot with touches of Cabernet Sauvignon, Malbec and Petit Verdot. We are given the freedom to emulate these great wines without the restrictions of varietal percentages, instead keenly focusing on the texture and complexity of the blend that nature
delivers with each vintage.


VINTAGE
2007 was a very dry year in Paso Robles, with the seasonal total for rainfall registering a scant 4.4 inches. Fortunately, temperatures were mild and did not exacerbate the extremely dry conditions. Vine canopies were small, as were cluster and berry size, resulting in some of the lowest yields we have seen in the last ten years. These natural limitations imposed on the vines resulted in relatively early ripening for Cabernet Franc, with outstanding color and flavors. For the second consecutive year, we incurred no significant heat events after veraison, and had very mild weather conditions straight through harvest, allowing each block to be picked at optimal flavor development.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County
Composition (Blend):  49% Cabernet Franc (Clone 214), 50% Cabernet Sauvignon, 1% other Bordeaux reds
Harvest Dates:  Cabernet Franc 10/16/07, Cabernet Sauvignon 10/26/07
Harvest Process:  Hand-harvested into half-ton bins
Harvest Chemistries:  Brix 28.0°, pH 3.5, total acidity 0.43g/100ml
Vinification: Yeast: Lallemand D-80 and D-254
  Fermentation: Destemmed, berry-sorted on Mistral system. Crushed fruit was then transferred to 5 ton open-top fermenters
  Temperature: Cold soak 2 days, then
fermentation to 90°F peak
  Maceration: 10 days skin contact
  Malolactic: 100% malolactic in barrels
  Mauration: 21 months in barrel

 

Barrel Type: Thin-stave Chateau Ferrier
French oak, 50% new
  Forests: Center of France
  Coopers: Vicard and Bel Air
  Bottle Aging: year plus, prior to release
Bottling Numbers: pH: 3.71
Total Acidity: 0.69g/100ml
  Alcohol: 14.67% by volume
  Residual Sugar: dry
  Cellaring: Delicious now, but has the structure to age for 10 to 15 years
  Cases Produced: 313 cases

WINEMAKER'S COMMENTS
Dark red-purple in color with aromas of black plum, blueberry and violet, blended with the scent of crème brulée from twenty-one months aging in new French oak barrels. The wine displays the true varietal nature of Cabernet Franc, with supple, sweet tannins and mid to rear structure from both the fruit and maturation time. Palate weight is quite dense due to the generous contribution of Cabernet Sauvignon in this year’s blend.

Price: $50.00 750ml

Label: 

2007 J. Lohr Cuvée PAU

"DOUBLE GOLD" - 2011 San Francisco Chronicle Wine Competition

The inspiration for this blend comes from the Grand Cru wines of the Pauillac district of Bordeaux, composed primarily from Cabernet Sauvignon and Merlot, with Cabernet Franc, Malbec and Petit Verdot accents. We winemakers are given the freedom to emulate these great wines without the restrictions of varietal percentages, instead keenly focusing on the texture and complexity of the blend that Nature delivers with each vintage.


VINTAGE
2007 was a very dry year in Paso Robles, with the seasonal total for rainfall registering a scant 4.4 inches. Fortunately, temperatures were mild and did not exacerbate the extremely dry conditions. Vine canopies were small, as were cluster and berry size, resulting in some of the lowest yields we have seen in the last ten years. These natural limitations imposed on the vines resulted in remarkably good Cabernet Sauvignon fruit quality, with outstanding color and flavors. For the second consecutive year, we incurred no significant heat events after veraison, and had very mild weather conditions straight through harvest, allowing each block to be picked at optimal flavor development.


TECHNICAL DATA

Origin: Paso Robles AVA,
San Luis Obispo County
Composition: 93% Cabernet Sauvignon, 6%
Petit Verdot, 1% other Bordeaux reds
Harvest Dates: October 23, 2007
Harvest process: Hand-harvested into half-ton
bins
Harvest Chemistries: Brix 28.9°, pH 3.41,
total acidity 0.67g/100ml
Vinification: Yeast: Lallemand D-254
  Fermentation: Destemmed fruit was berrysorted on Mistral system before being crushed and transferred to a 10 ton open-top fermenter
  Temperature: Peak at 90°F
  Maceration: 11 days skin contact
  Malolactic: 100% in barrel using Viniflora
Oenos
  Maturation: 21 months in barrel
  Barrel Type: Thin-stave Chateau Ferrier
French oak, 50% new
  Forests: Center of France
  Coopers: Saury and Bel Air
  Bottle Aging: 1 year plus, prior to release
Bottling Numbers: pH: 3.65
Total Acidity: 0.67g/100ml
  Alcohol: 14.95% by volume
  Res. Sugar: dry
  Cellaring: Delicious now, but has the structure to
age for 10 to 15 years
  Cases Produced: 703

WINEMAKER'S COMMENTS
A dark magenta color with a royal hue. Layers of dense fruit aromas ranging from fresh fig to olallieberry are complemented by a subtle oak bouquet. The palate is a perfectly juicy core of blackberry fruit, balanced by soft tannin in a balance rarely achieved. Exceptional palate length finishes alive with a dark fruit signature.

Label: 

2009 J. Lohr Gesture Zinfandel

VINEYARDS
J. Lohr Gesture Zinfandel is grown on two vineyard sites in the Willow Creek district of Paso Robles, near the crossing of Highway 46 West & Vineyard Drive. Zinfandel grown at this location can sometimes be difficult to ripen before the onset of October rain and frosts in this coastal belt, where Spanish moss grows abundantly in the surrounding oak forests. Besides the cool climate, this terroir is greatly defined by the Gazos Shaly Loam soil which is hardly soil at all--looking more like a solid rock formation at times. Thinning in the vineyard is key to this program, both at veraison and prior to harvest. This allows us to select the best maturing bunches to give the wine optimal flavor balance.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County
Composition: 94% Zinfandel, 3% Petite Sirah,
3% Grenache
Harvest Date: October 8 - 12, 2009
Harvest Process: Hand-harvested into halfton
bins
Harvest Chemistries: Brix 27°, pH 3.42,
total acidity 0.57 g/100ml
Vinification  
  Yeast: Uvaferm 43
  Fermentation: 5 and 10 ton open-top
fermenters with gentle punchdowns
  Temperature: Peak at 95°F
  Maceration: 2 to 3-day cold soak followed by
a 7 day punchdown fermentation
  Malolactic: 100% ML with alcohol tolerant
CH-16 strain
  Maturation: 8 months in barrel
  Barrel Type: 1 and 2-year-old French oak
barrels
  Forests: various
  Coopers: various
Bottling Chemistries  
  pH: 3.54
  Total Acidity: 0.65 g/100ml
  Alcohol: 15.29% by volume
  Residual Sugar: 0.23 g/100ml
  Cellaring: Enjoyable now, but can be cellared for 5 to 8 years
  Cases Produced: 1,809

WINEMAKER'S COMMENTS
I really enjoy the effusive, brambly character of this wine. The 2009 Gesture Zin is loaded with black plum, raspberry and tobacco notes, held together with a firm palate structure and natural acidity that make it great for pairing with food.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Vegetarian lasagna or salmon with artichokes. Chocolate always works… always!

Price: $25.00 750ml

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2009 J. Lohr Estates Riverstone Chardonnay

2009 continued with a fourth consecutive year of drought in the Central Coast, with our Arroyo Seco vineyards receiving a scant five inches of effective rainfall.  Unlike 2008, however, the weather was relatively warm in the first months of the new year, spurring early bud break.  This was followed by some very hot days in May around flowering, but fortunately, the heat did not seem to adversely effect set, and crop levels in 2009 returned to more typical for the Arroyo Seco.  The summer months of June, July and August were very cool, allowing a slow, marked maturation of the Chardonnay while retaining greater amounts of the natural grape acids. September was very warm and pushed the Chardonnay vintage along, with harvest commencing on September 20th with the pick of our French clones 95 and 76 in Block 4.  For the next twenty two days, harvest progressed beautifully until the 13th of October, when Mother Nature surprised us with an unseasonable rain, which brought picking to a halt for several days until the vineyards dried out.  A frenzy of harvest ensued with the final fruit being harvested in six days, ending on October 23rd and averaging 24.9° Brix.  


Vineyards
The vines for our J. Lohr Riverstone Chardonnay are grown
primarily on Elder loam soils underlain by “riverstones” deposited over thousands of years from the Arroyo Seco River, allowing a four-foot rooting zone that keeps the vines’ vegetative growth and fruit in balance. Additionally, the cool climate and winds of the Salinas Valley extend the growing season and retain the natural grape acids and intense varietal character of the Chardonnay.


TECHNICAL DATA

 

Appellation Arroyo Seco AVA, Monterey County
Composition (Blend) 99% Chardonnay, 1% Other White
Harvest dates September 20th through October 24th.
Brix at harvest 24.9°
Vinification  
   Malolactic In barrel of 50% of Chardonnay
   Maturation Aged 8 to 10 months in barrels from new to fourth fill
   Barrel type American, Hungarian and French
Bottling chemistries  
   pH 3.45
   Total acidity 0.72
   Alcohol 13.9
   Residual Sugar 0.53%
   
Cellaring Drink now or cellar up to 5 years

 


Winemaker's Comments

2009 J. Lohr Estates Riverstone Chardonay has a bright and youthful straw yellow color.  The aromas are of lime zest, ripe pear, nectarine and pineapple with caramel, butterscotch, honey and vanilla perfume from the barrel fermentation and sur lie aging.  The flavors are very complex and rich with citrus, stone fruit and barrel toastiness gracefully balanced by fresh acidity, creating a very flavorful and wonderfully balanced Chardonnay.

Jeff Meier, winemaker

 

Price: $14.00 750ml
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2009 J. Lohr Estates Falcon’s Perch Pinot Noir

J. Lohr Vineyards & Wines is excited to offer this first-ever release of our Falcon’s Perch Pinot Noir from the 2009 harvest. Monterey County saw minimal winter rainfall preceding this excellent vintage, and crop yields were accordingly small, with pinot noir blocks producing under 3 tons per acre. Mild spring temperatures resulted in generous vine canopy growth which slowed in early summer as irrigation was withdrawn and the naturally devigorating afternoon winds typical of this region took effect. The vintage produced unusually small clusters with small berries which began veraison in late July. Unusually warm September temperatures precipitated a two-pass picking strategy, with fruit on the south side of the vines included in the first pick to prevent heat damage. Fruit on the cooler north side of the vines was harvested one to two weeks later at ideal maturity.


Pinot Noir
Falcon’s Perch Pinot Noir is produced from cool climate grapes grown in select vineyards within and surrounding the Arroyo Seco region of central Monterey County. This region has gained a well-deserved reputation for producing world-class Burgundian varietals including Pinot Noir and Chardonnay. Over the past decade, the introduction of Dijon clones of Pinot, along with the old standby Pommard clone, has dramatically increased the quality of the varietal here. These newer clones are the backbone of this inaugural release of Falcon’s Perch, named for the bird which has made its home in the lone pine tree among the vines, safeguarding the grapes from insidious predators while also preserving the ecosystem’s natural balance.


TECHNICAL DATA

 

Origin: Monterey County, California
Composition: 95% Pinot Noir, 5% Valdiguié
Total Acidity: 0.55 g/100ml
pH at Bottling: 3.74
Alcohol: 13.9% by volume
Residual Sugar: Dry
Vinification: Whole berry fermentation at elevated temperatures for 7 to 12 days with light pumping over and punchdowns, in small 5 to 12 ton stainless steel open-top fermenters
Maturation: Matured in stainless steel with a minimal fraction aged in French oak barrels
Harvest Dates: September 11 through 30, 2009

Winemaker's Comments
Medium garnet color with aromas of wild strawberry, cherry, rose petal and dried herbs, accompanied by true varietal flavors of sage and cola nut, with a deep, earthy character. The lively acidity and delicate tannins make this a very compatible wine for mealtime or anytime. Serve at 65 to 68° F.

Steve Peck, red winemaker

Price: $17.00 750ml


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