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2009 Painter Bridge Zinfandel

VARIETAL COMPOSITION

89% Zinfandel, 9% Valdiguié, 1% Petite Sirah

ZINFANDEL

The 2009 Painter Bridge Zinfandel comes from four Paso Robles Zinfandel blocks and is blended with a wonderfully soft and spicy Valdiguié for fruit and length. A bit of Petite Sirah was blended for additional body and palate structure. Each lot of Zinfandel was fermented separately, extracting the nuances of each individual vineyard block with an eye towards suppleness of texture before aging in Hungarian Oak.

The stylistic goal of Painter Bridge Zinfandel is to emphasize the tremendous red fruit characters of the Zinfandel grape without overpowering the delicacy of the fruit with oak.


Technical Data

Vintage: 2009

Origin:  Paso Robles

Total Acidity:  0.68

pH: 3.54

Alcohol:  13.0% alcohol by volume

Residual Sugar: 0.41 g/100ml

Maturation:  Tank for 6 months

Sizes:  750 ml


Winemaker's Comments

The 2009 Painter Bridge Zinfandel shows great color density with youthful red hues. The aromas are of ripe red fruits, raspberry confection and black tea with white and black pepper spice. The palate delivers a fruity, plump, yet supple wine with characteristic spicy Zinfandel pepperiness. Enjoy with pasta puttanesca, pizza or grilled meats.

Price: $7.00 750ml

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2009 Painter Bridge Chardonnay

VARIETAL COMPOSITION

97.0% Chardonnay, 3.0% Muscat Canelli

CHARDONNAY

Chardonnay for Painter Bridge is grown in the cool and windswept environs of the Arroyo Seco appellation of Monterey County, renowned for producing Chardonnays with powerful aromatics and remarkable texture. It is here that the canvas for Painter Bridge Chardonnay begins.

The Chardonnay is first fermented in older French oak barrels to enhance pure fruit expression with wild and cultured yeast from the Burgundy region of France. Immediately after completion of alcoholic fermentation, the barrels are stirred and the Chardonnay, with its yeast lees, is transferred to stainless steel tanks for additional aging and maturation. To enhance the bold fruitiness of Painter Bridge Chardonnay, a touch of Muscat Canelli from Monterey County is blended in, enriching the enticing floral character. The blended wine is then cold stabilized, fined, and sterile-filtered to bottle.

The resulting wine is delightfully full-flavored with pretty, forward fruit aromas creating a pleasant, quaffable Chardonnay.


Technical Data

Vintage: 2009
Origin: Arroyo Seco and Monterey County
Total Acidity: 0.66 g/100ml
pH: 3.53
Alcohol: 13.2% alcohol by volume
Residual Sugar: 0.51 g/100ml
Maturation: 6 months in stainless steel
Sizes: 750 ml


Winemaker's Comments

This 2009 Painter Bridge Chardonnay is pale yellow in color with attractive aromas of Bosc pear, apple and white flowers, with a touch of vanilla and honey.  The aromas are echoed on the silky-textured palate, which is cleansed with fresh acidity and richness. Enjoy as an aperitif or with your favorite pasta, chicken, or seafood dish.

Price: $7.00 750ml

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2009 Cypress Vineyards Merlot

The windswept Cypress tree, the unmistakable signature plant of California’s coastal terrain, owes its gnarled appearance to the maritime air’s persistent movement either inland or seaward.  The ocean’s influence on the Central Coast winegrowing region is significant – keeping coastal and inland valley’s refreshingly cool at night, while preserving the grape’s natural acidity and flavor.


Winemaker's Comments

The 2009 Cypress Vineyards Merlot

 Price: $10.00 750ml

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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.
 

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