archive

2012 J. Lohr Gesture Grenache Rosé

VINTAGE
The ideal season for growing Grenache Rosé might offer a wet winter to feed the roots, cool spring temperatures to nurture flowers and lots of warm 90 degree summer days with cool nights to ripen the fruit while preserving acidity. The real world never works quite that way, but we can always dream. The 2012 season followed a dry winter in Paso Robles, leaving vines on the smaller size. Our springtime temperatures regularly topped 90 degrees, causing the bloom to “shatter”, leaving loose clusters to ripen through the summer. One thing we can always count on are the cool 50 degree nights throughout the summer in Paso Robles, which always keep this wine fresh and bright with acidity. A winemaker’s appetite for this pink “liquid delicacy” never dissipates as we chase the endless summer.


VINEYARD
30% of the fruit is from one of our newest vineyards, located about 5 miles north of our Paso Robles winery. This vineyard has helped us strengthen our Rhône program and this enticing Grenache Rosé. The site is located near the northern boundary of the Paso Robles appellation and supports both our sustainably-farmed vineyard and an active wildlife corridor. The remaining 70% of the Grenache came from two vineyards in the Willow Creek district of Paso Robles, an area known for world class Grenache, while a splash of Counoise contributes a peppery note.


TECHNICAL DATA

Origin: Paso Robles, San Luis Obispo County, California
Composition: 99% Grenache, 1% Counoise
 Harvest Dates: October 5th and 20th, 2012
Harvest Process: Hand-harvested and whole cluster pressed
Harvest Chemistries: Brix 22.0° avg, pH 3.30, total acidity 0.66 g/100ml
Vinification: 
  Yeast: Sequential inoculations of Frootzen and Enoferm QA23
  Fermentation: Stainless steel tank
  Temperature: Fermentation at 52 to 59°F
  Maceration: Minimal maceration from use of “Champagne” style press cycle
  Malolactic: None
  Bottle Aging: Bottled March 20th, 2013
Bottling Chemistries:
  pH: 3.30
  Total Acidity: 0.52 g/100ml
  Alcohol: 12.68% by volume
  Res. Sugar: 0.12 g/100ml
  Cellaring: Floral and fruit character are most brilliant in the first year.
  Cases Produced: 793

WINEMAKER'S COMMENTS
“Aromas of mandarin orange, asian pear and red clover appeal to the nose. The light palate expresses fresh fruit and lean acidity, with a touch of pepper on the finish. A perfect pairing with healthy summer cuisine.”
-Steve Peck, Red Winemaker

FOOD PAIRINGS
A wonderful companion for shellfish, sushi or a whole grain summer salad.

 

Price: $18.00 750ml

Shop<br /><br />
Now

2012 Cypress Vineyards Merlot

PRODUCTION NOTES
The windswept Cypress tree, the unmistakable signature plant of California’s coastal terrain, owes its gnarled appearance to the maritime air’s persistent movement inland and seaward. The ocean’s influence on the Central Coast winegrowing region is significant, keeping coastal and inland valleys refreshingly cool at night, while preserving the grapes’ natural acidity and flavor. For Cypress Vineyards Merlot, the 2012 vintage followed a dry winter with rainfall totals just half of normal. The spring vine growth was supported by irrigation in April and May, followed by two months of summer without watering to ensure good tannin ripeness in the final wine. Our passionate commitment to Cypress Vineyards red wines is to preserve and showcase the great cherry and currant fruit flavors resplendent in grapes grown in the Central Coast.


TECHNICAL DATA

Origin:  Central Coast, California
Composition: 86% Merlot, 8% Valdiguié, 4% Petite Sirah, 2% Malbec
Bottling Chemistries:
  pH: 3.69
  Total Acidity: 0.67 g/100ml
  Alcohol: 13.75% alcohol by volume
  Res. Sugar: 0.4 g/100ml

WINEMAKER'S COMMENTS
The deeply colored 2012 vintage of Cypress Vineyards Merlot offers varietal aromas of blueberry, red currant and ripe plum, complemented by a bouquet of smoky dark chocolate. Valdigiué and Malbec lift the fruit signature of this roundly-textured blend. The comfortable palate weight finishes with sweet, soft tannin. This delicious wine pairs wonderfully with grilled portabello kabobs or barbecued short ribs. Enjoy in its youth, or cellar up to five years.

 Price: $10.00 750ml

Shop<br /><br /><br />
Now

Wine Fact Sheet: 

2012 J. Lohr Estates Wildflower Valdiguié

VINTAGE
Valdiguié is a very large-berried variety, requiring extra vigilance from our Greenfield vineyard team to prune to only one bud per spur and to aggressively thin any extra shoots pushing from the cordon. Otherwise, yields are too high and ripening becomes difficult for this late-maturing variety, particularly in a cool year. In our winemaking, the goal is to preserve the varietal’s wonderful natural acidity and fresh fruit flavors. We incorporate two different winemaking techniques to achieve this. In 2012, we handpicked roughly a third of the fruit and put those whole clusters directly into the fermenters in a winemaking process called carbonic maceration – no yeast or pumping over of the fruit is performed. The other techniques are to gently de-stem and crush the fruit going to the fermenter, pump over and extract with fairly short, warm fermentations. These processes give the wine a remarkable similarity to the wines of Beaujolais, with enticing berry fruit flavors, a vibrant color and soft tannins. Malolactic fermentation is discouraged in order to preserve bright acidity and fruit character.


VINEYARD
Our Valdiguié is grown on Chualar loam soil in the Arroyo Seco appellation of Monterey County. Originally thought to be the Gamay Noir grape of France’s Beaujolais winegrowing region, U.C. Davis has since identified this grape to be Valdiguié from an area in the southwest of France. Regardless of its origin and identity, Valdiguié grown in the windy, cold Arroyo Seco produces a wine reminiscent of the “Crus” of Beaujolais - Morgon, Fleurie and Moulin-a-Vent.


TECHNICAL DATA

Origin: Arroyo Seco AVA, Monterey, CA
Composition: 100% Valdiguié
Harvest Date: October 27th to 30th, 2012
Brix at Harvest: 22.0° Brix average
Vinification: Fermentation: Stainless steel fermented, 69% traditional red wine fermentation to 85°F and 31% carbonic maceration (whole cluster fermented)
  Maceration: Traditional fermentation portion was 10 days on skins. Carbonic maceration was 14 days to pressing
  Maturation: Aged 4 months in stainless steel tanks
Bottling Chemistries: pH: 3.25
  Total Acidity: 0.79 g/100ml
  Alcohol: 12.4% by volume
  Residual Sugar: 0.50 g/100ml
  Cellaring: Best enjoyed within four years

WINEMAKER’S COMMENTS
The vibrant 2012 Wildflower Valdiguié is red-purple in color with bright aromas of blueberries, cherries, raspberries and red currants. The fruit complexion on the palate is equally bright, dominated by pomegranate and raspberry, with an earthy finish. Drink your last bottle just in time for the release of the new vintage! Serve chilled.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Perfect with duck confit salad or as a complement to a charcuterie plate of serrano ham, dry sausage, paté, cornichon and hard cheese.

WINE LIST DESCRIPTION
Aromas of blueberries, raspberries and red currants with a sweet finish. Served chilled.

Price: $10.00 750ml

Shop<br />
Now

Label: 

2011 J. Lohr Highlands Bench Chardonnay

VINTAGE
2011 will go down as one of the coolest and longest growing seasons in the Santa Lucia Highlands’ relatively brief history. Unseasonably frosty weather in early April kept the vines in a slow growth mode for the first two months of the growing season. Summer was cool, with no Indian Summer occurring in the early fall, allowing the vines to coast into ripeness with full maturation of flavors and retention of vibrant natural grape acidity. Bright, tropical and rich all describe the 2011 Highlands Bench Chardonnay.


VINEYARDS
2011 J. Lohr Highlands Bench Chardonnay comes from the Escolle Road Vineyard, just west of the town of Gonzales and the Costa Vineyard, just west of the town of Soledad in the Santa Lucia Highlands AVA of Monterey. We were invited to partner with a group of friends - Gary Caraccioli, the Nunes and Hiyashi families - in 2006, to establish a Pinot Noir and Chardonnay vineyard on Rianda family property (Escolle Road) and the Costa family property. We participated in soil evaluation, vineyard layout and clone and rootstock selection, ultimately choosing the sandiest soils for Chardonnay planting. The clones selected were a Wente clone from Larry Hyde’s vineyard in Carneros, a Robert Young selection from Sonoma County, and two Dijon selections - clones 95 and 76. All are shy-bearing, but very flavorful. The close proximity to Monterey Bay, the eastern slope and aspect, and the elevation above the Salinas Valley floor provide a cool, sunny, ideal environment for growing intensely flavored Burgundian varietals.


TECHNICAL DATA

Appellation: Santa Lucia Highlands AVA, Monterey County, CA
Composition 100% Chardonnay
Harvest Dates: October 4-6, 2011
Harvest Process: Hand-harvested at night, vineyard-pressed to 0.8 bars and settled
Harvest Chemistries: 25.5° Brix, pH 3.33,
0.73 g/100ml total acidity
Vinification: Yeast: Native fermentation, CY3079, VL2
Fermentation:  In barrel for an average of 17 days
Malolactic: Inoculated each barrel with Christian Hansen Vinaflora Oenos and Lactoenos SB3 strains of malolactic bacteria in October 2011. Completed malolactic fermentation in November 2011.
Stirring: Weekly stirring of each barrel, starting November 2011 until June 2012 (during malolactic fermentation and seven months post)
Post-Stirring: Monthly topping up of barrels with free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie for 18 months in 52% new oak
Barrel Type: French oak, very tight grain
Forest: Mixed
Coopers: Mostly Francois Frères and Marcel Cadet
Bottling Chemistries: pH: 3.57
Total Acidity: 0.62 g/100ml
Alcohol: 14.10 % by volume
Residual Sugar: 0.40 g/100ml
  Cases Produced: 1,490 (2,981 6-packs)
  Cellaring: 2 to 4 years from vintage date

WINEMAKER'S COMMENTS
Youthful and bright yellow in color, with aromas of tropical fruits, guava, pineapple and passion fruit, which are enhanced by a bouquet of toasted vanilla, hazelnut and butterscotch from French oak barrel fermentation. The 2011 Highlands Bench Chardonnay is fruit intensive, and rich, yet balanced by Santa Lucia Highlands bright acidic structure, making it a perfect match for grilled seafood or fowl, or as a aperitif with triple crème brie cheese.
Jeff Meier, Winemaker

FOOD PAIRINGS
Grilled or broiled monkfish, halibut or seabass with olive oil and lavender salt, cornish game hens or triple crème brie.

Price: $25.00 750ml

Shop<br />
Now

Label: 

2012 J. Lohr Gesture RVG - Sold Out

VINTAGE
The 2012 vintage started out very much like 2010 and 2011, with below average spring and early summer temperatures and lots of cloud cover, but rainfall amounts were not even half of 2010 and 2011 with only 7.2 inches falling. Fortunately, the weather during flowering was favorable, leading to uniform fruit-set with ideal yields. Summer was warmer than the past two vintages, with many days teetering on triple-digit temperatures in July and August, resulting in much closer to historical averages. This late season heat allowed for the full development of ripe flavors and perfect natural acidity.


VINEYARD
The grapes for the 2012 Gesture RVG were sourced from J. Lohr’s Gean Vineyard. The Gean Vineyard, planted in 2010, is one of Jerry Lohr’s newest plantings and is the western-most vineyard in the Paso Robles appellation. With a climate nearly identical to that of the Northern Rhône, combined with well-drained soils of calcareous shale and weathered sandstone, make this vineyard ideal for Roussanne, Viognier and Grenache Blanc. The warm days with south and west exposures on this hillside vineyard help to naturally develop ripe, lush flavors, while the cool nights allow for hang time, giving the wines power and depth.


TECHNICAL DATA

Appellation:  Paso Robles, San Luis Obispo County, CA
Composition: 80% Roussanne, 18% Viognier, 2% Grenache Blanc
Harvest Dates: August 31, 2012 through September 20, 2012
Harvest Process: Hand-harvested and whole cluster pressed
Harvest Chemistries: 22.4° Brix, pH 3.56, total acidity 0.61 g/100ml
Vinification:  
  Yeast: VL1 and VL2
  Fermentation: In barrel for an average of 17 days
  Maturation: In French oak and stainless steel barrels for 7 months, with weekly stirring of each barrel starting November 2012 until March 2012
Bottling Chemistries:
  pH: 3.58
  Total Acidity: 0.55 g/100ml
  Alcohol: 13.72% by volume
  Res. Sugar: 0.57 g/100ml
  Cellaring: Drink now through 2017
  Cases Produced: 250

WINEMAKER'S COMMENTS
“Layered aromas of ripe pear, crème brulée, lemon blossom and bees wax merge into lingering citrus and stone fruit flavors. Bright natural acidity frames the lush, creamy palate, creating a complex, aromatic full-bodied white wine.”
-Steve Peck, Red Winemaker

Food Pairings
The 2012 J. Lohr Gesture RVG pairs well with paella and rich seafood dishes, roasted root vegetables and poultry. Nuts, dried fruits and cheeses are a perfect accompaniment to the big Roussanne-dominated flavors.

SOLD OUT

2011 J. Lohr Gesture Mourvèdre - Sold Out

VINTAGE
When comparing California wine styles to those of other regions around the world, one theme that emerges is the riper style and generally higher alcohol content of California wines versus Old World wines. The French in particular are accustomed to a climate where chaptalization (adding sugar to unfermented grape must to increase the alcohol content after fermentation) is required in most vintages, while California sunshine nearly always assures fully ripe (some would say overripe) fruit. As it turns out, our 2011 paralleled the 2010 vintage where we saw the coolest daily temperatures in a decade on all our Paso Robles vineyards. We achieved ripe flavors at lower Brix levels than we’ve seen in the past with restrained alcohol levels, reminiscent of the Old World. This 2011 Mourvèdre is a distinct shift in style from previous vintages, exhibiting delicate camphor, anise and lilac attributes.


VINEYARD
Fruit for our 2011 J. Lohr Gesture Mourvèdre was grown at VZZ vineyard, located in the Willow Creek district in the western part of the Paso Robles AVA. These decade-old vines are planted on a steep, southwest-facing lime-shale hillside. The 23% slope in this block makes simply walking this vineyard very difficult. Our farming plan brings the crop to one cluster per shoot for this large-clustered variety, and in order to intensify flavor and color it requires trimming off the wings and the lower third of the clusters shortly after set. We hand-harvested into half-ton bins on October 29th. The fruit signature of the blend was lifted and the finish lengthened by blending in Grenache from the same vineyard.


TECHNICAL DATA

Appellation:  Paso Robles AVA, San Luis Obispo County, CA
Composition: 95% Mourvèdre, 5% Syrah
Harvest Dates: October 9th, 2011
Harvest Process: Hand-harvested, destemmed, then berry sorted to remove overripe and underripe berries
Harvest Chemistries: 25° Brix, total acidity 0.64 g/100ml, pH 3.51
Vinification:  
  Yeast: Maurivin Distinction
  Fermentation: Fermented in open-top fermenters with light punchdowns
  Temperature: Two-day cold soak followed by a hot 92°F fermentation temperature
  Maceration: 10 days on skins, pressed nearly dry
  Malolactic: 100% malolactic, Viniflora Oenos
  Maturation: 16 months in puncheon on primary lees
  Barrel Type: 500 liter Demptos and Francois Frères French oak puncheons, 70% new
  Bottle Aging: Released 4 months after bottling
Bottling Chemistries:
  pH: 3.52
  Total Acidity: 0.62 g/100ml
  Alcohol: 14.08% by volume
  Res. Sugar: 0.07 g/100ml
  Cellaring: Delicious now, but will age gracefully for 8 to 10 years
  Cases Produced: 330

WINEMAKER'S COMMENTS
“Mourvèdre is also known as Mataró or Monastrell, among dozens of other synonyms, and is believed to be native to Spain. The 2011 J. Lohr Gesture Mourvèdre is medium-dark with a violet hue. Savory aromas of lilac, anise and beeswax open up to black plum. The round talcy texture on the palate remains crisp with a touch of acidity followed by cardamom spice on the finish.”
-Steve Peck, Red Winemaker

Food Pairings
This wine is excellent with many of the specialties of southwestern France and Catalonia, such as pork roast or pan-seared foie gras. Try with prosciutto tapas, dried almonds, fresh fig and brie cheese.

Price: $30.00 750ml

SOLD OUT

2011 J. Lohr Gesture GSM - Sold Out

VINTAGE
When comparing California wine styles to those of other regions around the world, one theme that emerges is the riper style and generally higher alcohol content of California wines versus Old World wines. The French in particular are accustomed to a climate where chaptalization (adding sugar to unfermented grape must to increase the alcohol content after fermentation) is required in most vintages, while California sunshine nearly always assures fully ripe fruit. (Some would say overripe.) The 2011 vintage paralleled 2010 in Paso Robles where we saw the coolest daily temperatures in a decade in our vineyards. A spring frost reduced yields to just over 2 tons per acre. We achieved intensely ripe flavors at lower Brix levels than we’ve seen, but for Grenache, that means 27° as opposed to 29° Brix with crisp, turgid fruit. A cooler vintage aids in color development and preserves the delicate fruitiness of Grenache in the aroma and finish.


VINEYARDS
The vineyard source of Grenache and Mourvèdre in this blend is from a property once known as Gravity Hills. Located in the Willow Creek district in the western part of the Paso Robles AVA, these decade-old vines are planted on a steep, southwest-facing lime-shale hillside. The 23% slope in these blocks makes simply walking this vineyard very difficult. Our farming plan brings the crop to one cluster per shoot after bloom, and in order to intensify flavor, these large-clustered varieties require trimming off the wings and the lower third of the clusters shortly after set. The Syrah component for this blend comes from Terra Bella Vineyard, located within the warmer Adelaida district of the western Paso Robles AVA at an elevation of 1,800 feet.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition: 60% Grenache, 37% Syrah, 3% Mourvèdre
Harvest Dates: Grenache picked November 9th, 2011
Harvest Process: Hand-harvested fruit was destemmed and berry-sorted before fermentation
Harvest Chemistries: 27.2° Brix, total acidity 0.87, pH 3.38
Vinification: 
  Yeast: Maurivin Distinction
  Fermentation: Fermented in open-top fermentors, with light punch downs daily
  Temperature: Three day cold soak followed by a moderate 88°F fermentation temperature
  Maceration: 9 days on skins prior to pressing
  Malolactic: 100% malolactic, V. Oenos strain in puncheons
  Maturation: 15 months in puncheons
  Barrel type: 500 liter French oak puncheons from Francois Frères, 25% new
  Bottle Aging: Released 4 months after bottling
Bottling Chemistries:
  pH: 3.52
  Total Acidity: 0.65 g/100ml
  Alcohol: 14.75% by volume
  Res. Sugar: 0.00 g/100ml
  Cellaring: Enjoyable now, but will age gracefully for 6 to 8 years
  Cases Produced: 411

WINEMAKER'S COMMENTS
“The 2011 J. Lohr Gesture GSM is medium in color with a bright hue. A high-toned Grenache blend filled out with a generous amount of rich Syrah and just a touch of savory Mourvèdre. One year in French oak puncheons contributes aromas of baking spice and adds palate structure to the wine. Racy with acidity, this wine will complement any Mediterranean menu.”
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Pairs well with grilled meats or fish seasoned with traditional Herbes de Provence. Try with spicy crab cakes, vegetable stew or an arugula-topped pizza.

Vineyard

SOLD OUT

2011 J. Lohr Gesture Syrah - Sold Out

VINTAGE
2011 paralleled 2010 as the two coolest vintages Paso Robles has posted in a decade. With winter rainfall 50% above normal, we welcomed rapid spring shoot growth prior to flowering in mid- May. Syrah benefits in cooler years in Paso Robles, developing better color and exhibiting more white pepper characteristics. We experimented with a little more oak this vintage, 50% new French oak puncheons from the Demptos and Francois Frères cooperages, and let the wine stay on its yeast lees for a full year before racking and bottling.


VINEYARDS
The grapes for our J. Lohr Gesture Syrah are grown at Terra Bella Vineyard, located within the Adelaida subdistrict of the Paso Robles AVA at an elevation of nearly 1,800 feet. The super steep south-facing Block 6 has lime-shale soils and is planted to Syrah clone 877. Thinned to just one cluster per shoot, this block is prone to rapid sugar accumulation and intense flavor concentration.


TECHNICAL DATA

Appellation:

Paso Robles AVA, San Luis Obispo County, CA
Composition: 99% Syrah, 1% Mourvèdre
Harvest Dates:  October 3, 2011
Harvest Process:  Hand-harvested to half-ton bins, destemmed, and berry sorted on Vaucher Beguet Mistral system
Harvest Chemistries: 28.1° Brix, total acidity 0.59 g/100ml, pH 3.61
Vinification:  
  Yeast: ICV D80 yeast
  Fermentation: Destemmed and fermented whole berry in open-top tank with light punchdowns
  Temperature: Cold-soaked 3 days at 55°F, fermented to 90°F peak temperature
  Maceration: 9 days on skins
  Malolactic: 100% with Viniflora Oenos in barrel
  Maturation: 15 months in 500 liter puncheons
  Barrel Type: French oak puncheons, 50% new
  Bottle Aging: Released 4 months after bottling
Bottling Chemistries:
  pH: 3.49
  Total Acidity: 0.62 g/100ml
  Alcohol: 15.45% by volume
  Res. Sugar: 0.00 g/100ml
  Cellaring: Richest fruit within 5 years; maturing tannins to 8 years bottle age
  Cases produced: 435

WINEWMAKER'S COMMENTS
“The 2011 J. Lohr Gesture Syrah shows intense color and leads with savory black fruit aromas. The persuasive oak signature reveals hazelnut, truffle and cardamom. Rich and complex fruit flavors are dense on the palate, with bright acid and nice depth.”
-Steve Peck, Red Winemaker

FOOD PAIRINGS
A traditional entrecote (ribeye) steak or crispy duck on sautéed winter greens.

Vineyard

SOLD OUT

2012 Cypress Vineyards Cabernet Sauvignon - Sold Out

VINTAGE
The windswept Cypress tree, the unmistakable signature plant of California’s coastal terrain, owes its gnarled appearance to the maritime air’s persistent movement inland and seaward. The ocean’s infl uence on the Central Coast winegrowing region is significant, keeping coastal and inland valleys refreshingly cool at night, while preserving the grape’s natural acidity. For Cypress Vineyards Cabernet Sauvignon, the 2012 vintage was characterized by high winter rainfall followed by moderate spring and warm summer temperatures. This vintage produced exceptionally dark colored Cabernet Sauvignon with ripe, pure varietal flavors. Our passionate commitment to our Cypress Vineyards red wines is to preserve and showcase the alluring black currant and cherry fruit flavors resplendent in grapes grown in the Central Coast.


TECHNICAL DATA

Appellation:  Central Coast, CA
Composition: 81% Cabernet Sauvignon, 5% Petite Sirah, 5% Syrah, 5% Valdiguié, 4% Petit Verdot
Bottling Chemistries:
  pH: 3.75
  Total Acidity: 0.64 g/100ml
  Alcohol: 13.55% alcohol by volume
  Res. Sugar: 0.32 g/100ml

WINEMAKER'S COMMENTS
The 2012 Cypress Vineyards Cabernet is dark purple in the glass with a youthful red hue. The aroma is an attractive mix of ripe black cherry and raspberry, with a bouquet of vanilla and smoky cedar. Round, sweet and crisp on the palate, this Cabernet Sauvignon is serious enough for the connoisseur, yet a good choice for anyone who simply enjoys a good glass of red wine. This delicious wine pairs well with a range of casual dining options, from burgers, to ossobuco or pasta, and can be enjoyed in its youth, or cellared three to five years.

 Price: $10.00 750ml

2012 J. Lohr Estates Riverstone Chardonnay

VINTAGE
2012 continued the trend of very cool years, which began two years earlier. As such, 2012 began with even colder winter--and earlier spring temperatures- -than 2011. Fortunately, unlike 2010 and 2011, the Arroyo Seco was blessed with favorable weather from bloom to fruit-set, and dry weather from April through October, ensuring a healthy crop and decreased mildew pressure. The vintage appeared to be trending late until a short but substantial heat wave from September 30th through October 2nd ushered in the 2012 Chardonnay harvest. Heat events on October 17th and 18th pushed the remaining unpicked Chardonnay blocks to the finish line with the final load coming in November 2nd. With uniform ripening throughout the home ranch, we harvested nonstop to ensure each block was picked at its optimum ripeness. The frenetic pace was a challenge that tested vineyard and winery staff alike, but the results were well worth the sacrifice.

VINEYARDS
The vines for our J. Lohr Estates Riverstone Chardonnay are grown primarily on Elder loam soils underlain by “riverstones” deposited over thousands of years by the Arroyo Seco River. These stones allow 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, CA
Composition (Blend) 99.5% Chardonnay, 0.5% other white
Harvest dates October 2nd to November 2nd, 2012
Brix at harvest 24.8°
Vinification  
   Malolactic 50% in barrel
   Maturation Aged 8 to 10 months in barrels from new to fourth fill.
Barrels were stirred every two weeks until pump-out
   Barrel type American, Hungarian and French oak
Bottling chemistries  
   pH 3.60
   Total acidity 0.66 g/100ml
   Alcohol 13.90% by volume
   Residual Sugar 0.50 g/100ml
   
Cellaring Drink now, or cellar up to 5 years

 


WINEMAKER'S COMMENTS
This elegant Chardonnay has bright hues of yellow straw. Rich aromas of pear, apple and lemon custard combine with notes of roasted hazelnut, vanilla and toasty oak. The flavors are very soft with ripe pear, apple and cream ending with a lingering toasty oak finish. Barrel fermentation with sur-lie aging adds layers of viscosity, depth and complex flavors that marry well with the Chardonnay’s natural acidity and bright fruit.
Jeff Meier, Winemaker

FOOD PAIRINGS
Halibut with lemon butter sauce, boudin blanc with mustard sauce, grilled vegetables, pumpkin curry or butterscotch pudding.

WINE LIST DESCRIPTION
A full-bodied, balanced Chardonnay with flavors of pear, apple and cream, ending with a lingering toasty oak finish.

Price: $14.00 750ml
Shop
Now

Label: 
Syndicate content