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2010 J. Lohr Hilltop Cabernet Sauvignon

VINTAGE
2010 was the coolest vintage Paso Robles has seen in a decade. With winter rainfall nearly 50% above normal, and growing degree days lagging, we had concerns this vintage may not completely ripen. This cool seasonal trend provided an ideal challenge for our progressive approach to vineyard irrigation that imposes ceasing irrigation in mid-June, just after fruitset. We monitored vine water status weekly in each block to precisely determine when soil profiles had dried out, and vines were in need of watering. Initially, we expected that a 3 to 5 week “dry-down” would be possible, but in 2010, most of our resourceful vines did not reach significant water stress until a full 2 months had passed without irrigation. This dramatic approach in our vineyards induced the vines to stop vegetative growth early in the season, and drove rapid seed maturity and tannin maturation in this cool vintage. This allowed Hilltop Cabernet to continue to live up to its reputation for being dense, soft and never green.


VINEYARDS
Our Hilltop Cabernet Sauvignon is grown on a handful of select vineyard sites in the Paso Robles AVA. Blessed with long days of intense sunshine, near 100°F temperatures, and chilly, ocean-cooled nights where fifty-degree temperature swings are not uncommon, our Cabernet vines struggle to survive in the parched, often very gravelly, and sometimes lime shale-laden soils. Water is at a premium in these vineyards, enabling the viticulturist to fine-tune irrigation, producing the darkest fruit with resolved tannins year after year.


TECHNICAL DATA

Appellation: Paso Robles AVA,
San Luis Obispo County County, CA
Composition 99% Cabernet Sauvignon, 1% Syrah
Harvest Dates: October 27 to 30, 2010
Process: Select picked and sorted
Harvest Chemistries: 25.3° Brix, 3.56 pH, total acidity 0.42 g/100ml
Vinification: Yeast: Lalvin ICV-D80 yeast was isolated by Dominique Delteil of the ICV in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment musts high in sugar and polyphenols.
Fermentation:  Primary fermentation in open-top and conventional stainless steel tanks
Temperature: Peak fermentation at 92°F
Maceration: 6 days on skins
Malolactic: Malolatic complete with Viniflora Oenos
Maturation: 18 months in 225 liter French oak barrels, 60% new
Barrel Type: French oak, thick stave
Forest: French, very tight grain
Coopers: Sylvain, Demptos, Bel Air, Remond
Post-Maturation: 8 months bottle age prior to
release
Bottling Numbers: pH: 3.64
Total Acidity: 0.64 g/100ml
Alcohol: 14.56 % by vol
Residual Sugar: Dry
Cases Produced: 10,750 cases (21,500 six packs)
Cellaring: Soft upon release, with structure to age comfortably for 6 to 8 years

WINEMAKER'S COMMENTS
The 2010 J. Lohr Hilltop Cabernet Sauvignon is darkly-colored with a red-purple hue. Ripe aromas of blueberry and black plum are complemented by a bouquet of hazelnut, dark chocolate and espresso coffee. Dense and voluminous in structure, this vintage finishes soft, leaving dark fruit on the palate.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Wonderful with roasted rosemary pork chops or an herbed beef filet.

WINE LIST DESCRIPTION
Ripe aromas of blueberry and black plum meld with a bouquet of
chocolate and hazelnut.

Price: $35.00 750ml

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2009 J. Lohr Cuvée POM

The inspiration for J. Lohr Cuvée POM comes from the Grand Cru wines of Pomerol in the Right Bank of Bordeaux. These legendary wines are composed primarily of Merlot and Cabernet Franc, with sparse additions of Cabernet Sauvignon, Malbec and Petit Verdot. Winemaking is 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
The 2009 growing season in Paso Robles started dry and finished wet. Winter rainfall was well below normal for the third year in a row, recording just half of the 12-inch annual average at our home ranch weather station. Merlot responded to the dry conditions by setting smaller, more intense berries with berry weights averaging under 1 gram. Chilly April temperatures limited vine growth in the first month after budbreak but were followed by a warmer month of May with a one-day temperature spike reaching 104 degrees Fahrenheit just after bloom. Our best merlot block is planted to Italian clones 9 and 10 and was allowed to reach a luxury level of ripeness, and even sat through an unlikely storm on October 13th that delivered over 6 inches of rain before picking. Cuvée POM is the most aromatic wine in the Cuvée Series. The 2009 delivers intense red fruit fragrance, refreshing acidity and a restrained tannin structure.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition (Blend):  Merlot 59%, Petit Verdot 26%, Cabernet Sauvignon 15%
Harvest Dates:  Merlot on October 19, 2009
Harvest Process:  Hand-picked to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries:  Brix 29°, pH 3.68, total acidity 0.53g/100ml
Vinification: Yeast: ICV D254 was pitched after a 2 day cold soak
  Fermentation: Sorted fruit was fermented in 5-ton open-top fermenters
  Temperature: A peak temperature of 92°F was achieved at mid-fermentation
  Maceration: Free run and the light press fraction were combined after 8 days of skin contact
  Malolactic: 100% malolactic fermentation in older French oak barrels
  Mauration: 20 months in 225 liter barrels
  Barrel Type: French oak, 63% new
  Forests: Center of France, Bertrange
  Coopers: Dargaud et Jaegle (water bent) and Francois Freres (fire bent)
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.70
Total Acidity: 0.68g/100ml
  Alcohol: 14.25% by volume
  Residual Sugar: Dry
  Cellaring: Drink now but has the structure to age for 10 to 15 years
  Cases Produced: 736 six-pack cases

 


WINEMAKER'S COMMENTS
The 2009 Cuvée POM is intensely aromatic and shows deep red hues. Red fruit aromas of plum are complemented by a bouquet of coconut and dark caramel. The restrained palate weight, bright acidity, and luxury-soft mouthfeel make this wine a great dining accompaniment.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Great with winter cuisine including grilled ribeye with shallots.

WINE LIST DESCRIPTION
Plum aromas complemented by a bouquet of coconut and dark caramel, with bright acidity and soft mouthfeel.

Price: $50.00 750ml

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2009 J. Lohr Cuvée PAU

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. Winemaking is 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
The 2009 growing season started dry and finished wet in Paso Robles. Preseason rainfall was well below normal for the third year in a row, recording just half of the 12-inch annual average at our home ranch weather station. Chilly April temperatures limited vine growth in the first month after budbreak, but were followed by a warmer month of May with a one-day temperature spike reaching 104°F just after bloom. The lowyielding Cabernet block selected for Cuvee PAU ripened a full two weeks ahead of an unlikely weather event that hampered the vintage with over 6 inches of rainfall. 2009 marks the inclusion of the highest-ever fraction of Malbec in the Cuvée PAU blend (15%), bringing a fresh red fruit finish to the palate.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition: Cabernet Sauvignon 73%, Malbec 15%, Petit Verdot 10%, Cabernet Franc 2%
Harvest Dates: September 26, 2009 for the Cabernet Sauvignon
Harvest process: Hand-harvested to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries: Brix 26.3°, pH 3.60,
total acidity 0.57g/100ml
Vinification: Yeast: Lallemand 43 began fermentation after a 2-day lag period
  Fermentation: Fermented in single-ton macro bins
  Temperature:  A peak fermentation temperature of 85°F was achieved
  Maceration: Pressed at maximum color absorption on October 3rd
  Malolactic: 100% malolactic fermentation with Viniflora Oenos
  Maturation: 22 months in oak barrels
  Barrel Type: Thin stave Chateau Ferrier
60 gallon, thin stave
  Forests: Center of France
  Coopers: Marcel Cadet, Saury, Bel Air, Dargaud et Jaegle (water bent)
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.68
Total Acidity: 0.64g/100ml
  Alcohol: 14.53% by volume
  Res. Sugar: Dry
  Cases Produced: 638 six-pack cases

WINEMAKER'S COMMENTS
The 2009 J. Lohr Cuvée PAU blends a toasty hazelnut barrel bouquet with black fruit aromas that evolve in the glass. The palate is rich in fruit density, with notes of browned butter and black tea, followed by a bright red fruit finish from the high percentage of Malbec. Open and decant an hour before serving.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Grilled rosemary lamb chops with garlic mashed potatoes and roasted beets.

WINE LIST DESCRIPTION
Rich fruit density with notes of browned butter and black tea.

Price: $50.00 750ml
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2009 J. Lohr Cuvée St. E

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
The 2009 growing season in Paso Robles started dry and finished wet. Preseason rainfall was well below normal for the third year in a row, recording just half of the 12-inch annual average at our home ranch weather station. Chilly April temperatures limited vine growth in the first month after budbreak, but were followed by a warmer May with a one-day temperature spike reaching 104°F just after bloom. Our best Cabernet Franc in 2009 came from our cooler Creston vineyard. This clone 214 was allowed to reach a luxury level of ripeness, and was harvested in November, a full three weeks after an unlikely rain event on October 13th that delivered over 6 inches of rain to the ranch. This level of maturity allows Cuvée St. E to deliver intense varietal characters, ranging from blueberry to violet and cassis.


TECHNICAL DATA

Appellation: Paso Robles, San Luis Obispo County, CA
Composition (Blend):  44% Cabernet Franc, 43% Cabernet Sauvignon, 13% Petit Verdot
Harvest Dates:  November 5, 2009 for Cabernet Franc
Harvest Process:  Hand-picked to half-ton bins
Harvest Chemistries:  Brix 26.3°, pH 3.71, total acidity 0.67g/100ml
Vinification: Yeast: ICV D254
  Fermentation: Sorted fruit was fermented in 5-ton open-top fermentors
  Temperature: A peak temperature of 92°F was achieved at mid-fermentation
  Maceration: Free run and the light press fraction were combined after 6 days of skin contact
  Malolactic: 100% malolactic fermentation in older French barrels
  Mauration: 20 months in 225 liter barrels

 

Barrel Type: French oak, 70% new
  Forests: Center of France, Bertrange
  Coopers: Sylvain, DJ, Francois
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.68
Total Acidity: 0.68 g/100ml
  Alcohol: 14.08% by volume
  Residual Sugar: Dry
  Cases Produced: 746 six-pack cases

WINEMAKER'S COMMENTS
Cuvée St. E is dark red in color with aromas of blueberry, cassis and violet. The cigarbox bouquet comes from twenty months aging in French oak barrels. This wine displays the 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 in part to the generous fraction of Cabernet Sauvignon in this year’s blend. The 2009 will have over a year of bottle age upon release and will develop additional complexity for years to come.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Steak Bavette with sunchoke and chanterelles.

WINE LIST DESCRIPTION
An exceptional Cabernet Franc blend with varietal aromas of blueberry, cassis and violet, accompanied by a cigarbox bouquet and sweet, supple tannins.

Price: $50.00 750ml

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2010 J. Lohr Gesture Zinfandel - Sold Out

VINTAGE
2010 was the coolest vintage Paso Robles has seen in a decade, with winter rainfall totalling 50% above normal. This growing season started with exceptional soil moisture and a full leaf canopy was developed by bloom in mid-May. Zinfandel is a heritage grape of California with no more dedicated devotees anywhere else than in Paso Robles. These head-pruned vines prove themselves in the steep calcareous hills of the Willow Creek district, evolving the unique pepper spice and brambly character that is uniquely zinfandel. The high-toned 2010 vintage was rounded out with the inclusion of a single barrel of syrah.


VINEYARD
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. In addition to 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, which allows us to select the best maturing bunches, giving the wine optimal flavor balance.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition: 98% Zinfandel, 2% Syrah
Harvest Date: October 4 - 10, 2010
Harvest Process: Hand-harvested into half-ton
bins
Harvest Chemistries: Brix 25.8°, pH 3.40,
total acidity 0.82 g/100ml
Vinification  
  Yeast: Uvaferm 43
  Fermentation: Stainless steel
  Temperature: Peak fermentation to 92°F
  Maceration: Short, hot maceration with pressing after just 4 days on skins
  Malolactic: 100% complete
  Maturation: 9 months in barrel
  Barrel Type: 1st and 2nd fill French oak barrels, 35% new
  Forests: Center of France  
  Coopers: Vallaurine
Bottling Chemistries  
  pH: 3.62
  Total Acidity: 0.68 g/100ml
  Alcohol: 14.96% by volume
  Residual Sugar: 0.001 g/100ml
  Cellaring: Delicious in the first three years, but can be cellared for 8 to 10 years
  Cases Produced: 1,097

WINEMAKER'S COMMENTS
This high-toned Gesture Zinfandel is reflective of the cool 2010 vintage and the terroir of Willow Creek district of Paso Robles. Brambly raspberry and red plum aromas are nuanced with a medium-toast French oak barrel bouquet. Bright acidity makes this wine lively on the palate.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
A perfect match for grilled skirt steak and rich cheeses.

Price: $25.00 750ml

SOLD OUT

2012 J. Lohr Carol’s Vineyard Sauvignon Blanc

HONORING A LEGACY
Five years ago, J. Lohr began the Touching Lives program in memory of Carol Waldorf Lohr, late wife of founder Jerry Lohr. In 2008, Carol, who was the muse for Jerry’s Napa Valley vineyard, passed away unexpectedly due to complications related to breast cancer. Since, the Lohr family has been working to curtail the impact of breast cancer in the lives of other families.

TOUCHING LIVES, ONE TOAST AT A TIME
In 2009, we set out to provide 500 mammograms for women in need by donating $2 from every bottle sold of our J. Lohr Carol’s Vineyard Sauvignon Blanc and Cabernet Sauvignon to the National Breast Cancer Foundation. With more than 2,500 mammograms funded to date, we have long surpassed our initial goal and need you to help us surpass the 3,000 mark by enjoying our wines, knowing that every bottle you and your loved ones purchase helps make a difference for those touched by cancer.  As we partner again with NBCF for the fourth year in a row, we will continue to expand our efforts to raise money in support of early detection, which has been proven to save lives.

WE'RE ENCOURAGING WOMEN TO TAKE CHARGE
Women often go above and beyond in caring for the health and safety of loved ones, but in the process, don’t take care of their own needs. With 2013 marking the campaign’s 5th year, J. Lohr is inspiring women to take the reins on their health by getting active, by finding ways to lower stress and by doing the things they love. An important part in the fight against breast cancer is the empowerment of women to be their own advocates for health and wellness, improving chances of early detection and ultimately, survival.

For more on NBCF’s Early Detection Plan, please visit www.nationalbreastcancer.org/about-breastcancer/Early-Detection-Plan.aspx

 


VINTAGE
2012 saw a return to warmer temperatures compared to the unseasonably cool 2010 and 2011 growing seasons. Our Clone 1 Sauvignon Blanc responded well to the warm temperatures and abundant sunlight, producing desirable Sauvignon Blanc thiolic aroma characters of passion fruit, grapefruit and boxwood. Hand harvesting commenced with sugars below 23° Brix, and was completed in two picks, on August 25th and 30th, capturing the wonderful, yet fleeting, passion fruit aromas of Sauvignon Blanc.


VINEYARDS
Carol’s Vineyard is a thirty-four acre parcel located in north St. Helena in the Napa Valley, bounded on the east by the Napa River and on the north by Pratt Avenue. Sauvignon Blanc represents 10.88 acres of Carol’s Vineyard and is planted in the eastern portion of the vineyard adjacent to the Napa River, where outstanding Sauvignon Blanc has been grown. The soils are very loamy and well-drained, with a fair amount of gravel. The Clone 1 Sauvignon Blanc is grown on a quadrilateral cordon trellis to control vine vigor, with a single leaf layer in the south-exposed fruit zone for only dappled sun exposure to the grape clusters. This preserves some of the natural herbaceous fruit character in this delicious Sauvignon Blanc.


TECHNICAL DATA

Origin: Carol’s Vineyard, St. Helena AVA
Composition: 100% Sauvignon Blanc
Harvest Dates: August 25, 2012 and August 30, 2012
Process: Hand-harvested in the early morning and whole-cluster pressed in the Napa Valley
Harvest Chemistries: First pick: 21.3° Brix average, pH 3.04, total acidity 0.75 g/100ml
Second pick: 22.9° Brix average, pH 3.07, total acidity 0.72 g/100ml
Vinification: Yeast: The first pick was fermented with a blend of yeast strains (VIN 7 and QA23), specifically selected to maximize the varietal character of Sauvignon Blanc. The second pick was split into two lots - one fermented with Alchemy II and the other with VL3. Each of these yeasts highlight the different flavor characteristics of Sauvignon Blanc, and the blend helps to create a complex wine.
Fermentation: 96% in stainless steel barrels, 4% in French Acacia barrels
Maturation: Aged 4 months in barrels on
fermentation lees, with stirring
Bottling Numbers: pH : 3.41
Total Acidity: 0.63 g/100ml
Alcohol: 14.10% by volume
Residual Sugar: 0.45 g/100ml
Cases Produced: 2539 (5079 6-pack cases)
Cellaring: Delicious now, but can be cellared for 2 to 4 years

WINEMAKER'S COMMENTS
Very pale straw yellow in color with youthful hues. The aromas are reminiscent of ruby grapefruit, fig, and dried flowers with a balanced acidity and creaminess of texture.
-Jeff Meier, Winemaker

FOOD PAIRINGS
Filet of sole with lemons, capers and butter, frisée salad with fennel, red onion and vinaigrette-dressed citrus.

WINE LIST DESCRIPTION
Citrus, fig and passion fruit, with balanced acidity and a creamy texture.

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2011 Cypress Vineyards Merlot

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 signifi cant, keeping coastal and inland valleys refreshingly cool at night, while preserving the grapes’ natural acidity and fl avor. For Cypress Vineyards Merlot, the 2011 vintage was characterized by high winter rainfall and was much cooler than normal. This Merlot required very little soil irrigation, and most blocks went the fi rst two months of summer without watering. Our passionate commitment to our Cypress Vineyards red wines is to preserve and showcase the great cherry and currant fruit fl avors resplendent in grapes grown in the Central Coast.


TECHNICAL DATA

Origin:  Central Coast, California
Composition: 78% Merlot, 17% Syrah, 5% Malbec
Bottling Chemistries:
  pH: 3.69
  Total Acidity: 0.67g/100ml
  Alcohol: 13.87% alcohol by volume
  Res. Sugar: 0.28 g/100ml

WINEMAKER'S COMMENTS
The 2011 Cypress Vineyards Merlot is garnet red in color with medium density. Fruit aromas of cherry and raspberry are complemented by a bouquet of toasted oak and dark chocolate. The inclusion of Syrah and Malbec in the blend lifts the fruit signature with a bit of hibiscus character. The round texture and comfortable weight of this wine is followed by a sweet, mature fi nish. 2011 Cypress Vineyards Merlot pairs wonderfully with beef fi lets in red wine sauce or barbecued ribs. This wine can be enjoyed in its youth or cellared up to fi ve years.

 Price: $10.00 750ml

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2011 J. Lohr Fog’s Reach Pinot Noir

VINTAGE
2011 was an exceptional vintage for Pinot Noir wine quality in the Arroyo Seco appellation. Although similar to 2010 in terms of total growing degree days that fuel overall grape maturation, the 2011 vintage had just 15 days over 90°F for the season, with none occurring during the critical period of maturation. Pinot Noir starts forming the red pigments seen in a wine glass in early August, during this period known as veraison. The greatest wine color occurs when the fruit temperature is just below 80°F during veraison, which is exactly what happened in the 2011 season. This exceptional weather coupled with a low 1.7 ton per acre yield in the vineyard resulted in a notable vintage for wine quality.


VINEYARDS
Our Pinot Noir vineyard resides in the cool and windy enclave of the Arroyo Seco appellation of Monterey County. Comprised of multiple Dijon selections of Pinot Noir clones (115, 667, 777), as well as Pommard 4, the vines are grown on extremely well-drained, loamy sand and gravelly loam soils intermixed and underlain by large potato-sized cobblestones. The unique combination of soil, climate and viticulture produces deeply-colored Pinot Noir with elegantly refined structure and flavor.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County, CA
Composition: 100% Pinot Noir
Maturation: Aged 8 months in French oak barrels; 50% new
Cellaring: 6 to 8 year aging potential with the greatest evolution of complex aromas within the first year in bottle.
Cases Produced: 2,824 (5,649 six packs)

WINEMAKER'S COMMENTS
Youthful and deep red in color, the 2011 Fog’s Reach Pinot Noir offers loganberry, strawberry and white tea aromas with a touch of earth and brown sugar from aging in French oak barrels. The high fraction of Dijon clone 667 in the blend brings an abundance of fresh red fruit to the palate, with just a hint of jamminess on the finish.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Try with pan-seared sesame tuna, grilled portabella mushrooms or your favorite charcuterie.

WINE LIST DESCRIPTION
Dijon clone 667 in the blend brings an abundance of fresh red fruit to the palate, with just a hint of jamminess on the finish.

Price: $35.00 750ml

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2011 J. Lohr Arroyo Vista Chardonnay

VINTAGE
2011 was one of the coldest vintages of the last decade, and combined with a very late cold spell in early April, turned out to be one of the longest growing seasons of the last twenty years. We had a mere 15 days over 90°F the entire growing season, but with the light yields the season provided enough warmth to fully ripen the Arroyo Vista Chardonnay. The last fruit was hand-harvested under lights on the 3rd of November, and was outstanding, with ripe stone and tropical fruit flavors at 24.5° Brix with 7.0 grams per liter of acid - perfectly balanced!


VINEYARDS
Our J. Lohr 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 it 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 richly flavored Chardonnay.


TECHNICAL DATA

Appellation:  Arroyo Seco AVA, Monterey County, CA
Composition: 100% Chardonnay
Harvest Dates: September 28 -November 3, 2011
Harvest Process: Hand-harvested at night, with whole cluster press (to 0.8 bars) and settled
Harvest Chemistries:
 

Brix: 24.5°

pH: 3.42

total acidity: 0.70 g/100 ml

Vinification:  
Yeast: Native fermentation, CY3079,
FrootZen, VL2
Fermentation: In barrel for an average of 17
days
Malolactic: Inoculated each barrel in
October 2011 with the Christian Hansen Vinaflora Oenos strain of malolactic bacteria. 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, and free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie for 14 months in 60% new oak barrels.
Barrel Type: French oak
Forests: Emphasis is on tight-grain structure from the center of France
Coopers: Mostly Francois Fréres
Bottling Chemistries:
pH : 3.57
Total Acidity: 0.63 g/100 ml
Alcohol: 14.30% by volume
Residual Sugar: 0.35 g/100 ml
Cases Produced: 6,294 cs (12,589 six-packs)
Cellaring:  Delicious now, but can be cellared for up to 5 years

WINEMAKER'S COMMENTS
Bright, pale yellow color with youthful hues, the 2011 Arroyo Vista Chardonnay has aromas of baked apple, d’Anjou pear, and lime, with floral honeysuckle undertones. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of toasted bread, lime custard, caramel and toasted hazelnuts. A rich and silky chardonnay with complex aromas and flavors, balanced by palatecleansing acidity.
Jeff Meier, Winemaker

FOOD PAIRINGS
Thomas Keller roasted chicken, broiled sea bass and triple crème brie cheese.

WINE LIST DESCRIPTION
Baked apple, pear and citrus aromas with floral notes. Rich, silky and Burgundian in style.

Price: $25.00 750ml

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2011 J. Lohr Estates Wildflower Valdiguié

VINTAGE
2011 was in many ways a repeat of 2010, which was the coolest growing season we’ve seen in the Arroyo Seco in the past decade. Moderate autumn weather allowed ample hang time, which enabled great flavor development with less sugar accumulation than in a typical year. 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, our goal is to preserve the varietal’s wonderful natural acidity and fresh fruit flavors. We incorporate two different winemaking techniques to achieve this. In 2011, we handpicked roughly a quarter 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


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: November 8th and 9th, 2011
Brix at Harvest: 21.6° Brix average
Vinification: Fermentation: Stainless steel fermented, 74% traditional red wine fermentation to 85°F and 26% carbonic maceration (whole cluster fermented).
  Maceration: Traditional ferment portion was 10 days on skins. Carbonic maceration was 14 days to pressing.
  Maturation: Chilled for cold stability,
aged 1 month in stainless steel
Bottling Chemistries: pH: 3.30
  Total Acidity: 0.67 g/100ml
  Alcohol: 12.05% by volume
  Residual Sugar: 0.67%
  Cellaring: Delicious now, but can be cellared for up to 5 years.

WINEMAKER’S COMMENTS
This wine is vibrant and red-purple in color with bright aromas of boysenberry, Bing cherry, raspberry and pomegranate. The fruit complexion on the palate is equally bright, dominated by pomegranate and raspberry. Drink your last bottle just in time for the release of the new vintage! Serve chilled.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Excellent with salmon or roasted duck with berry sauce

WINE LIST DESCRIPTION
Aromas of boysenberry, Bing cherry, raspberry and pomegranate with a bright complexion on the palate.

Price: $10.00 750ml

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