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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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Wine Fact Sheet: 
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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.

Label: 

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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Label: 

2011 J. Lohr October Night Chardonnay

VINTAGE
It has become a consistent vintage trend in the last decade that weather tends to come in pairs. In other words, we usually have back to back vintages in Monterey County with similar characteristics. 2011 was another very cool vintage akin to 2010 with a slightly colder winter and early spring. Although the heat summation days in 2011 were greater by a mere 43 (2089 in 2011 versus 2046 in 2010), the vintage was actually even colder and later. Additionally, the cool spring and cold, cloudy weather adversely impacted set in 2011 and resulted in a twenty percent reduction in yields. This proved beneficial, however, as the lighter crop hastened ripening in this challengingly cool year. We have two blocks of Clone 809 Chardonnay, but over the last two vintages we have focused our October Night production on our oldest planting (2001), a 5.5 acre block in the southwest corner of the vineyard. It is the most wind-protected area of the vineyard and the flavors are the most distinctive. Despite the challenges of 2011, ripeness did finally come on October 19th at 24.5° Brix, 0.80 g/100ml of acidity and a soft 3.45 pH.


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: October 19, 2011
Process: Hand-harvested at night into bins, whole cluster pressed to 1.0 bar and cold settled
Harvest Chemistries: 24.5° Brix, pH 3.45, 0.80 g/100ml total acidity
Vinification: Yeast:  native
Fermentation:  In barrel for an average of 14 days
Malolactic: Inoculated each barrel with Christian Hansen Vinaflora Oenos strain of malolactic bacteria on November 7, 2011. Arrested malolactic fermentation on Dec 12, 2011 with 1.4 g/L malic acid
Stirring:  Stirred each barrel weekly starting November 7, 2011 until September 1, 2012
Post-Stirring: Topped up barrels and monitored free sulfur dioxide and oxygen
Maturation:  Aged in barrel sur lie for 12 months in 45% new oak
Barrel Type: French oak
Forests: Troncais
Coopers: Francois Fréres
Bottling Numbers: PH: 3.58
Total Acidity: 0.66g/100ml
Alcohol: 14.2% by volume
Residual Sugar: 0.35g/100ml
Cases Produced: 1,693
Cellaring: Enjoy now, or cellar for up to 5 years

WINEMAKER'S COMMENTS
The 2011 October Night Chardonnay has a bright, youthful straw yellow color, and floral aromas with lemon curd, beeswax, and toasty 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. This all contributed to a very attractive and complex bouquet with a soft, rich and seamless texture.
Jeff Meier, Winemaker

FOOD PAIRINGS
This wine is perfect with roasted pork loin and pumpkin ravioli.

WINE LIST DESCRIPTION
Floral aromas with lemon curd, beeswax and toasty vanilla. A wonderfully complex wine with layers of varietal character.

Price: $25.00 750ml

Label: 

2008 J. Lohr Cuvée PAU

The inspiration for this blend comes from the Grand Cru wines of the Pauillac district of Bordeaux, which are composed primarily from Cabernet Sauvignon and Merlot, with Cabernet Franc, Malbec and Petit Verdot accents. 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 2008 growing season presented signicant challenges on our ranch, as well as to vineyards across California. Spring and autumn frosts coupled with heat spikes, which impacted flowering and maturation, claimed much of the prized crop. Vineyard yields for Cabernet were generally half of normal levels in Paso Robles, averaging under 3 tons per acre. 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. This vintage of Cuvée PAU reached 28° Brix and yielded a wine with a rich fruit signature and a smooth, dense tannin profile.


TECHNICAL DATA

Origin: Paso Robles
Composition: 95% Cabernet Sauvignon
5% Petit Verdot
Harvest Dates: October 21, 2008
Harvest process: Hand-harvested into half-ton
bins
Harvest Chemistries: Brix 28.1°, pH 3.42,
total acidity 0.64g/100ml
Vinification: Yeast: Uvaferm 43
  Fermentation: Destemmed fruit was berry-sorted on Mistral system before being crushed and transferred to a 10 ton open-top fermentor
  Temperature:  4 day cold soak at 55°F, fermentation to peak temperature of 90°F
  Maceration: 10 days to pressing
  Malolactic: Viniflora Oenos in barrel
  Maturation: 21 months in barrel
  Barrel Type: Thin stave Chateau Ferrier
French oak, 50% new
  Forests: Center of France
  Coopers: Tonnellerie Bel Air - Highly
Structured medium toast
  Bottle Aging: 1 year plus, prior to release
Bottling Numbers: pH: 3.66
Total Acidity: 0.66g/100ml
  Alcohol: 15.8% by volume
  Res. Sugar: dry
  Cellaring: Delicious now, but has the structure to age for 10 to 15 years
  Cases Produced: 457

WINEMAKER'S COMMENTS
The 2008 J. Lohr Cuvée PAU is dark burgundy in color and delivers immediate notes of plum and dark chocolate, with intense flavors of rich black fruit, bright acidity and dense tannins that glide over the palate.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
This wine pairs wonderfully with rich cuisine such as grilled beef medallions topped with gorgonzola cheese.

WINE LIST DESCRIPTION
Dark burgundy in color, delivering immediate notes of plum and dark chocolate.

Price: $50.00 750ml
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2009 J. Lohr Hilltop Cabernet Sauvignon

VINTAGE
The 2009 winegrowing season in Paso Robles is best characterized as being warmer and dryer than average. Cabernet Sauvignon does well in dry years and 2009 was no exception. 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. Cold temperatures in April limited vine growth in the first month after budbreak, but was followed by a warmer May with a one day spike reaching 104°F just after bloom. The added heat units helped to establish the leaf canopy necessary to ripen this Hilltop Cabernet just in time, as an unlikely rain event on October 13th delivered between 2.5 and 11 inches of rain to the region in a single day. This 2009 Hilltop shows significant tannin structure, and the regional expression of black currant, black cherry and chocolate are evident.


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
Composition 80% Cabernet Sauvignon, 14% Petite Sirah, 3% Syrah, 2% Petit Verdot, 1% Cab Franc
Harvest Dates: September 25th to October 7th, 2009
Process: Pellenc Select Pick and Broad machine harvest
Harvest Chemistries: 27° Brix, 3.7 pH, total acidity 0.52 g/100ml
Vinification: Yeast: Fermicru VR5 and Lallemand 43
Fermentation:  Primary fermentation in
stainless steel tanks
Temperature: Peak fermentation at 92°F
Maceration: 6 to 10 days
Malo-Lactic: Malolatic complete with Viniflora Oenos
Maturation: 18 months in 225 liter French oak barrels
Barrel Type: French oak, thin stave "Chateau Ferré"
Forest: Center of France, Allier
Coopers: Demptos, Marcel Cadet, Sylvain
Post-Maturation: 10 months bottle age prior to
release
Bottling Numbers: pH: 3.73
Total Acidity: 0.68 g/100ml
Alcohol: 14.67 % by vol
Residual Sugar: Dry
Cases Produced: 8,300
Cellaring: Delicious upon release, but has the structure to age for up to 10 to 12 years.

WINEMAKER'S COMMENTS
The 2009 J. Lohr Hilltop Cabernet Sauvignon is darkly-colored with a red-purple hue. Ripe fruit aromas of black plum and raspberry meld with a bouquet of chocolate and hazelnut from 18 months maturation in French oak barrels. The rich tannin structure of this wine activates the palate and welcomes enjoyment with rich cuisine.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Wonderful with grilled lamb or herbed beef filet.

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

Label: 

2011 J. Lohr Estates Riverstone Chardonnay

VINTAGE
2011 joins 1991, 1998, 1999 and 2010 as the coolest vintages of the last twenty years. These years are characterized by either El Niño or La Niña Pacific Ocean influence, with above-average rainfall and unseasonably cool summers. Despite the challenges that cold weather can bring, such as increased mildew and botrytis pressure, these cold vintages have produced outstanding varietal definition in our Chardonnay and White Riesling in the Arroyo Seco. Maturities in our Chardonnay came slowly, with harvest commencing on September 26th. After a few days of picking in our ripest blocks, we decided to stop and wait an additional ten days for other parts of our vineyard to reach optimum ripeness, pushing the final days of harvest into November. The Chardonnay showed ripe apple, citrus and nectarine flavors with high levels of natural grape acidity. As a result, we incorporated higher levels of malolactic fermentation to balance the acidity in our 2011 Riverstone Chardonnay, creating a wine with intense varietal character, palate weight and palate-cleansing acidity.

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 fourfoot 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) 100% Chardonnay
Harvest dates September 26 - November 4, 2011
Brix at harvest 24.3°
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 3.57
   Total acidity 0.67
   Alcohol 13.55
   Residual Sugar 0.39%
   
Cellaring Drink now, or cellar up to 5 years

 


WINEMAKER'S COMMENTS
This elegant Chardonnay has an attractive pale strawyellow color. The aromas are of nectarine, pear and apple, combined with a perfumed roasted hazelnut and butterscotch bouquet from the barrel fermentation and sur lie aging. The flavors are very soft with ripe pear, tangelo citrus and vanilla toastiness, producing layers of complexity with a silky balance of fresh fruit acidity and palate weight.
Jeff Meier, Winemaker

FOOD PAIRINGS
Pair with dishes such as lobster pappardelle with chive butter, grilled late summer vegetables and creamy butternut squash soup.

WINE LIST DESCRIPTION
A full-bodied Chardonnay with a balance of fruit and oak toastiness and a palate-cleansing acidity.

Price: $14.00 750ml
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Label: 

2011 Cypress Vineyards Chardonnay

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 either inland or seaward. The ocean’s influence on the Central Coast winegrowing region is significant, keeping coastal and inland valleys refreshingly cool, while preserving the grape’s natural acidity and flavor. For Cypress Vineyards Chardonnay, the daily cooling air from the Pacific moves directly from Monterey Bay and down the Monterey appellations of the Salinas Valley, creating richly flavored Chardonnay fruit with grapefruit and other citrus flavors paired with peach and tropical flavors. Harvesting and pressing in the vineyard at night ensures the preservation of these bright fruit flavors.


TECHNICAL DATA

Origin:  100% Monterey Arroyo Seco
Composition: 80% Chardonnay, 11% White Riesling, 7% Marsanne, 2% Sauvignon Blanc
Bottling Chemistries:
  pH: 3.55
  Total Acidity: 0.73 g/100 ml
  Alcohol: 13.7% alcohol by volume
  Res. Sugar: 0.5 g/100 ml

WINEMAKER'S COMMENTS
The 2011 Cypress Vineyards Chardonnay is a vibrant, straw color with aromas of ripe peach, pear, lychee and honeysuckle. It has lively peach and pear flavors with hints of vanilla and toasted oak. The refreshing acidity, creamy palate texture, and bright fruit aromas and flavors make it an ideal accompaniment to grilled chicken or roasted halibut.

Price: $10.00 750ml

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2011 Cypress Vineyards Cabernet Sauvignon

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. For Cypress Vineyards Cabernet Sauvignon, the 2011 vintage was characterized by high winter rainfall and was the coolest growing season in a decade. This vintage produced exceptionally dark-colored Cabernet Sauvignon with ripe, pure varietal fl avors. Our passionate commitment to our Cypress Vineyards red wines is to preserve and showcase the alluring black currant and cherry fruit fl avors resplendent in grapes grown in the Central Coast.


TECHNICAL DATA

Appellation:  Paso Robles
Composition: 76% Cabernet Sauvignon, 21% Merlot, 3% other red varietals
Bottling Chemistries:
  pH: 3.7
  Total Acidity: 0.68 g/100ml
  Alcohol: 13.48% alcohol by volume
  Res. Sugar: 0.36 g/100ml

WINEMAKER'S COMMENTS
The 2011 Cypress Vineyards Cabernet is dark purple in the glass with a youthful red hue. The aroma is an attractive mix of ripe black currant and violet, 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. 2011 Cypress Vineyards Cabernet Sauvignon pairs well with roast leg of lamb, osso bucco and spaghetti bolognese. This wine can be enjoyed in its youth, or cellared up to five years.

 Price: $10.00 750ml

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2011 J. Lohr Gesture Grenache Rosé

VINTAGE
The 2011 winegrowing season in Paso Robles was set back when a heavy frost hit the area on April 8th and 9th, just as vines broke dormancy. The new tender shoots were affected in roughly one third of our vineyard blocks, and growth was set back by nearly two weeks as we waited for secondary buds to push the replacement shoots. With ample soil moisture from a wet winter, vine growth flourished in May and June. The low summer temperatures were similar to those of 2010, which was the coolest season in a decade. The resulting wine had brighter fruit acidity and fruit character at lower alcohol levels, making it a wonderful summertime Grenache Rosé.


VINEYARD
One of our newest vineyards, located about 5 miles north of our Paso Robles winery, provided 60% of the fruit for this wine. This vineyard has helped us strengthen our Rhône program and is the primary source of our 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 40% of the fruit came from two vineyards in the Willow Creek district of Paso Robles, an area known for world class Grenache.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County
Composition: 100% Grenache
 Harvest Dates: September 23 and
November 3rd, 2011
Harvest Process: Hand-harvested and whole cluster-pressed
Harvest Chemistries: 22.7° Brix average, pH 3.27, 0.77 g/100ml total acidity
Vinification: 
  Yeast: Sequential inoculations of Frootzen
  Fermentation: Stainless steel tanks
  Temperature: Fermentation at 52°F
  Maceration: Minimal maceration from use of “Champagne-style” press cycle
  Malolactic: none
  Barrel Type: 2-year-old French oak barrels
  Bottle Aging: Bottled June 27th, 2011 
Bottling Chemistries:
  pH: 3.09
  Total Acidity: 0.58 g/100ml
  Alcohol: 12.85% by volume
  Res. Sugar: 0.54 g/100ml
  Cellaring: Floral and fruit character are most brilliant in the first year
  Cases Produced: 682

WINEMAKER'S COMMENTS
“Mandarin, citrus and wild strawberry aromas tease the nose. The palate expresses fresh fruit, Asian pear and crisp acidity, finishing refreshingly clean, inviting healthy cuisine.”
-Steve Peck, Red Winemaker

FOOD PAIRINGS
The perfect pairing for shellfish, quiche or a whole grain summer salad.

 

Price: $18.00 750ml

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