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2010 J. Lohr Highlands Bench Pinot Noir

VINTAGE
2010 proved to be the coolest vintage in a decade throughout California’s wine regions. The young vines that produced our first vintage of Santa Lucia Highlands Pinot Noir were shoot-thinned and crop levels lightened to focus on root and vine development. The cool summer period was truncated by a warm trend at the end of August that pushed the fruit through a swift veraison in this cool spot. A second heat trend in late September elevated sugar levels, and we were pleased that the final picking decision made on the 15th of October without concern for weather pressure.


VINEYARDS
Our 2010 Highlands Bench Pinot Noir comes from the Escolle Road Vineyard, just west of the town of Gonzales 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. We participated in soil evaluation, vineyard layout and clone and rootstock selection, ultimately choosing the highest elevations and most gravelly soils for Pinot Noir planting. The Pinot Noir clones selected were Dijon origin 777, 115 and 828, as well as Pommard 4 and Joseph Swan. The vines are spaced at four feet within the row and eight feet between rows in a northsouth orientation. 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,
Monterey County
Composition 100% Pinot Noir
Harvest Dates: October 15, 16 and 21, 2010
Process: Hand-picked into half-ton
bins. Destemmed and berry sorted on Mistral System
Harvest Chemistries: 24.5° Brix, pH 3.5,
0.69g/100ml total acidity
Vinification: Yeast: RC212
Fermentation:   Cold-soaked, then fermented in 10-ton open-top tanks with punch downs twice daily
Malolactic: 100% malolactic with Vinifloral Oenos in barrel
Stirring: Stirred every 2 weeks through malolactic
Post-Stirring: Topping of barrels with free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie for 9 months
Barrel Type: 228-liter Burgundy barrels, 55% new
Forest: Bertrange
Coopers: Francoise Frères, Dargaud & Jaegle, Marcel Cadet
Post-Maturation: 1 year bottle age prior to
release
Bottling Chemistries: pH: 3.84
Total Acidity: 0.61 g/100ml
Alcohol: 14.42 % by vol
Residual Sugar: Dry
Cases Produced: 1,636 (3,272 six-packs)
Cellaring: Delicious now, with the structure to age 8-10 years or beyond

WINEMAKER'S COMMENTS
This intensely colored, fuschia-red Pinot Noir presents the jammy, wild strawberry dimensions of SLH terroir in its aroma. The bouquet is a fine layer of espresso coffee and sandalwood. Richly textured and supple, this inaugural vintage of Highlands Bench Pinot Noir leaves ripe fruit and a touch of sage on the finish.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Butternut squash and sage ravioli, beef carpaccio with pecorino, French onion soup.

WINE LIST DESCRIPTION
With strawberry jam, espresso coffee and sandalwood, this richly textured and supple Pinot Noir leaves ripe fruit and a touch of sage on the finish.

Price: $37.00 750ml

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2010 J. Lohr Arroyo Vista Chardonnay

VINTAGE
The 2010 vintage was the coolest in the last decade and only slightly warmer than the record cool 1998 and 1999 El Niño and La Niña vintages, respectively. In fact, 2010 was a La Niña vintage, with 2,135 growing degree days (GDD) - a very cool Region I (2000 - 2500 GDD). With the exception of two significant heat events in April and May which saw temperatures exceeding 95 degrees Fahrenheit, the growing season was generally cool and foggy for the balance of May, June, July and all but the last weeks of August. We thankfully witnessed Indian summer temperatures in early September, which provided the final push needed to fully ripen the Arroyo Vista Chardonnay with ample levels of acidity remaining in the fruit.


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
Composition: 100% Chardonnay
Harvest Dates: October 9-20, 2010
Harvest Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries:
 

Brix: 24.5°

pH: 3.42

total acidity: 0.75 g/100 ml

Vinification:  
Yeast: Native fermentation, M2, and CY3079
Fermentation: In barrel for an average of 17
days
Malolactic: Inoculated each barrel with Lactoenos SB3 and Christian Hansen CH-11 strains of malolactic bacteria, October 2010. Completed malolactic fermentation in November 2010.
Stirring: Weekly stirring of each barrel, starting November 2010 until March 2011 (during malolactic fermentation and five months post)
Post-stirring: Monthly topping up of barrels and free sulfur dioxide and oxygen monitoring.
Maturation: Aged in barrel sur lie for 18 months in 42% new oak barrels.
Barrel Type: French oak
Forests: A mix of Allier, Troncais, Nevers
Coopers: Mostly Francois Fréres
Bottling Chemistries:
pH : 3.54
Total Acidity: 0.67 g/100 ml
Alcohol: 14.22% by volume
Residual Sugar: 0.35 g/100 ml
Cases Produced: 5,426 (10,852 six packs)
Cellaring:  Delicious now, but can be cellared for up to 5 years

WINEMAKER'S COMMENTS
A youthful straw yellow color, with aromas of citrus zest, pear and wet stones. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of toasted bread, butter, honey and vanilla. This is an enticingly delicious Chardonnay with complex aromas and flavors balanced by palate-cleansing acidity and mouthfilling richness.
Jeff Meier, winemaker

Price: $25.00 750ml

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2007 J. Lohr Late Harvest White Riesling

VINTAGE
The 2007 vintage got off to a late start due to extremely cold weather in January which put our vines into a deep dormancy. White Riesling is typically the last variety to push buds, but the mid-April budbreak was late even for Riesling in the Arroyo Seco. We had good cluster numbers in 2007, but as the cool growing season progressed, we realized that the clusters were going to be lighter, producing a smaller yield than average. The cool, moist summer months created ideal conditions for development of Botrytis (the “Noble Mold”) on our Riesling grapes. By mid-October we saw that we had a sufficient Botrytis to warrant our harvest crew selecting and hand-picking only the most affected clusters for our late harvest White Riesling, giving dried apricot flavors with tantalizingly high acid and over 30° Brix of natural grape sugar.


VINEYARD
Our Riesling vineyards lie just east of Cypress Avenue in the heart of our
original Greenfield vineyard plantings, which surround our lone Monterey
pine tree in the Arroyo Seco AVA. A portion of the vines still in this
vineyard were our first White Riesling vines, planted in 1972 by Jerry Lohr.
The remainder were planted in 1995. The soils are largely Chualar loam,
underlain by stones deposited by the Arroyo Seco for over a millennium.
The winds of the Salinas Valley are particularly intense in this area due to
its position at the beginning of an elevated plateau just to the north.


TECHNICAL DATA

Origin:  Arroyo Seco, Monterey County
Composition: 100% White Riesling
Harvest Date: October 17, 2007
Process: Hand-harvested, early morning, destemmed and crushed into press for 18 hour skin contact.
Harvest Chemistries: 30.4° Brix, pH=3.38, 0.72 g/100 ml Total Acidity
Vinification: Yeast: R2
Fermentation:In stainless steel tank for 21 days
Maturation: In stainless steel post fermentation
pH at Bottling: 3.08
Alcohol: 11.71% by volume
Residual Sugar: 9.6 g/100 ml
   

WINEMAKER'S COMMENTS
Golden yellow in color, with faint amber hues, the 2007 Late Harvest
White Riesling has botrytised aromas of dried apricots, figs, honey and
orange blossoms with accents of petrol and spearmint. The palate is sweet
and yet tart with 9.6% residual sugar and crisp 3.08 pH.
-Jeff Meier, Winemaker

 Price: $25.00 (375ml)

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2010 J. Lohr Estates Seven Oaks Cabernet Sauvignon

Awards for our 2008 vintage:
"GOLD" - 2011 San Francisco Chronicle Wine Competition

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. This cool seasonal trend provided an ideal challenge for our newest evolution in vineyard irrigation strategy, which involves stopping irrigation in mid-June just after fruit set. We then began weekly monitoring of vine water status 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 were impressed that 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 forced the vines from vegetative growth stage to reproductive stage early in the season. This drove early seed maturity and the dramatic flavor maturity that is evident in this outstanding vintage of Seven Oaks Cabernet.


VINEYARDS
The predominant fruit for our J. Lohr Estates Seven Oaks Cabernet Sauvignon comes from estate vineyards located directly opposite our J. Lohr Paso Robles Wine Center. The Seven Oaks vineyard was originally planted on its own rootstock, utilizing some of the original plantings from indigenous Estrella clones. The soils in our Paso Robles vineyards vary from gravelly clay loam to limestone-based soils over a relatively small parcel of land, and various rootstock and clonal combinations have been used to maximize the expression of each individual site. The different soil types and planting combinations add to and complement the palate of the Seven Oaks Cabernet and the other red varietals we produce--including Petit Verdot and Merlot--to add balance and weight to the wine.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition Blend: 76% Cabernet Sauvignon, 12% Merlot,5% Petit Verdot, 4% Petite Sirah,  1% Syrah, 1% Cabernet Franc, 1% Malbec
Harvest Dates: Sep. 30 - Nov. 9, 2010
Brix at Harvest: 24° Brix average
Vinification:  
  Fermentation: Fermented in stainless steel tanks with peak temperatures reaching 92° F
 
 
Malolactic: Stainless steel tanks and barrels using Viniflora Oenos
  Maturation: Aged 12 months in barrel
  Barrel type: Primarily American oak barrels with toasted heads
Bottling Chemistries:
  pH: 3.68
  Total Acidity: 0.59 g/100ml
  Alcohol: 13.95% by volume
  Residual Sugar: 0.18 g/100ml
  Cellaring: Delicious upon release,with adequate structure to age up to seven years.

WINEMAKER'S COMMENTS
The 2010 Seven Oaks is red-purple in color with a bright hue at
release. Ripe fruit aromas of black plum, blueberry and cherry
are mixed into a bouquet of roasted hazelnut, vanilla and coconut
from a year in barrel. Mature and round on the palate, this wellstructured
vintage has a generous fruit signature and soft finish.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
This wine is an excellent companion to grilled beef, rich lasagna or dark chocolate truffles.

WINE LIST DESCRIPTION
Ripe fruit aromas of black plum, blueberry and cherry mixed into a bouquet of roasted hazelnut, vanilla and coconut. Mature and round on the palate, with a generous fruit signature and soft finish.

Price: $17.00 750ml

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2010 J. Lohr Estates South Ridge Syrah

VINTAGE
2010 was the coolest vintage Paso Robles has seen in a decade. With winter rainfall 50% above normal, and growing degree days well below average, there were concerns that this vintage may not completely ripen. The cool forecast provided an ideal challenge for the newest evolution in our vineyard irrigation strategy, which involved absolutely zero irrigation for an extended period of time beginning in mid-June, just after fruitset. Our weekly monitoring of vine water status allowed us to precisely determine when soil profiles had dried out and whether vines were in need of watering. Initially, we expected that a three to five week “dry-down” would be possible, but were impressed that most of our resourceful Syrah did not reach significant water stress until a full two months had passed without irrigation. Our dramatic approach in the vineyard kept berry size small and switched vines from a vegetative state to a reproductive state early in the season, driving early seed maturity and dramatic flavor maturity that is evident in this wine.


VINEYARDS
The J. Lohr Estates South Ridge Syrah is grown on a combination of predominantly sandy and gravelly soils, to reign in Syrah’s rangy growth potential. The name South Ridge is derived from the orientation of its namesake vineyard, which sits on a southfacing hillside, resulting in fruit with intense flavors. As the popularity of Syrah has grown, we have planted two additional estate vineyards, one within a mile of the original planting, and the second is eight miles south in a slightly cooler area of the Paso Robles AVA.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Varietal Blend: 100% Syrah 
Harvest Dates:
September 18th to November 5th, 2010
Brix at Harvest: 24.6° Brix
Vinification:  
  Fermentation: Fermented in 20-ton stainless steel fermenters
  Malolactic: 100% malolactic in tank
and barrel
  Maturation: 12 months in oak barrels
  Barrel type: Low-toasted American and French oak, 18% new
Bottling Chemistries:
  pH: 3.7
  Total Acidity: 0.66 g/100 ml
  Alcohol: 13.7% by volume 
  Residual Sugar:0.17 g/100 ml
  Cellaring: Soft and approachable at release; will age nicely up to 7 years.

WINEMAKER'S COMMENTS
The 2010 is particularly dark in color, with aromas of pomegranate, black tea, blueberry and prune. Low-toasted oak accentuates the fruit, bringing vanilla and a supple, lean tannin structure that invites food pairing. The finish is bright and fruit-driven on the palate.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Perfect with black and blue Ahi tuna, duck confit or a savory Tri-tip with ancho chile glaze.

WINE LIST DESCRIPTION
Particularly dark in color, with aromas of pomegranate, black tea, blueberry and prune.

 

Price: $15.00 750ml

http://winestore.jlohr.com/2010-j-lohr-estates-south-ridge-syrah-p718.aspx

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2009 J. Lohr Tower Road Petite Sirah

VINTAGE

The 2009 growing season in Paso Robles is best characterized as being warmer and drier than average, followed by a heavy rainfall event on October 13th that occurred just after the harvest of this super-ripe Petite Sirah. 2009 was the third consecutive year of below-normal winter rainfall in the Paso Robles AVA, with just under 7 inches recorded at our home ranch weather station. In this early-ripening block, Brix levels rose due to dehydration of the fruit following a brief heat wave at the end of September. We patiently waited out the heat and were rewarded with three weeks of additional hangtime before picking at the onset of a second heat spike in late September.

 


TECHNICAL DATA

 

Origin: Paso Robles AVA, San Luis Obispo County
Composition: 90% Petite Sirah, 7% Grenache, 1.5% Syrah, 1.5% Zinfandel
Harvest Dates: October 2 and 12, 2009
Process: Hand-picked
Harvest Numbers: 28.6° Brix, 3.76 pH, 5.19 g/100m Total Acidity
Vinification: Yeast: Lallemand 43 and Fermicru VR5

Fermentation: Open-top tank

Temperature: Peak at 95°F

Maceration: 4 days on skins

Maloactic: In barrel

Maturation: 16 months in barrel

Barrel Type: 60% French and 40% American oak (50% new)

Forests: Nevers, Missouri
 
Coopers: Marcel Cadet, World Cooperage Extra Fine
Post-Maturation: Bottled in March 2011 and aged 9 months prior to release
Bottling Numbers:

pH: 3.64

Total Acidity: 0.62g/100ml

Alcohol: 14.9% by volume

Res. Sugar: dry

Cases produced: 1,050 (2,100 six packs)

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


Winemaker's Comments

This darkly colored wine is nearly opaque in the glass; a youthful ring of magenta brightens the edges. A bouquet of fresh-baked croissant frames the ripe blue and blackberry aromas indicative of Petite Sirah varietal character. The anticipated rich and voluminous attack leaves bright red fruit, pepper and a touch of chalk on the palate.

Steve Peck, red winemaker

 

Price: $35.00 750ml

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2008 J. Lohr Hilltop Cabernet Sauvignon

VINTAGE
The 2008 growing season presented significant 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 at half of normal levels for 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. Fortunately for J. Lohr, the conditions of this rather difficult vintage resulted in a group of high-extract, intensely flavored wines. This vintage, we reached between 26-28° Brix on most lots, a requirement for creating the plump fruit and soft tannin profile that Hilltop Cabernet is known for.


TECHNICAL DATA

Appellation: Paso Robles AVA,
San Luis Obispo County
Composition 76% Cabernet Sauvignon, 9% Malbec,
7% Petite Sirah, 7% Petit Verdot, 1% other reds
Harvest Dates: October 11 through 25, 2008
Process: Hand and machine-harvested.
Select lots were berry sorted on Vaucher Beguit Mistral to remove shot berries and sunburned fruit. Crushed to small, stainless steel fermenters.
Harvest Chemistries: 27° Brix, 3.6 pH, total acidity 0.4 g/100ml
Vinification: Yeast: Lallemand 43 and ICV-254
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: Bel Air, Boutes, Vicard, Sylvain,Dargaud et Jaegle
Post-Maturation: 1 year bottle age prior to
release
Bottling Numbers: pH: 3.69
Total Acidity: 0.71 g/100ml
Alcohol: 14.5 % by vol
Residual Sugar: Dry
Cases Produced: 15,654
Cellaring: Delicious upon release, but has the structure to age for up to 10 to 15 years.

WINEMAKER'S COMMENTS
The 2008 Hilltop Cabernet Sauvignon is dark-colored with red-purple
hues. Aromas of black plum, violet and pomegranate are wrapped
in a bouquet of hazelnut, coconut and Italian espresso. The large
palate volume of this wine is surprisingly soft and round on the
finish. A high fraction of Malbec brings brightness to this blend,
whose complexity and structure is reminiscent of the finest of
Bordeaux. This wine will age comfortably for 10 to 15 years.
Steve Peck, red winemaker

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2008 J. Lohr Carol’s Vineyard Cabernet Sauvignon

Honoring a Legacy
Three 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 2010, 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 2,000 mammograms funded to date, we have long surpassed our goal! As we partner again with NBCF for the third 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. Read More. $2 per bottle is donated to the National Breast Cancer Foundation
 

For more information on NBCF, or to make a donation, please visit www.nationalbreastcancer.org.
 


VINTAGE
The 2008 vintage will go down on record as one of the smallest in the last quarter century. Low winter rainfall, in concert with spring frost and a very hot week in May during set, seemed to initiate the perfect storm for low grape berry pollination and low crop yields. Although lacking in abundance, 2008 did produce some very dark and powerful Cabernet Sauvignon with more than enough maturity for a mid-October harvest in the range of 28° Brix.

Cases produced: 820
Very approachable now, but will improve over the next five to ten years


VINEYARD
Carol’s Vineyard lies in northern St. Helena, comprised of 16.4 acres of Cabernet Sauvignon (Clone 337 on 3309 rootstock) and 4.3 acres of Petit Verdot (Clone 400 on 3309 rootstock). The well-drained, gravelly, sandy loam soil and Bordeaux- like climate of the Napa Valley is ideally suited to produce luxury-quality Cabernet fruit.


TECHNICAL DATA

Origin: J. Lohr Carol’s Vineyard, St. Helena, Napa Valley
Composition: 78% Cabernet Sauvignon, 19% Petit Verdot, 3% other red
Harvest Dates: October 16-19, 2008
Process: Hand-picked to half ton bins, berry-sorted on Vaucher Beguet Mistral system
Harvest Chemistries: 28° Brix , pH 3.8, total acidity 0.42 g/100ml
Vinification: Yeast: Lallemand 43
Fermentation: 6 ton open-top tanks
Temperature: Peak to 95°F cap temperature
Maceration: Cold soak for 3 days, followed by 6 day fermentation
Malolactic: 100% malolactic in barrels
Maturation: 21 months in French oak barrels - 65% new
Barrel Type: 60 gallon Chateau Ferré (thin stave)
Forests: Center of France, Allier
Coopers: Bel Air, Remond, Dargaud et Jaegle
Post-Maturation: Rack from barrels, filter to bottle
Bottling Numbers: pH: 3.7
Total Acidity: 0.63g/l00ml
Alcohol: 15.2% by volume
Residual Sugar: Dry

WINEMAKER'S COMMENTS
This wine is classically dark in color with a bright hue. Aromas of cherry and black plum are complemented by a bouquet of roasted hazelnut and cedar. The juicy palate structure reflects a respectful integration of fruit and oak components from traditional French oak barrel aging. The high fraction of Petit Verdot in this vintage brings blue fruit and anise to the classic Cabernet structure.
Steve Peck, red winemaker

Price: $40.00 750ml

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2010 J. Lohr October Night Chardonnay

VINTAGE
The 2010 vintage saw a return of El Niño weather patterns with a moderately wet rainy season lasting well into May, with just over thirteen inches. The unseasonably cool growing season was reminiscent of 1998, the last significant El Niño vintage, with very persistent fog and mild temperatures throughout the late spring and summer months. Despite the cool vintage, berry set was not adversely effected, and an above-average Chardonnay crop slowed ripening further. A welcome warming trend occured at the end of August that helped push ripening along. With growing degree days (GDD) only near 2100 - a very cool Region I - our Chardonnay, Clone 809, did not reach full maturity until the 1st of October, when the distinctive floral character peaked.


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 1 and October 10, 2010
Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries: 25.4° Brix, pH 3.53, total acidity .72 g/100ml
Vinification: Yeast:  M2
Fermentation:  In barrel for an average of 10 days
Malolactic: Inoculated each barrel with Christian Hansen CH-11 strain of malolactic bacteria on Oct 3 and Oct 13, 2010. Completed malolactic fermentation on Dec 12, 2010.
Stirring:  Stirred each barrel weekly starting Oct 13, 2010 until Jan 2011 (during malolactic fermentation and one month post)
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: 3.51
Total Acidity: 0.69g/100ml
Alcohol: 14.3% by volume
Residual Sugar: 0.71g/100ml
Cases Produced: 1,173
Cellaring: Enjoy now, or cellar for up to 5 years

WINEMAKER'S COMMENTS
The 2010 October Night Chardonnay has a youthful straw yellow color, and floral aromas with pear, lime and orange peel, 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 wonderfully complex bouquet that is echoed on the palate with textural richness.
Jeff Meier, winemaker

Price: $28.00 750ml

 

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2009 J. Lohr Arroyo Vista Chardonnay

VINTAGE

The 2009 vintage saw windy weather and very cool temperatures during flowering. This resulted in poor fruit set and very low yields in our Arroyo Vista Chardonnay. The windy, cool weather yielded to more mild conditions for the rest of the season. The combination of low yields, mild weather and long hang time helped produce intensly flavored Chardonnay, rich in texture and full of fruit flavors.


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: September 21 through October 5, 2009
Harvest Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries:
 

Brix: 25.5°

pH: 3.49

total acidity: 0.69 g/100 ml

Vinification:  
Yeast: M2 and D47
Fermentation: In barrel for an average of 17
days
Malolactic: Inoculated each barrel with Lallamand Alpha strain of malolactic bacteria in October 2009. Completed malolactic fermentation in November 2009.
Stirring: Stirred each barrel weekly from November 2009-March of 2010 (during malolactic fermentation and for five months after)
Post-stirring: Topped up barrels monthly and monitored free sulfur dioxide and oxygen
Maturation: Aged sur lie for 18 months in 50% new oak barrels
Barrel Type: French oak
Forests: TA mix of Allier, Troncais, Nevers
Coopers: Mostly Francois Fréres
Bottling chemistries:
pH : 3.49
Total Acidity: 0.69 g/100 ml
Alcohol: 14.09% by volume
Residual Sugar: 0.62 g/100 ml
Cases produced: 2,178
Cellaring:  Delicious now, but can be cellared for up to 5 years

Winemaker's Comments

Very bright, vibrant yellow color with aromas of pear, apple and lime custard. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of grilled hazelnuts, butter, honey and gun flint and amplify an already intensely viscous wine. This is an enticingly delicious Chardonnay with complex aromas and flavors balanced by palate cleansing acidity.
—Jeff Meier, winemaker

 

Price: $25.00 750ml

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