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2009 J. Lohr Gesture Mourvèdre

The 2009 growing season in Paso Robles was warmer and drier than average, followed by a heavy rainfall event on October 13th that attenuated ripening of late-maturing varietals. This vintage followed 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 2009, our Mourvèdre ripened one week earlier than Grenache, which is unusual for us.


VINEYARDS

Fruit for our 2009 J. Lohr Gesture Mourvèdre was grown at VZZ vineyard (formerly Gravity Hills), located in the Willow Creek district on the western edge of the Paso Robles AVA. These ten-year-old vines are planted on a steep, southwest-facing lime-shale hillside. The 23% slope in this block makes even just walking the 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 21st -- a full week after an unusually heavy rainfall in mid-October. Palate length was extended by blending 12% Syrah clone 877.


TECHNICAL DATA

Appellation:  Paso Robles AVA, San Luis Obispo County
Composition:  88% Mourvèdre, 12% Syrah
Harvest Dates: October 21st, 2009
Harvest process: Hand-harvested, destemmed, then berry sorted on Vaucher Beguet Mistral system
Harvest chemistries: 26.8° Brix
Vinification:  
Yeast: Lallemand ICV-”GRE”
Fermentation: Fermented in 10 ton open-top fermenters, with light punch downs
Temperature: Moderate 88°F fermentation temperature.
Maceration: 9 days on skins and pressed after dryness
Malolactic: 100% malolactic, Viniflora Oenos
Maturation:  16 months in puncheons
Barrel type: 500 liter French oak puncheons, 56% new
Bottle aging:
Bottled in March 2011
Bottling chemistries:
pH:
3.39
Total Acidity: 0.65 g/100ml
Alcohol: 14.26% by volume
Res. Sugar: Dry
Cellaring:  Delicious now, but can be
cellared for 8 to 10 years
Cases produced: 275

Winemaker's Comments

“Mourvèdre is also known as Mataro or Monastrell among dozens of other synonyms, and is believed to be native to Spain. The 2009 J. Lohr Gesture Mourvèdre is very dark with a violet hue. Inviting aromas of black pepper and plum open up to Bing cherry once tasted. Soft on the palate with crisp acidity, this vintage leaves cardamom spice on the finish.”

—Steve Peck, red winemaker


Food Pairings

This wine is excellent with all the specialties of southwestern France, such as pork roast or pan cooked fois gras, or with prosciutto tapas with fig and brie.

Vineyard

Price: $30.00 750ml

Wine Fact Sheet: 

2009 J. Lohr Gesture GSM

The 2009 growing season in Paso Robles was warmer and drier than average, followed by a heavy rainfall event on October 13th that attenuated ripening of late-maturing varietals. This vintage followed 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. For us, Mourvèdre ripened one week earlier than Grenache in 2009. The Grenache lingered at 29° Brix for over 2 weeks, with the final picking predicated by a slight drop in acidity just at the onset of senescence.


VINEYARDS
The source of Grenache and Mourvèdre in this blend is from a vineyard once known as Gravity Hills. Located in the Willow Creek district, on the western edge of the Paso Robles AVA, these ten-year-old vines are planted on a steep, southwest-facing lime-shale hillside. The 23% slope in these blocks makes even just walking the vineyard very difficult. Our farming plan brings the crop to one cluster per shoot, 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 came from block 4 of the 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
Composition: 58% Grenache, 10% Mourvèdre,
32% Syrah
 Harvest Dates: Grenache picked October 27th, 2009
Harvest process: Sunburned fruit dropped just prior to hand-harvesting to half ton bins; fruit destemmed onto dry ice before fermentation
Harvest chemistries: 29.9° Brix, 0.7 TA, 3.36 pH
Vinification: 
Yeast: Lallemand ICV-"GRE"
Fermentation: Fermented in 5 and 10 ton open-top fermentors, with light punch downs daily
Temperature: Moderate 88°F fermentation temperature
Maceration: 9 days on skins prior to pressing
Malolactic: 100% malolactic, native strain
Maturation: 14 months in puncheons
Barrel type: 500 liter French oak puncheons, 50% new
Bottle aging: Bottled in March 2011
Bottling chemistries:
pH: 3.36
Total Acidity: 0.70 g/100ml
Alcohol: 15.35% by volume
Res. Sugar: Dry
Cellaring: Delicious now, but can be cellared for up to 5 years.
Cases produced: 495

Winemaker's Comments

“J. Lohr Gesture GSM presents medium color with a bright hue. The red fruit character of the Grenache is spiced with a large portion of Syrah and a small amount Mourvèdre for structure. The bouquet of anise and lilac resonate from the lovely French oak puncheons used for aging. Long-lasting plummy flavors are refreshing, whetting the appetite for healthy cuisine.”

—Steve Peck, red winemaker


Food Pairings

Pairs well with grilled meat or fish seasoned with traditional Herbes de Provence, vegetable stew or margherita pizza.

Vineyard

Price: $30.00 750ml

2010 J. Lohr Gesture Viognier

VINTAGE
The 2010 growing season in the Arroyo Seco was the coldest in more than a decade, with an unseasonably wet and cool spring, followed by cloudy, brisk weather until mid-August. Fortunately, the sun returned in late August, providing much needed warmth and giving the grapes a good late-season push to ripeness. The cool weather led to a long, slow growing season with the resulting wines showing crisp acidity and finesse.


VINEYARD
The grapes for our 2010 J. Lohr Gesture Viognier were sourced from the Cedar Lane Vineyard in the Arroyo Seco AVA in Monterey County, near the mouth of the Arroyo Seco River. Low-nutrient, sandy cobblestone soil is typical of this region, and a strong maritime influence brings foggy mornings, sunny middays and cool windy afternoons..


TECHNICAL DATA

Origin: Cedar Lane Vineyards
Appellation: Arroyo Seco, Monterey County
Varietal: 100 % Viognier
Harvest Date: 10/9/10
Harvest Process: Hand-harvested with whole cluster pressing
Harvest chemistries: pH 3.55, total acidity 0.65 g/100 ml, Brix 25.1
   
Vinification  
  Yeast: R-HST
  Fermentation: Barrel fermented in 55 gallon stainless steel and neutral oak
  Maceration: None
  Malolactic: No
  Maturation: 6 months in stainless steel and oak barrels with no ML fermentation
  Barrel Type: 80% 5 year old French Oak barrels and 20% stainless steel barrels
  Bottling Aging: Bottled April 2011
   
Bottling Chemistries  
  pH: 3.38
  Total Acidity: 0.74
  Alcohol: 14.52
  Residual Sugar: 0.37
  Cases Produced: 300

WINEMAKER'S COMMENTS
“Bright pale straw color with aromas of peach, lychee and orange blossom. Its crisp acidity, bright, spicy fruit and mouth-filling viscosity are hallmarks of the Arroyo Seco appellation.”
-Jeff Meier, Winemaker

FOOD PAIRINGS
Pairs well with shellfish, spicy Asian and Caribbean dishes, or it can simply be enjoyed with nuts and cheeses. 

Vineyard

 

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2010 J. Lohr Gesture Grenache Rosé

When comparing California wine styles to those of the Old World, one theme that emerges is the riper style and generally higher alcohol content of California wines. The French in particular are accustomed to a climate where adding sugar is required in most vintages, while California sunshine nearly always assures fully ripe fruit. (Some would say overripe.) In the 2010 vintage we saw cooler daily temperatures and greater hangtime in all our Paso Robles vineyards, and we achieved more intensely ripe flavors at lower Brix levels than we’ve seen in a decade. Grenache benefits from cooler seasonal temperatures, as this aids in color development and preserves the delicate “thiol” components that contribute fruitiness to the aroma and finish.

 


VINEYARDS
60% of the fruit is from one of our newest vineyard, located about 5 miles north of our Paso Robles winery. This vineyard has helped us strengthen our Rhône program and is the primary source of 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 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, San Luis Obispo County
Composition: 100% Grenache
 Harvest Dates: September 24 and
October 4, 2010
Harvest process: Hand-harvested
Harvest chemistries: Brix 23.1° avg, pH 3.38, total acidity 0.59 g/100ml
Vinification: 
Yeast: ICV-GRE
Fermentation: Stainless steel tanks
Temperature: Fermentation at 52°F
Maceration: Must was heated to 130° F over 6 hours prior to pressing
Malolactic: none
Barrel type: 2-year-old French oak barrels
Bottle aging: Bottled March 21, 2011
Bottling chemistries:
pH: 3.22
Total Acidity: 0.61 g/100ml
Alcohol: 12.72% by volume
Res. Sugar: 0.49 g/100ml
Cellaring: Floral and fruit character will peak in the first year.
Cases produced: 364

Winemaker's Comments

“Mandarin, citrus and wild strawberry aromas tease the nose. The palate expresses fresh fruit, asian pear and crisp acidity. The finish is refreshingly clean and inviting for food pairings.”

Steve Peck, red winemaker

Price: $18.00 750ml


Food Pairings

The perfect pairing for shellfish, cheeses and quiche.

2010 J. Lohr Estates Falcon’s Perch Pinot Noir

VINTAGE
2010 represents the second release of J. Lohr Estates Falcon’s Perch Pinot Noir from Monterey County. The 2010 growing season was the coolest we’ve seen since 1998 and was ideal for expressing Pinot Noir varietal character with modest Brix levels and outstanding acidity. Lower than normal temperatures in May led to a protracted bloom and set. A very unusual 108-plus degree heat wave came in August just after veraison, and Pinot Noir was hard hit with losses amounting to 20-30% of the crop. Then, beginning in late September, mild autumn temperatures spiked a bit to bring about typical harvest dates.


VINEYARDS
Falcon’s Perch Pinot Noir is produced from cool climate grapes grown in select vineyards within and surrounding the Arroyo Seco region of central Monterey County. This region has earned a well-deserved reputation for producing world-class Pinot Noir. Over the past decade, the introduction of Dijon clones of Pinot, along with the old standby Pommard clone, has dramatically increased the quality of the varietal here. These newer clones are the backbone of Falcon’s Perch, named for the bird which has made its home in the lone pine tree among the vines, safeguarding the grapes from vertabrate pests while preserving the ecosystem’s natural balance.


TECHNICAL DATA

Origin: Monterey County, California
Composition: 100% Pinot Noir
Total Acidity: 0.64 g/100ml
pH at Bottling: 3.81
Alcohol: 13.65% by volume
Residual Sugar: 0.12 g/100ml
Vinification: Fermented in 6 to 12 ton lots in open-top punch down tanks. Temperatures peaking at 95 degrees rendered high complex color in the wine.
Maturation: Matured in stainless steel with a minimal fraction aged in French oak barrels
Harvest Dates: September 27- October 22, 2010

WINEMAKER'S COMMENTS
This wine has a garnet color, and is adorned with aromas of red fruit, lilac, rose petal, vanilla and notes of sage and thyme. Tar, beeswax and oak frame the complex varietal character unique to Pinot Noir. Soft tannins on the palate give way to the fine, talcy finish on this very food friendly wine.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Pairs well with pan-seared Ahi tuna with sesame, smoked salmon on savory crackers, or a cheese plate with Humboldt Fog.

WINE LIST DESCRIPTION
Aromas of red fruit, lilac, vanilla, sage and thyme complement notes of tar, beeswax and oak.

Price: $17.00 750ml



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2007 J. Lohr Carol’s Vineyard Cabernet Sauvignon

Honoring a Legacy
Two 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
This past year, 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.

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


2007 was a textbook vintage for Napa Cabernet and is certain to achieve high acclaim with wine critics. A relatively dry winter and a warm spring led to an early budbreak and a long growing season. The short winter rainfall, stored in the soil profile, dried out earlier in the spring than the previous five vintages, limiting berry size and increasing concentration in the wine. The mild summer was interrupted with only one notable heat spell in late August that hit too early to impact harvest plans, and fruit was allowed to ripen fully into October.

Cases produced: 2,008
Cellaring: Very approachable now, but will improve over the next 5 to 10 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: 76.3% Cabernet Sauvignon, 19.4% Petit Verdot, 4.3% Merlot
Harvest Dates: September 28 through October 12, 2007
Process: Hand-harvested into half ton bins and berry sorted on Vaucher Beguet Mistral system
Harvest Chemistries: 27° Brix average, pH 3.7, total acidity 0.41 g/100ml
Vinification: Yeast: Fermichamp DSM
Fermentation: 5 to 10 ton open-top tanks
Temperature: Peak to 95°F
Extended Maceration: Cold soak 3 days, followed by a 6-day fermentation
Malolactic: 100% malolactic in barrels
Maturation: 21 months in French oak barrels - 65% new
Barrel Type: French oak Bordeaux Chateau Ferré-style barrels
Forests: 37% Allier, 63% Center of France
Coopers: Demptos, Sylvain, Vicard, Saury
Post-Maturation: Rack from barrels, filter to bottle
Bottling Numbers: pH: 3.61
Total Acidity: 0.65g/l00ml
Alcohol: 15.3% by volume
Residual sugar: Dry

WINEMAKER'S COMMENTS
A dark magenta color in the glass with elegant aromas of cherry and currant. A complex bouquet of cocoa powder, cedar and coconut compliment flavors of black plum and cassis. A wine reminiscent of Bordeaux’s finest Cabernet Sauvignon blends, with a voluminous mouthfeel and soft palate structure.

 

Price: $40.00 750ml

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2010 J. Lohr Estates Bay Mist White Riesling

2010 was an El Niño vintage. El Niño is a term for warming Eastern Pacific Ocean waters, normally accompanied by above average rainfall in California (which we experienced) and very cool temperatures throughout the growing season. In fact, 2010 was the coolest vintage of the last ten years, and was very similar to the 1998 and 1999 vintages during the last El Niño period. The only significant heat event in 2010 occured in late August, with temperatures soaring just above 100°F for two consecutive days, followed by an immediate return to cool weather for the balance of the vintage. This cool weather preserved the Riesling’s vibrant acidity and accentuated the variety’s minerality. Additionally, we intentionally harvested at a lower level of ripeness - 22.3° Brix - to capture the more delicate fruit qualities of apricot, grapefruit and apple.


White Riesling
The release of the 2010 marks the thirty-fourth vintage of White Riesling from our Bay Mist vineyards in Monterey County.  The vines are grown in well drained Chualar and Elder loam soils underlain by stones deposited from the Arroyo Seco, as well as Metz and Arroyo Seco gravelly, sandy loams. The winds of the Salinas Valley extend the growing season, and the fruit retains the natural grape acids.  The pure manifestation of fruit from the vineyards is our primary goal in producing this varietal, employing a combination of cultured yeasts fermented in stainless steel.


TECHNICAL DATA

 

Origin: Monterey County
Composition: 96.7% White Riesling,
2.7% Orange Muscat
.06% Gewurztraminer
Harvest Date: October 3th to 13th, 2010
Brix at Harvest: 22.3° average
Total Acidity: 0.73 g/100 ml
pH at Bottling: 3.07
Alcohol: 11.91% by volume
Residual Sugar: 2.09 g/100 ml
Vinification: Stainless steel fermented
M2 (Terpene and thiol varietal character enhancing)
R-HST (Terpene varietal character enhancing)
Maturation: Four months in stainless steel post fermentation
Bottling Date: january, 2011

Winemaker's Comments
Pale, youthful yellow color with inviting aromas of pink grapefruit, bosc pear, pippin apple, apricot, rose petal and wet stones. The round palate feel echoes the fruit aromas of pear, grapefruit and rose petal spice, balanced with refreshing fruit-flavored acidity and a slight palate spritz.

 

Price: $10.00 750ml
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2010 Cypress Vineyards Sauvignon Blanc

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 Sauvignon Blanc, the daily cooling air from the Pacific moves directly from the Monterey Bay and down the Monterey appellations of the Salinas Valley, creating a racy, new world style of Sauvignon Blanc with citrus, passion fruit and fresh herbaceous flavors balanced with bracing acidity. Harvesting and pressing in the vineyard at night ensures the preservation of these bright citrus flavors.


Technical Data

Vintage: 2010
Varietal Composition: 100% Sauvignon Blanc
Origin: Central Coast, Monterey and Paso Robles
Total Acidity: 0.66 g/100ml
pH: 3.27
Alcohol: 13.56% alc by vol.
Residual Sugar: 0.3%


Winemaker's Comments

The 2010 Cypress Vineyards Sauvignon Blanc is bright and youthful in color with forward racy fruit aromas of grapefruit, tangerine peel and fresh herbs. It has bright fruit flavors echoing the aromas with a refreshing, vibrant yet balanced palate feel, making it an ideal accompaniment to summer salads with grapefruit and fennel or grilled seafood.

Price: $10.00 750ml

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2010 J. Lohr Estates Wildflower Valdiguié

VINTAGE
2010 was the coolest growing season we’ve seen in the Arroyo Seco in the past decade. The season allowed for adequate hang time, which enabled great flavor development with less accumulation of sugar than in typical years. 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 spur area. 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 Valdiguié’s wonderful natural acidity and fresh fruit flavors. We incorporate two different winemaking techniques to achieve this. In 2010, we handpicked roughly 19% 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: Monterey County, CA
Composition: 100% Valdiguié
Harvest Date: October 27-30, 2010
Brix at Harvest: 20.5-21.7° Brix average
Vinification: Fermentation: Stainless steel fermented, 81% traditional red wine fermentation to 85°F
  Maceration: 19% carbonic maceration (whole cluster fermented)
  Maturation: Aged 1 month in stainless steel
Bottling Chemistries: pH: 3.38
  Total Acidity: 0.66 g/100ml
  Alcohol: 11.70% by volume
  Residual Sugar: 0.64%
  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


Price: $10.00 750ml

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2009 J. Lohr Estates Seven Oaks Cabernet Sauvignon

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

Limited rainfall set the tone for the 2009 growing season in Paso Robles, with totals reaching approximately half of the normal twelve inches. Cabernet Sauvignon does well in dry years, and 2009 was no exception. Cold April temperatures, which limited vine growth in the first month after budbreak, were followed by a warmer May with a one day spike reaching 104 degrees F just after bloom. The added heat units helped to establish the canopy needed to ripen the majority of our vineyard blocks. This was followed by an unlikely rain event on October 13th, which delivered 2.5 to 11 inches of rain to the area in a single day. The 2009 wines show significant tannin structure, and the regional expression of black currant, black cherry and chocolate are evident.


Cabernet Sauvignon
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: 79% Cabernet Sauvignon, 9% Petite Sirah, 5% Petit Verdot, 2.5% Merlot, 2.5% Syrah, 1% Cabernet Franc
Harvest Dates: Sep. 18 - Oct. 9, 2009
Brix at harvest: 25.2° 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 to 14 months in barrel
Barrel type: Primarily American oak barrels
with toasted heads
Bottling chemistries:
pH: 3.75
Total Acidity: 0.67 g/100ml
Alcohol: 13.78% by volume
Residual Sugar: 0.22%
Cellaring: Delicious upon release, but has the
structure to age for up to 7 years.

Winemaker's Comments
A particularly dense vintage, this wine is red-purple in color with a bright hue. Aromas of black currant, plum and black cherry are lifted by a bouquet of vanilla, toasted pastry and spice from a year of barrel aging. The palate is bursting with primary fruit and a broad, rich tannin structure.

Jeff Meier, winemaker

 

Price: $17.00 750ml

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