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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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2009 J. Lohr Estates South Ridge Syrah

Vintage
2009 was another low rainfall year in the Paso Robles AVA, and while most other vinifera varieties are able to adapt to hot and dry conditions by closing the stomates on the back of their leaves to conserve water, the stomates on the Syrah vines stay wide open to the end, drawing every last drop of moisture out of the soil. Because Syrah waits open in hope of late summer rain, it has gained a reputation in the industry as an “optimistic variety.” In the 2009 dry season, we capitalized on this phenomenon by allowing our vines to reach high levels of water stress, resulting in a concentrated and dense wine. Complete flavor development and seed maturity allowed for extended maceration in the fermenters. This wine shows density and a lovely expression of blueberry aromas, along with the complex varietal flavors of Syrah.


Vineyard
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: 89% Syrah, 8% Petite Sirah, 3% Zinfandel
Harvest Dates: September 9th-30th, 2009
Brix at Harvest: 25.9° Brix
Vinification:  
Fermentation: Stainless steel fermented
Malolactic: 100% malolactic in tank
and barrel
Maturation: Aged 14 months in oak barrels
Barrel type: French and American oak,
24% new
Bottling chemistries:
pH: 3.77
Total Acidity: 0.65 g/100 ml
Alcohol: 13.70%
Residual Sugar: 0.19%
Cellaring:  Delicious now, but has the structure
to age for up to 7 years.

Winemaker's Comments

This wine has a dark garnet color with a vibrant hue. Rich, ripe aromas of blueberry and black tea are framed by a bouquet of hazelnut, cocoa powder and brown sugar. Savor flavors of blackberry fruit and dark chocolate as this dense vintage evolves and opens up in the glass.
 

Steve Peck, red winemaker

Price: $15.00 750ml

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2009 J. Lohr Fog’s Reach Pinot Noir

On October 13th, 2009, with El Niño conditions firmly in place, we experienced our first
significant harvest-time rain event in recent memory at our GV9 ranch in the Arroyo Seco
AVA. This rain preceded our harvesting a beautiful crop of Pinot Noir on October 22nd. The
accumulated effects of drought during the four years previous resulted in concentrated flavors and low fruit yields. Clones 777 and Pommard 4 produced the most exceptional lots for the 2009 Fog’s Reach blend.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County
Composition: 100% Pinot Noir
Harvest Dates: September 22 through 30, 2009
Harvest Process: Early morning hand-harvested into 1,000 pound bins, destemmed, sorted on Vaucher Beguet sorting table and crushed to six and twelve ton open-top stainless steel fermenters
Cold Soak: 5 days average
Harvest chemistries:

Brix 26.9°
pH 3.62
total acidity 0.57 g/100ml

Vinification: Yeast: RC212, Assmanshausen and AWRI 1503
Fermentation: Stainless steel fermented in
open-top tanks with manual punch down of cap
Temperature: 92° F peak fermentation
temperature
Maceration: 9 days on average
Malolactic: Inoculation in stainless steel and completion in French oak barrels
Maturation: Aged 8 months in French oak
barrels; 60% new/40% third fill
Barrel Type: French, Burgundy barrels;
medium to heavy toast
Forests: Predominantly Bertrange and Allier
Coopers: Francois Fréres, Dargaud et Jaegle, Sirugue and Remond
Post maturation:  Bulldog rack from barrels,
blend lots, bottled July 2010
Bottling Chemistries: pH : 3.84
Total Acidity: 0.52 g/100ml
Alcohol: 14.89% by volume
Residual Sugar: Dry
Cases produced: 1,113
Cellaring: 10 year aging potential, with the
greatest evolution after one year of bottle age

Winemaker's Comments

The 2009 vintage produced an intensely-colored Pinot Noir with a reddish hue. Classic varietal aromas of blue sage and strawberry compote are complimented by vanilla and a layer of smoke. Flavors resonate with rich strawberry and a sage-honey finish. This is a wine for the decade that will have its greatest evolution in the first year of bottle aging.

                                                                                        —Steve Peck, red winemaker

Price: $35.00 750ml

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2009 Painter Bridge Zinfandel

VARIETAL COMPOSITION

89% Zinfandel, 9% Valdiguié, 1% Petite Sirah

ZINFANDEL

The 2009 Painter Bridge Zinfandel comes from four Paso Robles Zinfandel blocks and is blended with a wonderfully soft and spicy Valdiguié for fruit and length. A bit of Petite Sirah was blended for additional body and palate structure. Each lot of Zinfandel was fermented separately, extracting the nuances of each individual vineyard block with an eye towards suppleness of texture before aging in Hungarian Oak.

The stylistic goal of Painter Bridge Zinfandel is to emphasize the tremendous red fruit characters of the Zinfandel grape without overpowering the delicacy of the fruit with oak.


Technical Data

Vintage: 2009

Origin:  Paso Robles

Total Acidity:  0.68

pH: 3.54

Alcohol:  13.0% alcohol by volume

Residual Sugar: 0.41 g/100ml

Maturation:  Tank for 6 months

Sizes:  750 ml


Winemaker's Comments

The 2009 Painter Bridge Zinfandel shows great color density with youthful red hues. The aromas are of ripe red fruits, raspberry confection and black tea with white and black pepper spice. The palate delivers a fruity, plump, yet supple wine with characteristic spicy Zinfandel pepperiness. Enjoy with pasta puttanesca, pizza or grilled meats.

Price: $7.00 750ml

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2009 Painter Bridge Chardonnay

VARIETAL COMPOSITION

97.0% Chardonnay, 3.0% Muscat Canelli

CHARDONNAY

Chardonnay for Painter Bridge is grown in the cool and windswept environs of the Arroyo Seco appellation of Monterey County, renowned for producing Chardonnays with powerful aromatics and remarkable texture. It is here that the canvas for Painter Bridge Chardonnay begins.

The Chardonnay is first fermented in older French oak barrels to enhance pure fruit expression with wild and cultured yeast from the Burgundy region of France. Immediately after completion of alcoholic fermentation, the barrels are stirred and the Chardonnay, with its yeast lees, is transferred to stainless steel tanks for additional aging and maturation. To enhance the bold fruitiness of Painter Bridge Chardonnay, a touch of Muscat Canelli from Monterey County is blended in, enriching the enticing floral character. The blended wine is then cold stabilized, fined, and sterile-filtered to bottle.

The resulting wine is delightfully full-flavored with pretty, forward fruit aromas creating a pleasant, quaffable Chardonnay.


Technical Data

Vintage: 2009
Origin: Arroyo Seco and Monterey County
Total Acidity: 0.66 g/100ml
pH: 3.53
Alcohol: 13.2% alcohol by volume
Residual Sugar: 0.51 g/100ml
Maturation: 6 months in stainless steel
Sizes: 750 ml


Winemaker's Comments

This 2009 Painter Bridge Chardonnay is pale yellow in color with attractive aromas of Bosc pear, apple and white flowers, with a touch of vanilla and honey.  The aromas are echoed on the silky-textured palate, which is cleansed with fresh acidity and richness. Enjoy as an aperitif or with your favorite pasta, chicken, or seafood dish.

Price: $7.00 750ml

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