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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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2009 Cypress Vineyards Merlot

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 valley’s refreshingly cool at night, while preserving the grape’s natural acidity and flavor.


Winemaker's Comments

The 2009 Cypress Vineyards Merlot

 Price: $10.00 750ml

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2008 J. Lohr Arroyo Vista Chardonnay

VINTAGE

The vintage of 2008 was the third consecutive drought year in the Arroyo Seco with total rainfall amounting to less than seven inches. Additionally, we had a very hard freeze in January followed by very cool weather all the way to bloom in May. The end result was record low yields due to cool, windy weather during “set.” The only silver lining to this vintage was very mild weather throughout the summer with typical Monterey County fog and winds for much of June, July and August. The tiny yields and cool weather produced Arroyo Vista Chardonnay with vibrant, cooler climate fruit flavors of citrus and apple with surprisingly moderate acidity.


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: October 5, 6 and 9, 2008
Harvest Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries:
 

Brix: 24.7°

pH: 3.57,

total acidity: 0.63 g/100 ml

Vinification:  
Yeast: Montrachet, Uninoculated (Wild Yeast) and M2
Fermentation: In barrel for an average of 23
days
Malolactic: Inoculated each barrel with
MCW strain of malolactic bacteria in October 2008, and completed malolactic fermentation in December 2008
Stirring: Eleven consecutive weeks of stirring from November 2008 to January 2009 (during malolactic fermentation and three weeks past)
Post-stirring: Monthly topping of barrels and
free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie until initial
blending (assemblage) in May 2009, returning to barrels with lees for a total of 15 months in 50% new French oak barrels
Barrel Type: Burgundy style, French oak
Forests: Troncais 
Coopers: Francois Frères, Marcel Cadet
Bottling chemistries:
pH : 3.51
Total Acidity: 0.65 g/100 ml
Alcohol: 14.25% by volume
Residual Sugar: 0.25 g/100 ml
Cases produced: 5,599
Cellaring:  Delicious now but may be cellared through 2013

Winemaker's Comments

Bright, youthful straw-yellow color with aromas of Golden Delicious apple, lime zest and pear. Made in a Burgundian style including alcoholic and malolactic fermentation in barrel with lees stirring, which contributes to a very complex bouquet of grilled nuts, butterscotch and gun flint with a very rich and unctuous mouthfeel. This is an enticingly delicious Chardonnay with complex aromas and flavors balanced by palate-cleansing acidity. 

 

Price: $25.00 750ml

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2008 J. Lohr Estates Los Osos Merlot

"GOLD" - 2011 San Francisco Chronicle Wine Competition
Double Gold - Best of California - 2011 California State Fair

The 2008 growing season presented significant challenges for California winegrowers. Spring and autumn frosts--coupled with heat spikes, which impacted flowering and maturation--claimed much of the prized crop. Yields were at half of normal levels in the Paso Robles AVA, depending on variety, microclimate and cultural practices. This was the second consecutive vintage of drought, which limited vine growth and reduced cluster and berry size. Merlot was fully ripened and harvested before it could be impacted by an unseasonable October frost. This 2008 Los Osos Merlot is enhanced with a bit of Malbec fruit that adds delicate pomegranate aromas and a soft mid-palate to the blend.


Vineyards
Traditionally, we harvest our estate-grown Merlot grapes across a range of sugar ripeness. The early picks usually capture the classic varietal definition of Merlot, while the fruit harvested later adds depth and intensity to the wine. Clone and rootstock combinations, along with variations in soil, add complexity to our Los Osos Merlot, as does the introduction of recently planted Italian clones. We grow our Merlot grapes in Nacimiento-Los Osos, Arbuckle-San Ysidro and Arbuckle-Positas complex soils in our vineyards in Paso Robles, where these well-drained but relatively poor soils have chalky or gravelly components.


TECHNICAL DATA

 

Apellation: Paso Robles AVA, San Luis Obispo County
Composition: 81% Merlot, 9% Petite
Sirah, 7% Malbec, 2% Syrah
Harvest Dates:  September 9 through October 3, 2008
Brix at harvest: 27.0°-28.0° Brix avg
   
Vinification:  
Fermentation:  Whole berry fermentation in stainless steel tanks
Malolactic: 100% malolactic
Maturation: 12 months in barrel
Barrel type: American (Missouri and Minnesota) and Hungarian oak
Bottling chemistries:
pH: 3.67
Total Acidity: 0.67 g/100ml
Alcohol: 13.74% by volume
Residual Sugar: 0.26%
Cellaring: . Delicious now, but has the structure to age up to 7 years

Winemaker's Comments
The 2008 J. Lohr Estates Los Osos Merlot has a mature red color with a bright raspberry hue. Black cherry and pomegranate aromas are complimented by an oak signature reminiscent of cedar and dark chocolate. This soft wine has finely textured tannins and is bright and lively on the palate with a finish of Rainier cherry fruit.

 

Price: $15.00 750ml

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2009 J. Lohr October Night Chardonnay

"GOLD" - 2011 San Francisco Chronicle Wine Competition

VINTAGE

In many ways, the conditions of the 2009 vintage resembled those of the 2008, with the exception of the early blast of heat we had during the 2008 flowering. Thankfully, this heat wave missed the critical set period. As a result, the crop returned to near-normal levels in 2009. We had two significant heat events in April and May, with temperatures exceeding 95 degrees Fahrenheit. The weather then immediately turned cool and foggy, and remained so throughout May, June, July, and all but the last weeks of August. We witnessed Indian summer temperatures in early September, which provided the final push needed to fully ripen this aromatic clone.


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: September 20, 2009
Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries: 25.0° Brix, pH 3.58, total acidity .60 g/100ml
Vinification: Yeast:  M2 and Montrachet

Fermentation:  In barrel for an average of 10 days

Malolactic:  Inoculated each barrel with MCW strain of malolactic bacteria on Oct 23, 2009. Completed malolactic fermentation on Jan 6, 2010

Stirring:  Weekly stirring of each barrel starting Oct 22, 2009 until Jan 2010 (during malolactic fermentation and one month post)

Post-Stirring:  Monthly topping up of barrels and free sulfur dioxide and oxygen monitoring

Maturation:  Aged in barrel sur lie for 12
months in 17% new oak

Barrel Type: French oak

Forests: Troncais

Coopers: Francois Fréres

Bottling chemistries:

PH: 3.46

Total Acidity: 0.72g/100ml

Alcohol: 14.3% by volume

Residual Sugar: 0.37g/100ml

Cases produced: 1,073

Cellaring: Delicious now, but can be cellared for up to 5 years


Winemaker's Comments

A youthful straw-yellow color, with Muscat and floral aromas paired with lemon curd, pear and 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. All of these techniques have contributed to form a wonderfully complex bouquet that is echoed on the palate with textural richness.

                                                                                                    —Jeff Meier, winemaker

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