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2013 J. Lohr Gesture Syrah

VINTAGE

Have you ever noticed how good things often come in threes? The 2013 vintage sits right in the middle of three great years for Paso Robles and may be remembered as the best vintage since the revered 1997. Preseason rainfall was just over half of normal and we now recognize this to be the second of four consecutive dry winters for the region. Growth started early at Terra Bella Vineyard, with vines waking from dormancy just before St. Patricks Day. After a very warm April, vines entered into bloom early in May and we saw good fruit set. The great differentiator for the vintage was that daytime temperatures during the critical two week period of veraison were 5 to 10 degrees cooler than normal. With temperatures in the mid-80s each day, the berries colored up beautifully and led to some of the darkest wines we’ve seen in our cellar. Harvest was smooth sailing with this elevated, south-facing block being harvested on September 19th. This is a wine “made in the vineyard” and brought to its fullest potential by aging a full year in large 500-liter puncheons that preserve the beautiful fruit character of this site.

VINEYARDS

The grapes for the J. Lohr Gesture Syrah are grown at Terra Bella Vineyard, located within the Adelaida subdistrict of the Paso Robles AVA at an elevation of nearly 1,800 feet. The extremely steep south-facing Block 6 has lime-shale soils and is planted to Syrah clone 877. Thinned to just one cluster per shoot, this block is prone to rapid sugar accumulation and intense flavor concentration.


TECHNICAL DATA

Appellation:

Paso Robles AVA, San Luis Obispo County, CA
Composition: 98% Syrah, 2% Viognier 
Harvest Dates: September 19, 2013
Harvest Process:  Hand-harvested to half-ton bins, destemmed and berry sorted on Vaucher Beguet Mistral system
Harvest Chemistries: Brix 31,1°, total acidity 0.62 g/100ml, pH 3.42
Vinification:  
  Yeast: ICV D80 yeast
  Fermentation: Destemmed and fermented whole berry in open-top tank with light punchdowns
  Temperature: Cold-soaked 5 days at 55°F, fermented to 90°F peak temperature
  Maceration: 27 days on skins
  Malolactic: 100% with Viniflora Oenos in barrel
  Maturation: 16 months in 500 liter barrels
  Barrel Type: French oak puncheons, 33% new
Forests: France
Coopers: Tonnellerie Demptos
  Bottle Aging: Released 3 months after bottling
Bottling Chemistries:
  pH: 3.68
  Total Acidity: 0.54 g/100ml
  Alcohol: 14.7% by volume
  Res. Sugar: 0.09 g/100ml
  Cellaring: Richest fruit within 5 years; maturing tannins to 8 years of bottle age
  Cases produced: 694 cases

WINEWMAKER'S COMMENTS
The 2013 J. Lohr Gesture Syrah shows exceptional color with powdery red and blue fruit aromas and a hint of floral. A delicate oak signature suggests tiramisu and white truffle, while round fruit flavors of plum and blood orange fill the palate.
—Steve Peck, red winemaker

FOOD PAIRINGS
A traditional entrecôte (ribeye) steak or crispy duck on sautéed winter greens.

Price: $30 

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2014 J. Lohr Estates Riverstone Chardonnay

VINTAGE
The 2014 vintage was the warmest in the last seventeen years. The total growing degree days (GDD) for the season were a warm 2,774 - a mid-Region II - well above the 2,365 GDD Region I average for the Arroyo Seco AVA. This atypical growing season began with a very warm, dry spring, which initiated early bud break and flowering. Summer, however, was cool and windy, which slowed the ripening for Chardonnay and preserved the fresh acidity that is a hallmark of Arroyo Seco fruit. Harvest began about one week earlier than normal on September 17th with the harvest of Dijon clones in blocks 2 and 4 of our Greenfield home ranch and finished on October 20th. Our Riverstone Chardonnay is now comprised of nine Chardonnay clones - 4, 5, 17, 76, 95, 96, 548, 809 and Hyde-Wente - which bring a complexity of flavors, textures and acidities.


VINEYARDS
The vines for our J. Lohr Estates Riverstone Chardonnay are grown primarily on Elder loam soils underlain by “riverstones” deposited over thousands of years by the Arroyo Seco River. These stones limit soil depth from one to four feet, although roots are found at greater depths. This unique combination of sandy loam and cobblestone soil keeps the vines’ vegetative growth and fruit in balance, while the cool climate and winds of the Salinas Valley extend the growing season - retaining the natural grape acids and intense varietal character of Chardonnay.


TECHNICAL DATA


Appellation Arroyo Seco AVA, Monterey County, CA
Composition (Blend) 100% Chardonnay
Harvest dates September 17 to October 23, 2014
Brix at harvest 25.3° average
Vinification  
   Malolactic 54% in barrel
   Maturation Aged 7 to 9 months in oak barrels from new to fourth fill.
Barrels were stirred every two weeks until pump-out
   Barrel type American, Hungarian and French oak
Bottling chemistries  
   pH 3.54
   Total acidity 0.65 g/100ml
   Alcohol 13.88% by volume
   Residual Sugar 0.38 g/100ml
   
Cellaring
Crafted to be enjoyed within three to five years of vintage.

 


WINEMAKER'S COMMENTS
The 2014 Riverstone Chardonnay has a youthful, brassy yellow color of medium depth. The aromas are fresh and reminiscent of ripe nectarine, apple and strawberry combined with honey, grilled hazelnuts and toasty oak from the barrel fermentation and sur lie aging. The palate weight is plump and rich, with flavors echoing the aromas with a delicate balance of acidity, buttery length and sophisticated elegance.
—Jeff Meier, winemaker

FOOD PAIRINGS
Excellent paired with Sicilian chicken with roasted lemons, capers and olives, moules marinières or a simple Thomas Keller roast chicken.

WINE LIST DESCRIPTION
A fresh, youthful and rich Chardonnay with flavors of nectarine, apple, citrus and honey.

Price: $14.00 750ml

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Label: 

2014 J. Lohr Estates Bay Mist White Riesling

VINTAGE
The vintage of 2014 was the warmest in the last seventeen years. The total growing degree days (GDD) for the season were a warm 2,774 - a mid-Region II - well above the 2,365 GDD Region I average for the Arroyo Seco AVA. This atypical growing season began with a very warm, dry spring, which initiated early bud break and flowering. Summer, however, was cool and windy, which slowed ripening for the Riesling and preserved the vibrant varietal fruit flavors and fresh acidity that is a hallmark of Arroyo Seco fruit. Harvest for this variety typically begins the last week of October, but in this slightly warmer vintage it began about one week early on October 22nd. The picking began with our joint venture partner Michael Griva’s Riesling blocks 9 and 10, followed a week later with the harvest of our Greenfield home ranch blocks 2 and 4 on October 28th. Our clonal makeup for the Bay Mist Riesling consists of likely FPS clone 10 (although the lineage is not thoroughly documented) and FPS clone 17 (from Geisenheim, Germany).


VINEYARDS
The vines for our J. Lohr Estates Bay Mist White Riesling are grown in well-drained Chualar loam soils underlain by stones deposited from the Arroyo Seco River. The Region I climate, in concert with the winds of the Salinas Valley, extend the growing season well into late October, preserving the natural grape acidity and vibrant fruit flavors. Our primary goal with this varietal is to evoke the purest manifestation of fruit from the vineyard, enhanced by a combination of cultured yeasts fermented in stainless steel to showcase the grape’s character.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County, CA
Composition: 93.2% White Riesling,
6.8% Gewurztraminer
Harvest Date: October 22 and 28, 2014
Brix at Harvest: 23.88° Brix average
Total Acidity: 0.66 g/100 ml
pH at Bottling: 3.08
Alcohol: 13.2% by volume
Residual Sugar: 1.90 g/100 ml
Vinification: Fermentation: Stainless steel tanks
Maturation: Five months in stainless steel tanks post-fermentation

WINEMAKER'S COMMENTS
The 2014 Bay Mist White Riesling is pale straw yellow in color with youthful green hues. The enticing aromas of rose petals, lychee, apricots and white flowers are enhanced by the touch of residual sugar, fresh palate-cleansing acidity and a light residual spritz of carbonation retained from fermentation.
—Jeff Meier, winemaker

FOOD PAIRINGS
Enjoy this wine as an apéritif, or pair with proscuitto and melon, grilled fish tacos, Indian curry dishes or Caribbean jerk chicken.

WINE LIST DESCRIPTION
Aromas of apricot, rose petal and pear with medium sweetness balanced by refreshing acidity.

Price: $10.00 750ml

Label: 

2014 J. Lohr Estates Flume Crossing Sauvignon Blanc

VINTAGE
The 2014 vintage was a relatively low rainfall year with a very warm spring and very cool summer. The early spring warmth advanced vine growth by two to three weeks and created the anticipation of an early harvest. The cool summer weather helped slow fruit maturation, but we began Sauvignon Blanc fruit sampling in early August as flavors were developing precociously. We began harvesting at the end of August and continued picking for several weeks, allowing us to selectively pick through a range of flavor profiles, from fresh-cut green pepper to grapefruit and passionfruit.


VINEYARDS
The grapes for the Flume Crossing Sauvignon Blanc are grown in the well- drained, sandy, cobblestone soils deposited by the Arroyo Seco River. These rugged soils keep yields in check and produce fruit with varietal intensity, minerality and exceptional weight. The long cool growing season of the Arroyo Seco appellation ensures that the fleeting, exotic fruit flavors of Sauvignon Blanc are retained along with vibrant, natural acidity. The Flume Crossing Sauvignon Blanc is created to be an expression of pure varietal character, influenced only by its terroir and gently guided by minimal farming and winemaking practices.


TECHNICAL DATA

Origin: Arroyo Seco AVA, Monterey County, CA
Composition Blend: 100% Sauvignon Blanc
Harvest Dates: August 29 through September 8, 2014
Brix at Harvest: 23.9° Brix avg
Vinification:  
  Maturation: Aged 6 months in tank, wood barrels and stainless steel barrels
  Barrel type: New Acacia wood barrels and stainless steel barrels
Bottling Chemistries:
  pH: 3.26
  Total Acidity: 0.70 g/100ml
  Alcohol: 13.8% by volume
  Residual Sugar: 0.35 g/100ml
  Cellaring: Delicious now, and will gain complexity over the next 2 years. 

WINEMAKER'S COMMENTS
Youthful, pale straw yellow in color, the 2014 Flume Crossing Sauvignon Blanc has bright aromas of ruby red grapefruit, passionfruit and mango with fresh cut green pepper that are highlighted by the crisp and zesty fruit flavors in this wellstructured Sauvignon Blanc from the cool Arroyo Seco appellation. By fermenting part of the blend in new acacia wood, a rich textural component was introduced to further enhance the varietal intensity achieved by the stainlees steel-fermented portion.
—Jeff Meier, winemaker

FOOD PAIRINGS
Serve with seared scallops sautéed in citrus butter, sashimi, sushi, or as an apéritif with warm toasts and goat cheese.

WINE LIST DESCRIPTION 
A crisp, well-balanced Sauvignon Blanc with aromas of ruby red grapefruit, passionfruit and fresh-cut herbs.

Price: $14.00 750ml
 

Label: 

2014 J. Lohr Carol’s Vineyard Sauvignon Blanc

HONORING A LEGACY
Seven years ago, J. Lohr began the Touching Lives program in memory of Carol Waldorf Lohr, late wife of Founder Jerry Lohr. In 2008, Carol passed away unexpectedly due to complications related to breast cancer.

TOUCHING LIVES, ONE TOAST AT A TIME
In 2015, to touch the lives of women and their families, J. Lohr is continuing its partnership with NBCF, a relationship that has provided over 4,000 mammograms to women who would otherwise be unable to afford them. This is our way of not only honoring the legacy of Carol Lohr, but is also our commitment to curtailing the impact of breast cancer on the lives of other families. While also celebrating J. Lohr’s 40th anniversary this year as family winemakers, we are happy to report that your support has helped us exceed our goal! But we still need your help to spread the word about early detection as we continue to champion our efforts to raise awareness. J. Lohr Vineyards & Wines donates $2 to the National Breast Cancer Foundation for every bottle of J. Lohr Carol’s Vineyard Cabernet Sauvignon or Sauvignon Blanc purchased.

WE'RE ENCOURAGING WOMEN TO TAKE CHARGE
Whether honoring a 40-year anniversary or a woman’s 40th birthday, let’s increase our chances of celebrating many more life-affirming milestones by taking appropriate action. Start today by creating your own Early Detection Plan at earlydetectionplan.org and share this tool with the women you love.


VINTAGE
The 2014 vintage was characterized by a full soil profile after the heavy rain events in April, followed by one of the warmest vintages since 2004. Under our new irrigation regime of infrequent but long irrigations, we virtually dry-farmed Carol’s Vineyard with only two irrigations over the entire growing season. The result is Sauvignon Blanc vines that truly express the terroir of the site nuanced by the growing season weather. Given the very warm spring and summer in 2014, we began to take maturity samples beginning in late July in anticipation of an early harvest. Guided by our traditional maturity sampling and the Vivelys’ Dyostem color-monitoring system, we largely based our picking dates on fruit color changes to optimize thiolic aromas and flavors of passion fruit, tropical fruits and boxwood. We separately tracked and picked our lighter-canopied sections of the vineyard on August 11th and our heavier-canopied areas on August 18th, both at their peak of Sauvignon Blanc thiolic fruit expression.


VINEYARDS
Carol’s Vineyard is a thirty-four acre parcel located in north St. Helena in the Napa Valley, bounded on the east by the Napa River and on the north by Pratt Avenue. Sauvignon Blanc represents 10.88 acres of Carol’s Vineyard and is planted in the eastern portion of the vineyard adjacent to the Napa River where outstanding Sauvignon Blanc has grown. The soils are very loamy and well-drained, with a fair amount of gravel. The Clone 1 Sauvignon Blanc is grown on a quadrilateral cordon trellis to control vine vigor, preserving a single leaf layer in the south-exposed fruit zone, providing only dappled sun exposure to the grape clusters, which preserves some of the natural herbaceous fruit character.


TECHNICAL DATA

Origin: St. Helena AVA, Napa Valley, CA
Composition: 100% Sauvignon Blanc
Harvest Dates: August 11 and August 18, 2013 
Process: Hand-harvested in the early morning and whole-cluster pressed in the Napa Valley
Harvest Chemistries: First pick: 22.3° Brix average, pH 3.10, total acidity 0.94 g/100ml
Second pick: 23.7° Brix average, pH 3.04, total acidity 0.60 g/100ml
Vinification: Yeast: Both the first and second picks were
fermented with a blend of yeast strains - FrootZen and VL 3 - specifically selected to maximize the delicate varietal character of Sauvignon BlancFermentation: 70% in stainless steel barrels, 30% in French Acacia barrels.

Maturation: Aged 5 months in stainless steel barrels on fermentation lees, with stirring.

Bottling Numbers: pH : 3.23
Total Acidity: 0.73 g/100ml
Alcohol: 13.61% by volume
Residual Sugar: 0.38 g/100ml
Cases Produced: 4,264 six-pack cases
Cellaring: Delicious now, but can be cellared for 2 to 3 years

WINEMAKER'S COMMENTS
J. Lohr Carol’s Vineyard 2014 Sauvignon Blanc is very pale straw yellow in color with youthful green hues. The aromas are vibrant ruby grapefruit, passion fruit, fresh fig and gooseberry, with palate cleansing minerality and crisp acidity. Serve at 45 to 50 degrees.
—Jeff Meier, winemaker

FOOD PAIRINGS
Arugula salad tossed with sliced fennel, ruby grapefruit, toasted hazelnuts and shaved pecorino cheese, or roasted halibut with sauce vierge.

WINE LIST DESCRIPTION
Citrus, passion fruit, fresh fig and gooseberry with palate cleansing acidity and brightness.

Price: $24.00 750ml
 

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2013 J. Lohr Estates South Ridge Syrah

VINTAGE
Have you ever noticed how good things often come in threes? The 2013 vintage sits right in the middle of three great years for Paso Robles and may be remembered as the best vintage since the revered 1997. Preseason rainfall was just over half of normal and we now recognize this to be the second of four consecutive dry winters for the region. Growth started early in our Syrah blocks, with budbreak starting just before St. Patricks Day. We saw a very warm April that pushed vines into bloom early in May. Certainly, the greatest differentiator of the vintage was daytime temperatures for the critical two-week period of veraison which were 5 to 10 degrees cooler than normal. With temperatures in the mid-80s, the berries colored up beautifully and led to some of the darkest wines we’ve seen in our cellar. Harvest was smooth sailing with warmer sites harvested in early September and cooler sites in mid-October. The 2013 vintage of South Ridge Syrah was “made in the vineyard” and brought to its fullest potential by aging a full year in our barrel cellars prior to bottling.


VINEYARDS
The J. Lohr Estates South Ridge Syrah is grown on a combination of lime-laden and gravelly soils, which rein in Syrah’s rangy growth potential. The name South Ridge is derived from the orientation of its namesake vineyard, which sits on a south-facing 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 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:
90% Syrah, 6% Grenache, 4% Mourvèdre
Harvest Dates:
September 6th to October 13th, 2013
Brix at Harvest: 25.3° Brix, pH 3.55, total acidity 0.50g/100ml
Vinification:  
  Fermentation: Fermented in 20-ton stainless steel fermenters
  Malolactic: 100% malolactic 
  Maturation: 12 months in oak barrels
  Barrel type: Low-toasted American and French oak, 20% new
Bottling Chemistries:
  pH: 3.70
  Total Acidity: 0.57 g/100 ml
  Alcohol: 13.93% by volume 
  Residual Sugar: 0.11 g/100 ml
  Cellaring: Bright and fruit driven at release; a softer and more complex palate will emerge over 5 years of aging.

WINEMAKER'S COMMENTS
Varietal aromas of black tea and blueberry are lifted by barrel aging on the lees in a mix of American and French oak barrels. This wine opens up slowly in the glass to reveal smoke, baking spice and bright pomegranate fruit.
—Steve Peck, red winemaker

FOOD PAIRINGS
Pair with a slow-roasted pork shoulder with herbed potatoes or a “black & blue” Ahi tuna preparation. For casual fare, try a classic BLT.

WINE LIST DESCRIPTION
Black berry and tea  aromas with a spicy pomegranate finish.

Price: $15.00 750ml

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2013 J. Lohr Estates Los Osos Merlot

VINTAGE
Have you ever noticed how good things often come in threes? The 2013 vintage of Los Osos Merlot sits right in the middle of three strong vintages for Paso Robles and may be remembered as the best vintage since the revered 1997. Preseason rainfall was just over half of normal and vine growth started early for Merlot with budbreak coinciding with St. Patricks Day. An especially warm month of April pushed vines into an early-May bloom. Blessed with the most ideal weather one could hope for during the critical two weeks of veraison, we averaged 85 degrees for this period when color development occurs in the skin of the berries. This great weather led to some of the darkest-colored wines we’ve seen in our cellar. The harvest period came early and was unhampered by weather challenges like rain or frost which can be vexing. The 2013 Merlot crop was harvested over a ten-day period from the 5th to the 15th of September with great ripeness and flavor development evident in every glass of our J. Lohr Estates Los Osos Merlot.


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 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, California
Composition: 86% Merlot, 14% Malbec
Harvest Dates:  September 5th-15th, 2013
Brix at Harvest: 25.2° Brix avg
Vinification:  
  Fermentation: Whole-berry fermentation in stainless steel tanks
  Malolactic: 100%
  Maturation: 12 months in barrel with 22% new oak
  Barrel type: American oak from Missouri forests, medium-plus toast with toasted heads
Bottling Chemistries:
  pH: 3.7
  Total Acidity: 0.63 g/100ml
  Alcohol: 13.8% by volume
  Residual Sugar: 0.16 g/100ml
  Cellaring: Showing the most fruit upon
release, with the potential to improve over the next five years.

WINEMAKER'S COMMENTS
The 2013 J. Lohr Estates Los Osos Merlot presents mature red color with a raspberry hue. Brambly fruit aromas of plum and pomegranate are integrated with a barrel signature of mocha and baking spice. Whole berry fermentation with a generous use of Malbec in the blend accentuates bright fruit tones on the palate, and leaves a lengthy finish.
—Steve Peck, red winemaker

FOOD PAIRINGS
An excellent pairing for cheese tortellini or herb-roasted chicken.

WINE LIST DESCRIPTION
A brambly Merlot/Malbec blend that shows pomegranate fruit and a barrel signature of mocha and baking spice.

Price: $15.00 750ml
 

Label: 

2014 J. Lohr Estates Wildflower Valdiguié

VINTAGE 

Valdiguié is a very large-berried variety, requiring extra vigilance from our Greenfield vineyard team to prune to only one bud per spur and to aggressively thin any extra shoots pushing from the cordon. Otherwise, yields are too high and ripening becomes difficult for this late-maturing variety. In our winemaking, the goal is to preserve the varietal’s wonderful natural acidity and fresh fruit character. We incorporate two different fermentation techniques to achieve this. In 2013, we hand-picked roughly a quarter of the fruit and put those whole clusters directly into the fermenters in a winemaking process called carbonic maceration – no yeast or pumping over of the whole clusters is performed. The other techniques include gently de-stemming the fruit going to the fermenter, pumping over and extracting 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-à-Vent.


TECHNICAL DATA

Origin: Monterey AVA, Monterey County, CA
Composition: 100% Valdiguié
Harvest Date: October 23rd and 24th, 2014
Brix at Harvest: 21.8° Brix average
Vinification: Fermentation: Stainless steel, 72% traditional red wine fermentation to 85°F and 28% light press from carbonic maceration (whole cluster fermented)
  Maceration: Traditional fermentation portion was 5 days on skins while the carbonic maceration was 14 days to pressing
  Maturation: Aged 4 months in stainless steel tanks
Bottling Chemistries: pH: 3.33
  Total Acidity: 0.61 g/100ml
  Alcohol: 12.8% by volume
  Residual Sugar: 0.6 g/100ml
  Cellaring: Best enjoyed within four years

WINEMAKER’S COMMENTS
Reflecting an exceptionally warm vintage in this cool climate growing area, the 2014 J. Lohr Estates Wildflower Valdiguié is a deeply pigmented red-purple color with profuse cranberry, cherry and black pepper aromas. The juicy palate is coated with pomegranate and raspberry fruit, leaving a sweet and mildly astringent finish. Serve chilled, and drink your last bottle just in time for the release of the new vintage!
—Steve Peck, winemaker

FOOD PAIRINGS
Serve chilled with duck confit salad or as a complement to a charcuterie plate of Serrano ham, peppered salami, cornichon and hard cheese.

WINE LIST DESCRIPTION
Pomegranate, cranberry and black pepper aromas with a sweet, juicy finish.

Price: $10.00 750ml
 

Label: 

2013 J. Lohr Estates Seven Oaks Cabernet Sauvignon

VINTAGE
Ever noticed how good things often come in threes? The 2013 vintage of Seven Oaks Cabernet Sauvignon sits right in the middle of three great years for Paso Robles Cabernet and may be remembered as the best vintage since the revered 1997. Pre-season rainfall was just over half of normal following the two wet and cool vintages of 2010 and 2011. Growth started early in Cabernet with budbreak just after St. Patrick’s Day, and we saw a very warm month in April that pushed us into bloom early in May. The greatest differentiator of the vintage was that daytime high temperatures for the critical two-week period of veraison were 5 to 10 degrees cooler than normal. This allowed the berries to color up beautifully and led to some of the darkest wines we’ve seen in our cellar. Harvest was smooth sailing with most blocks being harvested the first three weeks of October. The 2013 vintage of Seven Oaks Cabernet Sauvignon was “made in the vineyard” and brought to its fullest potential by aging a full year in our barrel cellars prior to bottling.


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 the palate of the Seven Oaks Cabernet.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition Blend: 75% Cabernet Sauvignon, 7% Petite Sirah, 7% Merlot, 4% Petit Verdot, 3% Syrah, 1% Cabernet Franc, 3% other red
Harvest Dates: Peak harvest from October 1 through 20, 2013
Brix at Harvest: 25.9° Brix average
Vinification:  
  Fermentation: Fermented in stainless steel tanks with peak temperatures reaching 92°F
 
 
Malolactic: ML fermentation completed in stainless steel tanks and oak barrels, using Viniflora Oenos
  Maturation: 12 months aging in 60 gallon oak barrels
  Barrel type: Primarily Missouri and Minnesota American oak with toasted heads
Bottling Chemistries:
  pH: 3.73
  Total Acidity: 0.6 g/100ml
  Alcohol: 13.9% by volume
  Residual Sugar: 0.2 g/100ml
  Cellaring: Balanced upon release, with adequate structure to age up to five years.

WINEMAKER'S COMMENTS
The 2013 J. Lohr Seven Oaks Cabernet Sauvignon is showing exceptionally dark color with a bright hue at release. Intense fruit aromas of black cherry, plum and blueberry are accented by a barrel bouquet of hazelnut, dark chocolate and toasted pastry. Sturdy tannins strike the palate and finish with the hightoned fruit signature that typifies the Paso Robles appellation.
-Steve Peck, red winemaker

 

FOOD PAIRINGS
Pair with charbroiled beef tenderloin, grilled portabello mushrooms, or your favorite bruschetta recipe. 

WINE LIST DESCRIPTION
High-toned Paso Robles Cabernet with a lovely bouquet of hazelnut and toasted pastry.

Price: $17.00 750ml

 



Label: 

2013 J. Lohr Gesture Zinfandel

The 2013 vintage of our J. Lohr Gesture Zinfandel is sold out. The 2014 vintage will be available at the J. Lohr Wine Store in September 2015 –
please check back then!

VINTAGE
Zinfandel holds its place as the heritage grape among winemakers in Paso Robles, where Paderewski and others established the earliest plantings a century ago. The 2013 J. Lohr Gesture Zinfandel gets its brightest red fruit notes from a steep, south-facing block planted on lime shale. The most unique element in the 2013 vintage was the moderation of summer temperatures in early August, just as veraison occurred. Color development was exceptional with high temperatures in the ideal mid 80’s most days at the outset of fruit coloration. It is the acidity, and not sugar development, that defines ripeness in Zinfandel grown in the Willow Creek District of Paso Robles. Our picking was predicated on a drop in acidity coinciding with a burst in flavor long after the sugar maturity had been achieved. The 2013 Gesture Zinfandel has briary and earthy aromatics with notes of chocolate. The palate is effusive with black cherry fruit that lingers on the finish.


VINEYARD
This J. Lohr Gesture Zinfandel was grown in the Paso Robles Willow Creek District, near the crossing of Highway 46 West & Vineyard Drive. Zinfandel grown at this location can sometimes be difficult to ripen before the onset of October rain and frosts in this coastal belt, where Spanish moss grows abundantly in the surrounding oak forests. Besides the cool climate, this terroir is greatly defined by the Gazos Shaly Loam soil which is hardly soil at all--looking more like a solid rock formation at times. Thinning in the vineyard is key to this program, both at veraison and prior to harvest. This allows us to select the best maturing bunches to give the wine optimal flavor balance.


TECHNICAL DATA

Appellation: Paso Robles Willow Creek District, San Luis Obispo County, CA
Composition: 100% Zinfandel
Harvest Date: October 15, 2013
Harvest Process: Hand-harvested, 20% Saignée
Harvest Chemistries: 25.9° Brix, total acidity .49 g/100ml, pH 3.41
Vinification  
  Yeast: Maurivin B (a specialty yeast that metabolizes much of the malic acid in the juice)
  Fermentation: Stainless steel
  Temperature: 3 day cold soak ramped up to 92°F peak fermentation temperature
  Maceration: 13 days on skins prior to pressing
  Malolactic: 100% malolactic complete
  Maturation: 8 months in second-fill French and American barrels
  Barrel Type: 228 liter Burgundy barrels, 25% new oak
  Forests: Center of France  
  Coopers: Vallaurine
Bottling Chemistries  
  pH: 3.60
  Total Acidity: 0.55 g/100ml
  Alcohol: 15.1% by volume
  Residual Sugar: 0.10 g/100ml
  Cellaring: Greatest fruit intensity in the first three years, but can be cellared for 8 to 10 years. 
  Cases Produced: 84 cases

WINEMAKER'S COMMENTS
The ripe red fruit character of the 2013 J. Lohr Gesture Zinfandel is reflective of the terroir of the Willow Creek district of Paso Robles in a rather ideal vintage. Aromas are briary raspberry and dried cherry with notes of chocolate. Intense black cherry fruit and bright acidity give a long finish. 
 
 
FOOD PAIRINGS
Delicious with grilled skirt steak and rich cheeses.

Price: $25.00 750ml

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