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2013 J. Lohr Gesture Zinfandel

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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2013 Painter Bridge Zinfandel

Painter Bridge wines are available for International sales only.  For more information please contact us at intdiv@jlohr.com.

 

PRODUCTION NOTES
The 2013 Painter Bridge Zinfandel was designed with an eye towards artful composition. The fruit comes from three select ranches in Paso Robles, California, which contribute a beautifully balanced aroma and texture to this year’s blend. Each lot was fermented separately, extracting the nuances of the individual vineyard blocks and drawing out a supple texture. Painter Bridge Zinfandel is awash with the gorgeous red fruit characters of the Zinfandel grape, and has been stylized to accent the delicate fruit without overpowering it with too much oak.


TECHNICAL DATA

Origin:  California
Composition: 100% Zinfandel
Bottling Chemistries:
  pH: 3.69
  Total Acidity: 0.58 g/100ml
  Alcohol: 13.4% alcohol by volume
  Res. Sugar: 0.16 g/100ml

WINEMAKER'S COMMENTS
The 2013 Painter Bridge Zinfandel is dark in color with a youthful red hue. Aromas are of brambly loganberry fruit, black tea and cocoa. This wine delivers ripe, red fruit with good palate volume and roundness, along with that unique savory pepper quality that Zinfandel is known for.
– Steve Peck, red winemaker

FOOD PAIRINGS
Pairs well with pasta puttanesca, pizza or grilled meats.

CELLARING
Enjoy in its youth, or lay down for up to 3 years.

2012 J. Lohr Hilltop Cabernet Sauvignon

VINTAGE
Every vintage has its own personality; a unique history of climatic experience that shapes the flavor of the wine we taste in the glass. 2012 was preceded by two of the coldest vintages in a decade and was welcomed with open arms in the Paso Robles region as a return to the norm. Preseason rainfall was a bit on the shy side at 60% of normal, with a nice wet storm arriving at budbreak the first week of April. This rain brought welcome moisture for growth and suppressed chances of a spring frost. We now know that 2012 was the first of three years of drought in California and the Paso Robles area. Our typically warm springtime conditions brought rapid shoot growth, and irrigation was stopped in our vineyards in mid-June to promote seed ripening and to prevent the development of undesirable green, herbal characteristics in the fruit. A period of triple-digit temperatures added definition to the vintage in mid-August toward the end of veraison. That heat spike seemed to give the vintage an uptrend of tannin structure for Cabernet Sauvignon. Ideal warm and dry September weather pushed us to full ripeness, with harvesting for Hilltop Cabernet beginning on October 1st.


VINEYARDS
Hilltop Cabernet Sauvignon is grown on a handful of select vineyard sites in the Paso Robles AVA. Blessed with long summer days of intense sunshine, our near 100°F daytime temperatures are followed with chilly, ocean-cooled nights in the 50s. These Cabernet vines are naturally stressed in the dry, often very gravelly, and sometimes lime shale-laden soils. Water is at a premium in these vineyards, enabling the viticulturist to fine-tune irrigation, producing the darkest fruit with resolved tannins year after year.


TECHNICAL DATA

Appellation: Paso Robles, San Luis Obispo County, CA
Composition 90% Cabernet Sauvignon, 9% Petit Verdot, 1% Malbec
Harvest Dates: October 1st to 22nd, 2012
Process: Select-picked and sorted
Harvest Chemistries: Brix 25.6°, total acidity 0.42 g/100ml, pH 3.70
Vinification: Yeast: Lalvin ICV-D254 yeast was isolated by Dominique Delteil of the ICV from a Rhône Valley Syrah fermentation and is known for developing ripe fruit flavors and a big mid-palate mouthfeel with intense fruit concentration
Fermentation:  Primary fermentation in open-top and conventional stainless steel tanks
Temperature: Peak fermentation at 92°F
Maceration: 7 days on skins
Malolactic: Malolatic complete with Viniflora Oenos
Maturation: 18 months in 225 liter French oak barrels, 60% new
Barrel Type: French oak, thick stave, very tight grain
Coopers: Demptos, Sylvain, Marcel Cadet
Post-Maturation: Bottled May 2014
Bottling Numbers: pH: 3.68
Total Acidity: 0.62 g/100ml
Alcohol: 14.3 % by vol
Residual Sugar: 0.1 g/100ml (dry)
Cases Produced: 35,000 cases (35,000 six packs)
Cellaring: Rich intense fruit upon release, with structure to age comfortably for 5 to 7 years

WINEMAKER'S COMMENTS
The 2012 J. Lohr Hilltop Cabernet Sauvignon is darkly-colored with a red-purple hue. Varietal fruit aromas of ripe black plum and violet are complemented by the French oak barrel signature of hazelnut and dark chocolate. A dense but approachable mid-palate is followed by round, intense fruit on the finish.
—Steve Peck, winemaker

FOOD PAIRINGS
Delicious with rosemary-seasoned ribeye and garlic roasted potatoes with parsnips and fennel.

WINE LIST DESCRIPTION
Ripe black plum, violet, hazelnut and dark chocolate aromas. Intense fruit on the finish. 

Price: $35.00 750ml

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2012 J. Lohr Carol’s Vineyard Cabernet Sauvignon

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 2014, 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
2012 saw a return to warmer temperatures compared to the unusually cool 2010 and 2011 growing seasons. Our clone 337 Cabernet Sauvignon responded well to the warm temperatures and abundant sunlight, with the driest soils in the vineyard producing the darkest colored fruit and the most intensely-flavored wine. Regular berry sampling and tasting and weekly monitoring of anthocyanin and tannin concentrations in the fruit directed our decision to harvest Cabernet starting the 11th of October, while the Petit Verdot was picked a week later, capturing big, ripe fruit character in 2012.


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

Appellation: St. Helena, Napa Valley, California
Composition: 77% Cabernet Sauvignon, 20% Petit Verdot, 3% Malbec
Harvest Dates: October 11th and 12th, 2012
Process: Hand-picked into half-ton bins and berry-sorted on Vaucher Beguet Mistral system
Harvest Chemistries: 25.6° Brix, total acidity 0.47g/100ml, pH 3.71
Vinification: Yeast: Lallenand 43
Fermentation: 10 ton open-top tanks using delestage and punchdowns
Temperature: Peak to 95°F cap temperature
Maceration: Early inoculation followed by 13 days fermentation on skins
Malolactic: 100% malolactic in barrels
Maturation: 16 months in French oak
barrels - 60% new
Barrel Type: 60 gallon Bordeaux export
Forests: Center of France
Coopers: Saury, Demptos, Bel Air
Post-Maturation: Aged 9 months prior to release
Bottling Numbers: pH: 3.55
Total Acidity: 0.6g/l00ml
Alcohol: 14.6% by volume
Residual Sugar: 0.07 g/100ml
Cases Produced: 3,041 six-pack cases
Cellaring: Approachable tannins at release, with an 8-year-plus aging aptitude

WINEMAKER'S COMMENTS
The 2012 Carol’s Vineyard Cabernet Sauvignon offers concentrated red fruit with violet and hazelnut aromas, followed by a rich and balanced palate structure. The inclusion of Petit Verdot brings a lengthy blue fruit finish.
—Steve Peck, red winemaker

FOOD PAIRINGS
Excellent with grilled rib-eye steak with rosemary and shallots, or a roasted pork loin with porcini mushrooms and fennel.

Price: $40.00 750ml

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2011 J. Lohr Cuvée POM

The inspiration for J. Lohr Cuvée POM comes from the Grand Cru wines of Pomerol in the Right Bank of Bordeaux. These legendary wines are composed primarily of Merlot and Cabernet Franc, with sparse additions of Cabernet Sauvignon, Malbec and Petit Verdot. Winemaking is given the freedom to emulate these great wines without the restrictions of varietal percentages, instead keenly focusing on the texture and complexity of the blend that nature delivers with each vintage.


VINTAGE
A cool climate prevailed in the 2011 vintage, much like the 2010 season which had been the coolest in a decade. The crop was supported by low-yielding secondary shoots which grew to replace damaged primary shoots after a defining hard frost hit the Paso Robles area in early April. Above average winter rainfall fueled rapid vine growth after the setback of early spring frost. We saw fewer clusters with larger berries, which pushed this wine toward a softer tannin profile. Vineyard yield was down considerably, at just 2.6 tons per acre in this Merlot block. We used our standard practice to stop irrigation of the vines just after fruitset in early June and waited 8 weeks until the soil ran out of moisture in early August. This prompted seeds to harden and brown early, and perhaps more importantly it shifted flavor in the berries from herbal to fruity in this distinctly cool 2011 vintage.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition (Blend):  Merlot 83%, Malbec 11%, Cabernet Franc 5%, Cabernet Sauvignon 5%
Harvest Dates:  October 26, 2011 for the Merlot
Harvest Process:  Hand-picked to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries:  26.5° Brix average, total acidity .55 g/100ml, pH 3.69
Vinification: Yeast: VR5 was pitched after a 4 day cold soak
  Fermentation: Sorted fruit was fermented in 10-ton open-top fermenters
  Temperature: A peak temperature of 92°F was achieved at mid-fermentation
  Maceration: Free run and the light press fraction were combined after 9 days of skin contact
  Malolactic: 100% malolactic fermentation in new French barrels
  Maturation: 20 months in 225 liter barrels
  Barrel Type: French oak, 66% new
  Forests: Center of France
  Coopers: Marcel Cadet and Sylvain
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.65
Total Acidity: 0.66g/100ml
  Alcohol: 14.72%
  Residual Sugar: 0.66 g/L (dry)
  Cellaring: Vibrant upon release with structure to improve with age for 8 to 10 years. 
  Cases Produced: 738 six-pack cases

 


WINEMAKER'S COMMENTS
This 2011 vintage marks the debut of Malbec at double-digit percentages in the Cuvee POM blend. Bright aromas of plum and pomegranate are spiced by a bouquet of cedar and cocoa powder. A restrained palate weight, bright acidity and luxury-soft mouthfeel make this wine a chef’s favorite.
—Steve Peck, red winemaker

FOOD PAIRINGS 
Great with a Spanish Paella or grilled ribeye with shallots. 

WINE LIST DESCRIPTION
Bordeaux-inspired blend of Merlot and Malbec with other red varieties offers bright fruit and a soft texture. 

Price: $50.00 750ml

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Wine Fact Sheet: 
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2011 J. Lohr Cuvée PAU

The inspiration for this blend comes from the Grand Cru wines of the Pauillac district of Bordeaux composed primarily from Cabernet Sauvignon and Merlot, with Cabernet Franc, Malbec and Petit Verdot accents. Winemaking is given the freedom to emulate these great wines without the restrictions of varietal percentages, instead keenly focusing on the texture and complexity of the blend that nature delivers with each vintage.


VINTAGE
A cool climate prevailed in the 2011 vintage, much like the 2010 season which had been the coolest in a decade. The crop was supported by low yielding secondary shoots which grew to replace damaged primary shoots after a defining hard frost hit the Paso Robles area in early April. Above average winter rainfall fueled rapid vine growth after the setback of early spring frost. We saw fewer clusters with larger berries, which pushed this wine toward a softer tannin profile. Vineyard yield was down considerably, at just 3 tons per acre in this Cabernet block. Limiting summer irrigation prompted seeds to harden and brown early, and perhaps more importantly it shifted flavor in the berries from herbal to fruity in this distinctly cool 2011 vintage.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition: Cabernet Sauvignon 58%, Merlot 17%, Cabernet Franc 17%, Malbec 8%
Harvest Dates: November 4th, 2011 for the Cabernet Sauvignon
Harvest process: Hand-harvested to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries: 25.4° Brix average, total acidity 0.53g/100ml, pH 3.66
Vinification: Yeast: Lallenand 43 yeast began fermentation
  Fermentation: Fermented in 25-ton closed- top tank
  Temperature:  A peak fermentation temperature of 92°F was achieved
  Maceration: Pressed at maximum color extraction on November 9th
  Malolactic: 100% malolactic fermentation with Viniflora Oenos
  Maturation: 20 months in oak barrels
  Barrel Type: Bordeaux Export, 70% new
  Forests: Center of France
  Coopers: Saury and Marcel Cadet (water bent)
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.64
Total Acidity: 0.64 g/100ml
  Alcohol: 14.1% by volume
  Res. Sugar: 0.1 g/L, dry
  Cases Produced: 588 six-pack cases

WINEMAKER'S COMMENTS
The 2011 J. Lohr Cuvée PAU blends red and blue fruit aromas with a hazelnut-like barrel bouquet. The bright palate is dense with fruit, offering notes of violet and black tea. Racy fruit in the finish speaks to the Merlot and Malbec in this Bordeaux style blend. Open and decant an hour before serving.
—Steve Peck, red winemaker

FOOD PAIRINGS
Grilled rosemary lamb chops with garlic mashed potato and roasted beets.

WINE LIST DESCRIPTION
Cabernet Sauvignon blend with notes of violet and black tea, with a racy fruit finish.

Price: $50.00 750ml

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2011 J. Lohr Cuvée St. E

The inspiration for our J. Lohr Cuvée St. E comes from the Grand Cru wines of St. Emilion from the Right Bank of Bordeaux. These memorable wines are composed primarily from Cabernet Franc and Merlot with touches of Cabernet Sauvignon, Malbec and Petit Verdot. We are given the freedom to emulate these great wines without the restrictions of varietal percentages, instead keenly focusing on the texture and complexity of the blend that nature delivers with each vintage.


VINTAGE

A cool climate prevailed in the 2011 vintage, much like the 2010 season which had been the coolest in a decade. The crop was supported by low-yielding secondary shoots which grew to replace damaged primary shoots after a defining hard frost hit the Paso Robles area in early April. Above average winter rainfall fueled rapid vine growth after the setback of early spring frost. We saw fewer clusters with larger berries, which pushed this wine toward a softer tannin profile. Vineyard yield was down considerably, at just 1.6 tons per acre in this Cabernet Franc block. We used our standard practice to stop irrigation of the vines just after fruitset in early June and waited 8 weeks until the soil ran out of moisture in early August. This prompted seeds to harden and brown early and perhaps more importantly shifted flavor in the berries from herbal to fruity in this distinctly cool 2011 vintage.

TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition (Blend):  Cabernet Franc 63%, Merlot 20%, Malbec 9%, Cabernet Sauvignon 8%
Harvest Dates:  November 2, 2011 for Cabernet Franc
Harvest Process:  Hand-picked to half-ton bins
Harvest Chemistries:  26.8° Brix average, total acidity 0.56 g/100ml, pH 3.67
Vinification: Destemmed and berry sorted using Vaucher Beguet Mistral system
Yeast: Maurivin Distinction was pitched after 2-day soak
  Fermentation: Sorted fruit was fermented in 10-ton open-top fermentors
  Temperature: A peak temperature of 92°F was achieved at mid-fermentation
  Maceration: Free run and the light press fraction were combined after just 5 days of skin contact
  Malolactic: 100% malolactic fermentation in older French barrels
  Maturation: 15 months in 225 liter barrels

 

Barrel Type: French oak, 65% new
  Forests: Bertrange, Center of France
  Coopers: DJ and Sylvain
  Bottle Aging: Released 16 months after bottling
Bottling Numbers: pH: 3.61
Total Acidity: 0.66 g/100ml
  Alcohol: 14.9% by volume
  Residual Sugar: 0.2 g/L (dry)
  Cases Produced: 926 six-pack cases

WINEMAKER'S COMMENTS
Cuvée St. E captures the ripe but savory side of Bordeaux style wine. The 2011 is dark in color with a red hue. The initial aroma is plum confection with dark chocolate and hazelnut. Zesty pomegranate fruit and blood orange linger on the palate. The blunt texture of Cabernet Franc finishes with dark-fruited chocolate, perhaps contributed by the Malbec in the blend.
—Steve Peck, red winemaker

FOOD PAIRINGS
Filet mignon with shallot cream sauce or osso buco (braised veal shanks) over a bed of polenta.

WINE LIST DESCRIPTION
Ripe and savory Bordeaux inspired blend with aromas of plum, dark chocolate and hazelnut, with flavors of pomegranate and blood orange. 

Price: $50.00 750ml

Label: 

2013 Cypress Vineyards Cabernet Sauvignon

VINTAGE
The windswept Cypress tree, the unmistakable signature plant of California’s coastal terrain, owes its gnarled appearance to the maritime air’s persistent movement inland and seaward. The ocean’s influence on the Central Coast winegrowing region is significant, keeping coastal and inland valleys refreshingly cool at night, while preserving the grape’s natural acidity. For Cypress Vineyards Cabernet Sauvignon, the 2013 vintage was characterized by extremely low winter rainfall followed by a warm spring and moderate summer temperatures. This vintage produced exceptionally dark colored Cabernet Sauvignon with ripe, pure varietal flavors. Our passionate commitment to our Cypress Vineyards red wines is to preserve and showcase the alluring black currant and cherry fruit flavors resplendent in grapes grown in the Central Coast. 
 

TECHNICAL DATA

Appellation:  Central Coast, CA
Composition: 77% Cabernet Sauvignon, 20% Valdiguié, 2% Petite Sirah, 1% mixed red varieties 
Bottling Chemistries:
  pH: 3.88
  Total Acidity: 0.63 g/100ml
  Alcohol: 13.75% alcohol by volume
  Res. Sugar: 0.35 g/100ml

WINEMAKER'S COMMENTS
The 2013 Cypress Vineyards Cabernet is dark purple in the glass with a youthful red hue. The aroma is an attractive mix of ripe black cherry and plum, with a bouquet of vanilla, black tea and smoky cedar. Round on the palate with a dark-fruit impression, this Cabernet Sauvignon is serious enough for the connoisseur, yet a good choice for anyone who simply enjoys a good glass of red wine. This delicious wine pairs well with a range of casual dining options, from burgers to ossobuco or pasta, and can be enjoyed in its youth, or cellared gracefully for up to three years.

Price: $10.00 750ml
 

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2012 J. Lohr Highlands Bench Pinot Noir

VINTAGE
2012 continued the trend of very cool consecutive years, which began two years earlier. As such, 2012 began with even colder winter and early spring temperatures than 2011. Fortunately, unlike 2010 and 2011, the Santa Lucia Highlands were blessed with favorable weather from bloom to fruit-set, and dry weather from April through October, ensuring a healthy crop and decreased mildew pressure. The vintage appeared to be trending late until a short but substantial heat wave from September 30th through October 2nd pushed our 2012 Pinot Noir blocks to extreme ripeness overnight. Hand harvesting crews, working under chilly night time temperatures, delivered the cold fruit to the winery in excellent condition for sorting and fermentation. Our best lots from Pommard 4, Dijon 777 and Swan clones were selected for the 2012 blend, which is tasting exceptional at release. 


VINEYARDS
Our 2012 Highlands Bench Pinot Noir comes from the Escolle Road Vineyard in the Santa Lucia Highlands appellation of Monterey. We were invited to partner with a group of friends - Gary Caraccioli and the Nunes and Hiyashi families - in 2006 to establish a Pinot Noir and Chardonnay vineyard on the Rianda family property. We participated in soil evaluation, vineyard layout and clone and rootstock selection (clones selected were Dijon origin 777, 115 and 828, as well as Pommard 4 and Joseph Swan), ultimately choosing the highest elevations and most gravelly soils for Pinot Noir planting. 


TECHNICAL DATA

Appellation: Santa Lucia Highlands,
Monterey County
Composition 100% Pinot Noir
Harvest Dates: October 4th through 6th, 2012
Process: Hand-picked into half-ton
bins. Destemmed and berry sorted on Mistral System
Harvest Chemistries: 26.9° Brix, pH 3.45,
0.87g/100ml total acidity
Vinification: Yeast: RC-212 and Assmanshausen
Fermentation: Cold-soaked, then fermented in 10-ton open-top tanks with punch downs twice daily
Malolactic: 100% malolactic with Vinifloral Oenos in barrel
Stirring: Barrels stirred every 2 weeks through malolactic completion in February
Post-Stirring: Monthly barrel topping till
bottling
Maturation: Aged in barrel for 9 months
Barrel Type: 228-liter Burgundy barrels, 60% new
Forest: Allier and Bertrange
Coopers: Sirugue and Francois Frères
Post-Maturation: 1 year bottle age prior to
release
Bottling Chemistries: pH: 3.80
Total Acidity: 0.59 g/100ml
Alcohol: 15.0 % by vol
Residual Sugar: 0.001 g/100 ml
Cases Produced: 2,089 cases (4,178 six-packs)
Cellaring: This wine has the structure to age 5 to 7 years, with the greatest fruit evolution in the early years

WINEMAKER'S COMMENTS
Wild strawberry, loganberry, beeswax and hazelnut are embroiled in the dark, fuchsia-colored wine. Rich red fruit on the attack with round body and soft powdery talc in the mid-palate resonates with bright fruit on the finish - a fine example of Santa Lucia Highlands Pinot Noir.
-Steve Peck, red winemaker
 
FOOD PAIRINGS
Delicious with beef carpaccio and pecorino, oysters on the half shell or French onion soup.
 
WINE LIST DESCRIPTION
Resonating fruit characters of wild strawberry and loganberry with notes of beeswax and hazelnut.

Price: $35.00 750ml

 
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2013 J. Lohr Estates Falcon’s Perch Pinot Noir

VINTAGE
Pinot Noir in Monterey County saw an ideal growing season in 2013. It’s remarkable that we witnessed the warmest vintage in a decade, in terms of growing-degree-days, while only 3 days reached 90 degrees for the entire season. Warm spring temperatures favored vine growth when it was needed, while summer temperatures were at or below normal - a full 10 degrees cooler than normal during veraison. We love seeing moderate temperatures during veraison and have a sense that the best color development occurs when daytime temperatures are between 75 and 85 degrees, which is exactly what occurred in the central Monterey region in late July 2013. Falcon’s Perch blocks averaged nearly 5 tons per acre with very high quality, and the wine is now showing a rich, talcy structure with great ripe fruit aromatics at bottling.


VINEYARDS
Falcon’s Perch Pinot Noir is produced from cool climate grapes grown in select vineyards within and surrounding the Arroyo Seco and Santa Lucia Highlands appellations 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 Noir, along with the old standby Pommard clone, has dramatically increased the quality of the varietal here. These newer clones are the backbone of this release of J. Lohr Estates Falcon’s Perch, named for the bird which had 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, CA
Composition: 100% Pinot Noir
Harvest Date: Last week of September and first week of October, 2013
Cold Soak: 3 day cold soak prior to fermentation
Brix at Harvest: 26.9° Brix
Vinification: Fermentation: Fermented as 12-ton lots in open-top punchdown tanks, 5 to 10 days with light pumpovers and daily punchdowns. Temperatures peaking at 95°F rendered a high, complex color in the wine.
  Malolactic: 100% with Viniflora Oenos
  Maturation: Matured in stainless steel with a fraction aged in French oak barrels
  Barrel Type: 17% in third-fill French oak barrels
Bottling Chemistries: PH: 3.71
  Total Acidity: 0.55 g/100 ml
  Alcohol: 13.68 % by volume
  Residual Sugar: 0.04 g/100 ml (dry)
Cellaring: Tannin stucture will soften in the first year along with the evolution of an aromatic bottle bouquet. Best between 2015 and 2017.

WINEMAKER'S COMMENTS
The 2013 J. Lohr Estates Falcon’s Perch Pinot Noir offers mixed, ripe notes of black cherry, strawberry and dried herbs lifted by vanilla spice. Plump red fruit on the palate finishes with a touch of talc and rhubarb. The clean acidity invites a wide range of food pairings.
-Steve Peck, red winemaker

FOOD PAIRINGS
A pinch of chili powder really sets off this Pinot Noir. Try with a Lowcountry Southern cuisine recipe, like shrimp gumbo. Classic matches include smoked salmon on savory crackers, or a ripened goat cheese coated with ash, such as Selles-sur-Cher.

WINE LIST DESCRIPTION
Varietal aromas of black cherry and dried herbs lifted by vanilla spice.

Price: $17.00 750ml



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