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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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2012 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 2012 J. Lohr Gesture Zinfandel gets its brightest red fruit notes from a steep, south-facing block planted on lime shale. The brooding, dried fruit and facets of the blend are typical of a neighboring site long-owned by the Guibinni family. The 2012 vintage was a return to normalcy after the unusually cool 2011 and 2010 vintages which had challenged ripening. 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 2012 Gesture Zinfandel has brambly and earthy aromatics with raspberry fruit on the palate and a freshness that complements rich cuisine. 


VINEYARD
J. Lohr Gesture Zinfandel is grown on two vineyard sites in the Willow Creek district of Paso Robles, 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: 98% Zinfandel, 2% Syrah
Harvest Date: October 3, 2012
Harvest Process: Hand-harvested, 15% Saignée
Harvest Chemistries: 27.8° Brix, total acidity .70 g/100ml, pH 3.50
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: 9 days on skins prior to pressing
  Malolactic: 100% malolactic complete
  Maturation: 8 months in second-fill French and American barrels
  Barrel Type: 1st and 2nd fill French oak barrels
  Forests: Center of France  
  Coopers: Vallaurine
Bottling Chemistries  
  pH: 3.49
  Total Acidity: 0.69 g/100ml
  Alcohol: 14.98% by volume
  Residual Sugar: 0.28 g/100ml
  Cellaring: Great fruit in first three years, but can be cellared for 8 to 10 years.
  Cases Produced: 303 cases

WINEMAKER'S COMMENTS
The fresh fruit character of the J. Lohr Gesture Zinfandel is reflective of the favorable 2012 vintage and the terrior of the Willow Creek district of Paso Robles. Aromas are brambly raspberry and dried cherry with an earthiness. The red fruit and bright acidity on the palate makes a great accompaniment to grilled skirt steak and rich cheeses.
—Steve Peck, red winemaker 
 
FOOD PAIRINGS
Delicious with grilled skirt steak and rich cheeses.
 
Price: $25.00 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



Label: 

2013 J. Lohr Gesture RVG

VINTAGE
2013 at the Gean Vineyard in western Paso Robles was a vintage defined by steady, warm and dry weather with no significant heat spikes, rains or cold snaps. Good weather at flowering led to favorable yields, while the dry conditions imposed moderate stress leading to smaller berries with more intense flavor. The combination of early bud break and warm weather throughout the vintage meant a longer growing season allowing for optimal ripeness and flavor development.


VINEYARD
The grapes for the 2013 Gesture RVG were sourced from J. Lohr’s Gean Vineyard. The Gean Vineyard, planted in 2010, is one of J. Lohr’s newest vineyards and is the western most vineyard in the Paso Robles AVA. With a climate nearly identical to that of the Northern Rhône - combined with well drained soils of calcareous shale and weathered sandstone - make this vineyard ideal for Roussanne, Viognier and Grenache Blanc. The warm days with south and west exposures on this hillside vineyard help to naturally develop ripe lush flavors, while the cool nights allow for hang time, giving the wines power and depth.


TECHNICAL DATA

Appellation:  Paso Robles AVA, San Luis Obispo County, CA
Composition: 49% Roussanne, 15% Viognier, 36% Grenache Blanc
Harvest Dates: September 18, 2013 through October 5, 2013
Harvest Process: Hand picked in the early morning and whole cluster pressed
Harvest Chemistries: 24.5° Brix, pH 3.44, total acidity 0.62 g/100ml
Vinification:  
  Yeast: VL1 and VL2
  Fermentation: In barrel for an average of 17 days
  Maturation: In neutral French oak, new acacia puncheons and barrels, and stainless steel for 7 months, with weekly stirring of each barrel starting November 2013 until March 2014
Bottling Chemistries:
  pH: 3.56
  Total Acidity: 0.63 g/100ml
  Alcohol: 13.56% by volume
  Res. Sugar: 0.40%
  Cellaring: Drink now through 2018
  Cases Produced: 450

WINEMAKER'S COMMENTS
The 2013 Gesture RVG has youthful, pale yellow-green hues and aromas of ripe anjou pear, lemon cream, apple blossom and hazelnut. Flavors of honey, citrus and pear with a creamy palate are balanced with natural acidity and a long finish.
-Karl Antink, white winemaker

Food Pairings
Roasted turbot with wild mushrooms, toro sushi, bouillabaisse, prosciutto and artichoke pasta, fruits, nuts and cheeses.

Price: $35.00 750ml

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2013 J. Lohr Gesture Grenache Rosé

VINTAGE
The ideal season for growing a Grenache Rosé might offer a wet winter to feed the roots followed by cool spring temperatures to nurture flowers and lots of warm 90 degree summer days with cool nights to ripen the fruit while preserving acidity. The 2013 season followed a dry winter in Paso Robles, leaving our vines on the smaller size. Springtime temperatures were well above normal and brought an early bloom and small berries to ripen through the summer. The most distinguishing feature for the vintage was the temperate weather we saw through veraison at the end of July through mid-August, where most days were in the mid 80s. Veraison is an important period in flavor development and certainly put a signature on this vintage and this wine. One thing we can always count on are the cool 50 degree nights throughout the summer in Paso Robles, which always keep this wine fresh and bright with acidity. The winemaker’s appetite for this pink delicacy never dissipates as we chase the endless summer.


VINEYARD
40% of the fruit in this blend is from our Gean Ranch which was planted in 2010. This property is the westernmost vineyard in the Paso Robles AVA and has helped strengthen our red and white Rhône programs, and is now making it’s first contribution to our Grenache Rosé program. We are seeing a contribution on additional palate weight without astringency in this fruit. The remainder of the blend came from a partner vineyard in the Willow Creek district of Paso Robles, an area known for world class Grenache.


TECHNICAL DATA

Origin: Paso Robles, San Luis Obispo County, California
Composition: 96% Grenache, 2% Syrah, 1% Mourvèdre, 1% Grenache Blanc
 Harvest Dates: September 19th and October 10th, 2013
Harvest Process: Hand-harvested 
Harvest Chemistries: Brix 24.2° avg, pH 3.31, total acidity 0.58 g/100ml
Vinification: 
  Yeast: Sequential inoculations of Frootzen and Anchor VIN 13
  Fermentation: Stainless steel tank
  Temperature: Fermentation initiated at 65°F with Frootzen and then chilled to 58°F after a 5 brix drop
  Maceration: Destemmed fruit was soaked overnight, followed by an extremely gentle "Champagne" style press cycle
  Malolactic: None
  Maturation: Aged 4 months in stainless steel barrels
Bottling Chemistries:
  pH: 3.2
  Total Acidity: 0.64 g/100ml
  Alcohol: 13.6% by volume
  Res. Sugar: 0.14 g/100ml
  Cellaring: Floral and fruit character are most brilliant in the first year.
  Cases Produced: 505

WINEMAKER'S COMMENTS
Aromas of kumquat, Asian pear and red clover appeal to the nose. The bright palate expresses fresh fruit, lean acidity and a weighted finish. A perfect pairing with healthy summer cuisine.
-Steve Peck, red winemaker

FOOD PAIRINGS
A wonderful companion for shellfish, sushi or a summer salad of kale and wild rice.

 

Price: $18.00 750ml

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2012 J. Lohr Late Harvest White Riesling

VINTAGE
2012 continued the trend of very cool years, which began in 2010. As such, 2012 started with even colder winter–and earlier spring– temperatures than 2011. Fortunately, unlike 2010 and 2011, the Arroyo Seco region was blessed with favorable weather from bloom to fruit-set, and dry weather from April through October. The cool, dry weather allowed for the perfect formation of Botrytis, or the “Noble Rot”. With no rain or late season humidity, the Botrytis-infected grapes shriveled gradually, ensuring ideal sugar and flavor concentration, with no grey rot or splitting of the grapes. On October 25th, our well-trained harvest crew hand-picked the vineyard, selecting only those clusters with ideal amounts of Noble Rot. From these ideal clusters, a sorting crew removed any green or overly botrysized berries, leaving only the best fruit. This resulted in a very low yield with extremely high quality.


VINEYARDS
Our Bay Mist White Riesling vineyards lie just north of Cypress Avenue in the heart of our original Greenfield vineyard plantings in the Arroyo Seco appellation. A portion of the vines currently in this vineyard were our first White Riesling vines, planted in 1972 by Jerry Lohr. The remainder were planted in 1995. The soils are largely Chualar loam, underlain by stones deposited by the Arroyo Seco river for over a millennium. The winds of the Salinas Valley are particularly intense in this area due to its position at the beginning of an elevated plateau just to the north.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County, CA
Composition: 100% White Riesling
Harvest Date: October 25, 2012
Process: Hand-harvested in early morning, each cluster trimmed of unwanted berries, destemmed and crushed into press for 18 hours of skin contact.
Harvest Chemistries: 37.2° Brix, total acidity 0.79 g/100ml, pH 3.06
Vinification: Yeast: VL1
Fermentation: In 55 gallon stainless steel barrels
Temperature: 58°F
Maturation:
In 55 gallon stainless steel barrels with lees stirring every 2 weeks
pH at Bottling: 3.20
Total Acidity: 0.97 g/100ml
Alcohol: 13.89% by volume
Residual Sugar: 13.59 g/100 ml
Cases Produced: 277 (in 375ml bottles)
Cellaring: Delicious now, but can be cellared for 10 to 15 years
   

WINEMAKER'S COMMENTS
This wine is the result of our meticulous selection of only the best Botrytis-affected berries. Its deep golden hues, firm acidity and layers of apricot, citrus oil and honeysuckle are reminiscent of the great Trockenbeerenauslese wines of Germany. The natural sweetness is balanced by both the acidity and palate structure.
-Jeff Meier, Winemaker

FOOD PAIRINGS
Pairs well with blue cheeses, nuts, apple tart or tropical fruit desserts.

Price: $25.00 375ml

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2013 J. Lohr Estates Flume Crossing Sauvignon Blanc

VINTAGE
2013 in the Arroyo Seco region of Monterey County was just about the perfect vintage. With warm, dry weather from April to October, 2013 was the second warmest vintage in the last 12 years, which was a welcome break from three straight, very cool years. Although temperatures were warm throughout the season, there were no days over 100 degrees, and no rainfall during ripening. This ideal weather allowed us to selectively pick our Sauvignon Blanc over a range of flavor profiles, from gooseberry 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: 98.5% Sauvignon Blanc, 1.5% Viognier
Harvest Dates: September 9 to October 10, 2013
Brix at Harvest: 23.6° Brix avg
Vinification:  
  Maturation: Aged 8 months in tank, wood barrels and stainless steel barrels
  Barrel type: New Acacia wood barrels and stainless steel barrels
Bottling Chemistries:
  pH: 3.28
  Total Acidity: 0.68 g/100ml
  Alcohol: 13.74% by volume
  Residual Sugar: 0.39 g/100ml
  Cellaring: Delicious now, and should be consumed within one or two years

WINEMAKER'S COMMENTS
Bright aromas and flavors of gooseberry, grapefruit and passionfruit highlight this bright, crisp and well-structured Sauvignon Blanc from the cool Arroyo Seco appellation. By fermenting part of the blend in new acacia wood barrels, a rich textural component was developed to play off of the varietal brightness achieved with the stainless steel aging of the remaining portion.
-Karl Antink, white winemaker

FOOD PAIRINGS
Serve with artichokes, grilled mackerel, sushi and sashimi or fresh salads with goat cheese.

WINE LIST DESCRIPTION
A crisp, well-structured Sauvignon Blanc with aromas of gooseberry, grapefruit and passionfruit.

Price: $14.00 750ml

Label: 

2012 J. Lohr Fog’s Reach 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 earlier spring temperatures- -than 2011. Fortunately, unlike 2010 and 2011, the Arroyo Seco appellation was 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 crop to extreme ripeness. Hand-harvesting crews, working under chilly night time temperatures, delivered the cold fruit to the winery in excellent condition for sorting and fermentation. Dijon clone 667 represents about 60% of the Fog’s Reach blend in 2012, giving it great fruit on the palate.


VINEYARDS
Our Pinot Noir vineyard resides in the cool and windy enclave of the Arroyo Seco appellation of Monterey County. Comprised of multiple Dijon selections of Pinot Noir clones (115, 667, 777), as well as Pommard 4, the vines are grown on extremely well-drained, loamy sand and gravelly loam soils intermixed and underlain by large potato-sized cobblestones. The unique combination of soil, climate and viticulture produces deeply-colored Pinot Noir with elegantly refined structure and flavor.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County, CA
Composition: 100% Pinot Noir
Harvest Dates: October 5th to 18th, 2012
Process: Night harvested by hand under lights into half-ton bins. Destemmed and sorted on Vaucher Beguet sorting table before transferring to six and twelve ton open-top stainless steel fermenters.
Harvest Numbers: 27.2° Brix, total acidity 0.83 g/100ml, pH 3.51
Vinification:

Yeast: RC212 and Assmanshausen
Fermentation: Stainless steel fermented in open-top tanks with maual punchdown of cap
Temperature: 90°F peak fermentation temperature
Maceration: 8 days on average
Malolactic: Inoculation in stainless steel and completion in French oak barrels
Maturation: Aged 8 month in French oak barrels; 50% new
Barrel Type: French/Burgundy barrels, medium to heavy toast
Forests: Predominantly Bertrange and Allier
Coopers: François Frères and Dargaud et Jaegle

Post-Maturation: Bulldog racked from barrels, blended lots, bottled July 2013
Bottling Numbers: pH: 3.75
Total Acidity: 0.59 g/100ml
Alcohol: 14.57% by volume
Res. Sugar: 0.001 g/100 ml (dry)
Cases Produced: 3,340 (6,680 six-packs)
Cellaring: 5 to 7 year aging potential with the greatest evolution of complex aromas within the first year in bottle

WINEMAKER'S COMMENTS
Youthful and deep red in color, the 2012 Fog’s Reach Pinot Noir displays strawberry, fennel and white tea aromas with a subtle bouquet of toasted puffed pastry. The high fraction of Dijon clone 667 in the blend delivers an abundance of complex red fruit to the palate, with sandalwood on the finish.
-Steve Peck, red winemaker

FOOD PAIRINGS
Try with pan-seared sesame tuna, grilled portabella mushrooms or your favorite charcuterie.

WINE LIST DESCRIPTION
Aromas of strawberry and white tea finish with sandalwood and red fruits on the palate.

Price: $35.00 750ml

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Label: 

2013 J. Lohr Gesture Viognier

VINTAGE
2013 at the Gean Vineyard in western Paso Robles was a vintage defined by steady, warm and dry weather with no significant heat spikes, rains or cold snaps. Good weather at flowering led to favorable yields, while the dry conditions imposed moderate stress leading to smaller berries with more intense flavor. The combination of early bud break and warm weather throughout the vintage meant a longer growing season allowing for optimal ripeness and flavor development.


VINEYARD
The grapes for the 2013 Gesture Viognier were sourced from J. Lohr’s Gean Vineyard. The Gean Vineyard, planted in 2010, is one of J. Lohr’s newest vineyards and is the western most vineyard in the Paso Robles AVA and receives nearly twice the annual rainfall of our other Paso Robles vineyards. With a climate nearly identical to that of the Northern Rhône - combined with well drained soils of calcareous shale and weathered sandstone - make this vineyard ideal for Viognier. The warm days with south and west exposures on this hillside vineyard help to naturally develop ripe lush flavors, while the cool nights allow for hang time, giving the wines power and depth.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Varietal: 94% Viognier, 6% Roussanne
Harvest Date: September 14, 2013 through October 5, 2013
Harvest Process: Hand picked early morning and whole cluster pressed
Harvest chemistries: Brix 26.1°, pH 3.41, total acidity 0.65 g/100ml
   
Vinification  
  Yeast: VL1 and VL2
  Fermentation: In barrel for an average of 17 days
  Maturation: In neutral French oak, new acacia puncheons and barrels, and stainless steel for 7 months, with weekly stirring of each barrel starting November 2013 until March 2014.
   
Bottling Chemistries  
  pH: 3.52
  Total Acidity: 0.64 g/100ml
  Alcohol: 14.2% by volume
  Residual Sugar: 0.3 g/100ml
  Cases Produced: 684
Cellaring Drink now through 2018

WINEMAKER'S COMMENTS
Aromas of lychee, lime custard, apricot, honeysuckle and white pepper move seamlessly into layers of citrus, stonefruit and flinty mineral flavors. The palate is rich and balanced with a long finish of tropical fruit and minerality
-Karl Antink, white winemaker

FOOD PAIRINGS
Grilled chicken with orange ginger sauce and coconut pilaf, macadamia crusted halibut, curried mussels, bold spicy Indian and Caribbean dishes, soft and semisoft cheeses.

Price: $30.00 750ml

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