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J. Lohr 40th Anniversary Red Wine - Sold Out

VINTAGE
Every vintage has its own personality; a unique history of climatic experience that shapes the flavor of the wine we taste in our glass. 2012 was preceded by two of the coldest vintages in a decade and was welcomed with open arms by vintners and growers in the Paso Robles region. Preseason rainfall was a bit on the shy side at 60% of normal, with a nice, wet storm arriving at budbreak on the first week of April that brought welcome moisture for growth and suppressed chances of spring frost. 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 development of unwelcome herbaceous characteristics in Bordeaux varieties. A period of triple-digit hot temperatures added definition to the vintage in mid-August toward the end of veraison. This seems to have imparted a general uptrend of tannin structure for the vintage as a whole. Ideal warm and dry September weather pushed vines to full ripeness with harvesting for Cabernet and Petite Sirah in early October.


VINEYARDS
J. Lohr’s 40th Anniversary Red Wine is a mélange of four varietals from different vineyards in the Paso Robles appellation that come together as a dense, bold blend that recalls J. Lohr’s very first wine produced—a 1974 Petite Sirah. Coming from vineyards surrounding the Paso Robles Wine Center, as well as our vineyards to the north near San Miguel and our vineyards to the south near Creston, we have combined our most popular varietal, Cabernet Sauvignon, with the density of Petite Sirah that thrives so well in the warm, dry climate of Paso Robles. For fruit and dimension, we have added Merlot and Malbec, which provide the finishing touches to this celebratory blend. Enjoy!


TECHNICAL DATA

Appellation: Paso Robles, San Luis Obispo County, CA
Composition (Blend): 61% Cabernet Sauvignon, 31% Petite Sirah, 5% Merlot, 3% Malbec
Harvest Dates: September 24th - November 1st, 2012
Harvest Chemistries: 25.6° Brix average, 3.69 pH, 0.45 g/100ml total acidity
Vinification: Yeast: Maurivin Platinum
  Fermentation: Whole berry fermentation
in open-top and automated pump-over tanks
  Temperature: Peak temperature of 80°F
  Maceration: 6 day fermentation
  Malolactic: 100% with Viniflora Oenos in barrel
  Maturation: 14 months in barrels
  Barrel type: 40% new French oak barrels
  Forests: Center of France
  Coopers: Vallaurine
Post Maturation: Racked from barrels and lightly fined with isinglass and gelatin
Bottling Chemistries: PH: 3.73
  Total acidity: 0.60 g/100ml
  Alcohol: 14.66% by volume
  Residual sugar: 0.26 g/100ml
Cellaring: This dense wine opens up nicely with a splash-decant, and should develop in the bottle for up to 10 years.
Cases Produced: 4,108 six-bottle cases

WINEMAKER'S COMMENTS
This deep colored blend lays nearly opaque in the glass with just a youthful ring of magenta to brighten its edges. The French oak bouquet of roasted hazelnut blends with savory blackberry reflecting the confluence of the Petite Sirah and Cabernet Sauvignon varietal character. This rich and voluminous wine leaves black fruit and a touch of fine talc on the palate.
-Steve Peck, red winemaker

FOOD PAIRINGS
Pairs well with aromatic herbs and pan-seared meat dishes. Try with rosemary lamb chops and roasted fennel.

2012 J. Lohr Estates South Ridge Syrah

VINTAGE
Every vintage has its own personality; a unique path of climatic experience that shapes the flavor of the wine we taste in our glass. 2012 was preceded by two of the coldest vintages in a decade and was welcomed with open arms by vintners and growers in the Paso Robles region. Preseason rainfall was a bit on the shy side at 60% of normal, with a nice wet storm arriving at budbreak on the first week of April that brought welcome moisture for growth and suppressed chances of spring frost. Our typically warm springtime conditions brought rapid shoot growth and irrigation was stopped in our vineyards in mid-June to promote seed ripening. An unusual period of triple digit hot temperatures added definition to the vintage in mid August toward the end of veraison. We believe this gave a general uptrend of tannin structure for the vintage as a whole. Ideal warm and dry September weather pushed us to full ripeness with the earliest picking occurring on September 19th. The 2012 vintage of Southridge Syrah developed complex spicy notes and soft tannins as it aged on yeast lees for over a year in barrel 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: 100% Syrah 
Harvest Dates:
September 19th to October 30th, 2012
Brix at Harvest: 26.1° Brix, pH 3.57, total acidity 0.51g/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: 0.55 g/100 ml
  Alcohol: 13.92% by volume 
  Residual Sugar: 0.16 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 blend of American and French oak barrels. Smoky notes and vanilla are evident in this lean structured and spicy vintage of Syrah.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
A simple roasted duck with potatoes or rare sesame-crusted Ahi tuna. For casual fair, try a classic BLT.

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

Price: $15.00 750ml

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2013 J. Lohr Estates Riverstone Chardonnay

VINTAGE
2013 in the Arroyo Seco 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, and a welcome break from three straight cool years. Although temperatures were warm in 2013, there were no days over 100 degrees, and no rainfall during the ripening period. These ideal weather conditions gave us the opportunity to pick at the quintessential levels of ripeness for each block and clone.


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 can be found at greater depths searching for water in the cobbles. This unique combination of sandy loam and cobblestone soil keeps the vines’ vegetative growth and fruit in balance. Additionally, the cool climate and winds of the Salinas Valley extend the growing season and retain the natural grape acids and intense varietal character of the Chardonnay.


TECHNICAL DATA


Appellation Arroyo Seco AVA, Monterey County, CA
Composition (Blend) 100% Chardonnay
Harvest dates September 23 to October 25, 2013
Brix at harvest 25.0° average
Vinification  
   Malolactic 50% in barrel
   Maturation Aged 6 to 10 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 3.55
   Total acidity 0.66 g/100ml
   Alcohol 13.88% by volume
   Residual Sugar 0.42 g/100ml
   
Cellaring Drink now, or cellar up to 5 years

 


WINEMAKER'S COMMENTS
This expressive Riverstone Chardonnay has light golden hues with a tint of youthful green. Aromas of ripe comice pear, melon, meyer lemon and brioche coalesce with notes of roasted hazelnut, flint, spice and toasty oak. Flavors of pom fruits, mineral and sabayon end with a lingering toasty oak finish. Barrel fermentation with sur-lie aging adds layers of creamy palate weight, depth and aromatic complexity. The Arroyo Seco’s cool climate and long growing season help maintain a natural acidity that brings this wine’s rich palate into balance.
Jeff Meier, winemaker

FOOD PAIRINGS
Tangerine-roasted chicken, frisée salad with lardons and poached egg, smoked salmon, vegetable frittatas, pan roasted pheasant with creamy polenta.

WINE LIST DESCRIPTION
A full-bodied, balanced Chardonnay with flavors of pear, citrus and cream, ending with a lingering toasty oak finish.

Price: $14.00 750ml
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Label: 

2013 Cypress Vineyards Chardonnay

PRODUCTION NOTES
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, while preserving the grapes’ natural acidity and flavor. For Cypress Vineyards Chardonnay, the daily cooling air from the Pacific moves directly from Monterey Bay and down the appellations of the Salinas Valley, creating richly flavored Chardonnay fruit with grapefruit and other citrus flavors, paired with peach and tropical flavors. Harvesting and pressing in the vineyard at night ensures the preservation of these bright fruit characteristics.


TECHNICAL DATA

Origin:  Central Coast, California
Composition:

90% Chardonnay, 5% Viognier,
3% Sauvignon Blanc, 2% Orange Muscat

Bottling Chemistries:
  pH: 3.53
  Total Acidity: 0.66 g/100 ml
  Alcohol: 13.45% alcohol by volume
  Res. Sugar: 0.62 g/100 ml

WINEMAKER'S COMMENTS
The 2013 Cypress Vineyards Chardonnay has vibrant, straw hues with aromas of bosc pear, apple, lemon cream and roasted hazelnuts. Racy pear, apple and citrus flavors are accented with hints of mocha and toasted oak. The rich palate texture of the wine is brought into balance with natural acidity, making it a perfect pairing with grilled poultry, shellfish, risotto and winter squash.

Price: $10.00 750ml

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2011 J. Lohr Carol’s Vineyard Cabernet Sauvignon

HONORING A LEGACY
Six 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

Following a wet winter and delayed budbreak, the 2011 vintage was beset with rain in early June, bringing seasonal rainfall to more than 30% above normal and rendering a sparse fruit set at Carol’s Vineyard. Temperatures remained cool throughout the summer season, bringing a later-than-normal ripening tempo. Rain came again on the 4th day of October just following our first pick of Petit Verdot, and ripening stalled for nearly a week before a most welcome 2-week period of Indian summer brought Cabernet to harvest maturity. Some vintages are said to be made in the vineyard and some in the winery. 2011 certainly tested the craft of the winemaker and the patience of the grower. We are certainly pleased with the rich body, texture and fruit expression in this beautiful wine from a difficult vintage.


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
Composition: 80% Cabernet Sauvignon, 20% Petit Verdot
Harvest Dates: October 3rd and 22nd, 2011
Process: Hand-picked into half-ton bins and berry-sorted on Vaucher Beguet Mistral system
Harvest Chemistries: 25.9° Brix, total acidity 0.66g/100ml, pH 3.54
Vinification: Yeast: Maurivin 796
Fermentation: 6 ton open-top tanks using delestage and punchdowns
Temperature: Peak to 95°F cap temperature
Maceration: Early inoculation followed by 9 days fermentation on skins
Malolactic: 100% malolactic in barrels
Maturation: 18 months in French oak
barrels - 60% new
Barrel Type: 60 gallon Bordeaux export
Forests: Center of France, Allier
Coopers: Saury, Demptos
Post-Maturation: Aged 9 months prior to release
Bottling Numbers: pH: 3.58
Total Acidity: 0.65g/l00ml
Alcohol: 14.24% by volume
Residual Sugar: 0.13 g/100ml
Cases Produced: 3,003 six-pack cases
Cellaring: Approachable tannins at release, with an 8-year-plus aging aptitude

WINEMAKER'S COMMENTS
The 2011 Carol’s Vineyard Cabernet Sauvignon offers concentrated black fruit, violet and hazelnut aromas followed by a rich and balanced palate structure. A touch of coconut and 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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2013 J. Lohr Carol’s Vineyard Sauvignon Blanc

HONORING A LEGACY
Six 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
The 2013 harvest in St. Helena will go down as one of the most stress- free in recent memory. Warm and dry spring conditions led to an early bud break. The weather remained ideal through flowering and berry set, resulting in an even crop and good yields. With the exception of one heat spike in late June, the weather remained warm and sunny throughout the growing season. These favorable conditions gave us the opportunity to wait and pick the vineyard exactly when we wanted. The result is an exceptionally ripe Sauvignon Blanc with big tropical fruit and citrus flavors and depth of palate.


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 been 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, with a single leaf layer in the south-exposed fruit zone for only dappled sun exposure to the grape clusters. This preserves some of the natural herbaceous fruit character in this delicious Sauvignon Blanc.


TECHNICAL DATA

Origin: St. Helena AVA, Napa Valley, CA
Composition: 100% Sauvignon Blanc
Harvest Dates: August 18, 2013 and August 21, 2013
Process: Hand-harvested in the early morning and whole-cluster pressed in the Napa Valley
Harvest Chemistries: First pick: 23.2° Brix average, pH 3.07, total acidity 0.94 g/100ml
Second pick: 24.2° Brix average, pH 3.07, total acidity 0.81 g/100ml
Vinification: Yeast: The first pick was fermented with a blend of yeast strains VL3 and FrootZen, specifically selected to maximize the varietal character of Sauvignon Blanc. The second pick was fermented with VIN13 and FrootZen. Each of these yeasts highlight the different flavor characteristics of Sauvignon Blanc, and the blend helps to create a complex wine.
Fermentation: 70% in stainless steel barrels, 30% in French Acacia barrels
Maturation: Aged 4 months in barrels on
fermentation lees, with stirring
Bottling Numbers: pH : 3.28
Total Acidity: 0.78 g/100ml
Alcohol: 14.20% by volume
Residual Sugar: 0.39 g/100ml
Cases Produced: 5,205 six-pack cases
Cellaring: Delicious now, but can be cellared for 2 to 4 years

WINEMAKER'S COMMENTS
Very pale straw yellow in color with youthful green hues. The aromas are reminiscent of ruby grapefruit, passion fruit, and gooseberries, with crisp acidity and creaminess of texture.
-Jeff Meier, winemaker

FOOD PAIRINGS
Lemon garlic shrimp skewers, gazpacho, ravioli with pesto or grilled artichoke salad with lemon and mint.

WINE LIST DESCRIPTION
Citrus, passion fruit and gooseberries with balanced acidity and creamy texture.

Price: $24.00 750ml

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2012 J. Lohr Estates Seven Oaks 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 our glass. 2012 was preceded by two of the coldest vintages in a decade and was welcomed with open arms by vintners and growers in the Paso Robles region. Preseason rainfall was a bit on the shy side at 60% of normal, with a nice wet storm arriving at budbreak on the first week of April that brought welcome moisture for growth and suppressed chances of a spring frost. 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 unwanted green, herbal characteristics in the fruit. A period of triple digit hot temperatures added definition to the vintage in mid-August towards the end of veraison. We believe this gave a general uptrend of tannin structure for the vintage as a whole. Ideal warm and dry September weather pushed us to full ripeness with most of the harvesting for Seven Oaks Cabernet Sauvignon occurring on the earlier side, between October 4th and 20th.


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: 76% Cabernet Sauvignon, 8% Petite Sirah, 6% Merlot, 5% Petit Verdot, 2% Syrah, 1% Cabernet Franc, 2% other red
Harvest Dates: Cabernet Sauvignon from October 4th-20th, 2012
Brix at Harvest: 25.1° 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: 3.7
  Total Acidity: 0.62 g/100ml
  Alcohol: 13.8% by volume
  Residual Sugar: 0.19 g/100ml
  Cellaring: Balanced upon release, with adequate structure to age up to five years.

WINEMAKER'S COMMENTS
The 2012 J. Lohr Seven Oaks Cabernet Sauvignon is red-purple in color with a bright hue at release. Fruit aromas are black cherry, plum and blueberry accented with a barrel bouquet of toasted pastry, dark caramel and vanilla. Sturdy tannins strike the palate and finish with the high-toned fruit signature typical of the Paso Robles appellation.
-Steve Peck, red winemaker

FOOD PAIRINGS
Pair with braised shortribs, a rich beef tenderloin with gorgonzola butter or spicy fajitas.

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

Price: $17.00 750ml

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2012 J. Lohr October Night Chardonnay

VINTAGE
2012 continued the trend of cool years, which began in 2010, but started with even colder winter and early spring temperatures than 2011. Fortunately, unlike 2010 and 2011, the Arroyo Seco was blessed with favorable weather from bloom to fruit-set, and dry weather from April through October. The cool, dry weather allowed for full flavor development of this very aromatic clone of Chardonnay, and a short heat wave from September 30th through October 2nd ensured the perfect level of ripeness.


VINEYARDS
The vineyards for the October Night Chardonnay lie in 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 wind-protected environment. Comprised largely of Dijon Clone 809 Chardonnay - known in some circles as the Musqué Clone - these vines produce a very distinctive and attractive floral character. The loamy soil is laden throughout with “Greenfield potatoes”. These stones resemble potatoes in size and appearance and absorb heat during the day. They continue to radiate their heat after sunset, enhancing floral character and richness.


TECHNICAL DATA

Origin: Arroyo Seco AVA, Monterey County, CA
Composition: 100% Chardonnay - 73% Clone 809 and 27% Clones 95 and 96
Harvest Date: October 11th, 2012
Process: Hand-harvested at night into bins, whole cluster pressed to 1.0 bar and cold settled
Harvest Chemistries: 26.1° Brix, pH 3.52, 0.66 g/100ml total acidity
Vinification: Yeast:  VL1
Fermentation:  In barrel for an average of 14 days
Malolactic: Inoculated each barrel with Christian Hansen Vinaflora Oenos strain of malolactic bacteria on October 26th, 2012, resulting in the completion of malolactic fermentation on November 30th, 2012
Stirring:  Stirred each barrel weekly starting October 26th, 2012, until June 4th, 2013
Post-Stirring: Topped up barrels and monitored free sulfur dioxide and oxygen
Maturation:  Aged in barrel sur lie for 9 months in 45% new oak
Barrel Type: French oak
Forests: Troncais
Coopers: Francois Fréres
Bottling Numbers: PH: 3.59
Total Acidity: 0.63g/100ml
Alcohol: 14.15% by volume
Residual Sugar: 0.39g/100ml
Cases Produced: 3,990 six pack cases
Cellaring: Enjoy this delicious wine now, or cellar for up to 5 years

WINEMAKER'S COMMENTS
The 2012 October Night Chardonnay is a bright, pale straw yellow color, with aromas of honeysuckle, tropical fruit, orange blossom honey and toasty 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. This was followed by malolactic fermentation with lees stirring. The result is a very attractive and complex bouquet with a soft, rich and seamless texture.
Karl Antink, white winemaker

FOOD PAIRINGS
This wine is the perfect pairing to hazelnut-encrusted chicken, grilled lobster or halibut with orange beurre blanc.

WINE LIST DESCRIPTION
Floral aromas of honeysuckle and tropical fruit – a complex wine with layers of varietal character.

Price: $25.00 750ml

Label: 

2010 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
2010 was the coolest vintage Paso Robles has seen in a decade. With winter rainfall nearly 50% above normal, and growing degree days lagging, we had concerns that this vintage may not get completely ripe. This cool seasonal trend provided an ideal challenge for our progressive approach to irrigation that imposes a “drydown” period through June and July in the vineyard. Particularly important for Cabernet Franc, we were able to shape native green pepper aromas and grippy tannins that this grape variety is known for, toward red fruit aromas and chocolaty tannins in the wine. This dramatic farming approach for Cabernet Franc vines on our Home Ranch was able to stop vegetative growth early in the season, and drive rapid seed and tannin maturity at lower brix in this cool 2010 vintage. Springtime blending of the Cuvée St. E led us to use a greater fraction of Merlot and a lesser amount of Cabernet Sauvignon to support the Cabernet Franc base, and we love the touch of spice to the finish brought by the small percentage of Malbec.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition (Blend):  Cabernet Franc 46%, Merlot 31%, Cabernet Sauvignon 20%, Malbec 3%
Harvest Dates:  October 13, 2010 for Cabernet Franc, October 19, 2010 for Merlot
Harvest Process:  Hand-picked to half-ton bins
Harvest Chemistries:  26.0° Brix average, total acidity 0.48 g/100ml, pH 3.64
Vinification: Destemmed and berry sorted using Vaucher Beguet Mistral system
Yeast: ICV D254
  Fermentation: Sorted fruit was fermented in 5-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 6 days of skin contact
  Malolactic: 100% malolactic fermentation in older French barrels
  Maturation: 15 months in 225 liter barrels

 

Barrel Type: French oak, 50% new
  Forests: Bertrange, Allier
  Coopers: Marcel Cadet, Remond
  Bottle Aging: Bottled February 2012, this wine should have great longevity, improving over a decade.
Bottling Numbers: pH: 3.61
Total Acidity: 0.68 g/100ml
  Alcohol: 14.15% by volume
  Residual Sugar: 0 g/L (dry)
  Cases Produced: 1,120 six-pack cases

WINEMAKER'S COMMENTS
The 2010 Cuvée St. E captures a ripe, but savory fruit side of a Bordeaux style wine. Dark in color with a red hue, the initial aroma is plum confection with dark chocolate praline. A rich wine with zesty pomegranate fruit, blood orange and grenadine on the palate. The blunt texture finishes with dark fruited chocolate. I will enjoy watching the evolution of this attractive young wine as it ages in the cellar over the next decade.
-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
Cabernet Franc-based Bordeaux blend with savory ripe fruit aromas and chocolaty tannins.

Price: $50.00 750ml

Wine Fact Sheet: 
Label: 

2010 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
2010 was the coolest vintage Paso Robles has seen in a decade. With heavy winter rainfall nearly 50% above normal, and growing degree days lagging, we had concerns that this vintage may not get completely ripe. This cool seasonal trend provided an ideal challenge for our progressive approach to irrigation that imposed a 2 month “drydown” in the summer of 2010, which drove tannin maturity and eliminated vegetal aromas in this Bordeaux-style blend. Our best Merlot block is planted to Italian clones 9 and 10, and was allowed to reach a luxury level of ripeness prior to harvest on the 19th of October. Cuvée POM is the most brightly aromatic wine in the Cuvée Series. The 2010 delivers intense red fruit fragrance, refreshing acidity and a restrained tannin structure.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition (Blend):  Merlot 62%, Cabernet Sauvignon 20%, Cabernet Franc 18%
Harvest Dates:  October 19, 2010 for the Merlot
Harvest Process:  Hand-picked to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries:  26.0° Brix average, total acidity .54 g/100ml, pH 3.56
Vinification: Yeast: VR5 was pitched after a 2 day cold soak
  Fermentation: Sorted fruit was fermented in 5-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 6 days of skin contact
  Malolactic: 100% malolactic fermentation in older French barrels
  Maturation: 20 months in 225 liter barrels
  Barrel Type: French oak, 66% new
  Forests: Bertrange
  Coopers: Marcel Cadet, Sylvain and Demptos
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.54
Total Acidity: 0.72g/100ml
  Alcohol: 14.59%
  Residual Sugar: 0 g/L (dry)
  Cellaring: Quite enjoyable now, but has the structure to age for 10 years or more.
  Cases Produced: 628 six-pack cases

 


WINEMAKER'S COMMENTS
The 2010 Cuvée POM is intensely aromatic and shows bright red hues. Red fruit aromas of plum are spiced by a bouquet of camphor, cocoa and dark caramel. The 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 (don’t forget the saffron and langoustines!).

WINE LIST DESCRIPTION
Merlot-based red blend with bright acidity and a luxury-soft mouthfeel.

Price: $50.00 750ml

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