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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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2010 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
2010 was the coolest vintage Paso Robles has seen since 1998. Following heavy winter rainfall that broke a three year drought, we saw our summertime growing degree days lagging and had concerns that Cabernet may not completely ripen. The low-yielding block selected for Cuvée PAU was one of the earlier blocks harvested for the season and was “in the barn” well before frost and moisture hit the region near the end of October. The layering of this 2010 Cuvée PAU blend was based on building aromas with Merlot and Malbec around the Cabernet Sauvignon base. The Petit Verdot provided structure and aging potential as well as an interesting blue fruit character.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition: Cabernet Sauvignon 55%, Merlot 25%, Malbec 10%, Petit Verdot 10%
Harvest Dates: October 22nd, 2010 for the Cabernet Sauvignon
Harvest process: Hand-harvested to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries: 25.3° Brix average, total acidity 0.45g/100ml, pH 3.68
Vinification: Yeast: ICV D254 began fermentation after a 2-day lag period
  Fermentation: Fermented in 25-ton closed- top tank
  Temperature:  A peak fermentation temperature of 92°F was achieved
  Maceration: Pressed at maximum color density on October 30th
  Malolactic: 100% malolactic fermentation with Viniflora Oenos
  Maturation: 20 months in oak barrels
  Barrel Type: Bordeaux Export, 60% new
  Forests: Center of France
  Coopers: Saury and Dargaud et Jaegle (water bent)
  Bottle Aging: Bottled June 2012
Bottling Numbers: pH: 3.55
Total Acidity: 0.65 g/100ml
  Alcohol: 14.15% by volume
  Res. Sugar: 0 g/L, dry
  Cases Produced: 400 six-pack cases

WINEMAKER'S COMMENTS
The 2010 J. Lohr Cuvée PAU blends red and blue fruit aromas with a hazelnut-like barrel bouquet that evolves toward ink and iodine in the glass. The bright palate is dense with fruit, offering notes of violet, browned butter and black tea. Red 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, browned butter and black tea.

Price: $50.00 750ml
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2012 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 2012 Painter Bridge Zinfandel was designed with an eye towards artful composition. The fruit comes from four Paso Robles Zinfandel blocks and has been blended with spicy Valdiguié and Syrah, which bring aromatic complexity, body and palate structure. Each lot of Zinfandel 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: 87% Zinfandel, 7% Valdiguié,
5% Syrah, 1% Cabernet Sauvignon
Bottling Chemistries:
  pH: 3.54
  Total Acidity: 0.67 g/100ml
  Alcohol: 13.5% alcohol by volume
  Res. Sugar: 0.3 g/100ml

WINEMAKER'S COMMENTS
This 2012 Painter Bridge Zinfandel shows bright color with a youthful red hue. The aromas are of brambly loganberry fruit, raspberry confection, black tea and dark chocolate. On the palate this wine delivers crisp, red fruit with good 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 Arroyo Vista Chardonnay

VINTAGE
2012 continued the trend of cool years since 2010, and began with even colder winter and earlier 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 in our Dijon clone 76 Chardonnay, and a short heat wave from September 30th through October 2nd gave the vines their final push to the finish line.


VINEYARDS
Our J. Lohr Arroyo Vista Chardonnay is grown in the heart of the windswept and cool Arroyo Seco AVA of Monterey County. Loamy sand and gravelly loam soils of the Elder series are intermixed and underlain by “Greenfield potatoes” - stones that resemble potatoes in size and appearance and which absorb heat during the day and radiate it after sunset. This underlayment of stone effectively limits root growth to the top three to five feet of soil, harmoniously balancing the fruit and shoot growth of our richly flavored Chardonnay.


TECHNICAL DATA

Appellation:  Arroyo Seco AVA, Monterey County, CA
Composition: 100% Chardonnay
Harvest Dates: October 9th through October 22nd, 2012
Harvest Process: Hand-harvested at night, with whole cluster press (to 0.8 bars) and settled
Harvest Chemistries:
 

Brix: 25.7°
pH: 3.47
total acidity: 0.69 g/100 ml

Vinification:  
Yeast: CY3079 and VL1
Fermentation: In barrel for an average of 17 days
Malolactic: Inoculated each barrel in October 2012 with the Christian Hansen Vinaflora Oenos strain of malolactic bacteria. Completed malolactic fermentation in November and December of 2012.
Stirring: Weekly stirring of each barrel, starting November 2012 until June 2013 (during malolactic fermentation and seven months post)
Post-stirring: Monthly topping up of barrels, and free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie for 14 months in 50% new oak barrels.
Barrel Type: French oak
Forests: Emphasis is on tight-grain structure from the center of France
Coopers: Francois Frères, Tonnellerie O., Marcel Cadet, Dargaud et Jaegle
Bottling Chemistries:
pH : 3.56
Total Acidity: 0.66 g/100 ml
Alcohol: 14.32% by volume
Residual Sugar: 0.28 g/100 ml
Cases Produced: 17,649 six-pack cases
Cellaring:  Delicious now, but can be cellared for up to 5 years

WINEMAKER'S COMMENTS
With bright, straw-yellow color and vibrant hues, the 2012 J. Lohr Arroyo Vista Chardonnay has aromas of Cornish apple, stone fruit and lemon, with cinnamon and allspice undertones. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of toasted brioche, crème brulée, and roasted hazelnuts. This plush and racy Chardonnay with complex aromas and flavors is balanced by palate-cleansing acidity.
Karl Antink, Winemaker

FOOD PAIRINGS
Pork loin with apple cider and calvados (apple brandy), grilled seafood, triple cream cheeses and aged cheddar.

WINE LIST DESCRIPTION
Cornish apple, stone fruit and citrus aromas with spice notes. Plush and silky, Burgundian in style.

Price: $25.00 750ml

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2013 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 28th, 29th & 30th, 2013
Brix at Harvest: 20.6° Brix average
Vinification: Fermentation: Stainless steel, 79% traditional red wine fermentation to 85°F and 11% carbonic maceration (whole cluster fermented)
  Maceration: Traditional fermentation portion was just 4 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: 0.60 g/100ml
  Alcohol: 11.5% by volume
  Residual Sugar: 0.65 g/100ml
  Cellaring: Best enjoyed within four years

WINEMAKER’S COMMENTS
The vibrant 2013 J. Lohr Estates Wildflower Valdiguié is red-purple in color with profuse fresh fruit aromas of cherry, raspberry and red currant. The complexion on the palate is equally bright, dominated by pomegranate and raspberry, with a light peppery finish. Drink your last bottle just in time for the release of the new vintage! Serve chilled.
-Steve Peck, Winemaker

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

WINE LIST DESCRIPTION
Fresh fruit aromas of cherry and red currants with a sweet, peppery finish. Served chilled.

Price: $10.00 750ml

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2011 J. Lohr Hilltop Cabernet Sauvignon

VINTAGE
A cool climate prevailed in 2011, much like the 2010 season, which had been the coolest in a decade. Low yielding secondary shoots grew to replace frost damaged primary shoots after a defining hard frost hit the Paso Robles area on April 8th, 2011. Winter rainfall had provided sufficient soil moisture for rapid springtime growth of the vines after the setback of the early frost. We saw fewer clusters with larger berries, which pushed the wines toward a softer tannin profile. Vineyard yields were down considerably, averaging just 2.5 tons per acre in most blocks. Our standard practice was to stop irrigation of the Cabernet vines just after fruitset in early June and wait eight weeks or more 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. This edition of J. Lohr Hilltop Cabernet Sauvignon delivers on its promise to be dense and soft with a great fruit signature.


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, 5% Petit Verdot, 4% Malbec, 1% Syrah
Harvest Dates: October 27 to November 5, 2011
Process: Select-picked and sorted
Harvest Chemistries: Brix 24.8°, total acidity 0.54 g/100ml, pH 3.60
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, Remond, DJ
Post-Maturation: Release date January 2014
Bottling Numbers: pH: 3.55
Total Acidity: 0.68 g/100ml
Alcohol: 14.20 % by vol
Residual Sugar: 0.001 g/100ml (dry)
Cases Produced: 17,500 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 2011 J. Lohr Hilltop Cabernet Sauvignon is darkly-colored with a red-purple hue. Varietal aromas of violet and ripe black plum are complemented by hazelnut, dark chocolate and espresso coffee. The dense but approachable mid-palate is followed by a round, intense fruit finish.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Delicious with rosemary-seasoned ribeye, roasted potatoes and asparagus.

WINE LIST DESCRIPTION
Aromas of violet, ripe black plum and hazelnut. Round, intense fruit finish.

Price: $35.00 750ml

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2011 J. Lohr Highlands Bench Pinot Noir

VINTAGE
2011 was second only to 2010 as the coolest vintage in a decade for the Santa Lucia Highlands. The young vines that produced our second vintage of Highlands Bench Pinot Noir were shoot-thinned and leafed early in the season, with crop levels of just 1 ton per acre. The cool summer period was complemented by a warm trend at the end of September, which caused elevated sugar levels. We were pleased that the final picking decision was made during a moderate period on the 17th and 18th of October, resulting in a deliciously ripe wine with the complex flavors appreciated by true pinotphiles like ourselves.


VINEYARDS
Our 2011 Highlands Bench Pinot Noir comes from the Escolle Road Vineyard, just west of the town of Gonzales in the Santa Lucia Highlands AVA of Monterey. We were invited to partner with a group of friends - Gary Caraccioli, 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, ultimately choosing the highest elevations and most gravelly soils for Pinot Noir planting. The Pinot Noir clones selected were Dijon origin 777, 115 and 828, as well as Pommard 4 and Joseph Swan. The vines are spaced at four feet within the row and eight feet between rows in a north-south orientation. The close proximity to Monterey Bay, the eastern slope and aspect, and the elevation above the Salinas Valley floor provide a cool, sunny and ideal environment for growing intensely-flavored Burgundian varietals.


TECHNICAL DATA

Appellation: Santa Lucia Highlands,
Monterey County
Composition 100% Pinot Noir
Harvest Dates: October 17th and 18th, 2011
Process: Hand-picked into half-ton
bins. Destemmed and berry sorted on Mistral System
Harvest Chemistries: 25.2° Brix, pH 3.3,
0.89g/100ml total acidity
Vinification: Yeast: Maurivin Distinction and RC-212
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, 55% new
Forest: Bertrange
Coopers: Sirugue, Francois Frères, Dargaud & Jaegle, Marcel Cadet
Post-Maturation: 1 year bottle age prior to
release
Bottling Chemistries: pH: 3.77
Total Acidity: 0.61 g/100ml
Alcohol: 14.21 % by vol
Residual Sugar: 0.1 g/100 ml
Cases Produced: 2,012 cases (4,024 six-packs)
Cellaring: This wine has the structure to age 6 to 8 years or beyond

WINEMAKER'S COMMENTS
The 2011 Highlands Bench Pinot Noir is deep fuchsia-red in color, with complex layers of raspberry jam, prickly pear, beeswax and hazelnut aromas. This vintage shows finely-textured tannins with supple fruit on the palate.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Delicious with beef carpaccio with pecorino, Thresher shark on a bed of arugula and spring peas, or French onion soup.

WINE LIST DESCRIPTION
Complex aromas of raspberry jam, prickly pear and beeswax with supple fruit on the palate.

Price: $35.00 750ml

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