J. Lohr Estates

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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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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2012 J. Lohr Estates Falcon’s Perch Pinot Noir

VINTAGE
Pinot Noir in Monterey County saw a wonderfully cool growing season that finished with a bang. Growing degree days were similar to 2007; well below the long-term average and just a touch warmer than the preceding cooler vintages of 2010 and 2011. We gladly avoided a frost scare that came just a week after bud break in early March. Our favorable weather through bloom at the end of May set our average crop size at just under 4 tons per acre for the Falcon’s Perch. Moderate daytime temperatures during veraison, between 75 and 85 degrees, bring out the best color development. This is exactly what occurred in the Monterey region in August of 2012. The textbook weather continued until Mother Nature decided it was time for us to pick and brought two days of over 100 degrees on October 1st and 2nd, breaking a 100 year temperature record. Harvest immediately went into full swing on our coveted crop and the 2012 Falcon’s Perch Pinot Noir is now showing rich, full structure with great aromatic development at bottling.


VINEYARDS
Falcon’s Perch Pinot Noir is produced from cool climate grapes grown in select vineyards within and surrounding the Arroyo Seco region 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, 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 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: October 2 through 20, 2012
Cold Soak: 3 day cold soak prior to fermentation
Brix at Harvest: 26.5° 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% ML, Viniflora Oenos
  Maturation: Matured in stainless steel with a fraction aged in French oak barrels
  Barrel Type: 15% in second fill French oak barrels
Bottling Chemistries: PH: 3.76
  Total Acidity: 0.70 g/100 ml
  Alcohol: 13.66 % by volume
  Residual Sugar: 0.3 g/100 ml
Cellaring: Tannin stucture will soften in the first year along with the evolution of an aromatic bottle bouquet. Best between 2014 and 2016.

WINEMAKER'S COMMENTS
The 2012 Falcon’s Perch Pinot Noir offers complex varietal aromas of cherry preserves, violets and dried herbs lifted by vanilla spice. Brushy red fruit on the palate finishes with talc and a touch of rhubarb pie. The fresh acidity invites a wide range of food pairings.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Delicious with classic Southern shrimp gumbo, smoked salmon on savory crackers, or a ripened goat cheese coated with ash.

WINE LIST DESCRIPTION
Varietal aromas of cherry preserves, dried herbs and violets lifted by vanilla spice.

Price: $17.00 750ml



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2012 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, particularly in a cool year. In our winemaking, the goal is to preserve the varietal’s wonderful natural acidity and fresh fruit flavors. We incorporate two different winemaking techniques to achieve this. In 2012, we handpicked roughly a third 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 fruit is performed. The other techniques are to gently de-stem and crush the fruit going to the fermenter, pump over and extract 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-a-Vent.


TECHNICAL DATA

Origin: Arroyo Seco AVA, Monterey, CA
Composition: 100% Valdiguié
Harvest Date: October 27th to 30th, 2012
Brix at Harvest: 22.0° Brix average
Vinification: Fermentation: Stainless steel fermented, 69% traditional red wine fermentation to 85°F and 31% carbonic maceration (whole cluster fermented)
  Maceration: Traditional fermentation portion was 10 days on skins. Carbonic maceration was 14 days to pressing
  Maturation: Aged 4 months in stainless steel tanks
Bottling Chemistries: pH: 3.25
  Total Acidity: 0.79 g/100ml
  Alcohol: 12.4% by volume
  Residual Sugar: 0.50 g/100ml
  Cellaring: Best enjoyed within four years

WINEMAKER’S COMMENTS
The vibrant 2012 Wildflower Valdiguié is red-purple in color with bright aromas of blueberries, cherries, raspberries and red currants. The fruit complexion on the palate is equally bright, dominated by pomegranate and raspberry, with an earthy finish. Drink your last bottle just in time for the release of the new vintage! Serve chilled.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Perfect with duck confit salad or as a complement to a charcuterie plate of serrano ham, dry sausage, paté, cornichon and hard cheese.

WINE LIST DESCRIPTION
Aromas of blueberries, raspberries and red currants with a sweet finish. Served chilled.

Price: $10.00 750ml

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2012 J. Lohr Estates Riverstone Chardonnay

VINTAGE
2012 continued the trend of very cool 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 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 ushered in the 2012 Chardonnay harvest. Heat events on October 17th and 18th pushed the remaining unpicked Chardonnay blocks to the finish line with the final load coming in November 2nd. With uniform ripening throughout the home ranch, we harvested nonstop to ensure each block was picked at its optimum ripeness. The frenetic pace was a challenge that tested vineyard and winery staff alike, but the results were well worth the sacrifice.

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 allow a four foot rooting zone that 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) 99.5% Chardonnay, 0.5% other white
Harvest dates October 2nd to November 2nd, 2012
Brix at harvest 24.8°
Vinification  
   Malolactic 50% in barrel
   Maturation Aged 8 to 10 months in 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 3.60
   Total acidity 0.66 g/100ml
   Alcohol 13.90% by volume
   Residual Sugar 0.50 g/100ml
   
Cellaring Drink now, or cellar up to 5 years

 


WINEMAKER'S COMMENTS
This elegant Chardonnay has bright hues of yellow straw. Rich aromas of pear, apple and lemon custard combine with notes of roasted hazelnut, vanilla and toasty oak. The flavors are very soft with ripe pear, apple and cream ending with a lingering toasty oak finish. Barrel fermentation with sur-lie aging adds layers of viscosity, depth and complex flavors that marry well with the Chardonnay’s natural acidity and bright fruit.
Jeff Meier, Winemaker

FOOD PAIRINGS
Halibut with lemon butter sauce, boudin blanc with mustard sauce, grilled vegetables, pumpkin curry or butterscotch pudding.

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

Price: $14.00 750ml
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2011 J. Lohr Estates Los Osos Merlot

VINTAGE
Cool weather prevailed in 2011, much like the 2010 season, which was the coolest in a decade. Low yielding secondary shoots grew to replace frost damaged primary shoots after a defining hard frost hit the area on April 8th. Winter rainfall had provided sufficient soil moisture for rapid springtime growth of the vines after the setback of the early frost. Fewer clusters with larger berries was the norm, pushing toward a softer tannin profile in the wines. We employed our standard practice of ceasing irrigation after fruitset in early June and waiting 8 weeks or more until vines began to run out of soil moisture before resuming irrigation in August. We saw seeds turn hard and brown, while flavor in the berries shifted from herbal to fruity as a result of this water stress exercise. The inclusion of 11% Malbec and 5% Petit Verdot provides a hint of hibiscus and banana peel to the blend. This 2011 Los Osos Merlot reflects a union of these primary fruit and floral characters with crafted oak flavors from a full year of barrel aging at the winery.


VINEYARDS
Traditionally, we harvest our estate-grown Merlot grapes across a range of sugar ripeness. The early picks usually capture the classic varietal definition of Merlot, while the fruit harvested later adds depth and intensity to the wine. Clone and rootstock combinations, along with variations in soil, add complexity to our Los Osos Merlot, as does the introduction of recently planted Italian clones. We grow our Merlot grapes in Nacimiento-Los Osos, Arbuckle-San Ysidro, and Arbuckle- Positas complex soils in our vineyards in Paso Robles, where these welldrained but relatively poor soils have chalky or gravelly components.


TECHNICAL DATA

Apellation: Paso Robles AVA, San Luis Obispo County, California
Composition: 84% Merlot, 11% Malbec, 5% Petit Verdot
Harvest Dates:  September 27th - October 12th, 2011
Brix at Harvest: 24.8° Brix avg
Vinification:  
  Fermentation: Whole-berry fermentation in stainless steel tanks
  Malolactic: 100%
  Maturation: 12 months in barrel with 22% new oak
  Barrel type: American oak from Missouri forests, medium-plus toast with toasted heads
Bottling Chemistries:
  pH: 3.71
  Total Acidity: 0.65 g/100ml
  Alcohol: 13.94% by volume
  Residual Sugar: 0.12 g/100ml
  Cellaring: Showing well upon release, with the potential to age up to five years

WINEMAKER'S COMMENTS
The 2011 J. Lohr Estates Los Osos Merlot presents a mature red color with a raspberry hue. Savory fruit aromas of black plum and pomegranate are integrated with a barrel signature of cocoa and cedar. Our winemaking style and use of Malbec as a blender accentuates the brighter fruit tones of Merlot and leaves ripe, soft tannin on the palate.
-Steve Peck, Red Winemaker

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

WINE LIST DESCRIPTION
Savory fruit aromas of plum and pomegranate integrated with a barrel signature of cocoa and cedar.

Price: $15.00 750ml

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2011 J. Lohr Estates Seven Oaks Cabernet Sauvignon

VINTAGE
Cool weather prevailed in 2011, much like the 2010 season, which was 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. Winter rainfall provided sufficient soil moisture for rapid springtime growth of the vines after the setback of the early frost. Fewer clusters with larger berries was the norm, pushing toward a softer tannin profile in the wines. Our vineyard yields were down considerably, averaging just 3 tons per acre in most blocks. We employed our standard practice of stopping irrigation after fruitset in early June and waiting 8 weeks or more until vines began to run out of soil moisture before resuming irrigation in 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 vintage. The 2011 Seven Oaks Cabernet Sauvignon offers the dense fruit signature we expect from Paso Robles “Cab”.


VINEYARDS
The predominant fruit for our J. Lohr Estates Seven Oaks Cabernet Sauvignon comes from estate vineyards located directly opposite our J. Lohr Paso Robles Wine Center. The Seven Oaks vineyard was originally planted on its own rootstock, utilizing some of the original plantings from indigenous Estrella clones. The soils in our Paso Robles vineyards vary from gravelly clay loam to limestone-based soils over a relatively small parcel of land, and various rootstock and clonal combinations have been used to maximize the expression of each individual site. The different soil types and planting combinations add to the palate of the Seven Oaks Cabernet.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition Blend: 75% Cabernet Sauvignon, 8% Merlot, 8% Petite Sirah, 6% Petit Verdot, 3% Syrah
Harvest Dates: Cabernet Sauvignon from September 17 to November 10, 2011
Brix at Harvest: 24° Brix average
Vinification:  
  Fermentation: Fermented in stainless steel tanks with peak temperatures reaching 92°F
 
 
Malolactic: Stainless steel tanks and barrels, using Viniflora Oenos
  Maturation: 12 months aging in traditional oak barrels
  Barrel type: Primarily Missouri and Minnesota American oak with toasted heads
Bottling Chemistries:
  pH: 3.76
  Total Acidity: 0.63 g/100ml
  Alcohol: 13.7% by volume
  Residual Sugar: 0.22 g/100ml
  Cellaring: Deliciously soft upon release, with adequate structure to age up to six years.

WINEMAKER'S COMMENTS
The Seven Oaks Cabernet Sauvignon is red-purple in color with a bright hue at release. Ripe fruit aromas of black plum, blueberry and cherry mix with a bouquet of toasted pastry, anise, and vanilla from a year of barrel aging. Mature and round on the palate, the cool 2011 vintage has a high toned fruit signature and soft finish.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
This wine is an excellent companion to grilled beef, Italian sausage lasagna or dark chocolate truffles.

WINE LIST DESCRIPTION
Black plum and high toned cherry notes with a lovely bouquet of toasted pastry, anise and vanilla.

Price: $17.00 750ml

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2012 J. Lohr Estates Flume Crossing Sauvignon Blanc

VINTAGE
2012 continued the trend of very cool years, which began in 2010. We were only 9 degree days warmer than 2011, with 2209 degree days versus 2200 for 2011. 2012 began with an even colder winter and earlier growing season temperatures than either 2010 or 2011. Fortunately, unlike ‘10 and ‘11, we saw favorable weather from bloom to fruit-set and dry weather from April through October, ensuring a uniform crop load and decreased mildew pressure despite the cool temperatures. The 2012 harvest appeared to be trending late until a short but substantial late September heat wave nudged the Arroyo Seco Sauvignon Blanc over the finish line. The September heat pushed the flavor profile through the grassy and into the passion fruit, lemon grass and grapefruit profile, while maintaining a bright and refreshing acidity.


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 meant 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: 99% Sauvignon Blanc, 1% Viognier
Harvest Dates: Sep. 25 - Oct. 3, 2012
Brix at Harvest: 24.5° Brix average
Vinification:  
  Maturation: Aged 8 months in tank, wood barrels and stainless steel barrels
  Barrel type: New Acacia wood barrels
Bottling Chemistries:
  pH: 3.27
  Total Acidity: 0.72 g/100ml
  Alcohol: 13.8% by volume
  Residual Sugar: 0.25 g/100ml
  Cellaring: Delicious now or within the next one to two years

WINEMAKER'S COMMENTS
Bright aromas and flavors of grapefruit, passion fruit and boxwood highlight this bright, crisp but 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 stainless steel aging of the remaining portion.
-Jeff Meier, Winemaker

FOOD PAIRINGS
Serve with fresh oysters, shrimp ceviche with lime, chilis and melon salsa or a spring green salad with Chèvre and citrus.

WINE LIST DESCRIPTION
A bright, crisp and well-structured wine with flavors of grapefruit, passion fruit and boxwood.

Price: $14.00 750ml

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2011 J. Lohr Estates South Ridge Syrah

VINTAGE
Cool weather returned in 2011, much like the previous season which had been the coolest vintage in a decade. The winter season provided above average rainfall to the region and created great optimism among Paso Robles winegrape growers, until a widespread frost event on April 8th levied a 30% crop penalty on most varieties. Syrah, being an early budbreak variety, was not immune to this frost damage and yields were less than 3 tons per acre overall. Cool summer weather and low crop levels favored bigger vine canopies and great color development, even in warmer sites. Only 15 days registered temperatures greater than 100°F during the 2011 season in Paso Robles. This was the lowest number of hot days since 1997. Our restrictive vineyard irrigation methods at J. Lohr helped to render ripe seeds and to shift aromatics from white pepper to blue fruit in the final wine, in spite of the overall cool season.


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 26th thru November 6th, 2011
Brix at Harvest: 24.9° Brix, pH 3.57, total acidity 0.56g/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, 18% new
Bottling Chemistries:
  pH: 3.85
  Total Acidity: 0.62 g/100 ml
  Alcohol: 13.91% by volume 
  Residual Sugar:0.02 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 pomegranate, black tea and blueberry are lifted by barrel aging on the lees in a blend of American and French oak barrels. Restrained notes of vanilla and a lean tannin structure are evident in this bright, fruit-driven Syrah.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Try with Ancho chile shrimp pasta, duck confit or rare sesame-crusted Ahi tuna.

WINE LIST DESCRIPTION
Black tea and blueberry aromas with a lean tannin structure.

Price: $15.00 750ml

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2012 J. Lohr Estates Bay Mist White Riesling

VINTAGE
2012 continued the succession of cool years which began with 2010. We were only 9 degree days warmer than 2011 in 2012 - 2200 versus 2209 - but in reality the 2012 growing season was cooler, with cold winter weather and a very cool early growing season. Again our vineyard managers were put to the test of fighting mildew pressure from the cool, moist, maritime air and proper management of crop load and sun exposure. Harvest was trending extremely late, but was aided by three very warm days at the beginning of October. For Riesling, ripeness came together just a few days shy of Halloween, with fragrant pear, apricot and floral aromas, bright acidity and a hint of honey from Botrytis.


VINEYARDS
The vines for our J. Lohr Bay Mist White Riesling are grown in well-drained Chualar loam soils underlain by stones deposited from the Arroyo Seco River. The winds of the Salinas Valley extended the growing season, and the fruit retains its natural grape acids. Our primary goal with this varietal is to evoke the purest manifestation of fruit from the vineyard, enhanced by a combination of cultured yeasts fermented in stainless steel to showcase the grape’s character.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County
Composition: 92% White Riesling,
7% Gewurztraminer
1% Orange Muscat
Harvest Date: October 25 and 26, 2012
Brix at Harvest: 23.2° average
Total Acidity: 0.70 g/100 ml
pH at Bottling: 3.1
Alcohol: 12.50% by volume
Residual Sugar: 1.88 g/100 ml
Vinification: Fermentation: Stainless steel tanks
Maturation: Four months in stainless steel tanks post-fermentation

WINEMAKER'S COMMENTS
The 2012 Bay Mist White Riesling is a youthful, brassy yellow color with attractive aromas of apricot, lychee, pear and white flowers. The flavors are very clean and bright with apricot, pippin apple and lychee fruit balanced by a dollop of natural grape sweetness and crisp acidity.
-Jeff Meier, Winemaker

FOOD PAIRINGS
Enjoy this as an aperitif, or pair with Pacific Rim cuisine such as Thai chicken or beef satay, or Cuban barbeque.

WINE LIST DESCRIPTION
Fragrant aromatics of apricot, lychee nut, pear and white flowers, with a balance of sweet and tart flavors.

Price: $10.00 750ml
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