J. Lohr Estates Wildflower Valdiguié

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 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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Maple-Brined Pork Chops with J. Lohr Estates Valdiguié Fig Jam and Asparagus

recipe courtesy of Chef Jeremy Sewall, Chef at Island Creek Oyster Bar, Boston, Massachusetts

Serves 4

4 small pork chops (6-7 oz, single bone)

Brine

  • ¾ cup maple syrup
  • ¾ cup kosher salt
  • 2 cloves garlic
  • 1½ cups water
  • 1 Tbsp mustard seeds
  • 1 Tbsp chili flakes
  • 1 small Spanish onion, cut in half
  • 1 sprig thyme
  • 1 sprig rosemary
  • 10 cups ice

Mix all the ingredients except the ice in a large saucepan and bring to a boil. Remove from heat and in a large bowl, pour the mixture over the ice (the ice will cool down the brine enough to put in the pork chops). Add the chops to the cool mixture and refrigerate for 4 to 6 hours. Remove the chops from brine, and let sit, uncovered, for several hours in the refrigerator before grilling.

Asparagus

  • 2 bunches asparagus, woody stems removed
  • 1 gallon water mixed with ½ cup kosher salt
  • 1 tsp ginger, minced
  • 2 tsp garlic, chopped
  • 2 Tbsp olive oil

Bring the salted water to a boil and add the asparagus. Simmer for about 3 to 4 minutes and plunge into ice water to stop the cooking. Drain when cool and refrigerate until almost time to serve, then warm the olive oil in a sauté pan and add the garlic and ginger. When it begins to color, add the asparagus and heat through. Season with salt and pepper.

Fig Jam

  • 4 pints fresh figs, quartered
  • 1 bottle J. Lohr Estates Wildflower Valdiguié
  • ¼ cup red wine vinegar
  • ¼ cup brown sugar
  • ¼ cup superfine sugar
  • 1 pinch chili flakes
  • seasoning sachet (see below)

Seasoning Sachet

5 whole black peppercorns, a few sprigs of thyme, sprig of fresh rosemary, 1 star anise and ½ cinnamon stick. Put sachet ingredients on a square of cheesecloth and tie together with a string to securely close. Combine all ingredients in a saucepan and bring to a boil. Then simmer on low heat until figs have reached a jam consistency. Remove sachet and purée the fig mixture in a food processor.

To Serve

Grill the pork chops about 7 minutes per side over medium heat; turn frequently to get even color and doneness. Place each pork chop on a small plate, drape the asparagus over the bone and a spoonful of fig jam on the top of the chop. Serve immediately with a delicious glass of J. Lohr Estates Wildflower Valdiguié!

2011 J. Lohr Estates Wildflower Valdiguié

VINTAGE
2011 was in many ways a repeat of 2010, which was the coolest growing season we’ve seen in the Arroyo Seco in the past decade. Moderate autumn weather allowed ample hang time, which enabled great flavor development with less sugar accumulation than in a typical year. 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, our goal is to preserve the varietal’s wonderful natural acidity and fresh fruit flavors. We incorporate two different winemaking techniques to achieve this. In 2011, we handpicked 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 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


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: November 8th and 9th, 2011
Brix at Harvest: 21.6° Brix average
Vinification: Fermentation: Stainless steel fermented, 74% traditional red wine fermentation to 85°F and 26% carbonic maceration (whole cluster fermented).
  Maceration: Traditional ferment portion was 10 days on skins. Carbonic maceration was 14 days to pressing.
  Maturation: Chilled for cold stability,
aged 1 month in stainless steel
Bottling Chemistries: pH: 3.30
  Total Acidity: 0.67 g/100ml
  Alcohol: 12.05% by volume
  Residual Sugar: 0.67%
  Cellaring: Delicious now, but can be cellared for up to 5 years.

WINEMAKER’S COMMENTS
This wine is vibrant and red-purple in color with bright aromas of boysenberry, Bing cherry, raspberry and pomegranate. The fruit complexion on the palate is equally bright, dominated by pomegranate and raspberry. Drink your last bottle just in time for the release of the new vintage! Serve chilled.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Excellent with salmon or roasted duck with berry sauce

WINE LIST DESCRIPTION
Aromas of boysenberry, Bing cherry, raspberry and pomegranate with a bright complexion on the palate.

Price: $10.00 750ml

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Valdiguié Margarita

Back in May 2011, we served a unique J. Lohr libation at our Wine Festival Mexican Fiesta, and club members have been asking about our Valdiguié Margaritas ever since. In the spirit of summer, we wanted to share the easy-to-prepare recipe for this drink with you:

Pour one bottle of the 2010 J. Lohr Estates Wildflower Valdiguié and an equal amount of Fresca in a blender. Add two tablespoons orange juice concentrate. Add ice and blend!

2010 J. Lohr Estates Wildflower Valdiguié

VINTAGE
2010 was the coolest growing season we’ve seen in the Arroyo Seco in the past decade. The season allowed for adequate hang time, which enabled great flavor development with less accumulation of sugar than in typical years. 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 spur area. Otherwise, yields are too high and ripening becomes difficult for this late-maturing variety, particularly in a cool year. In our winemaking, our goal is to preserve Valdiguié’s wonderful natural acidity and fresh fruit flavors. We incorporate two different winemaking techniques to achieve this. In 2010, we handpicked roughly 19% 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: Monterey County, CA
Composition: 100% Valdiguié
Harvest Date: October 27-30, 2010
Brix at Harvest: 20.5-21.7° Brix average
Vinification: Fermentation: Stainless steel fermented, 81% traditional red wine fermentation to 85°F
  Maceration: 19% carbonic maceration (whole cluster fermented)
  Maturation: Aged 1 month in stainless steel
Bottling Chemistries: pH: 3.38
  Total Acidity: 0.66 g/100ml
  Alcohol: 11.70% by volume
  Residual Sugar: 0.64%
  Cellaring: Delicious now, but can be cellared for up to 5 years.

WINEMAKER’S COMMENTS
This wine is vibrant and red-purple in color with bright aromas of boysenberry, Bing cherry, raspberry and pomegranate. The fruit complexion on the palate is equally bright, dominated by pomegranate and raspberry. Drink your last bottle just in time for the release of the new vintage! Serve chilled.

Steve Peck, red winemaker


Price: $10.00 750ml

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Wildflower Hot Mulled Wine

Wildflower Hot Mulled Wine is a traditional favorite among club members. Served in our Wine Centers during the holiday season, the Wildflower Hot Mulled Wine will create wonderful aromas in your home while warming you right up. Mulling spice bags are available for purchase in our Wine Centers (retail $3.50) or simply follow the recipe below.

Combine first 5 ingredients and bring to a boil. Add the sugar and stir until dissolved. Reduce heat to low and simmer for 30 minutes.

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