J. Lohr Arroyo Vista Chardonnay

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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J. Lohr Arroyo Vista Chardonnay Creamed Mushrooms on Toast

recipe courtesy of Chef Jamie Gwen, Radio and Television Personality and Author, California

Makes 4 small plates

  • 1 oz dried Morel mushrooms
  • 1 cup boiling water
  • 2 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 1 lb brown or white button mushrooms, cleaned & sliced
  • 2 shallots, minced
  • ½ cup J. Lohr Arroyo Vista Chardonnay
  • ½ cup crème fraîche
  • 4 large, thin slices of crusty bread
  • parsley, freshly chopped (for garnish)

Place the dried morels in a small bowl and pour the boiling water over them. Let the morels sit for half an hour, then drain and reserve soaking liquid for your next mushroom soup or stock. Cut each morel in half lengthwise and set aside.

Heat the olive oil and 2 Tbsp of the butter in a large non-stick pan. Add the fresh mushrooms and cook over high heat until the mushrooms release their juices and begin to brown, stirring often, about 8 minutes. When the mushrooms have caramelized, add the remaining 2 Tbsp of butter along with the soaked morels and the minced shallot. Cook for 2 minutes more, stirring often. Season the mixture with salt and pepper. Add the J. Lohr Chardonnay and reduce heat to medium. Cook for 10 minutes or until the liquid is reduced to a thin sauce. Stir in the crème fraîche and cook for 3 minutes more. Adjust the seasoning to taste.

To Serve:

While the mushrooms are cooking, toast the bread lightly on each side. Spoon the mushrooms and sauce over the toast. Garnish the plates with the chopped parsley and serve immediately. Pair with a glass of J. Lohr Arroyo Vista Chardonnay!

Grilled Lamb Chop with Chardonnay Pear Chutney

recipe courtesy of Chef Alfredo Malinis, Chef at Level Small Plates Lounge, Annapolis, Maryland

Serves 4

  • 12 baby lamb chops
  • fresh herbs, finely chopped (optional)
  • 2 Tbsp extra virgin olive oil
  • salt and pepper

Generously coat the lamb with olive oil and season with salt and pepper, then either grill or oven-roast. If grilling, cook lamb chops on the grill for 8 to 10 minutes for medium-rare. If ovenroasting, first heat a small amount of oil in a cast iron frying pan on the stove top, and place chop flat-side-down in the pan. Allow each side to cook undisturbed for 2 to 3 minutes. Remove from the pan and place in a 350°F oven. Roast for 6 to 7 minutes for medium-rare.

Poached Pears

In a large saucepan, add wine, water, sugar and cloves. Heat to a simmer. Carefully place pears into liquid and cover. Poach gently until there is no resistance when pierced with a skewer.

Pear Chutney

  • 5 poached pears, medium diced
  • 1 cup red onion, thinly sliced
  • 1 cup celery, chopped
  • 1 cup dried cherries, chopped
  • 2 Tbsp butter
  • 1 cup J. Lohr Arroyo Vista Chardonnay

Place all ingredients in a medium sauté pan and cook over medium-low heat. Cook until liquid is almost gone, approximately 25 to 35 minutes.

To Serve

Arrange three lamb chops on each plate and top with the Chardonnay Poached Pear Chutney. Enjoy with a glass of J. Lohr Arroyo Vista Chardonnay.

2011 J. Lohr Arroyo Vista Chardonnay

VINTAGE
2011 was one of the coldest vintages of the last decade, and combined with a very late cold spell in early April, turned out to be one of the longest growing seasons of the last twenty years. We had a mere 15 days over 90°F the entire growing season, but with the light yields the season provided enough warmth to fully ripen the Arroyo Vista Chardonnay. The last fruit was hand-harvested under lights on the 3rd of November, and was outstanding, with ripe stone and tropical fruit flavors at 24.5° Brix with 7.0 grams per liter of acid - perfectly balanced!


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: September 28 -November 3, 2011
Harvest Process: Hand-harvested at night, with whole cluster press (to 0.8 bars) and settled
Harvest Chemistries:
 

Brix: 24.5°

pH: 3.42

total acidity: 0.70 g/100 ml

Vinification:  
Yeast: Native fermentation, CY3079,
FrootZen, VL2
Fermentation: In barrel for an average of 17
days
Malolactic: Inoculated each barrel in
October 2011 with the Christian Hansen Vinaflora Oenos strain of malolactic bacteria. Completed malolactic fermentation in November 2011.
Stirring: Weekly stirring of each barrel, starting November 2011 until June 2012 (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 60% new oak barrels.
Barrel Type: French oak
Forests: Emphasis is on tight-grain structure from the center of France
Coopers: Mostly Francois Fréres
Bottling Chemistries:
pH : 3.57
Total Acidity: 0.63 g/100 ml
Alcohol: 14.30% by volume
Residual Sugar: 0.35 g/100 ml
Cases Produced: 6,294 cs (12,589 six-packs)
Cellaring:  Delicious now, but can be cellared for up to 5 years

WINEMAKER'S COMMENTS
Bright, pale yellow color with youthful hues, the 2011 Arroyo Vista Chardonnay has aromas of baked apple, d’Anjou pear, and lime, with floral honeysuckle undertones. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of toasted bread, lime custard, caramel and toasted hazelnuts. A rich and silky chardonnay with complex aromas and flavors, balanced by palatecleansing acidity.
Jeff Meier, Winemaker

FOOD PAIRINGS
Thomas Keller roasted chicken, broiled sea bass and triple crème brie cheese.

WINE LIST DESCRIPTION
Baked apple, pear and citrus aromas with floral notes. Rich, silky and Burgundian in style.

Price: $25.00 750ml

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Crab Meat Salad with Grilled Melons

recipe courtesy of Luke Desanttis of Old Fields Restaurant

Serves 4

Salad:

  • 2 cups jumbo lump crab meat                 
  • 2 lemons, zest from one and juice broth       
  • 1 Tbsp chopped tarragon    
  • ½ cup mayonnaise
  • Salt and pepper      
  • 8 leaves butter lettuce
  • 1 head Mache or other delicate spring lettuce

Gently fold ingredients together except lettuce, and season to taste.

Melon Marinade:

  • ¼ cup J. Lohr Arroyo Vista Chardonnay                 
  • 1 lime, zested     
  • 1 lemon, zested     
  • 1 Tbsp chopped tarragon
  • ¼ tsp salt and pepper           
  • 4 wedges of watermelon, about 1” thick and 4” long  
  • 8 melon ball size pieces honeydew melon        
  • 8 melon ball size pieces cantaloupe
Mix all ingredients except melons together in a small bowl. Pour marinade over melon pieces and let sit for one hour. Thread melon pieces on bamboo skewers. Grill for 1 minute per side. Remove melon balls from skewers.

Balsamic Reduction
2 cups balsamic vinegar

Simmer the vinegar in a small pan until it becomes syrupy and dime-size bubbles form. Pour into a heat-proof bowl and let cool. When cool, they syrup should be sweet (not bitter) and just barely pour from a squeeze bottle or spoon.
 
To Serve
Divide melon pieces between four plates, top with lettuces and finish with crab meat salad. Drizzle balsamic reduction lightly onto plate around the salad. Enjoy with J. Lohr Arroyo Vista Chardonnay!

2010 J. Lohr Arroyo Vista Chardonnay

VINTAGE
The 2010 vintage was the coolest in the last decade and only slightly warmer than the record cool 1998 and 1999 El Niño and La Niña vintages, respectively. In fact, 2010 was a La Niña vintage, with 2,135 growing degree days (GDD) - a very cool Region I (2000 - 2500 GDD). With the exception of two significant heat events in April and May which saw temperatures exceeding 95 degrees Fahrenheit, the growing season was generally cool and foggy for the balance of May, June, July and all but the last weeks of August. We thankfully witnessed Indian summer temperatures in early September, which provided the final push needed to fully ripen the Arroyo Vista Chardonnay with ample levels of acidity remaining in the fruit.


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
Composition: 100% Chardonnay
Harvest Dates: October 9-20, 2010
Harvest Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries:
 

Brix: 24.5°

pH: 3.42

total acidity: 0.75 g/100 ml

Vinification:  
Yeast: Native fermentation, M2, and CY3079
Fermentation: In barrel for an average of 17
days
Malolactic: Inoculated each barrel with Lactoenos SB3 and Christian Hansen CH-11 strains of malolactic bacteria, October 2010. Completed malolactic fermentation in November 2010.
Stirring: Weekly stirring of each barrel, starting November 2010 until March 2011 (during malolactic fermentation and five months post)
Post-stirring: Monthly topping up of barrels and free sulfur dioxide and oxygen monitoring.
Maturation: Aged in barrel sur lie for 18 months in 42% new oak barrels.
Barrel Type: French oak
Forests: A mix of Allier, Troncais, Nevers
Coopers: Mostly Francois Fréres
Bottling Chemistries:
pH : 3.54
Total Acidity: 0.67 g/100 ml
Alcohol: 14.22% by volume
Residual Sugar: 0.35 g/100 ml
Cases Produced: 5,426 (10,852 six packs)
Cellaring:  Delicious now, but can be cellared for up to 5 years

WINEMAKER'S COMMENTS
A youthful straw yellow color, with aromas of citrus zest, pear and wet stones. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of toasted bread, butter, honey and vanilla. This is an enticingly delicious Chardonnay with complex aromas and flavors balanced by palate-cleansing acidity and mouthfilling richness.
Jeff Meier, winemaker

Price: $25.00 750ml

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2009 J. Lohr Arroyo Vista Chardonnay

VINTAGE

The 2009 vintage saw windy weather and very cool temperatures during flowering. This resulted in poor fruit set and very low yields in our Arroyo Vista Chardonnay. The windy, cool weather yielded to more mild conditions for the rest of the season. The combination of low yields, mild weather and long hang time helped produce intensly flavored Chardonnay, rich in texture and full of fruit flavors.


VINEYARDS
The 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 their heat 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 Chardonnay vines.


TECHNICAL DATA

 

Appellation:  Arroyo Seco AVA, Monterey County
Composition: 100% Chardonnay
Harvest Dates: September 21 through October 5, 2009
Harvest Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries:
 

Brix: 25.5°

pH: 3.49

total acidity: 0.69 g/100 ml

Vinification:  
Yeast: M2 and D47
Fermentation: In barrel for an average of 17
days
Malolactic: Inoculated each barrel with Lallamand Alpha strain of malolactic bacteria in October 2009. Completed malolactic fermentation in November 2009.
Stirring: Stirred each barrel weekly from November 2009-March of 2010 (during malolactic fermentation and for five months after)
Post-stirring: Topped up barrels monthly and monitored free sulfur dioxide and oxygen
Maturation: Aged sur lie for 18 months in 50% new oak barrels
Barrel Type: French oak
Forests: TA mix of Allier, Troncais, Nevers
Coopers: Mostly Francois Fréres
Bottling chemistries:
pH : 3.49
Total Acidity: 0.69 g/100 ml
Alcohol: 14.09% by volume
Residual Sugar: 0.62 g/100 ml
Cases produced: 2,178
Cellaring:  Delicious now, but can be cellared for up to 5 years

Winemaker's Comments

Very bright, vibrant yellow color with aromas of pear, apple and lime custard. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of grilled hazelnuts, butter, honey and gun flint and amplify an already intensely viscous wine. This is an enticingly delicious Chardonnay with complex aromas and flavors balanced by palate cleansing acidity.
—Jeff Meier, winemaker

 

Price: $25.00 750ml

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2008 J. Lohr Arroyo Vista Chardonnay

VINTAGE

The vintage of 2008 was the third consecutive drought year in the Arroyo Seco with total rainfall amounting to less than seven inches. Additionally, we had a very hard freeze in January followed by very cool weather all the way to bloom in May. The end result was record low yields due to cool, windy weather during “set.” The only silver lining to this vintage was very mild weather throughout the summer with typical Monterey County fog and winds for much of June, July and August. The tiny yields and cool weather produced Arroyo Vista Chardonnay with vibrant, cooler climate fruit flavors of citrus and apple with surprisingly moderate acidity.


VINEYARDS
The 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 their heat 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 Chardonnay vines.


TECHNICAL DATA

 

Appellation:  Arroyo Seco AVA, Monterey County
Composition: 100% Chardonnay
Harvest Dates: October 5, 6 and 9, 2008
Harvest Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries:
 

Brix: 24.7°

pH: 3.57,

total acidity: 0.63 g/100 ml

Vinification:  
Yeast: Montrachet, Uninoculated (Wild Yeast) and M2
Fermentation: In barrel for an average of 23
days
Malolactic: Inoculated each barrel with
MCW strain of malolactic bacteria in October 2008, and completed malolactic fermentation in December 2008
Stirring: Eleven consecutive weeks of stirring from November 2008 to January 2009 (during malolactic fermentation and three weeks past)
Post-stirring: Monthly topping of barrels and
free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie until initial
blending (assemblage) in May 2009, returning to barrels with lees for a total of 15 months in 50% new French oak barrels
Barrel Type: Burgundy style, French oak
Forests: Troncais 
Coopers: Francois Frères, Marcel Cadet
Bottling chemistries:
pH : 3.51
Total Acidity: 0.65 g/100 ml
Alcohol: 14.25% by volume
Residual Sugar: 0.25 g/100 ml
Cases produced: 5,599
Cellaring:  Delicious now but may be cellared through 2013

Winemaker's Comments

Bright, youthful straw-yellow color with aromas of Golden Delicious apple, lime zest and pear. Made in a Burgundian style including alcoholic and malolactic fermentation in barrel with lees stirring, which contributes to a very complex bouquet of grilled nuts, butterscotch and gun flint with a very rich and unctuous mouthfeel. This is an enticingly delicious Chardonnay with complex aromas and flavors balanced by palate-cleansing acidity. 

 

Price: $25.00 750ml

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