J. Lohr Carol’s Vineyard Sauvignon Blanc

2013 J. Lohr Carol’s Vineyard Sauvignon Blanc

HONORING A LEGACY
Six years ago, J. Lohr began the Touching Lives program in memory of Carol Waldorf Lohr, late wife of Founder Jerry Lohr. In 2008, Carol passed away unexpectedly due to complications related to breast cancer.

TOUCHING LIVES, ONE TOAST AT A TIME
IIn 2014, to touch the lives of women and their families, J. Lohr is continuing its partnership with NBCF, a relationship that has provided over 4,000 mammograms to women who would otherwise be unable to afford them. This is our way of not only honoring the legacy of Carol Lohr, but is also our commitment to curtailing the impact of breast cancer on the lives of other families. While also celebrating J. Lohr’s 40th anniversary this year as family winemakers, we are happy to report that your support has helped us exceed our goal! But we still need your help to spread the word about early detection as we continue to champion our efforts to raise awareness. J. Lohr Vineyards & Wines donates $2 to the National Breast Cancer Foundation for every bottle of J. Lohr Carol’s Vineyard Cabernet Sauvignon or Sauvignon Blanc purchased.

WE'RE ENCOURAGING WOMEN TO TAKE CHARGE
Whether honoring a 40-year anniversary or a woman’s 40th birthday, let’s increase our chances of celebrating many more life-affirming milestones by taking appropriate action. Start today by creating your own Early Detection Plan at earlydetectionplan.org and share this tool with the women you love.


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


VINEYARDS
Carol’s Vineyard is a thirty-four acre parcel located in north St. Helena in the Napa Valley, bounded on the east by the Napa River and on the north by Pratt Avenue. Sauvignon Blanc represents 10.88 acres of Carol’s Vineyard and is planted in the eastern portion of the vineyard adjacent to the Napa River, where outstanding Sauvignon Blanc has been grown. The soils are very loamy and well-drained, with a fair amount of gravel. The Clone 1 Sauvignon Blanc is grown on a quadrilateral cordon trellis to control vine vigor, with a single leaf layer in the south-exposed fruit zone for only dappled sun exposure to the grape clusters. This preserves some of the natural herbaceous fruit character in this delicious Sauvignon Blanc.


TECHNICAL DATA

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

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

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

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

Price: $24.00 750ml

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Tuna Tacos with Spicy Tuna Tartar

recipe courtesy of Chef Kim Canteenwalla, Chef at Society Café Encore, Las Vegas, Nevada

Serves 4

  • 4 flour tortilla shells, lightly fried and drained on paper towels
  • 1 lime, cut into 8 wedges
  • 1 jalapeño, sliced very thin
  • 4 sprigs cilantro
  • 1 tomato, cut into 8 wedges, each wedge cut in half

Spicy Tuna Tartar

  • 6 oz tuna, sushi grade, small dice
  • ¼ cup sambal mayo (recipe follows)
  • 1 Tbsp jalapeño, finely chopped
  • 1 Tbsp shallot, finely chopped
  • 1 lime, juiced
  • 1 scallion, thinly sliced
  • salt to taste

Mix all ingredients in a small bowl and season to taste.

Sambal Mayo

  • 1 cup mayonnaise
  • ¼ cup Sambal Oelek chili paste
  • 1 Tbsp yuzu (lime juice if yuzu is unavailable)
  • 1 Tbsp lime juice
  • salt and pepper to taste

Purée ingredients in a blender. Season with salt and pepper.

Avocado Cream

  • 1 avocado
  • ½ cup sour cream
  • salt and pepper to taste
  • 1 Tbsp lime juice
  • 2 Tbsp heavy cream

Purée all ingredients together and season to taste.

To Serve

Divide tuna tartar between taco shells and top with avocado cream, tomato pieces, sliced jalapeño and cilantro. Serve with lime wedges on the side. Enjoy with a glass of J. Lohr Carol’s Vineyard Sauvignon Blanc.

Pan-Seared Scallops with an Orange Fennel Beurre Blanc Sauce

recipe courtesy of Chef Izzy Camacho, Executive Chef at The Grill on the Alley, Beverly Hills, California

Serves 4

  • 1 lb dry-packed extra large scallops (not frozen), size U-10 or similar preferred
  • salt and pepper
  • vegetable oil
  • chopped chives for garnish

Liberally season scallops on both sides with salt and pepper. Heat skillet over medium-high heat and add vegetable oil. When oil is hot, add scallops and cook for approximately 3 minutes on each side. Scallops will be ready to turn once they easily release from sauté pan—if scallops are sticking, cook a little longer till they release from pan and have a golden crust. The scallops should be served medium-rare.

Orange Fennel Beurre Blanc Sauce

  • ½ fresh fennel bulb, sliced
  • 1 leek, washed and sliced into rough strips, white part only
  • 1 cup J. Lohr Carol’s Vineyard Sauvignon Blanc
  • 1 cup fresh-squeezed orange juice
  • 1 cup heavy cream
  • ¼ lb unsalted butter, room temperature
  • 1 Tbsp vegetable oil
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper

In a sauté pan over medium-low heat, sauté leeks and fennel slices in oil until they are translucent, about 5 to 8 minutes. Add the J. Lohr Sauvignon Blanc, orange juice, salt and cracked black pepper. Reduce mixture by half over medium-low heat.

Strain mixture and return to sauté pan. Add whipping cream and reduce by half again over medium-low heat. Remove from heat and whisk in butter, then season with salt to taste.

Note: Hold sauce at room temperature. Do not reheat as the sauce will break.

To Serve

Spoon sauce onto a plate and place scallops in the center. Garnish with chopped chives. Delicious with a glass of J. Lohr Carol’s Vineyard Sauvignon Blanc!

Seared Scallops with Quinoa Salad and Sauce Vierge

recipe courtesy of Chef Claude Gaty, Chef at Top of the World at the Stratosphere Hotel, Las Vegas, Nevada

Serves 4

Quinoa Salad

  • 1 cup organic quinoa
  • 1 Tbsp extra virgin olive oil
  • 1 Roma tomato, seeded and chopped
  • 2 Tbsp chopped green onion finely chopped (garnish)
  • 1 Moroccan preserved lemon, chopped
  • 1 lemon, juiced
  • 2 Tbsp each red bell pepper and green onion
  • 3 sprigs Italian parsley, finely chopped

Soak quinoa in water for 15 minutes, then rinse. In a small saucepan, combine 2 cups of water with the quinoa and cook until liquid is absorbed. Remove lid, fluff with a fork and let cool. In a mixing bowl combine quinoa with olive oil, tomato, green onion, Italian parsley, preserved lemon, lemon juice and sea salt to taste.

Can be prepared 1 day ahead.

Sauce Vierge

  • 8 Tbsp extra virgin olive oil (fruity and unrefined, if possible)
  • 1 tsp fresh tarragon, chopped
  • 3 leaves fresh basil, minced
  • 6 chives, chopped
  • 1 Roma tomato, seeded and chopped
  • sea salt
  • 8 sprigs Italian parsley, chopped
  • ½ fresh lemon, segmented and chopped
  • 1 Tbsp capers, minced
  • 1 shallot, peeled and chopped
  • 1 pinch Espelette pepper, optional
  • 4 oil-cured black olives, seeded and chopped

Combine all ingredients in a small mixing bowl. Season to taste.

Scallops

  • 12 large scallops
  • Espelette pepper (optional) and sea salt to taste

Season scallops with sea salt and dust with Espelette pepper. Heat sauté pan and add 1 Tbsp of olive oil. Sear scallops on each side for 2 minutes or more, depending on desired doneness.

To Serve

Spoon quinoa salad onto a salad plate and top with 3 scallops. Drizzle with the sauce vierge and garnish with optional chopped green onion and diced red bell pepper. Enjoy with a delicious glass of J. Lohr Carol’s Vineyard Sauvignon Blanc!

2012 J. Lohr Carol’s Vineyard Sauvignon Blanc

HONORING A LEGACY
Five years ago, J. Lohr began the Touching Lives program in memory of Carol Waldorf Lohr, late wife of founder Jerry Lohr. In 2008, Carol, who was the muse for Jerry’s Napa Valley vineyard, passed away unexpectedly due to complications related to breast cancer. Since, the Lohr family has been working to curtail the impact of breast cancer in the lives of other families.

TOUCHING LIVES, ONE TOAST AT A TIME
In 2009, we set out to provide 500 mammograms for women in need by donating $2 from every bottle sold of our J. Lohr Carol’s Vineyard Sauvignon Blanc and Cabernet Sauvignon to the National Breast Cancer Foundation. With more than 2,500 mammograms funded to date, we have long surpassed our initial goal and need you to help us surpass the 3,000 mark by enjoying our wines, knowing that every bottle you and your loved ones purchase helps make a difference for those touched by cancer.  As we partner again with NBCF for the fourth year in a row, we will continue to expand our efforts to raise money in support of early detection, which has been proven to save lives.

WE'RE ENCOURAGING WOMEN TO TAKE CHARGE
Women often go above and beyond in caring for the health and safety of loved ones, but in the process, don’t take care of their own needs. With 2013 marking the campaign’s 5th year, J. Lohr is inspiring women to take the reins on their health by getting active, by finding ways to lower stress and by doing the things they love. An important part in the fight against breast cancer is the empowerment of women to be their own advocates for health and wellness, improving chances of early detection and ultimately, survival.

For more on NBCF’s Early Detection Plan, please visit www.nationalbreastcancer.org/about-breastcancer/Early-Detection-Plan.aspx

 


VINTAGE
2012 saw a return to warmer temperatures compared to the unseasonably cool 2010 and 2011 growing seasons. Our Clone 1 Sauvignon Blanc responded well to the warm temperatures and abundant sunlight, producing desirable Sauvignon Blanc thiolic aroma characters of passion fruit, grapefruit and boxwood. Hand harvesting commenced with sugars below 23° Brix, and was completed in two picks, on August 25th and 30th, capturing the wonderful, yet fleeting, passion fruit aromas of Sauvignon Blanc.


VINEYARDS
Carol’s Vineyard is a thirty-four acre parcel located in north St. Helena in the Napa Valley, bounded on the east by the Napa River and on the north by Pratt Avenue. Sauvignon Blanc represents 10.88 acres of Carol’s Vineyard and is planted in the eastern portion of the vineyard adjacent to the Napa River, where outstanding Sauvignon Blanc has been grown. The soils are very loamy and well-drained, with a fair amount of gravel. The Clone 1 Sauvignon Blanc is grown on a quadrilateral cordon trellis to control vine vigor, with a single leaf layer in the south-exposed fruit zone for only dappled sun exposure to the grape clusters. This preserves some of the natural herbaceous fruit character in this delicious Sauvignon Blanc.


TECHNICAL DATA

Origin: Carol’s Vineyard, St. Helena AVA
Composition: 100% Sauvignon Blanc
Harvest Dates: August 25, 2012 and August 30, 2012
Process: Hand-harvested in the early morning and whole-cluster pressed in the Napa Valley
Harvest Chemistries: First pick: 21.3° Brix average, pH 3.04, total acidity 0.75 g/100ml
Second pick: 22.9° Brix average, pH 3.07, total acidity 0.72 g/100ml
Vinification: Yeast: The first pick was fermented with a blend of yeast strains (VIN 7 and QA23), specifically selected to maximize the varietal character of Sauvignon Blanc. The second pick was split into two lots - one fermented with Alchemy II and the other with VL3. Each of these yeasts highlight the different flavor characteristics of Sauvignon Blanc, and the blend helps to create a complex wine.
Fermentation: 96% in stainless steel barrels, 4% in French Acacia barrels
Maturation: Aged 4 months in barrels on
fermentation lees, with stirring
Bottling Numbers: pH : 3.41
Total Acidity: 0.63 g/100ml
Alcohol: 14.10% by volume
Residual Sugar: 0.45 g/100ml
Cases Produced: 2539 (5079 6-pack cases)
Cellaring: Delicious now, but can be cellared for 2 to 4 years

WINEMAKER'S COMMENTS
Very pale straw yellow in color with youthful hues. The aromas are reminiscent of ruby grapefruit, fig, and dried flowers with a balanced acidity and creaminess of texture.
-Jeff Meier, Winemaker

FOOD PAIRINGS
Filet of sole with lemons, capers and butter, frisée salad with fennel, red onion and vinaigrette-dressed citrus.

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

Label: 

2011 J. Lohr Carol’s Vineyard Sauvignon Blanc

Honoring a Legacy
Four years ago, J. Lohr began the Touching Lives program in memory of Carol Waldorf Lohr, late wife of founder Jerry Lohr. In 2008, Carol, who was the muse for Jerry’s Napa Valley vineyard, passed away unexpectedly due to complications related to breast cancer. Since, the Lohr family has been working to curtail the impact of breast cancer in the lives of other families.

Touching Lives, One Toast at a Time
In 2009, we set out to provide 500 mammograms for women in need by donating $2 from every bottle sold of our J. Lohr Carol’s Vineyard Sauvignon Blanc and Cabernet Sauvignon to the National Breast Cancer Foundation. With more than 2,500 mammograms funded to date, we have long surpassed our initial goal and need you to help us surpass the 3,000 mark by enjoying our wines, knowing that every bottle you and your loved ones purchase helps make a difference for those touched by cancer.  As we partner again with NBCF for the fourth year in a row, we will continue to expand our efforts to raise money in support of early detection, which has been proven to save lives.

We’re Encouraging Women to Take Charge
Women often go above and beyond in caring for the health and safety of loved ones, but in the process, don’t take care of their own needs. With 2013 marking the campaign’s 5th year, J. Lohr is inspiring women to take the reins on their health by getting active, by finding ways to lower stress and by doing the things they love. An important part in the fight against breast cancer is the empowerment of women to be their own advocates for health and wellness, improving chances of early detection and ultimately, survival.

For more on NBCF’s Early Detection Plan, please visit www.nationalbreastcancer.org/about-breastcancer/Early-Detection-Plan.aspx

 


VINTAGE
In the Napa Valley, the 2011 vintage was one of the coolest growing seasons of the last two decades. Heavy winter rainfall and a very cold winter delayed budbreak to early April. The unseasonably cool spring slowed shoot growth and ultimately pushed ripening back 3 to 4 weeks. Fortunately, Sauvignon Blanc (which is the first Bordeaux variety to ripen) greatly benefited from the unusually cool weather, which enhanced the fresh passionfruit and herbaceous varietal characters. Additionally, this was the second vintage where we were aided in our harvesting decisions by Vivelys’ Dyostem color-monitoring system, largely basing our picking dates on fruit color changes in order to optimize thiolic aromas and flavors of passionfruit, tropical fruits and boxwood. We separately tracked and picked our weakest canopied sections of the vineyard on September 7th, and our heavier canopied areas on September 20th, both at their peak of Sauvignon Blanc thiolic fruit expression.


VINEYARDS
Carol’s Vineyard is a thirty-four acre parcel located in north St. Helena in the Napa Valley, bounded on the east by the Napa River and on the north by Pratt Avenue. Sauvignon Blanc represents 10.88 acres of Carol’s Vineyard and is planted in the eastern portion of the vineyard adjacent to the Napa River, where outstanding Sauvignon Blanc has been grown. The soils are very loamy and well-drained, with a fair amount of gravel. The Clone 1 Sauvignon Blanc is grown on a quadrilateral cordon trellis to control vine vigor, with a single leaf layer in the south-exposed fruit zone for only dappled sun exposure to the grape clusters. This preserves some of the natural herbaceous fruit character in this delicious Sauvignon Blanc.


TECHNICAL DATA

Origin: Carol’s Vineyard, Napa Valley AVA
Composition: 100% Sauvignon Blanc
Harvest Dates: September 7, 2011 and September 20, 2011
Process: Hand-harvested in the early morning and whole-cluster pressed in the Napa Valley
Harvest Chemistries: First pick: 24.2° Brix average, pH 3.24, total acidity 0.84 g/100ml
Second pick: 24.4° Brix average, pH 3.36, total acidity 0.56 g/100ml
Vinification: Yeast: Both the first and second picks were divided into two lots each. Each of the four lots were fermented with different yeast strains, specifically selected to maximize the varietal character of Sauvignon Blanc. VIN7 and a mixed culture of VIN7 and QA-23 were used for the two lots of the first pick. Alchemy II and VL3 for the second pick.
Fermentation: 100% in stainless steel barrels.
Maturation: Aged 5 months in stainless steel barrels on fermentation lees, with stirring.
Bottling Numbers: pH : 3.30
Total Acidity: 0.73 g/100ml
Alcohol: 14.12% by volume
Residual Sugar: 0.38 g/100ml
Cases Produced: 1,680 (3,360 6-pack cases)
Cellaring: Delicious now, but can be cellared for 2 to 3 years

WINEMAKER'S COMMENTS
2011 J. Lohr Carol’s Vineyard Sauvignon Blanc is youthful and straw yellow in color with complex aromas of ruby grapefruit, passion fruit, gooseberry, dried flowers and faint herbaceous freshness. On the palate, the wine provides an excellent balance of bright, racy acidity and fresh fruit flavors reminiscent of the aromas. Serve at 45 to 50 degrees.

Jeff Meier, winemaker

Food Pairings

Ceviche, fish tacos or other light seafood and poultry dishes.

Price: $24.00 750ml

Shop<br />
Now

Label: 

2010 J. Lohr Carol’s Vineyard Sauvignon Blanc

Honoring a Legacy
Two years ago, J. Lohr began the Touching Lives program in memory of Carol Waldorf Lohr, late wife of founder Jerry Lohr. In 2008, Carol, who was the muse for Jerry’s Napa Valley vineyard, passed away unexpectedly due to complications related to breast cancer. Since, the Lohr family has been working to curtail the impact of breast cancer in the lives of other families.
 
Touching Lives, One Toast at a Time
This past year, we set out to provide 500 mammograms for women in need by donating $2 from every bottle sold of our J. Lohr Carol’s Vineyard Sauvignon Blanc and Cabernet Sauvignon to the National Breast Cancer Foundation. With more than 2,000 mammograms funded to date, we have long surpassed our goal! As we partner again with NBCF for the third year in a row, we will continue to expand our efforts to raise money in support of early detection, which has been proven to save lives. Read More.

For more information on NBCF, or to make a donation, please visit www.nationalbreastcancer.org.
 


Cool and mild weather during the 2010 growing season set the stage for optimal Sauvignon Blanc flavor development. Mild conditions during flowering assured a good crop, and the long, cool season allowed the grapes to mature to their full potential. To create a complex and delicate Sauvignon Blanc with citrus and exotic fruit flavors, we picked the vineyard in two stages. Our first pick was on August 27 at 24.8° Brix, which gave us boxwood and gooseberry characters. The final harvest came on September 3 at 24.6° Brix, and produced flavors of grapefruit, lime zest and passion fruit. The juices from each picking date were fermented separately; this allowed us to apply winemaking techniques that maximize the desired characteristics of each pick. For the 2010 vintage, we destemmed, pressed and settled the Sauvignon Blanc in tanks, followed by fermentation in 55-gallon stainless steel barrels. All winemaking was done in a very reductive environment (excluding oxygen) and the resulting blend of both picks is an elegant style of a delicately herbal and citrus-flavored Sauvignon Blanc.

 


Vineyards

Carol’s Vineyard is a 34 acre parcel located in northern St. Helena in the Napa Valley, bordered on the east by the Napa River and on the north by Pratt Avenue. Sauvignon Blanc represents 10.88 acres of Carol’s Vineyard and is planted in the eastern portion of the vineyard, adjacent to the Napa River, where outstanding Sauvignon Blanc has grown. The soils are very loamy and well-drained, with a fair amount of gravel. The Clone 1 Sauvignon Blanc is grown on a quadrilateral cordon trellis to control vine vigor providing only dappled sun exposure to the grape clusters to preserve some of the natural herbaceous fruit character.


TECHNICAL DATA

 

Origin: Carol’s Vineyard, Napa Valley AVA
Composition: 100% Sauvignon Blanc
Harvest Dates: August 27 and September 3, 2010
Process: Hand harvested, early morning, crushed and pressed in the Napa Valley
Harvest Chemistries: First pick: 24.8° Brix average, pH 3.09, total acidity 0.80 g/100ml
Second pick: 24.6° Brix average, pH 3.24, total acidity 0.76 g/100ml
Vinification: Yeast: Vin 7 for the first pick and Vin 13 for the second pick
Fermentation: 100% in stainless steel barrels
Maturation: Aged 6½ months in stainless steel barrels on fermentation lees
Bottling Chemistries: pH : 3.31
Total Acidity: 0.72 g/100ml
Alcohol: 14.03% by volume
Residual Sugar: 0.22 g/100ml
Cases produced: 1462 6-pack cases
Cellaring: Delicious now, but can be cellared for 2 to 3 years

Winemaker's Comments

2010 J. Lohr Carol’s Vineyard Sauvignon Blanc is a pale, youthful, straw yellow color with a complex aroma of lime zest, grapefruit, passion fruit, gun flint and faint herbaceous freshness. On the palate, the wine has excellent weight and bright acidity with clean fruit flavors reminiscent of the aromas. Serve at 45 to 50 degrees.

 Jeff Meier, winemaker

Food Pairings

Serve with ceviche, fish tacos or other light seafood and poultry dishes.

Price: $24.00 750ml

Label: 

2009 J. Lohr Carol’s Vineyard Sauvignon Blanc

Honoring a Legacy
Two years ago, J. Lohr began the Touching Lives program in memory of Carol Waldorf Lohr, late wife of founder Jerry Lohr. In 2008, Carol, who was the muse for Jerry’s Napa Valley vineyard, passed away unexpectedly due to complications related to breast cancer. Since, the Lohr family has been working to curtail the impact of breast cancer in the lives of other families.
 
Touching Lives, One Toast at a Time
This past year, we set out to provide 500 mammograms for women in need by donating $2 from every bottle sold of our J. Lohr Carol’s Vineyard Sauvignon Blanc and Cabernet Sauvignon to the National Breast Cancer Foundation. With more than 2,000 mammograms funded to date, we have long surpassed our goal! As we partner again with NBCF for the third year in a row, we will continue to expand our efforts to raise money in support of early detection, which has been proven to save lives. Read More.

For more information on NBCF, or to make a donation, please visit www.nationalbreastcancer.org.
 


Cool and mild weather during the 2009 growing season set the stage for optimal Sauvignon Blanc flavor development. Mild conditions during flowering assured a good crop, and the long cool season allowed the grapes to mature to their full potential. To create a complex and delicate Sauvignon Blanc with herbal and exotic fruit flavors we picked the vineyard in two stages. Our first pick was on August 14th at 23.3° Brix, which gave us herbal, boxwood and gooseberry characters. The final harvest came on August 19th at 23.8° Brix, and produced flavors of grapefruit and passion fruit. The juices from each picking date were fermented separately; this allowed us to apply winemaking techniques that maximize the desired characteristics of each pick. For the 2009 vintage, we destemmed, pressed and settled the Sauvignon Blanc in tanks, followed by fermentation in 55-gallon stainless steel barrels. All winemaking was done in a very reductive environment (excluding oxygen) and the resultant blend of both picks is an elegant style of a delicately herbal and citrus-flavored Sauvignon Blanc.

 


Vineyards

Carol’s Vineyard is a thirty-four acre parcel located in north St. Helena in the Napa Valley, bounded on the east by the Napa River and on the north by Pratt Avenue.  Sauvignon Blanc represents 10.88 acres of Carol’s Vineyard and is planted in the eastern portion of the vineyard adjacent to the Napa River where outstanding Sauvignon Blanc has grown.  The soils are very loamy and well drained, with a fair amount of gravel.  The Clone 1 Sauvignon Blanc is grown on a quadrilateral cordon trellis to control vine vigor, preserving a single leaf layer in the south-exposed fruit zone, providing only dappled sun exposure to the grape clusters, which preserves some of the natural herbaceous fruit character.

 


TECHNICAL DATA

 

Origin: Carol’s Vineyard, Napa Valley AVA
Composition: 100% Sauvignon Blanc
Harvest Dates: August 14 and 19, 2009
Process: Hand harvested, early morning, crushed and pressed in the Napa Valley
Harvest Chemistries: First pick: 23.3° Brix average, pH 3.25, total acidity 0.80 g/100ml
Second pick: 23.8° Brix average, pH 3.23, total acidity 0.72 g/100ml
Vinification: Yeast: Vin 7 for the first pick and Vin 2000 for the second pick
Fermentation: 100% in stainless steel barrels
Maturation: Aged 6½ months in stainless steel barrels on light lees
Bottling Chemistries: pH : 3.30
Total Acidity: 0.72 g/100ml
Alcohol: 13.5% by volume
Residual Sugar: Dry
Cases produced: 2,866
Cellaring: Delicious now, but can be cellared for 2 to 3 years

Winemaker's Comments

J. Lohr Carol’s Vineyard 2009 Sauvignon Blanc is a pale, youthful,
straw yellow color with a complex aroma of grapefruit, dried flowers,
gun flint and faint herbaceous freshness. On the palate, the wine has
excellent weight and bright acidity with clean fruit flavors reminiscent
of the aromas. Serve at 45 to 50 degrees.

 Jeff Meier, winemaker

 

Price: $24.00 750ml

Shop<br />
Now

Label: 
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