J. Lohr Late Harvest White Riesling

2011 J. Lohr Late Harvest White Riesling - Sold Out

VINTAGE
The 2011 vintage was one of the coldest since the El Niño and La Niña years of 1998 and 1999. Although the cumulative 2200 growing degree days are slightly higher than those of 2010, the vintage proved dramatically cooler given the very cold, late winter and delayed bud break. In fact, parts of the Arroyo Seco had their first vine-damaging spring frost ever! 2011 was an ideal vintage for our Late Harvest Riesling with cool, moist air ensuring the development of Botrytis, the Noble Rot. Our well-trained vineyard workers selected each cluster by hand, keeping only the perfect Botrytis-affected berries and removing the rest. This is a wine that was truly made in the vineyard.


VINEYARD
Our Riesling vineyards lie just north of Cypress Avenue in the heart of our original Greenfield vineyard plantings in the Arroyo Seco AVA. A portion of the vines still in this vineyard were our first White Riesling vines, planted in 1972 by Jerry Lohr. The remainder were planted in 1995. The soils are largely Chualar loam, underlain by stones deposited by the Arroyo Seco River for over a millennium. The winds of the Salinas Valley are particularly intense in this area due to its position at the beginning of an elevated plateau just to the north.


TECHNICAL DATA

Origin:  Arroyo Seco AVA, Monterey County, CA
Composition: 100% White Riesling
Harvest Date: October 25, 2011
Process: Hand-harvested in early morning, destemmed and crushed into press for 18 hours of skin contact.
Harvest Chemistries: 33.3° Brix, total acidity 0.75 g/100ml, pH 3.02
Vinification: Yeast: Maurivin Unity
Fermentation: In stainless steel and neutral oak barrels for 41 days
Temperature: 58°F
Maturation:
In stainless steel and neutral oak barrels
pH at Bottling: 3.14
Total Acidity: 0.77 g/100ml
Alcohol: 10.55% by volume
Residual Sugar: 13.7 g/100 ml
Cases Produced: 242 cases (in 375ml bottles)
Cellaring: Delicious now, but can be cellared for 10 to 15 years
   

WINEMAKER'S COMMENTS
This wine is the result of our meticulous selection of only the best Botrytis-affected berries. Its deep golden hues, firm acidity and layers of apricot, citrus oil and honeysuckle are reminiscent of the great Trockenbeerenauslese wines of Germany. The natural sweetness is balanced by both the acidity and palate structure.
-Jeff Meier, Winemaker

FOOD PAIRINGS
Pair with nuts and strong cheeses or crème brûlée, apricot tart or vanilla gelato.

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Goat Cheese, Walnut & Wild Mushroom stuffed Chicken Breast Served with Late Harvest Riesling Butter Sauce

recipe courtesy of Ken Fanning, J. Lohr Paso Robles Wine Center staff

Serves: 4

Prepare chicken breasts for stuffing by rinsing and drying with towel. Carefully using a small sharp knife, ease the blade into the top end of the breast at its thickest part. Gently work the small sharp knife into the breast in such a manner as to create a small pocket within the breast, while at the same time, maintaining a small entry in which the stuffing will be inserted with a teaspoon. When complete, keep chilled while stuffing is prepared.

  • 4 natural breasts of chicken (lower wing bone on French style, with skin on optional)
  • 6 Tbsp extra virgin olive oil
  • 1 medium shallot – finely chopped
  • 1 clove fresh garlic – finely minced
  • 2 tsp fresh thyme – finely chopped
  • 1 cup mushrooms (chanterelle, porcini, white, etc.) – thinly sliced
  • ¼ cup lightly toasted walnuts – medium chopped
  • 6 oz fresh goat cheese - crumbled
  • ½ cup J. Lohr Late Harvest White Riesling
  • 1 Tbsp white balsamic vinegar
  • ¾ cup low sodium rich chicken stock
  • 3 Tbsp sweet whole butter (preferably Plugra)
  • Salt & pepper to taste

Prepare the stuffing. In a sauté pan add 2 tablespoons of olive oil, caramelize the shallot, add the garlic near the end and just as the aroma of the garlic is released, add the fresh thyme and stir. Remove from heat to cool. In a separate sauté pan, add 2 tablespoons of olive oil and cook the mushrooms until golden and moisture removed. Season with salt and pepper and remove from heat to cool. In a large bowl, mix the goat cheese, shallot mixture and mushrooms just until blended yet not over mixed. Check seasoning and if necessary. Season to taste.

Stuff the breasts equally with the shallot, goat cheese and mushroom mixture filling them nicely. Chill for 30 minutes. Preheat oven to 375 degrees. In a large sauté pan, add 2 tablespoons of olive oil and sear the chilled breasts until golden on both sides. Transfer to oven safe pan and roast in oven for 12 – 14 minutes until sizzling and cooked through hot.

Using the sauté pan from browning the chicken and reducing the heat, add the white balsamic vinegar and J. Lohr Late Harvest White Riesling, deglazing the fond (golden proteins at the pans bottom) and reduce to 1/3. Add rich chicken stock and reduce to ½. Reduce heat to slight simmer (low) and add the whole butter, melting. Season to taste and set aside on warm part of stove. Remove cooked chicken and slice on bias into 4 slices with bone neatly connected.

Serve sliced chicken slightly separated on parsnip smashed potatoes, fresh cooked collard greens and top with ¼ quarter portion of the J. Lohr Late Harvest White Riesling butter sauce.

2007 J. Lohr Late Harvest White Riesling

VINTAGE
The 2007 vintage got off to a late start due to extremely cold weather in January which put our vines into a deep dormancy. White Riesling is typically the last variety to push buds, but the mid-April budbreak was late even for Riesling in the Arroyo Seco. We had good cluster numbers in 2007, but as the cool growing season progressed, we realized that the clusters were going to be lighter, producing a smaller yield than average. The cool, moist summer months created ideal conditions for development of Botrytis (the “Noble Mold”) on our Riesling grapes. By mid-October we saw that we had a sufficient Botrytis to warrant our harvest crew selecting and hand-picking only the most affected clusters for our late harvest White Riesling, giving dried apricot flavors with tantalizingly high acid and over 30° Brix of natural grape sugar.


VINEYARD
Our Riesling vineyards lie just east of Cypress Avenue in the heart of our
original Greenfield vineyard plantings, which surround our lone Monterey
pine tree in the Arroyo Seco AVA. A portion of the vines still in this
vineyard were our first White Riesling vines, planted in 1972 by Jerry Lohr.
The remainder were planted in 1995. The soils are largely Chualar loam,
underlain by stones deposited by the Arroyo Seco for over a millennium.
The winds of the Salinas Valley are particularly intense in this area due to
its position at the beginning of an elevated plateau just to the north.


TECHNICAL DATA

Origin:  Arroyo Seco, Monterey County
Composition: 100% White Riesling
Harvest Date: October 17, 2007
Process: Hand-harvested, early morning, destemmed and crushed into press for 18 hour skin contact.
Harvest Chemistries: 30.4° Brix, pH=3.38, 0.72 g/100 ml Total Acidity
Vinification: Yeast: R2
Fermentation:In stainless steel tank for 21 days
Maturation: In stainless steel post fermentation
pH at Bottling: 3.08
Alcohol: 11.71% by volume
Residual Sugar: 9.6 g/100 ml
   

WINEMAKER'S COMMENTS
Golden yellow in color, with faint amber hues, the 2007 Late Harvest
White Riesling has botrytised aromas of dried apricots, figs, honey and
orange blossoms with accents of petrol and spearmint. The palate is sweet
and yet tart with 9.6% residual sugar and crisp 3.08 pH.
-Jeff Meier, Winemaker

 Price: $25.00 (375ml)

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2006 J. Lohr Late Harvest White Riesling

The 2006 vintage in the Arroyo Seco region of Monterey began with one of the wettest springs on record, with rain nearly every day in March-indeed a record. This unusual rain affected bud fertility, ultimately reducing cluster numbers (and consequently yields) in White Riesling. The growing season started warm, followed by very cool weather in June, July and August with the exception of a short heat spike during the third week of July. The combination of record spring rain, warm late spring weather and a cool summer encouraged slow ripening and ubiquitous Botrytis (the noble mold) development - so much so, that for the first time since 1995 we had ideal conditions to hand-select this fruit and produce a Late Harvest Riesling. We hand-harvested the Botrytis-affected White Riesling clusters on October 26th, destemmed and crushed the fruit and let it sit overnight in the press before gently removing the free run nectar at 31.1° Brix with 7.7 grams per liter of acidity the following day.


Vineyard

The Bay Mist vineyard lies just east of Cypress Avenue in the heart of our early Greenfield vineyard plantings which surround our lone iconic Monterey pine tree in the Arroyo Seco AVA. The vineyard has some original White Riesling on its own roots planted in 1972, and some White Riesling vines planted in 1995. The soils are largely Chualar loam, underlain by stones deposited from the Arroyo Seco over the millennium. The winds of the Salinas Valley are particularly intense in the Bay Mist vineyard due to its position at the beginning of an elevated plateau just to the north.

 


TECHNICAL DATA

 

Origin: Bay Mist Vineyard, Arroyo Seco, Monterey
Composition: 100% White Riesling
Harvest Date: October 26th, 2006
Process: Hand harvested, early morning, destemmed and crushed into press for 18 hour skin contact, press to 0.6 bars
Harvest Chemistries: 31.1° Brix, pH=3.43, 7.7 g/Liter Total Acidity
Vinification: Yeast: M2
Fermentation:In stainless steel tank for 21 days
Post-Fermentation: Racked off of gross lees, cold stabilized, fined and sterile-filtered after 3 months in tank
Maturation: 45 days in stainless steel post fermentation
pH at Bottling: 3.16
Alcohol: 12.3% by volume
Residual Sugar: 10.81 g/100 ml
Bottling Date: January 18, 2007

Winemaker's Comments

After an eleven-year absence, we are proud to reintroduce the 2006 J. Lohr Bay Mist Late Harvest White Riesling, which is light golden yellow in color with Botrytis-induced aromas of dried apricots, peaches, pears and candied oranges. The enticingly high 10.3% residual sugar is wonderfully balanced by the wine's crisp acidity and 3.16 pH, creating a versatile wine to be enjoyed on its own as dessert, or paired with fruit sorbets or pears baked in cream.

Jeff Meier, winemaker

 

 Price: $25.00 (375ml)

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