J. Lohr October Night Chardonnay

2012 J. Lohr October Night Chardonnay

VINTAGE
2012 continued the trend of cool years, which began in 2010, but started with even colder winter and early 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 of this very aromatic clone of Chardonnay, and a short heat wave from September 30th through October 2nd ensured the perfect level of ripeness.


VINEYARDS
The vineyards for the October Night Chardonnay lie in J. Lohr’s Block 9 plantings in the Arroyo Seco AVA of Monterey County, near the mouth of the Arroyo Seco river, which provides the vines a slightly more wind-protected environment. Comprised largely of Dijon Clone 809 Chardonnay - known in some circles as the Musqué Clone - these vines produce a very distinctive and attractive floral character. The loamy soil is laden throughout with “Greenfield potatoes”. These stones resemble potatoes in size and appearance and absorb heat during the day. They continue to radiate their heat after sunset, enhancing floral character and richness.


TECHNICAL DATA

Origin: Arroyo Seco AVA, Monterey County, CA
Composition: 100% Chardonnay - 73% Clone 809 and 27% Clones 95 and 96
Harvest Date: October 11th, 2012
Process: Hand-harvested at night into bins, whole cluster pressed to 1.0 bar and cold settled
Harvest Chemistries: 26.1° Brix, pH 3.52, 0.66 g/100ml total acidity
Vinification: Yeast:  VL1
Fermentation:  In barrel for an average of 14 days
Malolactic: Inoculated each barrel with Christian Hansen Vinaflora Oenos strain of malolactic bacteria on October 26th, 2012, resulting in the completion of malolactic fermentation on November 30th, 2012
Stirring:  Stirred each barrel weekly starting October 26th, 2012, until June 4th, 2013
Post-Stirring: Topped up barrels and monitored free sulfur dioxide and oxygen
Maturation:  Aged in barrel sur lie for 9 months in 45% new oak
Barrel Type: French oak
Forests: Troncais
Coopers: Francois Fréres
Bottling Numbers: PH: 3.59
Total Acidity: 0.63g/100ml
Alcohol: 14.15% by volume
Residual Sugar: 0.39g/100ml
Cases Produced: 3,990 six pack cases
Cellaring: Enjoy this delicious wine now, or cellar for up to 5 years

WINEMAKER'S COMMENTS
The 2012 October Night Chardonnay is a bright, pale straw yellow color, with aromas of honeysuckle, tropical fruit, orange blossom honey and toasty vanilla. The winemaking techniques, used to enhance the spicy and exotic nature of this Chardonnay, included barrel fermentation in largely one-year-old French oak barrels in the coldest corner of our barrel room. This was followed by malolactic fermentation with lees stirring. The result is a very attractive and complex bouquet with a soft, rich and seamless texture.
Karl Antink, white winemaker

FOOD PAIRINGS
This wine is the perfect pairing to hazelnut-encrusted chicken, grilled lobster or halibut with orange beurre blanc.

WINE LIST DESCRIPTION
Floral aromas of honeysuckle and tropical fruit – a complex wine with layers of varietal character.

Price: $25.00 750ml

Label: 

Peruvian Ceviche

recipe courtesy of Chef Bruce Finch, A Party For Your Palate

  • 1 lb. fresh white fish, such as mahi mahi, snapper, tilapia, etc… cut wafer thin
  • juice of 6 limes
  • 1 orange bell pepper, small dice
  • 2 avocados, small dice
  • 1 shallot, minced
  • 2 T sugar
  • 2 T Aji Amarillo paste, or yellow banana peppers, ground to a paste
  • 15 oz lite coconut milk

Combine all ingredients and let sit at room temperature with fish completely covered by liquid for 20 minutes.

Enjoy with our October Night Chardonnay!

2011 J. Lohr October Night Chardonnay

VINTAGE
It has become a consistent vintage trend in the last decade that weather tends to come in pairs. In other words, we usually have back to back vintages in Monterey County with similar characteristics. 2011 was another very cool vintage akin to 2010 with a slightly colder winter and early spring. Although the heat summation days in 2011 were greater by a mere 43 (2089 in 2011 versus 2046 in 2010), the vintage was actually even colder and later. Additionally, the cool spring and cold, cloudy weather adversely impacted set in 2011 and resulted in a twenty percent reduction in yields. This proved beneficial, however, as the lighter crop hastened ripening in this challengingly cool year. We have two blocks of Clone 809 Chardonnay, but over the last two vintages we have focused our October Night production on our oldest planting (2001), a 5.5 acre block in the southwest corner of the vineyard. It is the most wind-protected area of the vineyard and the flavors are the most distinctive. Despite the challenges of 2011, ripeness did finally come on October 19th at 24.5° Brix, 0.80 g/100ml of acidity and a soft 3.45 pH.


VINEYARDS
The vineyards for the October Night Chardonnay lie among J. Lohr’s Block 9 plantings in the Arroyo Seco AVA of Monterey County, near the mouth of the Arroyo Seco river, which provides the vines a slightly more windprotected environment in which to grow. Comprised largely of Dijon Clone 809 Chardonnay, known in some circles as the Musqué Clone, these vines produce a very distinctive, attractive and powerful floral character. The soil is laden throughout its loamy profile with “Greenfield potatoes”--stones that resemble potatoes in size and appearance and absorb heat during the day. They then radiate their heat after sunset, enhancing floral character and richness.


TECHNICAL DATA

Origin: Arroyo Seco AVA, Monterey County
Composition: 100% Chardonnay
Harvest Date: October 19, 2011
Process: Hand-harvested at night into bins, whole cluster pressed to 1.0 bar and cold settled
Harvest Chemistries: 24.5° Brix, pH 3.45, 0.80 g/100ml total acidity
Vinification: Yeast:  native
Fermentation:  In barrel for an average of 14 days
Malolactic: Inoculated each barrel with Christian Hansen Vinaflora Oenos strain of malolactic bacteria on November 7, 2011. Arrested malolactic fermentation on Dec 12, 2011 with 1.4 g/L malic acid
Stirring:  Stirred each barrel weekly starting November 7, 2011 until September 1, 2012
Post-Stirring: Topped up barrels and monitored free sulfur dioxide and oxygen
Maturation:  Aged in barrel sur lie for 12 months in 45% new oak
Barrel Type: French oak
Forests: Troncais
Coopers: Francois Fréres
Bottling Numbers: PH: 3.58
Total Acidity: 0.66g/100ml
Alcohol: 14.2% by volume
Residual Sugar: 0.35g/100ml
Cases Produced: 1,693
Cellaring: Enjoy now, or cellar for up to 5 years

WINEMAKER'S COMMENTS
The 2011 October Night Chardonnay has a bright, youthful straw yellow color, and floral aromas with lemon curd, beeswax, and toasty vanilla. The winemaking techniques, used to enhance the spicy and exotic nature of this Chardonnay, included barrel fermentation in largely one-year-old French oak barrels in the coldest corner of our barrel room, followed by malolactic fermentation with lees stirring. This all contributed to a very attractive and complex bouquet with a soft, rich and seamless texture.
Jeff Meier, Winemaker

FOOD PAIRINGS
This wine is perfect with roasted pork loin and pumpkin ravioli.

WINE LIST DESCRIPTION
Floral aromas with lemon curd, beeswax and toasty vanilla. A wonderfully complex wine with layers of varietal character.

Price: $25.00 750ml

Label: 

2010 J. Lohr October Night Chardonnay

VINTAGE
The 2010 vintage saw a return of El Niño weather patterns with a moderately wet rainy season lasting well into May, with just over thirteen inches. The unseasonably cool growing season was reminiscent of 1998, the last significant El Niño vintage, with very persistent fog and mild temperatures throughout the late spring and summer months. Despite the cool vintage, berry set was not adversely effected, and an above-average Chardonnay crop slowed ripening further. A welcome warming trend occured at the end of August that helped push ripening along. With growing degree days (GDD) only near 2100 - a very cool Region I - our Chardonnay, Clone 809, did not reach full maturity until the 1st of October, when the distinctive floral character peaked.


VINEYARDS
The vineyards for the October Night Chardonnay lie among J. Lohr’s Block 9 plantings in the Arroyo Seco AVA of Monterey County, near the mouth of the Arroyo Seco river, which provides the vines a slightly more windprotected environment in which to grow. Comprised largely of Dijon Clone 809 Chardonnay, known in some circles as the Musqué Clone, these vines produce a very distinctive, attractive and powerful floral character. The soil is laden throughout its loamy profile with “Greenfield potatoes”--stones that resemble potatoes in size and appearance and absorb heat during the day. They then radiate their heat after sunset, enhancing floral character and richness.


TECHNICAL DATA

Origin: Arroyo Seco AVA, Monterey County
Composition: 100% Chardonnay
Harvest Date: October 1 and October 10, 2010
Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries: 25.4° Brix, pH 3.53, total acidity .72 g/100ml
Vinification: Yeast:  M2
Fermentation:  In barrel for an average of 10 days
Malolactic: Inoculated each barrel with Christian Hansen CH-11 strain of malolactic bacteria on Oct 3 and Oct 13, 2010. Completed malolactic fermentation on Dec 12, 2010.
Stirring:  Stirred each barrel weekly starting Oct 13, 2010 until Jan 2011 (during malolactic fermentation and one month post)
Post-Stirring: Topped up barrels and monitored free sulfur dioxide and oxygen
Maturation:  Aged in barrel sur lie for 12 months in 45% new oak
Barrel Type: French oak
Forests: Troncais
Coopers: Francois Fréres
Bottling Numbers: PH: 3.51
Total Acidity: 0.69g/100ml
Alcohol: 14.3% by volume
Residual Sugar: 0.71g/100ml
Cases Produced: 1,173
Cellaring: Enjoy now, or cellar for up to 5 years

WINEMAKER'S COMMENTS
The 2010 October Night Chardonnay has a youthful straw yellow color, and floral aromas with pear, lime and orange peel, and toasty vanilla. The winemaking techniques, used to enhance the spicy and exotic nature of this Chardonnay, included barrel fermentation in largely one-year-old French oak barrels in the coldest corner of our barrel room, followed by malolactic fermentation with lees stirring. This all contributed to a wonderfully complex bouquet that is echoed on the palate with textural richness.
Jeff Meier, winemaker

Price: $28.00 750ml

 

Shop<br />Now

Label: 

2009 J. Lohr October Night Chardonnay

"GOLD" - 2011 San Francisco Chronicle Wine Competition

VINTAGE

In many ways, the conditions of the 2009 vintage resembled those of the 2008, with the exception of the early blast of heat we had during the 2008 flowering. Thankfully, this heat wave missed the critical set period. As a result, the crop returned to near-normal levels in 2009. We had two significant heat events in April and May, with temperatures exceeding 95 degrees Fahrenheit. The weather then immediately turned cool and foggy, and remained so throughout May, June, July, and all but the last weeks of August. We witnessed Indian summer temperatures in early September, which provided the final push needed to fully ripen this aromatic clone.


VINEYARDS

The vineyards for the October Night Chardonnay lie among J. Lohr’s Block 9 plantings in the Arroyo Seco AVA of Monterey County, near the mouth of the Arroyo Seco river, which provides the vines a slightly more windprotected environment in which to grow. Comprised largely of Dijon Clone 809 Chardonnay, known in some circles as the Musqué Clone, these vines produce a very distinctive, attractive and powerful floral character. The soil is laden throughout its loamy profile with “Greenfield potatoes”--stones that resemble potatoes in size and appearance and absorb heat during the day. They then radiate their heat after sunset, enhancing floral character and richness.


TECHNICAL DATA

 

Origin: Arroyo Seco AVA, Monterey County
Composition: 100% Chardonnay
Harvest Date: September 20, 2009
Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries: 25.0° Brix, pH 3.58, total acidity .60 g/100ml
Vinification: Yeast:  M2 and Montrachet

Fermentation:  In barrel for an average of 10 days

Malolactic:  Inoculated each barrel with MCW strain of malolactic bacteria on Oct 23, 2009. Completed malolactic fermentation on Jan 6, 2010

Stirring:  Weekly stirring of each barrel starting Oct 22, 2009 until Jan 2010 (during malolactic fermentation and one month post)

Post-Stirring:  Monthly topping up of barrels and free sulfur dioxide and oxygen monitoring

Maturation:  Aged in barrel sur lie for 12
months in 17% new oak

Barrel Type: French oak

Forests: Troncais

Coopers: Francois Fréres

Bottling chemistries:

PH: 3.46

Total Acidity: 0.72g/100ml

Alcohol: 14.3% by volume

Residual Sugar: 0.37g/100ml

Cases produced: 1,073

Cellaring: Delicious now, but can be cellared for up to 5 years


Winemaker's Comments

A youthful straw-yellow color, with Muscat and floral aromas paired with lemon curd, pear and vanilla. The winemaking techniques used to enhance the spicy and exotic nature of this Chardonnay included barrel fermentation in largely one-year-old French oak barrels in the coldest corner of our barrel room, followed by malolactic fermentation with lees stirring. All of these techniques have contributed to form a wonderfully complex bouquet that is echoed on the palate with textural richness.

                                                                                                    —Jeff Meier, winemaker

Label: 

Lobster Bisque

recipe courtest of Chef Jess of The Range. Pairs great with J. Lohr October Night Vineyard Chardonnay.

Stock

  • 1 small carrot, chopped
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 2 sprigs of tarragon, chopped
  • 2 bay leaves
  • 2 tablespoons butter
  • 4 oz tomato paste
  • 4 raw lobster bodies (save meat for other use)
  • 5 cups fish stock, chicken stock or water
  • ½ cup good sherry wine
 
Place vegetables, herbs, lobster bodies and butter in a medium-sized pot. Stir with wooden spoon under medium heat, crushing lobster bodies with wooden spoon. Sauté until lobster bodies are bright red. Add tomato paste, caramelizing the paste for 1 to 2 minutes, stirring constantly. Add sherry and cook until alcohol evaporates. Add stock or water. Cover and simmer 20 minutes, periodically squeezing the juice from the lobster bodies using the wooden spoon. Strain stock into a large pot. Add 2 cups more water to lobster bodies and smash with spoon to extract as much flavor as possible. Strain into stock.
 
Bisque
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 large potato, peeled and chopped
  • 2 cloves of garlic, chopped
  • 3 ribs of celery, chopped
  • 1 bay leaf
  • 2 sprigs of tarragon, chopped
  • 2 tablespoons of butter
  • 1 medium tomato, chopped
  • ½ cup good sherry
  • ½ cup heavy cream
Sauté all but the tomato, sherry, and cream in butter until onion becomes clear and pan begins to caramelize. Add tomato and sauté 1 minute more. Add sherry and let the alcohol evaporate. Add the lobster stock. Simmer covered until vegetables become soft. Check seasoning with salt and pepper. Let cool until warm, and blend. Take caution when blending a hot soup. Strain, add cream, and reheat when ready to serve.

Grilled Wild Salmon with Heirloom Tomatoes

In a nod to our two primary appellations, Vineyard EVP/COO Steve Lohr recommends this delicious salmon dish, from Paso Robles’ famed ‘American Bistro’ Artisan, paired with either J. Lohr Arroyo Vista Chardonnay or J. Lohr October Night Chardonnay .  Over a recent Thanksgiving holiday, Steve prepared this dish for friends, to high acclaim.

Ingredients

  • 1 ½ lbs heirloom tomatoes, mixed varieties
  • 2 cups fresh chick peas (ceci beans), cleaned and blanched
  • 4 T extra virgin olive oil
  • 2 lbs wild salmon, skin on, bones removed
  • 1 lemon, zested and juiced
  • ½ cup shallots, diced
  • 1 additional shallot, minced separately
  • 1 T chervil, minced
  • 1 T tarragon, minced
  • 1 T chives, minced
  • 2 T flat leaf parsley, minced
  • 1 t grey sea salt
  • ¼ lb thick-sliced bacon, julienne 
  • ¼ cup sherry vinegar
  • 2 T Dijon mustard
  • 4 oz rocket (wild arugula)
  • Kosher salt and fresh ground pepper


Preparation

Heat grill to 275°. In a small mixing bowl, combine lemon zest, ½ cup shallots, chervil, tarragon, chives and parsley with 2 T of olive oil. Place salmon skin-side down on a baking sheet, and season with 2 t of kosher salt and some pepper. Spread a third of the herb mixture on the fish, then turn fish over. Spread the remaining mixture on the skin side, season with the grey salt and more pepper. Place fish in a wire fish basket and grill over indirect heat, skin side-up for about 20 minutes for medium, or until the desired doneness. Reserve.

In a medium skillet, cook the bacon over moderate heat until browned and crisp. Transfer bacon to a bowl, reserve the fat in the pan.  Add 2 T of olive oil and the shallot to the skillet and cook over moderate heat until the shallot is softened. Add the vinegar and simmer for 2 minutes. Remove from the heat and whisk in the Dijon mustard. Add bacon and season the vinaigrette with salt and pepper.

Season the tomatoes with salt, pepper and half of the lemon juice. Place the rocket on top of a platter and drizzle about a ¼ cup of the vinaigrette on top. Arrange the tomatoes on the rocket and scatter the ceci beans on top. Pull the salmon apart into large 2-inch chunks and nestle the pieces amongst the tomatoes and beans. Dress with a little more vinaigrette and lemon juice and serve.

Serves 4

2007 J. Lohr October Night Chardonnay

VINTAGE

2007 was the coolest vintage of the last five years and included unseasonably cold and windy temperatures during fruit set, causing a phenomenon that the French call “millenderage” or “hens and chicks.” The result is a cluster with normal size berries - “hens” - interspersed with tiny unfertilized (seedless) berries - “chicks.” Although the Chardonnay clusters were very small and light-weight, the flavor intensity seemed to be enhanced in the diminished size. This intensified fruit character and retention of the grape’s natural acidity allowed us to delay harvest until we reached a very ripe 25.7° Brix, creating a wine of tremendous fruit intensity and lush palate weight.


VINEYARDS

The vineyards for the October Night Chardonnay lie in J. Lohr’s Block 9 plantings in the Arroyo Seco AVA of Monterey County, near the mouth of the Arroyo Seco river, which provides the vines a slightly more wind protected environment in which to grow. Comprised largely of Dijon Clone 809 Chardonnay -known in some circles as the Musqué Clone -these vines produce a very distinctive and attractive, powerful floral character. The soil is laden throughout its loamy profile with “Greenfield potatoes,” stones that resemble potatoes in size and appearance and which absorb heat during the day and radiate their heat after sunset, enhancing floral character and richness.


TECHNICAL DATA

 

Origin: October Night Vineyard, Arroyo Seco AVA, Monterey County
Composition: 100% Chardonnay
Harvest Dates: September 27th and October 14th, 2007
Process: Night harvested, vineyard pressed (to 0.8 bars) and settled.
Harvest Chemistries: 25.7° Brix avg, pH 3.46, total acidity 0.8 g/100ml
Vinification: Yeast: M2 and Montrachet

Fermentation: In barrel for an average of 13 days

Malo-Lactic: Inoculated each barrel with MCW strain of malolactic bacteria on Oct 22, 2007. Completed malolactic fermentation on Dec 6, 2007.

Stirring: Weekly stirring of each barrel starting Oct 22, 2007 until Jan 2008 (during malolactic fermentation and one month post)

Post-Stirring: Monthly topping up of barrels and free sulfur dioxide and oxygen monitoring

Maturation: Aged in barrel sur lie for 11 months in 28% new oak


Winemaker's Comments

A youthful straw yellow color, with Muscat and floral aromas, pear, lemon curd and vanilla. The winemaking techniques to enhance the spicy and exotic nature of this Chardonnay included barrel fermentation in largely one-year-old French oak barrels in the coldest corner of our barrel room, followed by malolactic fermentation with lees stirring, all contributing to a wonderfully complex bouquet that is echoed on the palate with textural richness.

 

Price: $25.00 750ml

Shop
Now

Label: 
Syndicate content