J. Lohr Tower Road Petite Sirah

2012 J. Lohr Tower Road Petite Sirah

VINTAGE
Every vintage has its own personality; a unique history of climatic experience that shapes the flavor of the wine we taste in our glass. The 2012 season was preceded by two of the coldest vintages in a decade and was welcomed with open arms for its warmth. Preseason rainfall was a bit on the shy side at 60% of normal, with a nice wet storm arriving at budbreak on the first week of April that brought welcome moisture for growth and suppressed chances of spring frost. Our typically warm springtime conditions brought rapid shoot growth and irrigation was stopped in our vineyards in mid-June to promote seed ripening, limit berry size and soften the tannins in our Petite Sirah. A period of triple digit hot temperatures added definition to the vintage in mid- August toward the end of veraison. This intensified the tannin structure and wine density for the vintage as a whole. Ideal warm and dry September weather pushed the grapes to full ripeness the first week of October, when we harvested our two best blocks a couple of days prior to a light rain in order to maintain a maximum concentration of fruit flavors in this excellent vintage of Tower Road Petite Sirah.


VINEYARDS
In the vineyards surrounding Tower Road, in the Estrella and San Miguel districts of Paso Robles, our Petite Sirah thrives on the well-drained yet heavier clay soils of the area. The rarity of autumn rains in Paso Robles allows this tight-clustered variety to reach full maturity almost every year, without the risk of bunch-rot that exists in damper regions around the state. Our ripening program requires that we apply bird netting to the vines in August to assure that birds don’t overfeed on this especially flavorful grape before harvest. Despite intense summer sun and very warm daytime temperatures in Paso Robles, the gentle afternoon breezes that creep in from the Monterey Bay to the north and from the Templeton Gap to the west cool the area by as much as fifty degrees by early morning, preserving the acidity and bright fruit character of our Petite Sirah.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, California
Composition: 100% Petite Sirah
Harvest Dates: October 5th, 6th & 8th, 2012
Process: Hand harvested into half-ton bins
Harvest Numbers: Brix 26.5°, total acidity 0.49 g/100ml, pH 3.73
Vinification:

Destemmed and fermented in 10 ton open top tanks. Cap management with light punchdowns
Yeast: Maurivin Platinum
Fermentation: Whole berries
Temperature: Moderate temperatures to reduce seed tannin extraction
Maceration: 2-day cold soak with a short, 3-day fermentation and early pressing
Malolactic: 100% malolactic in barrels through December and January
Maturation: 16 months barrel age
Barrel Type: 225 liter French oak Burgundy export barrels, 60% new
Forests: Rive Droit and a blend of Five Forests
Coopers: Vallaurine and Marcel Cadet

Post-Maturation: Released 2 months after bottling
Bottling Numbers: pH: 3.69
Total Acidity: 0.60g/100ml
Alcohol: 15.22% by volume
Res. Sugar: 0.26 g/100 ml 
Cases Produced: 8,052 six-bottle cases
Cellaring: This dense and delicious wine will open up early with a splash-decant, and should develop in the bottle for up to 10 years.

WINEMAKER'S COMMENTS
Youthful and dark in the glass, the 2012 Tower Road Petite Sirah shows inviting aromas of homemade ollalieberry pie and a delicate “pastry-like” French oak barrel signature. The rich fruit flavors finish with an enormously dense berry character.
Steve Peck, Red Winemaker

FOOD PAIRINGS
Pairs well with aromatic herbs and pan-seared meat dishes such as rosemary lamb chops with roasted fennel.

Price: $35.00 750ml

Shop<br />
Now

Label: 

2011 J. Lohr Tower Road Petite Sirah

VINTAGE
The 2011 and 2010 vintages had a lot in common in the Paso Robles growing region. Both were considered “wet” vintages, with winter rainfall roughly 50% above normal. Both were “cool” vintages with growing degree day totals markedly lower than any vintage in a decade, and both benefitted from Indian Summer conditions that fully ripened fruit regardless of light rainfall in October. The defining difference for the two vintages was an April frost that reduced crop size by 30 to 60 percent in 2011. Fewer clusters with larger berries was the norm. This is not a bad combination for Petite Sirah, where smaller berries with their higher skin to juice ratio can result in overly tannic wines. We saw berry size 30 percent larger than historical norms in our Petite Sirah in 2011 and the resulting wines were soft and fruit driven. Summer temperatures exceeded 100°F only 15 days during the season, which was about half of normal. This helped to preserve acidity and color in the fruit, and helped to create a ripe blackberry flavor profile preferred in Paso Robles Petite Sirahs.


VINEYARDS
In the vineyards surrounding Tower Road, in the Estrella and San Miguel districts of Paso Robles, our Petite Sirah thrives on the well-drained yet heavier clay soils of the area. The rarity of autumn rains in Paso Robles allows this tightclustered variety to reach full maturity almost every year, without the risk of bunch-rot that exists in damper regions around the state. Our ripening program requires that we apply bird netting to the vines in August to assure that birds don’t overfeed on this especially flavorful grape before harvest. Despite intense summer sun and very warm daytime temperatures in Paso Robles, the gentle afternoon breezes that creep in from the Monterey Bay to the north and from the Templeton Gap to the west cool the area by as much as 50 degrees by early morning, preserving the acidity and bright fruit character of our Petite Sirah.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, California
Composition: 97% Petite Sirah, 2% Syrah, 1% Zinfandel
Harvest Dates: October 26th and 27th, 2011
Process: Hand-harvested into half-ton bins
Harvest Numbers: 27° Brix, total acidity 0.61 g/100ml, pH 3.75 
Vinification:

Destemmed and fermented in 10 ton open-top tanks. Cap management with light punchdowns
Yeast: Maurivin Distinction
Fermentation: Whole berries
Temperature: Moderate temperatures to reduce seed tannin extraction
Maceration: 4 day cold soak with 4 day fermentation and early pressing
Maloactic: 100% malolactic in barrels through December and January
Maturation: 16 months barrel age
Barrel Type: 225 liter French oak Burgundy export barrels, 60% new
Forests: Rive Droît and a blend of Five Forests
Coopers: Vallaurine and Marcel Cadet

Post-Maturation: Released 4 months after bottling
Bottling Numbers: pH: 3.76
Total Acidity: 0.66g/100ml
Alcohol: 14.65% by volume
Res. Sugar: 0.16 g/100 ml 
Cases Produced: 6,500 six-packs)
Cellaring: This dense and delicious wine will open up early with a splash-decant, and should develop in the bottle for up to 10 years.

WINEMAKER'S COMMENTS
“Inviting aromas of homemade olallieberry pie with a delicate “pastry-like” French oak barrel signature proceed the rich, soft fruit flavors. The finish is long with a touch of fine talc on the palate.”
Steve Peck, Red Winemaker

FOOD PAIRINGS
Pairs well with aromatic herbs and pan-seared meat dishes such as rosemary lamb chops with roasted fennel.

Price: $35.00 750ml

Shop<br />
Now

Label: 

Soy Caramelized Pork

recipe courtesy of Chef Jaimie Casey, Chef at JC Culinary, San Jose, California

Serves 4

  • 4 lbs pork belly
  • ¼ cup soy sauce
  • ½ cup orange juice
  • ½ cup brown sugar
  • ¼ cup J. Lohr Tower Road Petite Sirah
  • 2 Tbsp extra virgin olive oil
  • pinch of Kosher sea salt
  • ½ tsp black pepper
  • 1 Tbsp Chinese 5 spice

Using a sharp knife, diagonally score the fat side of the pork belly. Mix remaining ingredients together and divide mix in half. In a heavy-duty freezer plastic bag, place the pork and half of the marinade. Press all of the air out and seal the bag well.

Place bag in a simmering pot of boiling water and gently cook for one hour or until pork is tender. Pull bag from the water with tongs and let cool.

During the cooling time, place the other half of the marinade mixture in a saucepan and reduce over low heat until syrupy. Be cautious and watch the mix as it may boil over easily.

When pork is cool, cut into ½ inch pieces, and grill or broil until crispy. Brush pork with reduced marinade and serve hot. Enjoy with a glass of J. Lohr Tower Road Petite Sirah!

Crispy Braised Pork Belly

 

recipe courtesy of Chef Ryan Swarthout, Robert’s Restaurant, Paso Robles, CA

Pork Belly

  • 1 slab of unsmoked and uncured bacon (pork belly)
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 cup J. Lohr Tower Road Petite Sirah
  • 4 cups beef stock
  • Pork Belly Sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 1 pinch chili flakes
  • 1 tsp lemon juice
  • 1 cup braising liquid

Preheat oven to 375°F. Heat 1 Tbsp olive oil over medium-high heat in a straight-side sauté pan. Season both sides of the pork belly with salt and black pepper. Brown both sides in the heated pan, about 5 to 7 minutes. Remove pork belly and set aside. Add the chopped onion, carrot, and celery to the pan and sauté until tender. Deglaze pan with the J. Lohr Petite Sirah and reduce by half. Add the pork belly and the beef stock. Cover with a lid, place in the oven and braise for 3 hours.

Remove pork belly after cooking. Set aside and strain the braising liquid. Skim and discard any excess fat and reserve remaining liquid for sauce. When the pork belly is cool enough to handle, cut into 6 equal portions. Heat 2 Tbsp of olive oil over medium-high heat. Work in batches. Add the pork belly to the hot pan and crisp on each side about 5 minutes. Place the crispy pork belly on a serving platter and keep warm. In a separate pan, add all the ingredients for the sauce and bring to a boil. Reduce sauce until thick, and serve over the pork belly.

Enjoy with a glass of J. Lohr Tower Road Petite Sirah!

2010 J. Lohr Tower Road Petite Sirah

VINTAGE
2010 was the coolest vintage Paso Robles has seen in a decade. With winter rainfall nearly 50% above normal, and very cool summer temperatures, there were concerns that Petite Sirah may not get fully ripe before late season rains set in. This cool vintage provided an ideal challenge for our newest evolution in vineyard irrigation strategy, which involves stopping irrigation in mid-June, just after fruitset. With weekly measurements of vine water status, we determined precisely when soil profiles had dried out and were in need of watering. We were expecting that a 3 to 5 week “dry-down” would be possible, but were impressed that most of our deep rooted vines did not experience water stress until a full 2 months had passed without irrigation. This dramatic approach in our growing strategy forced vines from their vegetative growth stage to a reproductive stage early in the season. This hastened seed maturity and the


VINEYARDS

In the vineyards surrounding Tower Road, in the Estrella and San Miguel districts of Paso Robles, our Petite Sirah thrives on the well-drained yet heavier clay soils of the area. The rarity of autumn rains in Paso Robles allows this tightclustered variety to reach full maturity almost every year, without the risk of bunch-rot that exists in damper regions around the state. Despite the intense and relentless summer sun and very warm days, the gentle afternoon breezes that creep in from Monterey County to the north and the Templeton Gap to the southwest cool the area by as much as fifty degrees by early morning, preserving the acidity and bright fruit character of our Petite Sirah.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County
Composition: 100% Petite Sirah
Harvest Dates: October 2, 8 and 21, 2010
Process: Hand-picked to half ton bins
Harvest Numbers: 25.1° Brix average,
3.51 pH, 0.59 g/100 ml total acidity
Vinification: Yeast: Lallemand DV80 yeast
Fermentation: Whole-berry fermentation in open-top and automated pumpover tanks
Temperature: Peak at 80°F
Maceration: 1 day soak prior to inoculation, with 6 days total maceration
Maloactic: 100% malolactic with Viniflora Oenos
Maturation: 14 months in barrel
Barrel Type: 40% new French oak
Forests: Blend of five forests
Coopers: Marcel Cadet, Bel Air, Vallaurine
Post-Maturation: Racked from barrels and lightly fined with isinglas and gelatin
Bottling Numbers: pH: 3.83
Total Acidity: 0.61g/100ml
Alcohol: 15.08% by volume
Res. Sugar: 0.01 g/100 ml (dry)
Cases Produced: 1,050 (2,100 six packs)
Cellaring: This dense wine will open up early with a splash-decant, and should develop in the bottle for up to 10 years.

WINEMAKER'S COMMENTS
Tower Road Petite Sirah is a deeply colored wine that lays nearly opaque in the glass, with just a youthful ring of magenta to brighten its edges. The French oak bouquet of browned butter and toasted hazelnut frames the ripe blackberry aromas indicative of Petite Sirah varietal character. A rich and voluminous attack leaves black fruit and a touch of fine talc on the palate.
Steve Peck, Red Winemaker

Food Pairings
This wine pairs well with pan-seared meat dishes with aromatic herbs, such as rosemary lamb chops with roasted fennel.

Price: $35.00 750ml

Shop<br />
Now

Label: 

2009 J. Lohr Tower Road Petite Sirah

VINTAGE

The 2009 growing season in Paso Robles is best characterized as being warmer and drier than average, followed by a heavy rainfall event on October 13th that occurred just after the harvest of this super-ripe Petite Sirah. 2009 was the third consecutive year of below-normal winter rainfall in the Paso Robles AVA, with just under 7 inches recorded at our home ranch weather station. In this early-ripening block, Brix levels rose due to dehydration of the fruit following a brief heat wave at the end of September. We patiently waited out the heat and were rewarded with three weeks of additional hangtime before picking at the onset of a second heat spike in late September.

 


TECHNICAL DATA

 

Origin: Paso Robles AVA, San Luis Obispo County
Composition: 90% Petite Sirah, 7% Grenache, 1.5% Syrah, 1.5% Zinfandel
Harvest Dates: October 2 and 12, 2009
Process: Hand-picked
Harvest Numbers: 28.6° Brix, 3.76 pH, 5.19 g/100m Total Acidity
Vinification: Yeast: Lallemand 43 and Fermicru VR5

Fermentation: Open-top tank

Temperature: Peak at 95°F

Maceration: 4 days on skins

Maloactic: In barrel

Maturation: 16 months in barrel

Barrel Type: 60% French and 40% American oak (50% new)

Forests: Nevers, Missouri
 
Coopers: Marcel Cadet, World Cooperage Extra Fine
Post-Maturation: Bottled in March 2011 and aged 9 months prior to release
Bottling Numbers:

pH: 3.64

Total Acidity: 0.62g/100ml

Alcohol: 14.9% by volume

Res. Sugar: dry

Cases produced: 1,050 (2,100 six packs)

Cellaring: This dense wine will open up early with a splash-decant, and should develop in the bottle for up to 10 years.


Winemaker's Comments

This darkly colored wine is nearly opaque in the glass; a youthful ring of magenta brightens the edges. A bouquet of fresh-baked croissant frames the ripe blue and blackberry aromas indicative of Petite Sirah varietal character. The anticipated rich and voluminous attack leaves bright red fruit, pepper and a touch of chalk on the palate.

Steve Peck, red winemaker

 

Price: $35.00 750ml

Shop<br />
Now

Label: 

2008 J. Lohr Tower Road Petite Sirah

"BEST OF CLASS" - 2011 San Francisco Chronicle Wine Competition

VINTAGE

The 2008 growing season presented significant challenges on our ranch as well as vineyards across California. Spring and autumn frosts--coupled with heat spikes, which impacted flowering and maturation--claimed much of the prized crop. Yields for Petite Sirah were just 3 tons per acre, which was still much better than many of the Bordeaux varieties on the ranch. 2008 was the second consecutive vintage of drought in the area which limited vine growth and reduced cluster and berry size significantly. The result was high extract, intensely-flavored wines like this wonderful third release of Tower Road. Our winemaking techniques have evolved as we have learned to perfect the extraction of this highly phenolic grape variety. 2008 is the first vintage of Tower Road that is 100% Petite Sirah. The quality of the vintage is apparent in this wine’s density and its combination of blackberry fruit and dense, supple tannin.

 


TECHNICAL DATA

 

Origin: Paso Robles AVA, San Luis Obispo County
Composition: 100% Petite Sirah
Harvest Dates: October 2 and 10, 2008
Process: Hand-harvested
Harvest Numbers: Brix 28° avg, pH 3.81, total acidity 0.55g/100ml
Vinification: Yeast: Lallemand 43 and Fermicru VR5

Fermentation: Open-top tank

Temperature: Peak at 95°F

Maceration: 5 to 6 days on skins

Maloactic: In barrel

Maturation: 18 months in oak barrels

Barrel Type: American and French barrels
(50% new)

Forests: Missouri, mixed forest French Syrah Selection

Coopers: World Cooperage and Meyrieux

Post-Maturation: Rack from barrels, egg white fine and bottle
Bottling Numbers:

pH: 3.8

Total Acidity: 0.63g/100ml

Alcohol: 15.17% by volume

Res. Sugar: dry

Cases produced: 2,922

Cellaring: This dense wine will open up early with a splash decant and should develop in bottle up to 10 years


Winemaker's Comments

An opaque blackness fills the glass and is surrounded by a ring of youthful magenta in our Tower Road Petite Sirah. The toasted hazelnut bouquet is lifted by aromas of blackberry pie and bread dough that we love in this blend. The palate is dense, brooding and finely-textured, followed by a fruit-forward finish.

Steve Peck, red winemaker

 

Price: $35.00 750ml

Shop<br />
Now

Label: 

Basic Barbecue Rub

Excerpted from How to Grill | April 2008
by Steven Raichlen
Servings: Makes about 1 cup

Ingredients

  • 1/4 cup firmly packed brown sugar
  • 1/4 cup sweet paprika
  • 3 tablespoons black pepper
  • 3 tablespoons coarse salt
  • 1 tablespoon hickory-smoked salt or more coarse salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoon celery seeds
  • 1 teaspoon cayenne pepper

Preparation

Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lump of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.

The Only Marinade You'll Ever Need

viBarbecue! Bible Sauces, Rubs and Marinades | May 2000
by Steven Raichlen

Servings: Makes 1 cup.

Ingredients

  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon hot pepper flakes
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon coarse salt (kosher or sea), or to taste
  • 4 strips of lemon zest
  • 3 cloves garlic, crushed with the side of a cleaver or minced
  • 1/4 cup coarsely chopped fresh parsley
  • 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
  • 1/2 cup extra virgin olive oil

Preparation

Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

Syndicate content