Awards for our 2008 vintage:
"GOLD" - 2011 San Francisco Chronicle Wine Competition
2010 was the coolest vintage Paso Robles has seen in a decade, with winter rainfall nearly 50% above normal and growing degree days lagging. This cool seasonal trend provided an ideal challenge for our newest evolution in vineyard irrigation strategy, which involves stopping irrigation in mid-June just after fruit set. We then began weekly monitoring of vine water status to precisely determine when soil profiles had dried out and vines were in need of watering. Initially, we expected that a 3 to 5 week dry-down would be possible, but were impressed that most of our resourceful vines did not reach significant water stress until a full 2 months had passed without irrigation. This dramatic approach in our vineyards forced the vines from vegetative growth stage to reproductive stage early in the season. This drove early seed maturity and the dramatic flavor maturity that is evident in this outstanding vintage of Seven Oaks Cabernet.
The predominant fruit for our J. Lohr Estates Seven Oaks Cabernet Sauvignon comes from estate vineyards located directly opposite our J. Lohr Paso Robles Wine Center. The Seven Oaks vineyard was originally planted on its own rootstock, utilizing some of the original plantings from indigenous Estrella clones. The soils in our Paso Robles vineyards vary from gravelly clay loam to limestone-based soils over a relatively small parcel of land, and various rootstock and clonal combinations have been used to maximize the expression of each individual site. The different soil types and planting combinations add to and complement the palate of the Seven Oaks Cabernet and the other red varietals we produce--including Petit Verdot and Merlot--to add balance and weight to the wine.
|Origin:||Paso Robles AVA, San Luis Obispo County, CA|
|Composition Blend:||76% Cabernet Sauvignon, 12% Merlot,5% Petit Verdot, 4% Petite Sirah, 1% Syrah, 1% Cabernet Franc, 1% Malbec|
|Harvest Dates:||Sep. 30 - Nov. 9, 2010|
|Brix at Harvest:||24° Brix average|
|Fermentation: Fermented in stainless steel tanks with peak temperatures reaching 92° F|
||Malolactic: Stainless steel tanks and barrels using Viniflora Oenos|
|Maturation: Aged 12 months in barrel|
|Barrel type: Primarily American oak barrels with toasted heads|
|Total Acidity: 0.59 g/100ml|
|Alcohol: 13.95% by volume|
|Residual Sugar: 0.18 g/100ml|
|Cellaring: Delicious upon release,with adequate structure to age up to seven years.|
The 2010 Seven Oaks is red-purple in color with a bright hue at
release. Ripe fruit aromas of black plum, blueberry and cherry
are mixed into a bouquet of roasted hazelnut, vanilla and coconut
from a year in barrel. Mature and round on the palate, this wellstructured
vintage has a generous fruit signature and soft finish.
-Steve Peck, Red Winemaker
This wine is an excellent companion to grilled beef, rich lasagna or dark chocolate truffles.
WINE LIST DESCRIPTION
Ripe fruit aromas of black plum, blueberry and cherry mixed into a bouquet of roasted hazelnut, vanilla and coconut. Mature and round on the palate, with a generous fruit signature and soft finish.