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 4,000 mammograms funded to date, we have long surpassed our initial goal and need you to help us surpass the 5,000 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
2009 was the third year in a row with below average rainfall at Carol’s Vineyard, but the late spring timing was ideal for good canopy growth without irrigation. The cool and mild summer weather set the stage for optimal anthocyanin pigment development after veraison and was followed by a very warm September that hastened ripening. A portion of the Cabernet was harvested prior to the October rains, but the most expressive wine came from our later picking. These were ultimately selected for the exceptional final blend.
Cases produced: 1,333
Very approachable now, but will improve over the next 5-10 years
Carol’s Vineyard lies in northern St. Helena, comprised of 16.4 acres of Cabernet Sauvignon (Clone 337 on 3309 rootstock) and 4.3 acres of Petit Verdot (Clone 400 on 3309 rootstock). The well-drained, gravelly, sandy loam soil and Bordeaux- like climate of the Napa Valley is ideally suited to produce luxury-quality Cabernet fruit.
|Origin:||J. Lohr Carol’s Vineyard, St. Helena, Napa Valley|
|Composition:||84% Cabernet Sauvignon, 12% Petit Verdot, 4% other red|
|Harvest Dates:||October 24, 2009|
|Process:||Hand-picked to half-ton bins, berry-sorted on Vaucher Beguet Mistral system|
|Harvest Chemistries:||28° Brix, 3.8 pH, 0.42 g/100ml total acidity|
|Vinification:||Yeast: Lallemand 43
Fermentation: 6 ton open-top tanks
Temperature: Peak to 95°F cap temperature
Maceration: Cold soak for 1 day, followed by 6 day fermentation
Malolactic: 100% malolactic in tank prior to filling barrels
Maturation: 18 months in French oak
barrels - 65% new
Barrel Type: 60 gallon Chateau Ferré (thin stave)
Forests: Center of France, Allier
Coopers: Sylvain, Bel Air, Remond
Post-Maturation: Aged 6 months prior
|Bottling Numbers:||pH: 3.63
Total Acidity: 0.58g/l00ml
Alcohol: 4.6% by volume
Residual Sugar: Dry
2009 J. Lohr Carol’s Vineyard Cabernet Sauvignon is classically dark in color with a bright hue. Aromas of currant, cherry and black plum are complemented by a striking bouquet of roasted hazelnut and espresso. The entry is fruit-driven and supple, while the finish shows a respectful integration of fruit and oak components from traditional French oak barrel aging. Petit Verdot brings blue fruit, anise and violet notes to classic Cabernet structure.
—Steve Peck, Red Winemaker
Excellent with grilled rib-eye steak with rosemary and shallot, or spitroasted pork loin with porcini mushrooms and fennel.