Cool weather prevailed in 2011, much like the 2010 season, which was the coolest in a decade. Low yielding secondary shoots grew to replace frost damaged primary shoots after a defining hard frost hit the Paso Robles area on April 8th. Winter rainfall provided sufficient soil moisture for rapid springtime growth of the vines after the setback of the early frost. Fewer clusters with larger berries was the norm, pushing toward a softer tannin profile in the wines. Our vineyard yields were down considerably, averaging just 3 tons per acre in most blocks. We employed our standard practice of stopping irrigation after fruitset in early June and waiting 8 weeks or more until vines began to run out of soil moisture before resuming irrigation in August. This prompted seeds to harden and brown early, and perhaps more importantly shifted flavor in the berries from herbal to fruity in this distinctly cool vintage. The 2011 Seven Oaks Cabernet Sauvignon offers the dense fruit signature we expect from Paso Robles “Cab”.
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 the palate of the Seven Oaks Cabernet.
|Origin:||Paso Robles AVA, San Luis Obispo County, CA|
|Composition Blend:||75% Cabernet Sauvignon, 8% Merlot, 8% Petite Sirah, 6% Petit Verdot, 3% Syrah|
|Harvest Dates:||Cabernet Sauvignon from September 17 to November 10, 2011|
|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: 12 months aging in traditional oak barrels|
|Barrel type: Primarily Missouri and Minnesota American oak with toasted heads|
|Total Acidity: 0.63 g/100ml|
|Alcohol: 13.7% by volume|
|Residual Sugar: 0.22 g/100ml|
|Cellaring: Deliciously soft upon release, with adequate structure to age up to six years.|
The Seven Oaks Cabernet Sauvignon is red-purple in color with a bright hue at release. Ripe fruit aromas of black plum, blueberry and cherry mix with a bouquet of toasted pastry, anise, and vanilla from a year of barrel aging. Mature and round on the palate, the cool 2011 vintage has a high toned fruit signature and soft finish.
-Steve Peck, Red Winemaker
This wine is an excellent companion to grilled beef, Italian sausage lasagna or dark chocolate truffles.
WINE LIST DESCRIPTION
Black plum and high toned cherry notes with a lovely bouquet of toasted pastry, anise and vanilla.