The inspiration for J. Lohr Cuvée POM comes from the Grand Cru wines of Pomerol in the Right Bank of Bordeaux. These legendary wines are composed primarily from Merlot and Cabernet Franc, with sparse additions of Cabernet Sauvignon, Malbec and Petit Verdot. Winemaking is given the freedom to emulate these great wines without the restrictions of varietal percentages, instead keenly focusing on the texture and complexity of the blend that nature delivers with each vintage.
The 2006 vintage saw a return to below-average rainfall for Paso Robles, and with it came smaller vine canopies, smaller clusters and smaller berries. But unlike the previous three growing seasons, once veraison started we had very mild weather conditions straight through to harvest, allowing color, flavor and fragrance ripeness to come together simultaneously. Merlot quality from our 2001 planting in our vineyards in Creston continues to impress. We are particularly pleased with the results of the Italian Clones 9, 10, 11 and 12, which offer a wide array of dark fruit and chocolate characters in the base wine with a soft tannin structure. We began harvesting these blocks on September 11th, but it was the last picking on September 20th at 27° Brix.
|Origin:||Paso Robles AVA|
|Composition:||62 % Merlot, 31% Cabernet Sauvignon, 3% Cabernet Franc, 3% Petit Verdot and 1% Malbec|
|Total Acidity:||0.65 g/100 ml|
|pH at Bottling:||3.72|
|Alcohol:||15.1% by volume|
Stainless steel fermented
Malolactic fermentation in French oak
|Maturation:||19 Months in French Oak, 100% new|
|Bottling Date:||July 29, 2008|
The 2006 J. Lohr Cuvée POM has a very dense red-purple color with youthful hues. The aroma is reminiscent of hazelnut chocolate and black cherries with a hint of roasted coffee. The fruit is complemented with well integrated toasty French oak. The palate has a combination of lifted fruit in the mid-palate, leading to a full, well-textured finish. This Merlot has a full, resplendent structure with plenty of room to age. Drink now and enjoy the youthful fruit, or cellar for the next 15 years to allow the silky tannins to be fully revealed. Serve with a rich, flavorful meal such as braised lamb shanks on a bed of polenta.