J. Lohr Cuvée St. E

2010 J. Lohr Cuvée St. E

The inspiration for our J. Lohr Cuvée St. E comes from the Grand Cru wines of St. Emilion from the Right Bank of Bordeaux. These memorable wines are composed primarily from Cabernet Franc and Merlot with touches of Cabernet Sauvignon, Malbec and Petit Verdot. We are 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.


VINTAGE
2010 was the coolest vintage Paso Robles has seen in a decade. With winter rainfall nearly 50% above normal, and growing degree days lagging, we had concerns that this vintage may not get completely ripe. This cool seasonal trend provided an ideal challenge for our progressive approach to irrigation that imposes a “drydown” period through June and July in the vineyard. Particularly important for Cabernet Franc, we were able to shape native green pepper aromas and grippy tannins that this grape variety is known for, toward red fruit aromas and chocolaty tannins in the wine. This dramatic farming approach for Cabernet Franc vines on our Home Ranch was able to stop vegetative growth early in the season, and drive rapid seed and tannin maturity at lower brix in this cool 2010 vintage. Springtime blending of the Cuvée St. E led us to use a greater fraction of Merlot and a lesser amount of Cabernet Sauvignon to support the Cabernet Franc base, and we love the touch of spice to the finish brought by the small percentage of Malbec.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition (Blend):  Cabernet Franc 46%, Merlot 31%, Cabernet Sauvignon 20%, Malbec 3%
Harvest Dates:  October 13, 2010 for Cabernet Franc, October 19, 2010 for Merlot
Harvest Process:  Hand-picked to half-ton bins
Harvest Chemistries:  26.0° Brix average, total acidity 0.48 g/100ml, pH 3.64
Vinification: Destemmed and berry sorted using Vaucher Beguet Mistral system
Yeast: ICV D254
  Fermentation: Sorted fruit was fermented in 5-ton open-top fermentors
  Temperature: A peak temperature of 92°F was achieved at mid-fermentation
  Maceration: Free run and the light press fraction were combined after 6 days of skin contact
  Malolactic: 100% malolactic fermentation in older French barrels
  Maturation: 15 months in 225 liter barrels

 

Barrel Type: French oak, 50% new
  Forests: Bertrange, Allier
  Coopers: Marcel Cadet, Remond
  Bottle Aging: Bottled February 2012, this wine should have great longevity, improving over a decade.
Bottling Numbers: pH: 3.61
Total Acidity: 0.68 g/100ml
  Alcohol: 14.15% by volume
  Residual Sugar: 0 g/L (dry)
  Cases Produced: 1,120 six-pack cases

WINEMAKER'S COMMENTS
The 2010 Cuvée St. E captures a ripe, but savory fruit side of a Bordeaux style wine. Dark in color with a red hue, the initial aroma is plum confection with dark chocolate praline. A rich wine with zesty pomegranate fruit, blood orange and grenadine on the palate. The blunt texture finishes with dark fruited chocolate. I will enjoy watching the evolution of this attractive young wine as it ages in the cellar over the next decade.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Filet mignon with shallot cream sauce or osso buco (braised veal shanks) over a bed of polenta.

WINE LIST DESCRIPTION
Cabernet Franc-based Bordeaux blend with savory ripe fruit aromas and chocolaty tannins.

Price: $50.00 750ml

Wine Fact Sheet: 
Label: 

2009 J. Lohr Cuvée St. E

The inspiration for our J. Lohr Cuvée St. E comes from the Grand Cru wines of St. Emilion from the Right Bank of Bordeaux. These memorable wines are composed primarily from Cabernet Franc and Merlot with touches of Cabernet Sauvignon, Malbec and Petit Verdot. We are 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.


VINTAGE
The 2009 growing season in Paso Robles started dry and finished wet. Preseason rainfall was well below normal for the third year in a row, recording just half of the 12-inch annual average at our home ranch weather station. Chilly April temperatures limited vine growth in the first month after budbreak, but were followed by a warmer May with a one-day temperature spike reaching 104°F just after bloom. Our best Cabernet Franc in 2009 came from our cooler Creston vineyard. This clone 214 was allowed to reach a luxury level of ripeness, and was harvested in November, a full three weeks after an unlikely rain event on October 13th that delivered over 6 inches of rain to the ranch. This level of maturity allows Cuvée St. E to deliver intense varietal characters, ranging from blueberry to violet and cassis.


TECHNICAL DATA

Appellation: Paso Robles, San Luis Obispo County, CA
Composition (Blend):  44% Cabernet Franc, 43% Cabernet Sauvignon, 13% Petit Verdot
Harvest Dates:  November 5, 2009 for Cabernet Franc
Harvest Process:  Hand-picked to half-ton bins
Harvest Chemistries:  Brix 26.3°, pH 3.71, total acidity 0.67g/100ml
Vinification: Yeast: ICV D254
  Fermentation: Sorted fruit was fermented in 5-ton open-top fermentors
  Temperature: A peak temperature of 92°F was achieved at mid-fermentation
  Maceration: Free run and the light press fraction were combined after 6 days of skin contact
  Malolactic: 100% malolactic fermentation in older French barrels
  Mauration: 20 months in 225 liter barrels

 

Barrel Type: French oak, 70% new
  Forests: Center of France, Bertrange
  Coopers: Sylvain, DJ, Francois
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.68
Total Acidity: 0.68 g/100ml
  Alcohol: 14.08% by volume
  Residual Sugar: Dry
  Cases Produced: 746 six-pack cases

WINEMAKER'S COMMENTS
Cuvée St. E is dark red in color with aromas of blueberry, cassis and violet. The cigarbox bouquet comes from twenty months aging in French oak barrels. This wine displays the varietal nature of Cabernet Franc, with supple, sweet tannins and mid to rear structure from both the fruit and maturation time. Palate weight is quite dense, due in part to the generous fraction of Cabernet Sauvignon in this year’s blend. The 2009 will have over a year of bottle age upon release and will develop additional complexity for years to come.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Steak Bavette with sunchoke and chanterelles.

WINE LIST DESCRIPTION
An exceptional Cabernet Franc blend with varietal aromas of blueberry, cassis and violet, accompanied by a cigarbox bouquet and sweet, supple tannins.

Price: $50.00 750ml

Wine Fact Sheet: 
Label: 

2008 J. Lohr Cuvée St. E

The inspiration for our J. Lohr Cuvée St. E comes from the Grand Cru wines of St. Emilion from the Right Bank of Bordeaux. These memorable wines are composed primarily from Cabernet Franc and Merlot with touches of Cabernet Sauvignon, Malbec and Petit Verdot. We are 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.


VINTAGE
The 2008 growing season presented signicant challenges on our ranch, as well as in vineyards across California. Spring and autumn frosts coupled with heat spikes, which impacted flowering and maturation, claimed much of the prized crop. Vineyard yields were generally half of normal levels in Paso Robles, averaging under 3 tons per acre. 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. This vintage of Cuvée St. E reached 28° Brix and yielded a wine with a rich fruit signature and a smooth, dense tannin profile.


TECHNICAL DATA

Appellation: Paso Robles
Composition (Blend):  43% Cabernet Franc (Clone 214), 43% Cabernet Sauvignon, 10% Malbec, 4% Petit Verdot
Harvest Dates:  October 20-21, 2008
Harvest Process:  Select vines handpicked to half-ton bins
Harvest Chemistries:  Brix 26.2°, pH 3.8, total acidity 0.38g/100ml
Vinification: Yeast: Lallemand 43
  Fermentation: Destemmed and berry sorted on Mistral system; crushed fruit transferred to 5-ton open-top fermentors
  Temperature: Cold soak 2 days, followed by fermentation to 90°F peak temperature
  Maceration: 9 days skin contact
  Malolactic: 100% in barrels
  Mauration: 21 months in barrel

 

Barrel Type: Thin-stave Chateau Ferrier
French oak, 50% new
  Forests: Center of France
  Coopers: Tonnelerie Bel Air and Marcel Cadet
  Bottle Aging: 1 year+ prior to release
Bottling Numbers: pH: 3.62
Total Acidity: 0.696g/100ml
  Alcohol: 14.39% by volume
  Residual Sugar: Dry
  Cellaring: Delicious now, but has the structure to age for 10 to 15 years
  Cases Produced: 399 cases

WINEMAKER'S COMMENTS
This wine is dark red-purple in color with aromas of cassis, blueberry and violet. A bouquet of crème brûlée comes from twenty-one months of aging in French oak barrels. The wine displays the true varietal nature of Cabernet Franc, with supple, sweet tannins and mid to rear structure from both the fruit and maturation time. Palate weight is quite dense due to the generous contribution of Cabernet Sauvignon in this year’s blend. On release, this wine will already have one year of bottle age but will develop additional complexity for years to come.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Cuvée St. E pairs well with a wide variety of Mediterranean foods, including pumpkin ravioli and beef carpaccio.

WINE LIST DESCRIPTION
Dark red-purple in color with aromas of cassis, blueberry and violet.

Label: 

2007 J. Lohr Cuvée St. E

"DOUBLE GOLD" - 2011 San Francisco Chronicle Wine Competition

The inspiration for our J. Lohr Cuvée St. E comes from the Grand Cru wines of St. Emilion from the Right Bank of Bordeaux. These memorable wines are composed primarily from Cabernet Franc and Merlot with touches of Cabernet Sauvignon, Malbec and Petit Verdot. We are 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.


VINTAGE
2007 was a very dry year in Paso Robles, with the seasonal total for rainfall registering a scant 4.4 inches. Fortunately, temperatures were mild and did not exacerbate the extremely dry conditions. Vine canopies were small, as were cluster and berry size, resulting in some of the lowest yields we have seen in the last ten years. These natural limitations imposed on the vines resulted in relatively early ripening for Cabernet Franc, with outstanding color and flavors. For the second consecutive year, we incurred no significant heat events after veraison, and had very mild weather conditions straight through harvest, allowing each block to be picked at optimal flavor development.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County
Composition (Blend):  49% Cabernet Franc (Clone 214), 50% Cabernet Sauvignon, 1% other Bordeaux reds
Harvest Dates:  Cabernet Franc 10/16/07, Cabernet Sauvignon 10/26/07
Harvest Process:  Hand-harvested into half-ton bins
Harvest Chemistries:  Brix 28.0°, pH 3.5, total acidity 0.43g/100ml
Vinification: Yeast: Lallemand D-80 and D-254
  Fermentation: Destemmed, berry-sorted on Mistral system. Crushed fruit was then transferred to 5 ton open-top fermenters
  Temperature: Cold soak 2 days, then
fermentation to 90°F peak
  Maceration: 10 days skin contact
  Malolactic: 100% malolactic in barrels
  Mauration: 21 months in barrel

 

Barrel Type: Thin-stave Chateau Ferrier
French oak, 50% new
  Forests: Center of France
  Coopers: Vicard and Bel Air
  Bottle Aging: year plus, prior to release
Bottling Numbers: pH: 3.71
Total Acidity: 0.69g/100ml
  Alcohol: 14.67% by volume
  Residual Sugar: dry
  Cellaring: Delicious now, but has the structure to age for 10 to 15 years
  Cases Produced: 313 cases

WINEMAKER'S COMMENTS
Dark red-purple in color with aromas of black plum, blueberry and violet, blended with the scent of crème brulée from twenty-one months aging in new French oak barrels. The wine displays the true varietal nature of Cabernet Franc, with supple, sweet tannins and mid to rear structure from both the fruit and maturation time. Palate weight is quite dense due to the generous contribution of Cabernet Sauvignon in this year’s blend.

Price: $50.00 750ml

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.

2005 J. Lohr Cuvée St.E

The inspiration for J. Lohr Cuvée St. E comes from the Grand Cru wines of St. Emilion from the Right Bank of Bordeaux. These memorable wines are composed primarily of Cabernet Franc and Merlot, with touches of Cabernet Sauvignon, Malbec and Petit Verdot. We give ourselves 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.

 


VINTAGE
The 2005 vintage proved a remarkable challenge for our J. Lohr Cuvée program. Despite a return to healthy rainfall, berry size was larger than average in 2005, which delayed ripening. We bled our best blocks of Bordeaux varietals to concentrate the flavors, but with the exception of Cabernet Franc, the sole cuvée to meet our quality standards was Cuvée St. E. Cabernet Franc typically is one of the first Bordeaux varietals to ripen, and although finicky, continues to surprise us with its consistent finish each year as one of our top wines.


TECHNICAL DATA

Origin: Paso Robles
Composition: 45% Cabernet Franc, 44% Petit Verdot, 5.6% Cabernet Sauvignon, 5.4% Merlot
Harvest Dates: Cabernet Franc - October 3rd, 2005
Petit Verdot – September 24, 2005
Process: Harvest late-morning, destemmed and crushed to stainless steel fermenters
Harvest Chemistries: 25.7º Brix average, pH=3.59, Total Acidity=0.45 g/100 ml
Vinification:  
Yeast: Lalvin D254
Fermentation: Stainless steel fermented
Temperature: 87ºF
Extended Maceration: 7 Days
Malolactic: Inoculation in stainless steel and completion in 100% New French oak barrels.
Maturation: 21 Months in 80% New French oak barrels
Barrel Type: 80% New French oak barrel Bordeaux Chateau Ferré-style barrels (60.9 gallons)
Forests: Center of France
Cooper(s): Tonnellerie Sylvain, Tonnellerie Vicard and Tonnellerie Bel Air, Bordeaux, France
Post-Maturation: Bulldog rack from barrels, membrane filtered to bottle
Bottling Date: July 16, 200
Bottle Aging: 13 months in bottle prior to release
Bottling Chemistries:
pH: 3.65
Total Acidity: 0.65 g/100
Alcohol: 14.99% by volume
Production 1,200 6-bottle cases

WINEMAKER'S COMMENTS
The 2005 J. Lohr Cuvée St. E is dark red-purple in color with aromas of sour cherry, coffee and violet, with touches of chocolate, vanilla, honey and toasted oak from twenty one months aging in new French oak barrels. The wine displays the true varietal nature of Cabernet Franc, with ample weight and mid to rear structure from both the fruit and the maturation time. On release, this wine will already have one year of bottle age but will develop additional complexity well into the future. In its youth, it should be enjoyed with pan-seared filet mignon, or ribeye steak with a berry-infused reduction sauce. We recommend decanting one hour prior to serving. Jeff Meier, winemaker


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