J. Lohr Cuvée POM

2010 J. Lohr Cuvée POM

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 of 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.


VINTAGE
2010 was the coolest vintage Paso Robles has seen in a decade. With heavy 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 imposed a 2 month “drydown” in the summer of 2010, which drove tannin maturity and eliminated vegetal aromas in this Bordeaux-style blend. Our best Merlot block is planted to Italian clones 9 and 10, and was allowed to reach a luxury level of ripeness prior to harvest on the 19th of October. Cuvée POM is the most brightly aromatic wine in the Cuvée Series. The 2010 delivers intense red fruit fragrance, refreshing acidity and a restrained tannin structure.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition (Blend):  Merlot 62%, Cabernet Sauvignon 20%, Cabernet Franc 18%
Harvest Dates:  October 19, 2010 for the Merlot
Harvest Process:  Hand-picked to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries:  26.0° Brix average, total acidity .54 g/100ml, pH 3.56
Vinification: Yeast: VR5 was pitched after a 2 day cold soak
  Fermentation: Sorted fruit was fermented in 5-ton open-top fermenters
  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: 20 months in 225 liter barrels
  Barrel Type: French oak, 66% new
  Forests: Bertrange
  Coopers: Marcel Cadet, Sylvain and Demptos
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.54
Total Acidity: 0.72g/100ml
  Alcohol: 14.59%
  Residual Sugar: 0 g/L (dry)
  Cellaring: Quite enjoyable now, but has the structure to age for 10 years or more.
  Cases Produced: 628 six-pack cases

 


WINEMAKER'S COMMENTS
The 2010 Cuvée POM is intensely aromatic and shows bright red hues. Red fruit aromas of plum are spiced by a bouquet of camphor, cocoa and dark caramel. The restrained palate weight, bright acidity and luxury-soft mouthfeel make this wine a chef’s favorite.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Great with a Spanish Paella (don’t forget the saffron and langoustines!).

WINE LIST DESCRIPTION
Merlot-based red blend with bright acidity and a luxury-soft mouthfeel.

Price: $50.00 750ml

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2009 J. Lohr Cuvée POM

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 of 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.


VINTAGE
The 2009 growing season in Paso Robles started dry and finished wet. Winter 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. Merlot responded to the dry conditions by setting smaller, more intense berries with berry weights averaging under 1 gram. Chilly April temperatures limited vine growth in the first month after budbreak but were followed by a warmer month of May with a one-day temperature spike reaching 104 degrees Fahrenheit just after bloom. Our best merlot block is planted to Italian clones 9 and 10 and was allowed to reach a luxury level of ripeness, and even sat through an unlikely storm on October 13th that delivered over 6 inches of rain before picking. Cuvée POM is the most aromatic wine in the Cuvée Series. The 2009 delivers intense red fruit fragrance, refreshing acidity and a restrained tannin structure.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition (Blend):  Merlot 59%, Petit Verdot 26%, Cabernet Sauvignon 15%
Harvest Dates:  Merlot on October 19, 2009
Harvest Process:  Hand-picked to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries:  Brix 29°, pH 3.68, total acidity 0.53g/100ml
Vinification: Yeast: ICV D254 was pitched after a 2 day cold soak
  Fermentation: Sorted fruit was fermented in 5-ton open-top fermenters
  Temperature: A peak temperature of 92°F was achieved at mid-fermentation
  Maceration: Free run and the light press fraction were combined after 8 days of skin contact
  Malolactic: 100% malolactic fermentation in older French oak barrels
  Mauration: 20 months in 225 liter barrels
  Barrel Type: French oak, 63% new
  Forests: Center of France, Bertrange
  Coopers: Dargaud et Jaegle (water bent) and Francois Freres (fire bent)
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.70
Total Acidity: 0.68g/100ml
  Alcohol: 14.25% by volume
  Residual Sugar: Dry
  Cellaring: Drink now but has the structure to age for 10 to 15 years
  Cases Produced: 736 six-pack cases

 


WINEMAKER'S COMMENTS
The 2009 Cuvée POM is intensely aromatic and shows deep red hues. Red fruit aromas of plum are complemented by a bouquet of coconut and dark caramel. The restrained palate weight, bright acidity, and luxury-soft mouthfeel make this wine a great dining accompaniment.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Great with winter cuisine including grilled ribeye with shallots.

WINE LIST DESCRIPTION
Plum aromas complemented by a bouquet of coconut and dark caramel, with bright acidity and soft mouthfeel.

Price: $50.00 750ml

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2007 J. Lohr Cuvée POM

"DOUBLE GOLD" - 2011 San Francisco Chronicle Wine Competition

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 brought our best Italian merlot clones to maturity very early with outstanding color and flavors. For the second consecutive year, we incurred no significant heat events after veraison, which favored good color development in the skins of the berries. Mild autumn weather conditions allowed each block to be picked at optimal flavor development.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County
Composition (Blend):  81% Merlot (Clones 9 and 10), 16% Cabernet Sauvignon, 2% Petit Verdot, 1% other Bordeaux reds
Harvest Dates:  Merlot 9/11/07 and 10/10/07, Cabernet 10/25/07
Harvest Process:  Hand-harvested into half-ton bins
Harvest Chemistries:  Brix 26.9°, pH 3.66, total acidity 0.36g/100ml
Vinification: Yeast: Fermicru VR5
  Fermentation: Destemmed and fermented in 10 ton open-top fermenters with gentle punchdowns and pumpovers
  Temperature: Peak at 90°F
  Maceration: 24 days skin contact
  Malolactic: 100% in barrel using Viniflora Oenos
  Mauration: 21 months in barrel
  Barrel Type: Thin-stave Chateau Ferrier French oak, 60% new
  Forests: Allier, Troncais, Center of France
  Coopers: Gamba, Sylvain and Bel Air
  Bottle Aging: 1 year plus, prior to release
Bottling Numbers: pH: 3.67
Total Acidity: 0.69g/100ml
  Alcohol: 14.44% by volume
  Residual Sugar: dry
  Cellaring: Delicious now, but has the structure to age for 10 to 15 years
  Cases Produced: 457 cases

 


WINEMAKER'S COMMENTS
A dense, deep red in color with a bright hue. The signature POM nose reveals plum, coconut and aromatic brown spices such as nutmeg and marjoram. The luxury palate weight is approachable, and offers bright and lively flavors of plum and cherry. Drink now or age for rewards of complex spice aromas for 10 years or more.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Grilled ribeye with a Stilton béchamel sauce

WINE LIST DESCRIPTION
Aromas of plum, coconut and brown spices, with bright and lively flavors of plum and cherry, and a luxurious and approachable palate weight.

Price: $52.00 750ml

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