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.

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.


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

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