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2012 Cypress Vineyards Merlot

PRODUCTION NOTES
The windswept Cypress tree, the unmistakable signature plant of California’s coastal terrain, owes its gnarled appearance to the maritime air’s persistent movement inland and seaward. The ocean’s influence on the Central Coast winegrowing region is significant, keeping coastal and inland valleys refreshingly cool at night, while preserving the grapes’ natural acidity and flavor. For Cypress Vineyards Merlot, the 2012 vintage followed a dry winter with rainfall totals just half of normal. The spring vine growth was supported by irrigation in April and May, followed by two months of summer without watering to ensure good tannin ripeness in the final wine. Our passionate commitment to Cypress Vineyards red wines is to preserve and showcase the great cherry and currant fruit flavors resplendent in grapes grown in the Central Coast.


TECHNICAL DATA

Origin:  Central Coast, California
Composition: 86% Merlot, 8% Valdiguié, 4% Petite Sirah, 2% Malbec
Bottling Chemistries:
  pH: 3.69
  Total Acidity: 0.67 g/100ml
  Alcohol: 13.75% alcohol by volume
  Res. Sugar: 0.4 g/100ml

WINEMAKER'S COMMENTS
The deeply colored 2012 vintage of Cypress Vineyards Merlot offers varietal aromas of blueberry, red currant and ripe plum, complemented by a bouquet of smoky dark chocolate. Valdigiué and Malbec lift the fruit signature of this roundly-textured blend. The comfortable palate weight finishes with sweet, soft tannin. This delicious wine pairs wonderfully with grilled portabello kabobs or barbecued short ribs. Enjoy in its youth, or cellar up to five years.

 Price: $10.00 750ml

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2012 J. Lohr Estates Wildflower Valdiguié

VINTAGE
Valdiguié is a very large-berried variety, requiring extra vigilance from our Greenfield vineyard team to prune to only one bud per spur and to aggressively thin any extra shoots pushing from the cordon. Otherwise, yields are too high and ripening becomes difficult for this late-maturing variety, particularly in a cool year. In our winemaking, the goal is to preserve the varietal’s wonderful natural acidity and fresh fruit flavors. We incorporate two different winemaking techniques to achieve this. In 2012, we handpicked roughly a third of the fruit and put those whole clusters directly into the fermenters in a winemaking process called carbonic maceration – no yeast or pumping over of the fruit is performed. The other techniques are to gently de-stem and crush the fruit going to the fermenter, pump over and extract with fairly short, warm fermentations. These processes give the wine a remarkable similarity to the wines of Beaujolais, with enticing berry fruit flavors, a vibrant color and soft tannins. Malolactic fermentation is discouraged in order to preserve bright acidity and fruit character.


VINEYARD
Our Valdiguié is grown on Chualar loam soil in the Arroyo Seco appellation of Monterey County. Originally thought to be the Gamay Noir grape of France’s Beaujolais winegrowing region, U.C. Davis has since identified this grape to be Valdiguié from an area in the southwest of France. Regardless of its origin and identity, Valdiguié grown in the windy, cold Arroyo Seco produces a wine reminiscent of the “Crus” of Beaujolais - Morgon, Fleurie and Moulin-a-Vent.


TECHNICAL DATA

Origin: Arroyo Seco AVA, Monterey, CA
Composition: 100% Valdiguié
Harvest Date: October 27th to 30th, 2012
Brix at Harvest: 22.0° Brix average
Vinification: Fermentation: Stainless steel fermented, 69% traditional red wine fermentation to 85°F and 31% carbonic maceration (whole cluster fermented)
  Maceration: Traditional fermentation portion was 10 days on skins. Carbonic maceration was 14 days to pressing
  Maturation: Aged 4 months in stainless steel tanks
Bottling Chemistries: pH: 3.25
  Total Acidity: 0.79 g/100ml
  Alcohol: 12.4% by volume
  Residual Sugar: 0.50 g/100ml
  Cellaring: Best enjoyed within four years

WINEMAKER’S COMMENTS
The vibrant 2012 Wildflower Valdiguié is red-purple in color with bright aromas of blueberries, cherries, raspberries and red currants. The fruit complexion on the palate is equally bright, dominated by pomegranate and raspberry, with an earthy finish. Drink your last bottle just in time for the release of the new vintage! Serve chilled.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Perfect with duck confit salad or as a complement to a charcuterie plate of serrano ham, dry sausage, paté, cornichon and hard cheese.

WINE LIST DESCRIPTION
Aromas of blueberries, raspberries and red currants with a sweet finish. Served chilled.

Price: $10.00 750ml

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2011 J. Lohr Gesture Mourvèdre - Sold Out

VINTAGE
When comparing California wine styles to those of other regions around the world, one theme that emerges is the riper style and generally higher alcohol content of California wines versus Old World wines. The French in particular are accustomed to a climate where chaptalization (adding sugar to unfermented grape must to increase the alcohol content after fermentation) is required in most vintages, while California sunshine nearly always assures fully ripe (some would say overripe) fruit. As it turns out, our 2011 paralleled the 2010 vintage where we saw the coolest daily temperatures in a decade on all our Paso Robles vineyards. We achieved ripe flavors at lower Brix levels than we’ve seen in the past with restrained alcohol levels, reminiscent of the Old World. This 2011 Mourvèdre is a distinct shift in style from previous vintages, exhibiting delicate camphor, anise and lilac attributes.


VINEYARD
Fruit for our 2011 J. Lohr Gesture Mourvèdre was grown at VZZ vineyard, located in the Willow Creek district in the western part of the Paso Robles AVA. These decade-old vines are planted on a steep, southwest-facing lime-shale hillside. The 23% slope in this block makes simply walking this vineyard very difficult. Our farming plan brings the crop to one cluster per shoot for this large-clustered variety, and in order to intensify flavor and color it requires trimming off the wings and the lower third of the clusters shortly after set. We hand-harvested into half-ton bins on October 29th. The fruit signature of the blend was lifted and the finish lengthened by blending in Grenache from the same vineyard.


TECHNICAL DATA

Appellation:  Paso Robles AVA, San Luis Obispo County, CA
Composition: 95% Mourvèdre, 5% Syrah
Harvest Dates: October 9th, 2011
Harvest Process: Hand-harvested, destemmed, then berry sorted to remove overripe and underripe berries
Harvest Chemistries: 25° Brix, total acidity 0.64 g/100ml, pH 3.51
Vinification:  
  Yeast: Maurivin Distinction
  Fermentation: Fermented in open-top fermenters with light punchdowns
  Temperature: Two-day cold soak followed by a hot 92°F fermentation temperature
  Maceration: 10 days on skins, pressed nearly dry
  Malolactic: 100% malolactic, Viniflora Oenos
  Maturation: 16 months in puncheon on primary lees
  Barrel Type: 500 liter Demptos and Francois Frères French oak puncheons, 70% new
  Bottle Aging: Released 4 months after bottling
Bottling Chemistries:
  pH: 3.52
  Total Acidity: 0.62 g/100ml
  Alcohol: 14.08% by volume
  Res. Sugar: 0.07 g/100ml
  Cellaring: Delicious now, but will age gracefully for 8 to 10 years
  Cases Produced: 330

WINEMAKER'S COMMENTS
“Mourvèdre is also known as Mataró or Monastrell, among dozens of other synonyms, and is believed to be native to Spain. The 2011 J. Lohr Gesture Mourvèdre is medium-dark with a violet hue. Savory aromas of lilac, anise and beeswax open up to black plum. The round talcy texture on the palate remains crisp with a touch of acidity followed by cardamom spice on the finish.”
-Steve Peck, Red Winemaker

Food Pairings
This wine is excellent with many of the specialties of southwestern France and Catalonia, such as pork roast or pan-seared foie gras. Try with prosciutto tapas, dried almonds, fresh fig and brie cheese.

Price: $30.00 750ml

SOLD OUT

2011 J. Lohr Gesture GSM - Sold Out

VINTAGE
When comparing California wine styles to those of other regions around the world, one theme that emerges is the riper style and generally higher alcohol content of California wines versus Old World wines. The French in particular are accustomed to a climate where chaptalization (adding sugar to unfermented grape must to increase the alcohol content after fermentation) is required in most vintages, while California sunshine nearly always assures fully ripe fruit. (Some would say overripe.) The 2011 vintage paralleled 2010 in Paso Robles where we saw the coolest daily temperatures in a decade in our vineyards. A spring frost reduced yields to just over 2 tons per acre. We achieved intensely ripe flavors at lower Brix levels than we’ve seen, but for Grenache, that means 27° as opposed to 29° Brix with crisp, turgid fruit. A cooler vintage aids in color development and preserves the delicate fruitiness of Grenache in the aroma and finish.


VINEYARDS
The vineyard source of Grenache and Mourvèdre in this blend is from a property once known as Gravity Hills. Located in the Willow Creek district in the western part of the Paso Robles AVA, these decade-old vines are planted on a steep, southwest-facing lime-shale hillside. The 23% slope in these blocks makes simply walking this vineyard very difficult. Our farming plan brings the crop to one cluster per shoot after bloom, and in order to intensify flavor, these large-clustered varieties require trimming off the wings and the lower third of the clusters shortly after set. The Syrah component for this blend comes from Terra Bella Vineyard, located within the warmer Adelaida district of the western Paso Robles AVA at an elevation of 1,800 feet.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition: 60% Grenache, 37% Syrah, 3% Mourvèdre
Harvest Dates: Grenache picked November 9th, 2011
Harvest Process: Hand-harvested fruit was destemmed and berry-sorted before fermentation
Harvest Chemistries: 27.2° Brix, total acidity 0.87, pH 3.38
Vinification: 
  Yeast: Maurivin Distinction
  Fermentation: Fermented in open-top fermentors, with light punch downs daily
  Temperature: Three day cold soak followed by a moderate 88°F fermentation temperature
  Maceration: 9 days on skins prior to pressing
  Malolactic: 100% malolactic, V. Oenos strain in puncheons
  Maturation: 15 months in puncheons
  Barrel type: 500 liter French oak puncheons from Francois Frères, 25% new
  Bottle Aging: Released 4 months after bottling
Bottling Chemistries:
  pH: 3.52
  Total Acidity: 0.65 g/100ml
  Alcohol: 14.75% by volume
  Res. Sugar: 0.00 g/100ml
  Cellaring: Enjoyable now, but will age gracefully for 6 to 8 years
  Cases Produced: 411

WINEMAKER'S COMMENTS
“The 2011 J. Lohr Gesture GSM is medium in color with a bright hue. A high-toned Grenache blend filled out with a generous amount of rich Syrah and just a touch of savory Mourvèdre. One year in French oak puncheons contributes aromas of baking spice and adds palate structure to the wine. Racy with acidity, this wine will complement any Mediterranean menu.”
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Pairs well with grilled meats or fish seasoned with traditional Herbes de Provence. Try with spicy crab cakes, vegetable stew or an arugula-topped pizza.

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2011 J. Lohr Gesture Syrah - Sold Out

VINTAGE
2011 paralleled 2010 as the two coolest vintages Paso Robles has posted in a decade. With winter rainfall 50% above normal, we welcomed rapid spring shoot growth prior to flowering in mid- May. Syrah benefits in cooler years in Paso Robles, developing better color and exhibiting more white pepper characteristics. We experimented with a little more oak this vintage, 50% new French oak puncheons from the Demptos and Francois Frères cooperages, and let the wine stay on its yeast lees for a full year before racking and bottling.


VINEYARDS
The grapes for our J. Lohr Gesture Syrah are grown at Terra Bella Vineyard, located within the Adelaida subdistrict of the Paso Robles AVA at an elevation of nearly 1,800 feet. The super steep south-facing Block 6 has lime-shale soils and is planted to Syrah clone 877. Thinned to just one cluster per shoot, this block is prone to rapid sugar accumulation and intense flavor concentration.


TECHNICAL DATA

Appellation:

Paso Robles AVA, San Luis Obispo County, CA
Composition: 99% Syrah, 1% Mourvèdre
Harvest Dates:  October 3, 2011
Harvest Process:  Hand-harvested to half-ton bins, destemmed, and berry sorted on Vaucher Beguet Mistral system
Harvest Chemistries: 28.1° Brix, total acidity 0.59 g/100ml, pH 3.61
Vinification:  
  Yeast: ICV D80 yeast
  Fermentation: Destemmed and fermented whole berry in open-top tank with light punchdowns
  Temperature: Cold-soaked 3 days at 55°F, fermented to 90°F peak temperature
  Maceration: 9 days on skins
  Malolactic: 100% with Viniflora Oenos in barrel
  Maturation: 15 months in 500 liter puncheons
  Barrel Type: French oak puncheons, 50% new
  Bottle Aging: Released 4 months after bottling
Bottling Chemistries:
  pH: 3.49
  Total Acidity: 0.62 g/100ml
  Alcohol: 15.45% by volume
  Res. Sugar: 0.00 g/100ml
  Cellaring: Richest fruit within 5 years; maturing tannins to 8 years bottle age
  Cases produced: 435

WINEWMAKER'S COMMENTS
“The 2011 J. Lohr Gesture Syrah shows intense color and leads with savory black fruit aromas. The persuasive oak signature reveals hazelnut, truffle and cardamom. Rich and complex fruit flavors are dense on the palate, with bright acid and nice depth.”
-Steve Peck, Red Winemaker

FOOD PAIRINGS
A traditional entrecote (ribeye) steak or crispy duck on sautéed winter greens.

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2011 J. Lohr Tower Road Petite Sirah

VINTAGE
The 2011 and 2010 vintages had a lot in common in the Paso Robles growing region. Both were considered “wet” vintages, with winter rainfall roughly 50% above normal. Both were “cool” vintages with growing degree day totals markedly lower than any vintage in a decade, and both benefitted from Indian Summer conditions that fully ripened fruit regardless of light rainfall in October. The defining difference for the two vintages was an April frost that reduced crop size by 30 to 60 percent in 2011. Fewer clusters with larger berries was the norm. This is not a bad combination for Petite Sirah, where smaller berries with their higher skin to juice ratio can result in overly tannic wines. We saw berry size 30 percent larger than historical norms in our Petite Sirah in 2011 and the resulting wines were soft and fruit driven. Summer temperatures exceeded 100°F only 15 days during the season, which was about half of normal. This helped to preserve acidity and color in the fruit, and helped to create a ripe blackberry flavor profile preferred in Paso Robles Petite Sirahs.


VINEYARDS
In the vineyards surrounding Tower Road, in the Estrella and San Miguel districts of Paso Robles, our Petite Sirah thrives on the well-drained yet heavier clay soils of the area. The rarity of autumn rains in Paso Robles allows this tightclustered variety to reach full maturity almost every year, without the risk of bunch-rot that exists in damper regions around the state. Our ripening program requires that we apply bird netting to the vines in August to assure that birds don’t overfeed on this especially flavorful grape before harvest. Despite intense summer sun and very warm daytime temperatures in Paso Robles, the gentle afternoon breezes that creep in from the Monterey Bay to the north and from the Templeton Gap to the west cool the area by as much as 50 degrees by early morning, preserving the acidity and bright fruit character of our Petite Sirah.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, California
Composition: 97% Petite Sirah, 2% Syrah, 1% Zinfandel
Harvest Dates: October 26th and 27th, 2011
Process: Hand-harvested into half-ton bins
Harvest Numbers: 27° Brix, total acidity 0.61 g/100ml, pH 3.75 
Vinification:

Destemmed and fermented in 10 ton open-top tanks. Cap management with light punchdowns
Yeast: Maurivin Distinction
Fermentation: Whole berries
Temperature: Moderate temperatures to reduce seed tannin extraction
Maceration: 4 day cold soak with 4 day fermentation and early pressing
Maloactic: 100% malolactic in barrels through December and January
Maturation: 16 months barrel age
Barrel Type: 225 liter French oak Burgundy export barrels, 60% new
Forests: Rive Droît and a blend of Five Forests
Coopers: Vallaurine and Marcel Cadet

Post-Maturation: Released 4 months after bottling
Bottling Numbers: pH: 3.76
Total Acidity: 0.66g/100ml
Alcohol: 14.65% by volume
Res. Sugar: 0.16 g/100 ml 
Cases Produced: 6,500 six-packs)
Cellaring: This dense and delicious wine will open up early with a splash-decant, and should develop in the bottle for up to 10 years.

WINEMAKER'S COMMENTS
“Inviting aromas of homemade olallieberry pie with a delicate “pastry-like” French oak barrel signature proceed the rich, soft fruit flavors. The finish is long with a touch of fine talc on the palate.”
Steve Peck, Red Winemaker

FOOD PAIRINGS
Pairs well with aromatic herbs and pan-seared meat dishes such as rosemary lamb chops with roasted fennel.

Price: $35.00 750ml

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2012 J. Lohr Estates Riverstone Chardonnay

VINTAGE
2012 continued the trend of very cool years, which began two years earlier. As such, 2012 began with even colder winter--and earlier spring temperatures- -than 2011. Fortunately, unlike 2010 and 2011, the Arroyo Seco was blessed with favorable weather from bloom to fruit-set, and dry weather from April through October, ensuring a healthy crop and decreased mildew pressure. The vintage appeared to be trending late until a short but substantial heat wave from September 30th through October 2nd ushered in the 2012 Chardonnay harvest. Heat events on October 17th and 18th pushed the remaining unpicked Chardonnay blocks to the finish line with the final load coming in November 2nd. With uniform ripening throughout the home ranch, we harvested nonstop to ensure each block was picked at its optimum ripeness. The frenetic pace was a challenge that tested vineyard and winery staff alike, but the results were well worth the sacrifice.

VINEYARDS
The vines for our J. Lohr Estates Riverstone Chardonnay are grown primarily on Elder loam soils underlain by “riverstones” deposited over thousands of years by the Arroyo Seco River. These stones allow a four foot rooting zone that keeps the vines’ vegetative growth and fruit in balance. Additionally, the cool climate and winds of the Salinas Valley extend the growing season and retain the natural grape acids and intense varietal character of the Chardonnay.


TECHNICAL DATA

 

Appellation Arroyo Seco AVA, Monterey County, CA
Composition (Blend) 99.5% Chardonnay, 0.5% other white
Harvest dates October 2nd to November 2nd, 2012
Brix at harvest 24.8°
Vinification  
   Malolactic 50% in barrel
   Maturation Aged 8 to 10 months in barrels from new to fourth fill.
Barrels were stirred every two weeks until pump-out
   Barrel type American, Hungarian and French oak
Bottling chemistries  
   pH 3.60
   Total acidity 0.66 g/100ml
   Alcohol 13.90% by volume
   Residual Sugar 0.50 g/100ml
   
Cellaring Drink now, or cellar up to 5 years

 


WINEMAKER'S COMMENTS
This elegant Chardonnay has bright hues of yellow straw. Rich aromas of pear, apple and lemon custard combine with notes of roasted hazelnut, vanilla and toasty oak. The flavors are very soft with ripe pear, apple and cream ending with a lingering toasty oak finish. Barrel fermentation with sur-lie aging adds layers of viscosity, depth and complex flavors that marry well with the Chardonnay’s natural acidity and bright fruit.
Jeff Meier, Winemaker

FOOD PAIRINGS
Halibut with lemon butter sauce, boudin blanc with mustard sauce, grilled vegetables, pumpkin curry or butterscotch pudding.

WINE LIST DESCRIPTION
A full-bodied, balanced Chardonnay with flavors of pear, apple and cream, ending with a lingering toasty oak finish.

Price: $14.00 750ml
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2012 Cypress Vineyards Chardonnay

PRODUCTION NOTES
The windswept Cypress tree, the unmistakable signature plant of California’s coastal terrain, owes its gnarled appearance to the maritime air’s persistent movement either inland or seaward. The ocean’s influence on the Central Coast winegrowing region is significant, keeping coastal and inland valleys refreshingly cool, while preserving the grape’s natural acidity and flavor. For Cypress Vineyards Chardonnay, the daily cooling air from the Pacific moves directly from Monterey Bay and down the Monterey appellations of the Salinas Valley, creating richly flavored Chardonnay fruit with grapefruit and other citrus flavors paired with peach and tropical flavors. Harvesting and pressing in the vineyard at night ensures the preservation of these bright fruit flavors.


TECHNICAL DATA

Origin:  100% Monterey Arroyo Seco
Composition:

95% Chardonnay, 11% Viognier,
2% Sauvignon Blanc

Bottling Chemistries:
  pH: 3.6
  Total Acidity: 0.64 g/100 ml
  Alcohol: 13.5% alcohol by volume
  Res. Sugar: 0.69 g/100 ml

WINEMAKER'S COMMENTS
The 2012 Cypress Vineyards Chardonnay is a vibrant, straw color with aromas of ripe peach, pear, hazelnut and white flowers. It has lively stone fruit and pear flavors, with hints of vanilla and toasted oak. The balanced acidity, creamy palate texture, and bright fruit aromas and flavors make it an ideal accompaniment to creamy pasta dishes, seafood or roasted chicken.

Price: $10.00 750ml

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2011 J. Lohr Estates Los Osos Merlot

VINTAGE
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 area on April 8th. Winter rainfall had 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. We employed our standard practice of ceasing 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. We saw seeds turn hard and brown, while flavor in the berries shifted from herbal to fruity as a result of this water stress exercise. The inclusion of 11% Malbec and 5% Petit Verdot provides a hint of hibiscus and banana peel to the blend. This 2011 Los Osos Merlot reflects a union of these primary fruit and floral characters with crafted oak flavors from a full year of barrel aging at the winery.


VINEYARDS
Traditionally, we harvest our estate-grown Merlot grapes across a range of sugar ripeness. The early picks usually capture the classic varietal definition of Merlot, while the fruit harvested later adds depth and intensity to the wine. Clone and rootstock combinations, along with variations in soil, add complexity to our Los Osos Merlot, as does the introduction of recently planted Italian clones. We grow our Merlot grapes in Nacimiento-Los Osos, Arbuckle-San Ysidro, and Arbuckle- Positas complex soils in our vineyards in Paso Robles, where these welldrained but relatively poor soils have chalky or gravelly components.


TECHNICAL DATA

Apellation: Paso Robles AVA, San Luis Obispo County, California
Composition: 84% Merlot, 11% Malbec, 5% Petit Verdot
Harvest Dates:  September 27th - October 12th, 2011
Brix at Harvest: 24.8° Brix avg
Vinification:  
  Fermentation: Whole-berry fermentation in stainless steel tanks
  Malolactic: 100%
  Maturation: 12 months in barrel with 22% new oak
  Barrel type: American oak from Missouri forests, medium-plus toast with toasted heads
Bottling Chemistries:
  pH: 3.71
  Total Acidity: 0.65 g/100ml
  Alcohol: 13.94% by volume
  Residual Sugar: 0.12 g/100ml
  Cellaring: Showing well upon release, with the potential to age up to five years

WINEMAKER'S COMMENTS
The 2011 J. Lohr Estates Los Osos Merlot presents a mature red color with a raspberry hue. Savory fruit aromas of black plum and pomegranate are integrated with a barrel signature of cocoa and cedar. Our winemaking style and use of Malbec as a blender accentuates the brighter fruit tones of Merlot and leaves ripe, soft tannin on the palate.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
An excellent pairing for cheese tortellini or herb-roasted chicken.

WINE LIST DESCRIPTION
Savory fruit aromas of plum and pomegranate integrated with a barrel signature of cocoa and cedar.

Price: $17.00 750ml

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2011 J. Lohr Estates Seven Oaks Cabernet Sauvignon

VINTAGE
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”.


VINEYARDS
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.


TECHNICAL DATA

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
Vinification:  
  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
Bottling Chemistries:
  pH: 3.76
  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.

WINEMAKER'S COMMENTS
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

FOOD PAIRINGS
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.

Price: $17.00 750ml

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