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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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2011 J. Lohr Estates South Ridge Syrah

VINTAGE
Cool weather returned in 2011, much like the previous season which had been the coolest vintage in a decade. The winter season provided above average rainfall to the region and created great optimism among Paso Robles winegrape growers, until a widespread frost event on April 8th levied a 30% crop penalty on most varieties. Syrah, being an early budbreak variety, was not immune to this frost damage and yields were less than 3 tons per acre overall. Cool summer weather and low crop levels favored bigger vine canopies and great color development, even in warmer sites. Only 15 days registered temperatures greater than 100°F during the 2011 season in Paso Robles. This was the lowest number of hot days since 1997. Our restrictive vineyard irrigation methods at J. Lohr helped to render ripe seeds and to shift aromatics from white pepper to blue fruit in the final wine, in spite of the overall cool season.


VINEYARDS
The J. Lohr Estates South Ridge Syrah is grown on a combination of lime-laden and gravelly soils, which rein in Syrah’s rangy growth potential. The name South Ridge is derived from the orientation of its namesake vineyard, which sits on a south-facing hillside, resulting in fruit with intense flavors. As the popularity of Syrah has grown, we have planted two additional estate vineyards, one within a mile of the original planting, and the second eight miles south in a slightly cooler area of the Paso Robles AVA.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Varietal Blend: 100% Syrah 
Harvest Dates:
September 26th thru November 6th, 2011
Brix at Harvest: 24.9° Brix, pH 3.57, total acidity 0.56g/100ml
Vinification:  
  Fermentation: Fermented in 20-ton stainless steel fermenters
  Malolactic: 100% malolactic 
  Maturation: 12 months in oak barrels
  Barrel type: Low-toasted American and French oak, 18% new
Bottling Chemistries:
  pH: 3.85
  Total Acidity: 0.62 g/100 ml
  Alcohol: 13.91% by volume 
  Residual Sugar:0.02 g/100 ml
  Cellaring: Bright and fruit-driven at release; a softer and more complex palate will emerge over 5 years of aging.

WINEMAKER'S COMMENTS
Varietal aromas of pomegranate, black tea and blueberry are lifted by barrel aging on the lees in a blend of American and French oak barrels. Restrained notes of vanilla and a lean tannin structure are evident in this bright, fruit-driven Syrah.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Try with Ancho chile shrimp pasta, duck confit or rare sesame-crusted Ahi tuna.

WINE LIST DESCRIPTION
Black tea and blueberry aromas with a lean tannin structure.

Price: $15.00 750ml

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2012 J. Lohr Estates Bay Mist White Riesling

VINTAGE
2012 continued the succession of cool years which began with 2010. We were only 9 degree days warmer than 2011 in 2012 - 2200 versus 2209 - but in reality the 2012 growing season was cooler, with cold winter weather and a very cool early growing season. Again our vineyard managers were put to the test of fighting mildew pressure from the cool, moist, maritime air and proper management of crop load and sun exposure. Harvest was trending extremely late, but was aided by three very warm days at the beginning of October. For Riesling, ripeness came together just a few days shy of Halloween, with fragrant pear, apricot and floral aromas, bright acidity and a hint of honey from Botrytis.


VINEYARDS
The vines for our J. Lohr Bay Mist White Riesling are grown in well-drained Chualar loam soils underlain by stones deposited from the Arroyo Seco River. The winds of the Salinas Valley extended the growing season, and the fruit retains its natural grape acids. Our primary goal with this varietal is to evoke the purest manifestation of fruit from the vineyard, enhanced by a combination of cultured yeasts fermented in stainless steel to showcase the grape’s character.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County
Composition: 92% White Riesling,
7% Gewurztraminer
1% Orange Muscat
Harvest Date: October 25 and 26, 2012
Brix at Harvest: 23.2° average
Total Acidity: 0.70 g/100 ml
pH at Bottling: 3.1
Alcohol: 12.50% by volume
Residual Sugar: 1.88 g/100 ml
Vinification: Fermentation: Stainless steel tanks
Maturation: Four months in stainless steel tanks post-fermentation

WINEMAKER'S COMMENTS
The 2012 Bay Mist White Riesling is a youthful, brassy yellow color with attractive aromas of apricot, lychee, pear and white flowers. The flavors are very clean and bright with apricot, pippin apple and lychee fruit balanced by a dollop of natural grape sweetness and crisp acidity.
-Jeff Meier, Winemaker

FOOD PAIRINGS
Enjoy this as an aperitif, or pair with Pacific Rim cuisine such as Thai chicken or beef satay, or Cuban barbeque.

WINE LIST DESCRIPTION
Fragrant aromatics of apricot, lychee nut, pear and white flowers, with a balance of sweet and tart flavors.

Price: $10.00 750ml
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2010 J. Lohr Carol’s Vineyard Cabernet Sauvignon

HONORING A LEGACY
Four years ago, J. Lohr began the Touching Lives program in memory of Carol Waldorf Lohr, late wife of founder Jerry Lohr. In 2008, Carol, who was the muse for Jerry’s Napa Valley vineyard, passed away unexpectedly due to complications related to breast cancer. Since, the Lohr family has been working to curtail the impact of breast cancer in the lives of other families.

TOUCHING LIVES, ONE TOAST AT A TIME 
In 2009, we set out to provide 500 mammograms for women in need by donating $2 from every bottle sold of our J. Lohr Carol’s Vineyard Sauvignon Blanc and Cabernet Sauvignon to the National Breast Cancer Foundation. With more than 2,500 mammograms funded to date, we have long surpassed our initial goal and need you to help us surpass the 3,000 mark by enjoying our wines, knowing that every bottle you and your loved ones purchase helps make a difference for those touched by cancer.  As we partner again with NBCF for the fourth year in a row, we will continue to expand our efforts to raise money in support of early detection, which has been proven to save lives.

WE'RE ENCOURAGING WOMEN TO TAKE CHARGE
Women often go above and beyond in caring for the health and safety of loved ones, but in the process, don’t take care of their own needs. With 2013 marking the campaign’s 5th year, J. Lohr is inspiring women to take the reins on their health by getting active, by finding ways to lower stress and by doing the things they love. An important part in the fight against breast cancer is the empowerment of women to be their own advocates for health and wellness, improving chances of early detection and ultimately, survival.

For more on NBCF’s Early Detection Plan, please visit www.nationalbreastcancer.org/about-breastcancer/Early-Detection-Plan.aspx
 


VINTAGE
Normal winter rains returned to Napa Valley in the spring of 2010, after three years of drought. The cool, mild, growing conditions were favorable for flowering and setting a crop, albeit 2 weeks later than average. Cool summer temperatures further contributed to the late arrival of veraison, but were shortly followed by the season’s first heat spike the final week of August that greatly dehydrated the most exposed clusters on weaker vines. Cool weather prevailed through mid-September prior to a welcomed warm spell at the end the month that ripened the fruit on the parts of the ranch with thin soils. A second warm spell in October pushed the Cabernet on heavier soils to ripeness. The highly-concentrated phenolics in the 2010 vintage led us to employ shorter maceration times in the winemaking plan and to exclude press fractions from this wine, which shows dense structure and a ripe floral fruit signature.

Cases produced: 4,535 six-pack cases
A big wine in its youth, with a 10-year-plus aging aptitude


VINEYARD
Carol’s Vineyard lies in northern St. Helena, comprised of 16.4 acres of Cabernet Sauvignon (Clone 337 on 3309 rootstock) and 4.3 acres of Petit Verdot (Clone 400 on 3309 rootstock). The well-drained, gravelly, sandy loam soil and Bordeaux-like climate of the Napa Valley is ideally suited to produce luxury-quality Cabernet fruit.


TECHNICAL DATA

Origin: J. Lohr Carol’s Vineyard, St. Helena, Napa Valley
Composition: 75% Cabernet Sauvignon, 25% Petit Verdot
Harvest Dates: October 2nd to 14th, 2010
Process: Hand-picked into half-ton bins and berry-sorted on Vaucher Beguet Mistral system
Harvest Chemistries: 25.4° Brix, total acidity 4.58, pH 3.58
Vinification: Yeast: Lallemand D-254
Fermentation: 6 ton open-top tanks using
delestage and punchdowns
Temperature: Peak to 95°F cap temperature
Maceration: 1 day cold soak, followed by 6 days fermentation
Malolactic: 100% malolactic in barrels
Maturation: 18 months in French oak
barrels - 60% new
Barrel Type: 60 gallon Bordeaux export
Forests: Center of France, Allier
Coopers: Sylvain, Bel Air, Saury
Post-Maturation: Aged 9 months prior
to release
Bottling Numbers: pH: 3.63
Total Acidity: 0.65g/l00ml
Alcohol: 14.39% by volume
Residual Sugar: Dry

WINEMAKER'S COMMENTS
Inviting black cherry, licorice and hazelnut aromas lead the 2010 Carol’s Vineyard Cabernet Sauvignon tasting experience. Juicy, floral fruit and a big mid-palate structure best describe the vintage. Perhaps a greater aging aptitude than any previous vintage.
Steve Peck, Red Winemaker

FOOD PAIRINGS
Excellent with grilled rib-eye steak with rosemary and shallots, or a roasted pork loin with porcini mushrooms and fennel.

Price: $40.00 750ml

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2011 Painter Bridge Zinfandel

VINTAGE
Like many works of art, the 2011 Painter Bridge Zinfandel was designed with an eye towards good composition. The fruit for this wine comes from four Paso Robles Zinfandel blocks and is blended with a wonderfully soft and spicy Petite Sirah, which offers body and palate structure. Each lot of Zinfandel was fermented separately, extracting the nuances of the individual vineyard blocks and drawing out a supple texture. Painter Bridge Zinfandel is awash with the gorgeous red fruit characters of the Zinfandel grape, and has been stylized to accent the delicate fruit without overpowering it with too much oak.

Enjoy in its youth, or lay down for up to five years


TECHNICAL DATA

Origin:  California
Composition: 83% Zinfandel, 17% Petite Sirah
Bottling Chemistries:
  pH: 3.51
  Total Acidity: 0.67 g/100ml
  Alcohol: 13.1% alcohol by volume
  Res. Sugar: 0.06 g/100ml

WINEMAKER'S COMMENTS
This 2011 Painter Bridge Zinfandel shows great color with a youthful red hue. The aromas are of ripe, brambly loganberry fruit with raspberry confection, black tea, vanilla and dark chocolate. The palate delivers crisp, red fruit with good volume and roundness, along with that unique peppery quality that zinfandel is known for.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Pairs well with pasta puttanesca, pizza or grilled meats.

Price: $7.00 750ml

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2011 J. Lohr Estates Falcon’s Perch Pinot Noir

VINTAGE
2011 was in many ways a repeat of the 2010 season, which was the coolest vintage we’ve seen in the Arroyo Seco appellation in the past decade. Moderate autumn weather allowed ample hang time, which enabled great flavor development with less sugar accumulation than in most years. This was ideal for expressing Pinot Noir varietal character with modest alcohol and nice acidity in the finished wine.


VINEYARDS
Falcon’s Perch Pinot Noir is produced from cool climate grapes grown in select vineyards within and surrounding the Arroyo Seco region of central Monterey County. This region has earned a well-deserved reputation for producing world-class Pinot Noir. Over the past decade, the introduction of Dijon clones of Pinot, along with the old standby Pommard clone, has dramatically increased the quality of the varietal here. These newer clones are the backbone of this release of Falcon’s Perch, named for the bird which has made its home in the lone pine tree among the vines, safeguarding the grapes from vertabrate pests while preserving the ecosystem’s natural balance.


TECHNICAL DATA

Origin: Monterey County, California
Composition: 76% Pinot Noir, 24% Valdiguié
Total Acidity: 0.54 g/100ml
pH at Bottling: 3.79
Alcohol: 13.63% by volume
Residual Sugar: 0.4 g/100ml
Vinification: Fermented as 6-ton and 12-ton lots in open-top punchdown tanks, 5 to 10 days with light pumpovers and daily punchdowns. Temperatures peaking at 95°F rendered a high, complex color in the wine.
Maturation: Matured in stainless steel with a minimal fraction aged in French oak barrels
Harvest Dates: September 26- November 9, 2011

WINEMAKER'S COMMENTS
The 2011 Falcon’s Perch Pinot Noir is darker and denser than preceeding vintages, owing to the cool growing conditions that year. Aromas of cherry preserves, violet and crème brulée lead to a rich, soft palate. Acidity is clean and invites a wide range of food pairings.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Pairs well with pan-seared Ahi tuna with sesame, smoked salmon on savory crackers, or a cheese plate with Humboldt Fog.

WINE LIST DESCRIPTION
Aromas of cherry preserves, violet and crème brulée lead to a rich, soft palate.

Price: $17.00 750ml



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2010 J. Lohr Hilltop Cabernet Sauvignon

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 this vintage may not completely ripen. This cool seasonal trend provided an ideal challenge for our progressive approach to vineyard irrigation that imposes ceasing irrigation in mid-June, just after fruitset. We monitored vine water status weekly in each block to precisely determine when soil profiles had dried out, and vines were in need of watering. Initially, we expected that a 3 to 5 week “dry-down” would be possible, but in 2010, most of our resourceful vines did not reach significant water stress until a full 2 months had passed without irrigation. This dramatic approach in our vineyards induced the vines to stop vegetative growth early in the season, and drove rapid seed maturity and tannin maturation in this cool vintage. This allowed Hilltop Cabernet to continue to live up to its reputation for being dense, soft and never green.


VINEYARDS
Our Hilltop Cabernet Sauvignon is grown on a handful of select vineyard sites in the Paso Robles AVA. Blessed with long days of intense sunshine, near 100°F temperatures, and chilly, ocean-cooled nights where fifty-degree temperature swings are not uncommon, our Cabernet vines struggle to survive in the parched, often very gravelly, and sometimes lime shale-laden soils. Water is at a premium in these vineyards, enabling the viticulturist to fine-tune irrigation, producing the darkest fruit with resolved tannins year after year.


TECHNICAL DATA

Appellation: Paso Robles AVA,
San Luis Obispo County County, CA
Composition 99% Cabernet Sauvignon, 1% Syrah
Harvest Dates: October 27 to 30, 2010
Process: Select picked and sorted
Harvest Chemistries: 25.3° Brix, 3.56 pH, total acidity 0.42 g/100ml
Vinification: Yeast: Lalvin ICV-D80 yeast was isolated by Dominique Delteil of the ICV in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment musts high in sugar and polyphenols.
Fermentation:  Primary fermentation in open-top and conventional stainless steel tanks
Temperature: Peak fermentation at 92°F
Maceration: 6 days on skins
Malolactic: Malolatic complete with Viniflora Oenos
Maturation: 18 months in 225 liter French oak barrels, 60% new
Barrel Type: French oak, thick stave
Forest: French, very tight grain
Coopers: Sylvain, Demptos, Bel Air, Remond
Post-Maturation: 8 months bottle age prior to
release
Bottling Numbers: pH: 3.64
Total Acidity: 0.64 g/100ml
Alcohol: 14.56 % by vol
Residual Sugar: Dry
Cases Produced: 10,750 cases (21,500 six packs)
Cellaring: Soft upon release, with structure to age comfortably for 6 to 8 years

WINEMAKER'S COMMENTS
The 2010 J. Lohr Hilltop Cabernet Sauvignon is darkly-colored with a red-purple hue. Ripe aromas of blueberry and black plum are complemented by a bouquet of hazelnut, dark chocolate and espresso coffee. Dense and voluminous in structure, this vintage finishes soft, leaving dark fruit on the palate.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Wonderful with roasted rosemary pork chops or an herbed beef filet.

WINE LIST DESCRIPTION
Ripe aromas of blueberry and black plum meld with a bouquet of
chocolate and hazelnut.

Price: $35.00 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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2009 J. Lohr Cuvée PAU

The inspiration for this blend comes from the Grand Cru wines of the Pauillac district of Bordeaux composed primarily from Cabernet Sauvignon and Merlot, with Cabernet Franc, Malbec and Petit Verdot accents. 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 started dry and finished wet in Paso Robles. 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 month of May with a one-day temperature spike reaching 104°F just after bloom. The lowyielding Cabernet block selected for Cuvee PAU ripened a full two weeks ahead of an unlikely weather event that hampered the vintage with over 6 inches of rainfall. 2009 marks the inclusion of the highest-ever fraction of Malbec in the Cuvée PAU blend (15%), bringing a fresh red fruit finish to the palate.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition: Cabernet Sauvignon 73%, Malbec 15%, Petit Verdot 10%, Cabernet Franc 2%
Harvest Dates: September 26, 2009 for the Cabernet Sauvignon
Harvest process: Hand-harvested to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries: Brix 26.3°, pH 3.60,
total acidity 0.57g/100ml
Vinification: Yeast: Lallemand 43 began fermentation after a 2-day lag period
  Fermentation: Fermented in single-ton macro bins
  Temperature:  A peak fermentation temperature of 85°F was achieved
  Maceration: Pressed at maximum color absorption on October 3rd
  Malolactic: 100% malolactic fermentation with Viniflora Oenos
  Maturation: 22 months in oak barrels
  Barrel Type: Thin stave Chateau Ferrier
60 gallon, thin stave
  Forests: Center of France
  Coopers: Marcel Cadet, Saury, Bel Air, Dargaud et Jaegle (water bent)
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.68
Total Acidity: 0.64g/100ml
  Alcohol: 14.53% by volume
  Res. Sugar: Dry
  Cases Produced: 638 six-pack cases

WINEMAKER'S COMMENTS
The 2009 J. Lohr Cuvée PAU blends a toasty hazelnut barrel bouquet with black fruit aromas that evolve in the glass. The palate is rich in fruit density, with notes of browned butter and black tea, followed by a bright red fruit finish from the high percentage of Malbec. Open and decant an hour before serving.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Grilled rosemary lamb chops with garlic mashed potatoes and roasted beets.

WINE LIST DESCRIPTION
Rich fruit density with notes of browned butter and black tea.

Price: $50.00 750ml
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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: 
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