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2009 J. Lohr Gesture Zinfandel

VINEYARDS
J. Lohr Gesture Zinfandel is grown on two vineyard sites in the Willow Creek district of Paso Robles, near the crossing of Highway 46 West & Vineyard Drive. Zinfandel grown at this location can sometimes be difficult to ripen before the onset of October rain and frosts in this coastal belt, where Spanish moss grows abundantly in the surrounding oak forests. Besides the cool climate, this terroir is greatly defined by the Gazos Shaly Loam soil which is hardly soil at all--looking more like a solid rock formation at times. Thinning in the vineyard is key to this program, both at veraison and prior to harvest. This allows us to select the best maturing bunches to give the wine optimal flavor balance.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County
Composition: 94% Zinfandel, 3% Petite Sirah,
3% Grenache
Harvest Date: October 8 - 12, 2009
Harvest Process: Hand-harvested into halfton
bins
Harvest Chemistries: Brix 27°, pH 3.42,
total acidity 0.57 g/100ml
Vinification  
  Yeast: Uvaferm 43
  Fermentation: 5 and 10 ton open-top
fermenters with gentle punchdowns
  Temperature: Peak at 95°F
  Maceration: 2 to 3-day cold soak followed by
a 7 day punchdown fermentation
  Malolactic: 100% ML with alcohol tolerant
CH-16 strain
  Maturation: 8 months in barrel
  Barrel Type: 1 and 2-year-old French oak
barrels
  Forests: various
  Coopers: various
Bottling Chemistries  
  pH: 3.54
  Total Acidity: 0.65 g/100ml
  Alcohol: 15.29% by volume
  Residual Sugar: 0.23 g/100ml
  Cellaring: Enjoyable now, but can be cellared for 5 to 8 years
  Cases Produced: 1,809

WINEMAKER'S COMMENTS
I really enjoy the effusive, brambly character of this wine. The 2009 Gesture Zin is loaded with black plum, raspberry and tobacco notes, held together with a firm palate structure and natural acidity that make it great for pairing with food.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Vegetarian lasagna or salmon with artichokes. Chocolate always works… always!

Price: $25.00 750ml

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2009 J. Lohr Estates Riverstone Chardonnay

2009 continued with a fourth consecutive year of drought in the Central Coast, with our Arroyo Seco vineyards receiving a scant five inches of effective rainfall.  Unlike 2008, however, the weather was relatively warm in the first months of the new year, spurring early bud break.  This was followed by some very hot days in May around flowering, but fortunately, the heat did not seem to adversely effect set, and crop levels in 2009 returned to more typical for the Arroyo Seco.  The summer months of June, July and August were very cool, allowing a slow, marked maturation of the Chardonnay while retaining greater amounts of the natural grape acids. September was very warm and pushed the Chardonnay vintage along, with harvest commencing on September 20th with the pick of our French clones 95 and 76 in Block 4.  For the next twenty two days, harvest progressed beautifully until the 13th of October, when Mother Nature surprised us with an unseasonable rain, which brought picking to a halt for several days until the vineyards dried out.  A frenzy of harvest ensued with the final fruit being harvested in six days, ending on October 23rd and averaging 24.9° Brix.  


Vineyards
The vines for our J. Lohr Riverstone Chardonnay are grown
primarily on Elder loam soils underlain by “riverstones” deposited over thousands of years from the Arroyo Seco River, allowing 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
Composition (Blend) 99% Chardonnay, 1% Other White
Harvest dates September 20th through October 24th.
Brix at harvest 24.9°
Vinification  
   Malolactic In barrel of 50% of Chardonnay
   Maturation Aged 8 to 10 months in barrels from new to fourth fill
   Barrel type American, Hungarian and French
Bottling chemistries  
   pH 3.45
   Total acidity 0.72
   Alcohol 13.9
   Residual Sugar 0.53%
   
Cellaring Drink now or cellar up to 5 years

 


Winemaker's Comments

2009 J. Lohr Estates Riverstone Chardonay has a bright and youthful straw yellow color.  The aromas are of lime zest, ripe pear, nectarine and pineapple with caramel, butterscotch, honey and vanilla perfume from the barrel fermentation and sur lie aging.  The flavors are very complex and rich with citrus, stone fruit and barrel toastiness gracefully balanced by fresh acidity, creating a very flavorful and wonderfully balanced Chardonnay.

Jeff Meier, winemaker

 

Price: $14.00 750ml
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2009 J. Lohr Estates Falcon’s Perch Pinot Noir

J. Lohr Vineyards & Wines is excited to offer this first-ever release of our Falcon’s Perch Pinot Noir from the 2009 harvest. Monterey County saw minimal winter rainfall preceding this excellent vintage, and crop yields were accordingly small, with pinot noir blocks producing under 3 tons per acre. Mild spring temperatures resulted in generous vine canopy growth which slowed in early summer as irrigation was withdrawn and the naturally devigorating afternoon winds typical of this region took effect. The vintage produced unusually small clusters with small berries which began veraison in late July. Unusually warm September temperatures precipitated a two-pass picking strategy, with fruit on the south side of the vines included in the first pick to prevent heat damage. Fruit on the cooler north side of the vines was harvested one to two weeks later at ideal maturity.


Pinot Noir
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 gained a well-deserved reputation for producing world-class Burgundian varietals including Pinot Noir and Chardonnay. 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 inaugural 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 insidious predators while also preserving the ecosystem’s natural balance.


TECHNICAL DATA

 

Origin: Monterey County, California
Composition: 95% Pinot Noir, 5% Valdiguié
Total Acidity: 0.55 g/100ml
pH at Bottling: 3.74
Alcohol: 13.9% by volume
Residual Sugar: Dry
Vinification: Whole berry fermentation at elevated temperatures for 7 to 12 days with light pumping over and punchdowns, in small 5 to 12 ton stainless steel open-top fermenters
Maturation: Matured in stainless steel with a minimal fraction aged in French oak barrels
Harvest Dates: September 11 through 30, 2009

Winemaker's Comments
Medium garnet color with aromas of wild strawberry, cherry, rose petal and dried herbs, accompanied by true varietal flavors of sage and cola nut, with a deep, earthy character. The lively acidity and delicate tannins make this a very compatible wine for mealtime or anytime. Serve at 65 to 68° F.

Steve Peck, red winemaker

Price: $17.00 750ml


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2009 J. Lohr Carol’s Vineyard Sauvignon Blanc

Honoring a Legacy
Two 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
This past year, 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 4,000 mammograms funded to date, we have long surpassed our goal! As we partner again with NBCF for the third 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. Read More.

For more information on NBCF, or to make a donation, please visit www.nationalbreastcancer.org.
 


Cool and mild weather during the 2009 growing season set the stage for optimal Sauvignon Blanc flavor development. Mild conditions during flowering assured a good crop, and the long cool season allowed the grapes to mature to their full potential. To create a complex and delicate Sauvignon Blanc with herbal and exotic fruit flavors we picked the vineyard in two stages. Our first pick was on August 14th at 23.3° Brix, which gave us herbal, boxwood and gooseberry characters. The final harvest came on August 19th at 23.8° Brix, and produced flavors of grapefruit and passion fruit. The juices from each picking date were fermented separately; this allowed us to apply winemaking techniques that maximize the desired characteristics of each pick. For the 2009 vintage, we destemmed, pressed and settled the Sauvignon Blanc in tanks, followed by fermentation in 55-gallon stainless steel barrels. All winemaking was done in a very reductive environment (excluding oxygen) and the resultant blend of both picks is an elegant style of a delicately herbal and citrus-flavored Sauvignon Blanc.

 


Vineyards

Carol’s Vineyard is a thirty-four acre parcel located in north St. Helena in the Napa Valley, bounded on the east by the Napa River and on the north by Pratt Avenue.  Sauvignon Blanc represents 10.88 acres of Carol’s Vineyard and is planted in the eastern portion of the vineyard adjacent to the Napa River where outstanding Sauvignon Blanc has grown.  The soils are very loamy and well drained, with a fair amount of gravel.  The Clone 1 Sauvignon Blanc is grown on a quadrilateral cordon trellis to control vine vigor, preserving a single leaf layer in the south-exposed fruit zone, providing only dappled sun exposure to the grape clusters, which preserves some of the natural herbaceous fruit character.

 


TECHNICAL DATA

 

Origin: Carol’s Vineyard, Napa Valley AVA
Composition: 100% Sauvignon Blanc
Harvest Dates: August 14 and 19, 2009
Process: Hand harvested, early morning, crushed and pressed in the Napa Valley
Harvest Chemistries: First pick: 23.3° Brix average, pH 3.25, total acidity 0.80 g/100ml
Second pick: 23.8° Brix average, pH 3.23, total acidity 0.72 g/100ml
Vinification: Yeast: Vin 7 for the first pick and Vin 2000 for the second pick
Fermentation: 100% in stainless steel barrels
Maturation: Aged 6½ months in stainless steel barrels on light lees
Bottling Chemistries: pH : 3.30
Total Acidity: 0.72 g/100ml
Alcohol: 13.5% by volume
Residual Sugar: Dry
Cases produced: 2,866
Cellaring: Delicious now, but can be cellared for 2 to 3 years

Winemaker's Comments

J. Lohr Carol’s Vineyard 2009 Sauvignon Blanc is a pale, youthful,
straw yellow color with a complex aroma of grapefruit, dried flowers,
gun flint and faint herbaceous freshness. On the palate, the wine has
excellent weight and bright acidity with clean fruit flavors reminiscent
of the aromas. Serve at 45 to 50 degrees.

 Jeff Meier, winemaker

 

Price: $24.00 750ml

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2009 Cypress Vineyards Chardonnay

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

Composition: 100% Chardonnay
Origin: 100% Monterey Arroyo Seco
Total Acidity: 0.65 g/100 ml
pH: 3.52
Alcohol: 13.85% alcohol by volume
Residual Sugar: 0.39 g/100 ml


Winemaker's Comments

The 2009 Cypress Vineyards Chardonnay is a youthful, pale yellow in color with peach, pear, floral and baked apple aromas. It has lively fruit flavors of, peach and pear with hints of vanilla and toasted oak. The refreshing acidity and silky palate texture, combined with the bright fruit aromas and flavors make it an ideal accompaniment to roasted chicken or Fettuccine Alfredo.

Price: $10.00 750ml

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2008 J. Lohr Fog’s Reach Vineyard Pinot Noir

The vintage of 2008 was the third consecutive drought year in the Central Coast with total rainfall amounting to less than seven inches. Additionally, we had a very hard freeze in January followed by
very cool weather all the way to bloom in May. The end result was record low yields of our Pinot Noir, producing half of historic yields, due to poor berry set. The silver lining to this vintage was very mild weather throughout the summer with typical Monterey County fog and winds for much of June, July and August. Weather at harvest was moderate and full maturity was reached. Picking decisions were made on flavor, with Clone 115, 667 and Pommard 4 producing the best lots this vintage.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County
Composition:  100% Pinot Noir
Harvest Dates:  October 1 and 2, 2008
Harvest Process: Hand-harvested early morning into 1,000 pound bins, destemmed, sorted on Vaucher-beguet sorting table and crushed to six and twelve ton open-top stainless steel fermenters
Cold Soak:  Three to five days
Harvest chemistries: 26° Brix, pH 3.67,
total acidity 0.71 g/100ml
Vinification: Yeast: RC212 and Assmanshausen
Fermentation: Stainless steel fermented with manual punchdown of cap
Temperature: To 92°F
Maceration: 6 to 10 days
Malolactic: Inoculation in stainless steel and completion in French oak barrels
Maturation: Aged 8 months in French oak barrels, 50% new/50% second fill
Barrel Type: French, Burgundy barrels
Forests: Predominantly Bertrange and Allier
Coopers: Francois Fréres, Dargaud et Jaegle, de Mercurey, Remond and Sirugue
Post-Maturation: Rack from barrels, blend lots, bottle age 11 months prior to release
Bottling Chemistries: pH: 3.8
Total Acidity: 0.63 g/100ml
Alcohol: 14.5% by volume
Residual sugar: Dry   
Cases produced: 1,090
Cellaring: Delicious now, with the structure to age for up to 7 years.

Winemaker's Comments

Deep red-purple with youthful hues and moderate density. Enticing
aromas of strawberry and rhubarb jam, with a bouquet of toasted oak and sage. The flavors are reminiscent of stewed strawberry and cherry with hazelnut spiciness. A wisp of fresh herbs and tactile structure leave a long, lingering finish.

 

Price: $35.00 750ml

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2007 J. Lohr Hilltop Cabernet Sauvignon

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 remarkably good cabernet sauvignon fruit quality, 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 80% Cabernet Sauvignon, 6% Petite Sirah, 4% Malbec,
4% Merlot, 3% Petit Verdot, 3% Cabernet Franc
Harvest Dates: October 13 through 25, 2007
Process: Hand and machine-harvested.
Select lots were berry sorted on Vaucher Beguit Mistral to remove shot berries and sunburned fruit. Crushed to small, stainless steel fermenters.
Harvest Chemistries: Avgs of 26.6° Brix, pH
3.46, total acidity 0.51g/100ml
Vinification: Yeast: Lallemand D-80, Pasteur Red
Fermentation:  Small stainless steel tanks and open-top tanks
Temperature: Peak fermentation at 92°F
Maceration: 6 to 10 days
Malo-Lactic: completed with Viniflora Oenos
Maturation: 18 months in 225 liter French oak barrels
Barrel Type: French oak Chateau Ferré-style barrels
Forest: Center of France, Allier
Coopers: Sylvain, Vicard, Saury and Demptos
Post-Maturation: 11 months bottle age prior to
release
Bottling Chemistries: pH: 3.71
Total Acidity: 0.69 g/100ml
Alcohol: 14.6 % by vol
Residual Sugar: Dry
Cases produced: 15,654
Cellaring: Delicious upon release, but has the structure to age for up to 10 to 15 years.

WINEMAKER'S COMMENTS
The 2007 Hilltop is dark colored with red-purple hues. Aromas of
black plum, cherry and fresh fig are wrapped in a bouquet of roasted
hazelnut, coconut and Italian espresso. This wine offers large palate
volume in a very soft package with a supple finish. This new world
wine showcases the best of the varietal fruit, with complexity and
structure reminiscent of the finest of Bordeaux.
—Steve Peck, red winemaker

 

Price: $42.00 750ml

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2008 ARIEL Non-Alcoholic Merlot

ARIEL 2008 California Merlot offers all of the benefits of a red wine, with less than half of one- percent alcohol. The grapes were grown in San Luis Obispo county, from vineyards known for superior Merlot production.

Merlot

ARIEL California Merlot was fermented and aged in the traditional red wine method: fermentation in stainless steel cooperage on the skins at temperatures above 75° F (24° C). After fermentation, the wine was separated from the skins and a portion was moved to small French oak barrels for aging. Just prior to bottling, the alcohol is gently removed by cold filtration.


Technical Data

Ethanol:  0.15% by volume

Varietal Profile: 85% Merlot; 10% Cabernet Sauvignon; 5% other reds

Serving Size: 100 ml = 3.38 ounces

Calories/Serving:  approximately 24

Cases Produced: 2,100


Winemaker's Comments

ARIEL California Merlot has aromas of cherry, raspberry and cassis, combined with a white chocolate, clove and oak bouquet from the barrel aging. At its optimum maturity two years after bottling, it can be enjoyed immediately or held for up to seven years. ARIEL Merlot is the ideal accompaniment to beef, lamb and wild game dishes.

Price: $9.00 750ml

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2008 J. Lohr Gesture Syrah

Following a relatively dry winter, the 2008 growing season began with an early bud break in mid March. A troublesome arctic cold front in April brought frost damage to not only winegrapes, but blueberry fields and cherry orchards from British Columbia to Southern California. Typical summer heat accumulation came sporadically and brix levels rose while the fruit retained its natural acidity. The quality of the 2008 vintage is apparent in the wine’s density and strong regional expression of fresh fruit character.

 


VINEYARDS
The majority of the fruit for this wine is from Terra Bella Vineyard. Located at 1,800 foot elevation within the Adelaida district of the Paso Robles AVA, the steep south-facing Block 6 is planted to Syrah clone 877 and is prone to rapid sugar accumulation and intense flavor concentration.


TECHNICAL DATA

Appellation:

Paso Robles AVA, San Luis Obispo County
Composition: 100% Syrah
Harvest Dates:  September 12, 2008
Harvest Process:  Hand-harvested, held grapes
3 days prior to destemming and berry sorting on Vaucher Beguet Mistral system
Harvest chemistries: 28.1° Brix, pH 3.1, total acidity .96 g/100ml
Vinification:  
Yeast: VR5
Fermentation:  Open-top tank with 1 to 3
punchdowns per day
Temperature:  90° F maximum
Maceration:  7 days on skins
Malolactic:  100% malolactic in neutral barrels
Maturation: 13 months in new 500 liter puncheons, 4 months in neutral oak
Barrel type: 500 liter French oak puncheons
Forests: Center of France
Coopers: François Frères and Demptos,
medium+ and heavy toast
Bottle aging: 4 months prior to release
Bottling chemistries:
pH: 3.49
Total Acidity: 0.60 g/100ml
Alcohol: 14.95 % by volume
Res. Sugar: Dry
Cellaring: Delicious now, but can be cellared for 6 to 8 years.
Cases produced: 514

Winemaker's Comments
“This truly rare offering of 2008 Gesture Syrah from J. Lohr
showcases plummy aromas of violet, and tilled earth. Nurtured in French oak puncheons, a subtle bouquet of dark chocolate and roasted hazelnut compliments the fresh fruit signature. Alive with the natural acidity inherent to this high altitude vineyard, this wine is quite food friendly and will pair well with your favorite roasted duck recipe. Certain to age gracefully for 6 to 8 years.”
—Steve Peck, red winemaker

Vineyard

2008 J. Lohr Gesture Mourvèdre

Following a relatively dry winter, the 2008 growing season began with an early bud break in mid March. A troublesome arctic cold front in April brought frost damage and limited crop size in winegrape vineyards, blueberry fields and cherry orchards from British Columbia to Southern California. Typical summer heat accumulation came sporadically and brix levels rose while the fruit retained its natural acidity. The quality of the 2008 vintage is apparent in the wine’s density and strong regional expression of fresh fruit character.

VINEYARDS

Mourvèdre for our J. Lohr Gesture was grown at VZZ Vineyard, located in the Willow Creek district on the western edge of the Paso Robles AVA. These ten-year-old vines are planted on a steep, southwest-facing lime-shale hillside. The 23% slope in this block makes just walking the vineyard very difficult. Our farming plan brings the crop to one cluster per shoot for this large-clustered variety, which requires trimming off the wings and the lower third of the clusters shortly after set in order to intensify flavor and color. We hand-harvested into half-ton bins on October 18th. The final picking decision was predicated on a moderation of fruit acidity just prior to harvest. To round out this varietal blend, we incorporated 13% Syrah clone 877 and 12% Grenache from the VZZ Vineyard.

TECHNICAL DATA

Appellation:  Paso Robles AVA, San Luis Obispo County
Composition:  75% Mourvèdre, 13% Syrah,
12% Grenache
Harvest Dates:  October 18th, 2008
Harvest process:  Hand-harvested
Harvest chemistries: 30.2° Brix, pH 3.64,
total acidity .54 g/100ml
Vinification:  
Yeast: VR5
Fermentation: Open-top tanks with daily
punchdowns
Temperature: Six-day cold soak before
inoculation. Peak fermentation to 90° F.
Maceration: 15 days to pressing
Malolactic: 100% malolactic in barrel
Maturation:  14 months in 1 year old French
oak, with 50% in new French oak for 3 months
Barrel type: French oak barrels
Bottle aging:
4 months prior to release
Bottling chemistries:
pH:
3.43
Total Acidity: 0.71 g/100ml
Alcohol: 15.28% by volume
Res. Sugar: Dry
Cellaring:  Delicious now, but can be
cellared for 8 to 10 years
Cases produced:  354

Winemaker's Comments

“Mourvèdre is also known as Mataro or Monastrell and dozens of other synonyms and is believed to be native of Spain. The 2008 Gesture Mourvèdre is very dark with a bluish hue. Inviting aromas of tobacco and game open up to bing cherry once tasted. Wonderfully soft and voluminous on the palate, the crisp acidity activates the long finish.”

—Steve Peck, red winemaker

Vineyard

Price: $30.00 750ml

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