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2006 J. Lohr Late Harvest White Riesling

The 2006 vintage in the Arroyo Seco region of Monterey began with one of the wettest springs on record, with rain nearly every day in March-indeed a record. This unusual rain affected bud fertility, ultimately reducing cluster numbers (and consequently yields) in White Riesling. The growing season started warm, followed by very cool weather in June, July and August with the exception of a short heat spike during the third week of July. The combination of record spring rain, warm late spring weather and a cool summer encouraged slow ripening and ubiquitous Botrytis (the noble mold) development - so much so, that for the first time since 1995 we had ideal conditions to hand-select this fruit and produce a Late Harvest Riesling. We hand-harvested the Botrytis-affected White Riesling clusters on October 26th, destemmed and crushed the fruit and let it sit overnight in the press before gently removing the free run nectar at 31.1° Brix with 7.7 grams per liter of acidity the following day.


Vineyard

The Bay Mist vineyard lies just east of Cypress Avenue in the heart of our early Greenfield vineyard plantings which surround our lone iconic Monterey pine tree in the Arroyo Seco AVA. The vineyard has some original White Riesling on its own roots planted in 1972, and some White Riesling vines planted in 1995. The soils are largely Chualar loam, underlain by stones deposited from the Arroyo Seco over the millennium. The winds of the Salinas Valley are particularly intense in the Bay Mist vineyard due to its position at the beginning of an elevated plateau just to the north.

 


TECHNICAL DATA

 

Origin: Bay Mist Vineyard, Arroyo Seco, Monterey
Composition: 100% White Riesling
Harvest Date: October 26th, 2006
Process: Hand harvested, early morning, destemmed and crushed into press for 18 hour skin contact, press to 0.6 bars
Harvest Chemistries: 31.1° Brix, pH=3.43, 7.7 g/Liter Total Acidity
Vinification: Yeast: M2
Fermentation:In stainless steel tank for 21 days
Post-Fermentation: Racked off of gross lees, cold stabilized, fined and sterile-filtered after 3 months in tank
Maturation: 45 days in stainless steel post fermentation
pH at Bottling: 3.16
Alcohol: 12.3% by volume
Residual Sugar: 10.81 g/100 ml
Bottling Date: January 18, 2007

Winemaker's Comments

After an eleven-year absence, we are proud to reintroduce the 2006 J. Lohr Bay Mist Late Harvest White Riesling, which is light golden yellow in color with Botrytis-induced aromas of dried apricots, peaches, pears and candied oranges. The enticingly high 10.3% residual sugar is wonderfully balanced by the wine's crisp acidity and 3.16 pH, creating a versatile wine to be enjoyed on its own as dessert, or paired with fruit sorbets or pears baked in cream.

Jeff Meier, winemaker

 

 Price: $25.00 (375ml)

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2007 J. Lohr Fog’s Reach Vineyard Pinot Noir

The 2007 vintage of J. Lohr’s Fog’s Reach Pinot Noir marks our second release of this noble varietal.  Grown on cobbly, sandy loam soils in the cool, windy Arroyo Seco appellation of Monterey, Pinot here seems to thrive, producing tiny, deeply-colored and flavorful clusters. Comprised of Dijon clones 115, 667, 777 and Pommard 4 grown on two different rootstocks, the Pinot Noir grapes were hand-harvested, destemmed and sorted into six or twelve ton, open-top fermentation tanks in our newly created small lot winery in Paso Robles.  The grapes were cold-soaked for an average of five days prior to warming and inoculation with yeast.  Twice per day the Pinot Noir was punched down to optimize extraction of the delicate varietal character until the completion of alcoholic fermentation.  Once pressed, the wines were settled overnight and racked to new and second fill Burgundian-coopered French oak for eight months of barrel aging prior to racking, final blending and bottling.


TECHNICAL DATA

 

Origin: Fog's Reach Vineyard, Arroyo Seco AVA, Monterey County
Composition: 100% Pinot Noir, Clones 115, 667, 777 and Pommard 4
Harvest Dates: October 2nd through October 6th, 2007
Process: Hand-harvested early morning into 1000 lb. bins, destemmed, sorted on Vaucher-Beguet sorting table and crushed to six or twelve ton open top stainless steel fermenters
Cold Soak: Five to seven days
Harvest Numbers: 26.8° Brix average, pH=3.46, Total Acidity
0.73 g/100 m
Vinification: Yeast: RC 212, ICV - GRE and Montrachet
Fermentation: Stainless steel fermented with manual cap
punch down
Temperature: To 92°F
Maceration: 7 to 14 days
Malolactic: Inoculation in stainless steel and completion in
French oak barrels
Maturation: Eight months in 60% new French oak barrels
Barrel Type: 60% new French oak Burgundy-style barrels
(60.9 gallons), 40% second-fill French oak barrels
Forests: Center of France
Coopers: Francois Frères, Dargaud et Jaegle, de Mercurey,
Remond and Sirugue
Post-Maturation: Rack from barrels, blend lots, bottle
Bottling Chemistries: pH: 3.74
Total Acidity: 0.58 g/l00 ml
Alcohol: 15.1% by volume
Residual sugar: Dry   

Winemaker's Comments

Deep red-purple with youthful hues and moderate density, the 2007 J. Lohr Fog’s Reach Pinot Noir has enticing aromas of strawberry, cherry and rhubarb jam, with a bouquet of toasted oak and vanilla.  The flavors are reminiscent of stewed strawberry and cherry with oak spiciness. A wisp of fresh herbs with a velvety structure, and a long, lingering finish make the 2007 Fog’s Reach the perfect accompaniment to grilled lamb or duck.

 

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2008 J. Lohr Carol’s Vineyard Sauvignon Blanc

The 2008 vintage will go down in the record books as one of the smallest in the last quarter century.  Low winter rainfall, in concert with a very cool spring and a very hot week during set seemed to initiate the perfect storm for low grape berry pollination.  Despite the very cool and windy weather in 2008, the extremely small crop accelerated the ripening of the Sauvignon Blanc.  Flavor and sugar development came on rapidly with our first pick of high acid, herby, gooseberry-flavored grapes on August 13th at 22.6º Brix--followed by our second harvest on August 18th at 24.2º Brix--when the flavors changed to grapefruit and passion fruit.  Finally, we harvested our last portion of Sauvignon Blanc on August 22nd – which is before the start of most of our Carol’s Vineyard harvests – at 24.7º Brix.  This last fruit brought strong peach and passion fruit flavors, with tremendous, rich mouthfeel.   In the 2008 vintage, we destemmed, pressed and settled the Sauvignon Blanc in tanks, followed by fermention in a combination of French oak barrels and stainless steel barrels.  All winemaking was done in a very reductive environment (excluding oxygen) and the resultant wine is an elegant, 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 13th, 18th and 22nd 2008
Process: Hand harvested, early morning, crushed and pressed in the Napa Valley
Harvest Chemistries: First Harvest: 22.6º Brix average, pH=3.04, Total Acidity 1.22 g/100 ml
Second Harvest: 24.2º Brix average, pH=3.17, Total Acidity 0.92 g/100 ml
Third Harvest: 24.7º Brix average, pH=3.35, Total Acidity 0.57g/100 ml
Vinification: Yeast: Vin 7, Vin 2000 and Vin 13
Skin Contact: None
Fermentation: 71.9% in stainless steel barrels and 28.1% in new and second-fill Francois Fréres French oak barrels
Maturation: 8 1/2 months in stainless steel and barrel on light lees
Post-Maturation: Racked and pad filtered, prior to bottling.
Bottling Chemistries: pH: 3.30
Total Acidity: 0.71g/l00 ml
Alcohol: 13.6% by volume
Residual sugar: Dry

Winemaker's Comments

The 2008 J. Lohr Carol’s Vineyard 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, making the Carol’s Vineyard Sauvignon Blanc an excellent accompaniment to sautéed or grilled seafood or poultry, or even an entrée salad. Serve at 45 to 50 degrees.

 Jeff Meier, winemaker

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2007 J. Lohr Arroyo Vista Chardonnay

VINTAGE

The vintage of 2007 saw very cool temperatures during flowering resulting in a phenomenon called “hens and chicks” in our Arroyo Vista Chardonnay.  This is a cluster with normal size berries – “hens” - mixed with tiny (seedless or unfertilized) berries – “chicks”.  Although the clusters weigh less, the flavors are intensified in the tiny berries.  And with very little rain in 2007 and very mild weather throughout the vintage this combination of environmental factors produced some truly excellent Chardonnay, rich in texture and full of fruit flavors.  Harvest commenced on the 5th of October with near perfect flavor development at 24.2º Brix, and 8.7 grams per liter of acidity. 


VINEYARDS

The Arroyo Vista Chardonnay is grown in the heart of the windswept and cool Arroyo Seco AVA of Monterey County. Loamy sand and gravelly loam soils of the Elder series are intermixed and underlain by “Greenfield potatoes” – stones that resemble potatoes in size and appearance and which absorb heat during the day and radiate their heat after sunset. This underlayment of stone effectively limits root growth to the top three to five feet of soil, harmoniously balancing the fruit and shoot growth of our richly flavored Chardonnay.


TECHNICAL DATA

 

Origin: Arroyo Seco AVA, Monterey County
Composition: 100% Chardonnay
Harvest Dates: October 5th - 6th, 2007
Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries: 24.2° Brix average, pH=3.33, Total Acidity 8.71 g/Liter
Vinification: Yeast: M2, Uninoculated (Wild Yeast) and M69
Fermentation: In barrel for an average of 17 days
Malo-Lactic: Inoculated each barrel with MCW strain of malolactic bacteria, October 2007, Completed malolactic fermentation in January 2007
Stirring: Weekly stirring of each barrel, starting November 2007 until March 2008 (during malolactic fermentation and five months post)
Post-Stirring: Monthly topping up of barrels and free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie in 50% new Francois Frères French “Troncais” oak

Winemaker's Comments

The 2007 J. Lohr Arroyo Vista Chardonnay is a very bright, vibrant yellow color, with aromas of pear, apple, and lime custard. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of grilled hazelnuts, butter, honey and gun flint and amplify an already intensely viscous wine. This is an enticingly delicious Chardonnay with complex aromas and flavors balanced by palate cleansing acidity, perfect for pairing with roasted chicken or cream-sauced pasta dishes.  

 

Price: $25.00 750ml

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2005 J. Lohr Carol’s Vineyard Cabernet Sauvignon

HONORING A LEGACY 
Jerry Lohr’s late wife, Carol Waldorf Lohr, passed away in 2008 due to complications from breast cancer.

Please join J. Lohr Vineyards & Wines in our effort to provide 500 mammograms to women in need, through our partnership with the National Breast Cancer Foundation.

Research indicates that early detection and treatment are essential to combating breast cancer, and annual mammograms are an essential first step toward confronting this disease. J. Lohr will donate $2 for every bottle of 2005 J. Lohr Carol’s Vineyard Cabernet Sauvignon purchased to the National Breast Cancer Foundation. Join us in reaching our goal of funding 500 mammograms for women who would otherwise be unable to afford them.

Building on a legacy of caring and generosity
Long the muse for an idyllic vineyard in Napa Valley bearing her name, Carol is the namesake for a stunning, nearly forty-acre parcel in northern St. Helena, known for producing some of the valley’s most noteworthy Cabernet Sauvignon and Sauvignon Blanc, and the origin of the fruit used in this superb vintage. After Carol passed unexpectedly in August 2008 due to complications from breast cancer, the family and employees decided to designate the 2005 vintage of J. Lohr Carol’s Vineyard Cabernet Sauvignon a commemorative release, in part to honor her legacy of caring and generosity.


The 2005 vintage in the Napa Valley started out as a very wet and cool growing season, and dire predictions about vintage quality had vineyard managers and winemakers extremely concerned. Additionally, it appeared to be an above average set, with vines burdened by heavier crops than normal. Despite these rather difficult conditions, 2005 proved to be a vintage of very consistent weather – once summer began in June with mild but warm temperatures throughout July, August and September. The expected Indian summer didn’t materialize either, and allowed us to calmly wait for optimal ripeness of Carol’s Vineyard Cabernet and Petite Verdot. We began hand harvesting on October 13th, finishing on the 25th with excellent color depth and currant fruit flavor in both varietals, at an average of 26.7º Brix..


VINTAGE
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: 77.5% Cabernet Sauvignon, 22.5% Petit Verdot
Harvest Dates: October  13th to 25th, 2005
Process: Harvested, destemmed and crushed to stainless steel fermenters
Harvest Chemistries: 26.9° Brix average, pH=3.68, Total Acidity 0.37 g/100 ml
Vinification: Yeast: D21
Fermentation: Stainless steel fermented
Temperature: To 90°F
Extended Maceration: 17 days
Malo-Lactic: Inoculation and completion in French oak barrels
Maturation: 18 months in 100% new French oak barrels
Barrel Type: 80% new French oak Bordeaux Chateau Ferré-style barrels(60.9 gallons)
Forests: Center of France
Coopers: Sylvain, Libourne, Demptos, St. Caprais de Bordeaux, SequinMoreau, Merpins
Post-Maturation: Rack from barrels, filter to bottle
Bottling Numbers: pH: 3.75
Total Acidity: 0.67g/l00ml
Alcohol: 14.6% by volume
Residual sugar: Dry

WINEMAKER'S COMMENTS
Dark, youthful purple-red in color, the 2005 J. Lohr Carol’s Vineyard Cabernet Sauvignon has elegant aromas of red and black currants and cherries, with a complex bouquet of vanilla, allspice and toasty oak. Carol’s Vineyard delivers a dense, yet incredibly supple structure reminiscent of Bordeaux’s finest Cabernet Sauvignon-based wines. Meant for a minimum of five years of cellaring before enjoying with a pan-seared filet mignon with a Cabernet-peppercorn reduction sauce.

 

Price: $40.00 750ml

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2006 J. Lohr Hilltop Vineyard Cabernet Sauvignon

VINTAGE
The 2006 vintage for Hilltop is one of the most exciting in recent years! Although we saw a return to below average rainfall--and with, it smaller clusters and berries--the weather was ideal, with no significant heat events after veraison, with very mild temperatures throughout the entire harvest.  This allowed sugar, flavor and tannin ripeness to occur simultaneously, producing Cabernet Sauvignon with excellent color, generous black cherry and currant fruit flavors and supple structure. We taste the Cabernet fruit every couple of days in Hilltop, waiting for a doughy, berry pie flavor to develop with easily extractable color from the Cabernet skins.  Harvest commenced rather late, with hand picking of Block 55 and 56 starting on October 11th.


TECHNICAL DATA

 

Origin: Paso Robles, San Luis Obispo County
Composition 90.0% Cabernet Sauvignon, 4.6% Petit Verdot, 2.8% Merlot, 2.3% Cabernet Franc, 0.3% Malbec
Harvest Dates: October  11th through 20th, 2006
Process: Hand-harvested, hand-sorted, destemmed and crushed to small, open top, stainless steel fermenters
Harvest Chemistries: 25.7° Brix average, pH=3.83, Total acidity 0.34 g/100 ml
Vinification: Yeast: Lalvin D80 and Lalvin D21
Fermentation: Stainless steel fermented
Temperature:To 90°F
Extended Maceration: 14 days
Malo-Lactic: Inoculation and completion in stainless steel
Maturation: 20 months in 80% new French oak barrels
Barrel Type: 80% new French oak Bordeaux Château Ferré-style barrels (60.9 gallons), 20% second fill French oak barrels
Forest: Center of France
Coopers: Tonnellerie Sylvain, Libourne, Tonnellerie Vicard, Bordeaux Demptos, St. Caprais de Bordeaux, Tonnellerie  Bel Air, Bordeaux
Post-Maturation: Rack from barrels, fine and filter to bottle
Bottling Numbers: pH: 3.71
Total Acidity: 0.68g/100ml
Alcohol: 14.2% by volume
Residual Sugar: Dry

WINEMAKER'S COMMENTS
Very dark, red-purple in color with youthful hues, the 2006 J. Lohr  Hilltop Vineyard Cabernet Sauvignon has bright enticing aromas of cherries and berries with a bouquet of anise, vanilla and toasted oak. The 2006 Hilltop is a complex wine with a supple, yet ample texture and balance, reminiscent of Bordeaux’s finest Cabernet Sauvignon-based wines with the structure to age for 10 to 15 years.

Jeff Meier, winemaker

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2006 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 from 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 2006 vintage saw a return to below-average rainfall for Paso Robles, and with it came smaller vine canopies, smaller clusters and smaller berries.  But unlike the previous three growing seasons, once veraison started we had very mild weather conditions straight through to harvest, allowing color, flavor and fragrance ripeness to come together simultaneously. Merlot quality from our 2001 planting in our vineyards in Creston continues to impress. We are particularly pleased with the results of the Italian Clones 9, 10, 11 and 12, which offer a wide array of dark fruit and chocolate characters in the base wine with a soft tannin structure. We began harvesting these blocks on September 11th, but it was the last picking on September 20th at 27° Brix.


TECHNICAL DATA

 

Origin: Paso Robles AVA
Composition: 62 % Merlot, 31% Cabernet Sauvignon, 3% Cabernet Franc, 3% Petit Verdot and 1% Malbec
Total Acidity: 0.65 g/100 ml
pH at Bottling: 3.72
Alcohol: 15.1% by volume
Residual Sugar: Dry
Vinification:

Stainless steel fermented

Malolactic fermentation in French oak

Maturation: 19 Months in French Oak, 100% new
Bottling Date: July 29, 2008

WINEMAKER'S COMMENTS
The 2006 J. Lohr Cuvée POM has a very dense red-purple color with youthful hues. The aroma is reminiscent of hazelnut chocolate and black cherries with a hint of roasted coffee. The fruit is complemented with well integrated toasty French oak. The palate has a combination of lifted fruit in the mid-palate, leading to a full, well-textured finish. This Merlot has a full, resplendent structure with plenty of room to age. Drink now and enjoy the youthful fruit, or cellar for the next 15 years to allow the silky tannins to be fully revealed. Serve with a rich, flavorful meal such as braised lamb shanks on a bed of polenta.

Vineyard

 

Price: $50.00 750ml

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2006 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 2006 vintage saw a return to below-average rainfall for Paso Robles, and with it came smaller vine canopies, smaller clusters and smaller berries.  Unlike the previous three growing seasons, once veraison started, we had very mild weather conditions straight through to harvest, allowing color, flavor and fragrance ripeness to come together simultaneously. Cabernet Franc is one of the first Bordeaux varietals to ripen, and although finicky, continues to surprise us with its consistent finish each year as one of our top wines. The distinctive Franc is a mixture of two fermentation lots offering coffee, raspberry and chocolate flavors.  Our 1991 planting of Cab Franc was harvested at 27.3° Brix on October 10th, and two days later, we harvested our newer plantings of clones 214, and 327 at 24.5° Brix.


TECHNICAL DATA

 

Origin: Paso Robles AVA
Composition: 58 % Cabernet Franc, 36% Cabernet Sauvignon, 4% Merlot and 2% Petit Verdot
Total Acidity: 0.65 g/100 ml
pH at Bottling: 3.65
Alcohol: 14.9% by volume
Residual Sugar: Dry
Vinification:

Stainless steel fermented

Malolactic fermentation in 60% new French oak barrels

Maturation: 21 months in new French oak
Bottling Date: July 29. 2008

WINEMAKER'S COMMENTS
The 2006 J. Lohr Cuvée St. E is dark red-purple in color with aromas of black plum, blueberry and violet, with touches of chocolate, vanilla and toasted oak from twenty-one months aging in new French oak barrels. The wine displays the true varietal nature of Cabernet Franc, with fine-grained 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. On release, this wine will already have one year bottle age but will develop additional complexity well into the future.  In its youth, Cuvée St. E should be enjoyed with pan-seared filet mignon, or ribeye steak with a berry-infused reduction sauce.  We recommend decanting one hour prior to serving.


Price: $50.00 750ml
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2006 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 2006 vintage saw a return to below-average rainfall for Paso Robles, and with it came smaller vine canopies, smaller clusters and smaller berries.  But unlike the previous three growing seasons, once veraison started we had very mild weather conditions straight through to harvest, allowing color, flavor and fragrance ripeness to come together simultaneously. When the grapes reached full maturity, we harvested on October 31st at 26.5° Brix, our last and ultimate Cabernet Sauvignon pick of the 2006 vintage of J. Lohr Cuvée PAU.


TECHNICAL DATA

 

Origin: Paso Robles AVA
Composition: 81 % Cabernet Sauvignon, 12% Merlot, 5% Petit Verdot and 1% each of Cabernet Franc and Malbec
Total Acidity: 0.69 g/100 ml
pH at Bottling: 3.62
Alcohol: 14.9% by volume
Residual Sugar: Dry
Vinification: Stainless steel fermented
Maturation: 18 months in new French oak. Preferred Bordeaux coopers include Vicard, Sylvain, and Bel Air.
Bottling Date: July 28, 2008

WINEMAKER'S COMMENTS
The 2006 Cuvée PAU has a saturated red-purple color with bright hues. The nose is reminiscent of its Bordeaux namesake with black currant, cherry and red currant fruit framed in a cigar box oak signature. The wine displays the full bodied nature of Cabernet Sauvignon alive with curranty fruit and a complete mid-palate structure from both the fruit and extended oak aging. Small percentages of Merlot and Petit Verdot bring softness and youthful color to the blend. On release this wine will already have one year of bottle age but will develop additional complexity well into the next decade. In its youth it should be enjoyed with grilled lamb loin with rosemary and garlic or roasted red meats. We recommend decanting one hour prior to serving.

 

Price: $50.00 750ml
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