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2010 J. Lohr Gesture GSM

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) is required in most vintages, while California sunshine nearly always assures fully ripe fruit. (Some would say over-ripe.) In the 2010 vintage we saw the coolest daily temperatures in a decade in all our Paso Robles vineyards. We achieved intensely ripe flavors at lower Brix levels than we’ve seen in the past. Grenache in particular benefits from cooler seasonal temperatures, as this aids in color development and preserves the delicate fruitiness in the aroma and finish.


VINEYARDS
The source of Grenache and Mourvèdre in this blend is from a vineyard once known as Gravity Hills. 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 these blocks makes even just walking the vineyard very difficult. Our farming plan brings the crop to one cluster per shoot, 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 came from block 4 of the 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
Composition: 75% Grenache, 21% Syrah, 4% Mourvèdre
Harvest Dates: Grenache picked October 29th, 2010
Harvest Process: Hand-harvested fruit was destemmed and berry-sorted before fermentation
Harvest Chemistries: 26.4° Brix, 3.47 pH, 0.55 g/100ml total acidity
Vinification: 
  Yeast: Lallemand ICV-”RC212”
  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
  Maturation: 14 months in puncheons
  Barrel type: 500 liter French oak puncheons, 40% new
  Bottle Aging: Bottled March 23rd, 2012
Bottling Chemistries:
  pH: 3.35
  Total Acidity: 0.70 g/100ml
  Alcohol: 14.88% by volume
  Res. Sugar: Dry
  Cellaring: Delicious now, but can be cellared for up to 5 years.
  462

WINEMAKER'S COMMENTS
“The 2010 J. Lohr Gesture GSM is medium in color with a bright hue. The high-toned red fruit character of Grenache is spiced by a fraction of Syrah, while Mourvèdre provides a slight savory element. Aging in French oak puncheons contributes aromas of baking spice and a palate structure to the wine. The long-lasting, plummy flavors are refreshing, whetting the appetite for healthy cuisine.”
-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 vegetarian pizza.

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2010 J. Lohr Estates Los Osos Merlot

VINTAGE
2010 was the coolest growing season Paso Robles has seen in a decade, bringing with it rainfall that was 50% above normal. While this cool and wet combination may have presented challenges for the late-ripening varieties, it was ideal for the early-ripening Merlot cultivar. After rapid vine growth in spring consumed most of the moisture held in the rainsoaked soils, we employed our latest thinking in vineyard irrigation strategy and applied absolutely zero irrigation for an 8 to 12 week period in our Merlot blocks between fruit set (mid-June) and veraison (August). This dramatic approach in the vineyard kept berry size small and promoted brown seeds earlier in the season than we had ever seen before. Absent were the agressive tannins that are common in a cool vintage. Instead, 2010 Los Osos Merlot is dense, mature and fruit-driven.


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 well-drained but relatively poor soils have chalky or gravelly components.


TECHNICAL DATA

Apellation: Paso Robles AVA, San Luis Obispo County
Composition: 85% Merlot, 10% Malbec, 5% Petite Sirah
Harvest Dates:  September 24 - October 19st, 2010
Brix at Harvest: 25.2° 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: 3.69
  Total Acidity: 0.66 g/100ml
  Alcohol: 13.76% by volume
  Residual Sugar: 0.17 g/100ml
  Cellaring: Showing well upon release, with the potential to age up to five years

WINEMAKER'S COMMENTS
The 2009 J. Lohr Estates Los Osos Merlot has a mature red color with a raspberry hue. Black cherry and pomegranate aromas are accentuated by the high fraction of Malbec in this year’s blend. The toasty oak signature is reminiscent of hazelnut and dark chocolate. This soft red wine has a fine texture on the palate and finishes with a bright Rainier cherry fruit signature.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
An excellent pairing for cheese tortellini, crab bisque or herb roasted chicken.

WINE LIST DESCRIPTION
Ripe fruit aromas of black cherry and pomegranate meld with a barrel signature of chocolate and coconut.

Price: $17.00 750ml

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2011 J. Lohr Estates Bay Mist White Riesling

VINTAGE
The 2011 vintage was one of the coldest since the El Niño and La Niña years of 1998 and 1999. Although the cumulative 2200 Growing Degree Days are slightly higher than those of 2010, the vintage proved dramatically cooler given the very cold, late winter and delayed budbreak. In fact, parts of the Arroyo Seco had their first vine-damaging spring frost, ever! In 2011, cool, moist air ensured the ever-present threat of mildew, but with the diligence of our vineyard team, led by Agapito Vasquez, we made it through the growing season unscathed. White Riesling is the last variety to ripen and was not optimally ripe until the 2nd and 3rd of November! Our patience was rewarded in 2011, as this is perhaps our finest Riesling ever produced at J. Lohr.


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 extend 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,
6% Gewurztraminer
2% Orange Muscat
Harvest Date: November 2-3, 2011
Brix at Harvest: 23.6° average
Total Acidity: 0.68 g/100 ml
pH at Bottling: 3.05
Alcohol: 13.12% by volume
Residual Sugar: 2.1 g/100 ml
Vinification: Fermentation: Stainless steel
Maturation: Four months in stainless steel post-fermentation

WINEMAKER'S COMMENTS
The 2011 Bay Mist White Riesling is a youthful, pale yellow color with enticing aromas of lychee, fuji apple, pear and apricot. The flavors are bright, echoing the aromas with the addition of tangelo and orange citrus fruit for an excellent balance of crisp acidity, luscious mouthfeel and a touch of natural carbonation from the stainless steel fermentation.
-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
Enticing fruit aromas of lychee, apple, apricot and pear. Refreshing acidity with a slight spritz.

Price: $10.00 750ml
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2008 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 2008 growing season presented signicant challenges on our ranch, as well as in vineyards across California. Spring and autumn frosts coupled with heat spikes, which impacted flowering and maturation, claimed much of the prized crop. Vineyard yields were generally half of normal levels in Paso Robles, averaging under 3 tons per acre. 2008 was the second consecutive vintage of drought in the area, which limited vine growth and reduced cluster and berry size significantly. The result was high-extract, intensely flavored wines. This vintage of Cuvée St. E reached 28° Brix and yielded a wine with a rich fruit signature and a smooth, dense tannin profile.


TECHNICAL DATA

Appellation: Paso Robles
Composition (Blend):  43% Cabernet Franc (Clone 214), 43% Cabernet Sauvignon, 10% Malbec, 4% Petit Verdot
Harvest Dates:  October 20-21, 2008
Harvest Process:  Select vines handpicked to half-ton bins
Harvest Chemistries:  Brix 26.2°, pH 3.8, total acidity 0.38g/100ml
Vinification: Yeast: Lallemand 43
  Fermentation: Destemmed and berry sorted on Mistral system; crushed fruit transferred to 5-ton open-top fermentors
  Temperature: Cold soak 2 days, followed by fermentation to 90°F peak temperature
  Maceration: 9 days skin contact
  Malolactic: 100% in barrels
  Mauration: 21 months in barrel

 

Barrel Type: Thin-stave Chateau Ferrier
French oak, 50% new
  Forests: Center of France
  Coopers: Tonnelerie Bel Air and Marcel Cadet
  Bottle Aging: 1 year+ prior to release
Bottling Numbers: pH: 3.62
Total Acidity: 0.696g/100ml
  Alcohol: 14.39% by volume
  Residual Sugar: Dry
  Cellaring: Delicious now, but has the structure to age for 10 to 15 years
  Cases Produced: 399 cases

WINEMAKER'S COMMENTS
This wine is dark red-purple in color with aromas of cassis, blueberry and violet. A bouquet of crème brûlée comes from twenty-one months of aging in French oak barrels. The wine displays the true varietal nature of Cabernet Franc, with supple, sweet tannins and mid to rear structure from both the fruit and maturation time. Palate weight is quite dense due to the generous contribution of Cabernet Sauvignon in this year’s blend. On release, this wine will already have one year of bottle age but will develop additional complexity for years to come.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Cuvée St. E pairs well with a wide variety of Mediterranean foods, including pumpkin ravioli and beef carpaccio.

WINE LIST DESCRIPTION
Dark red-purple in color with aromas of cassis, blueberry and violet.

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2011 Painter Bridge Chardonnay

CHARDONNAY

Painter Bridge Chardonnay begins with a canvas of fruit grown in the cool and windy Arroyo Seco appellation of Monterey County, a landscape known for producing Chardonnays of powerful aromatics and distinctive texture. The Chardonnay, designed with an eye toward balance and clarity, is first fermented in older French oak barrels with wild and cultured yeast from the Burgundy region of France to accent pure fruit expression. Immediately after the completion of alcoholic fermentation, the barrels are stirred and the Chardonnay, with its yeast lees, is transferred to stainless steel tanks for additional aging and maturation. To highlight the bold fruit of Painter Bridge Chardonnay, a touch of Muscat Canelli from Monterey County is blended in, enriching the floral character. The blended wine is then cold stabilized, fined and sterile-filtered to bottle. The result is a full-flavored, quaffable Chardonnay with beautiful fruit-forward aromas. This is a wine that is sure to delight its audience.


TECHNICAL DATA

Origin:  Arroyo Seco and Monterey County
Composition: 98% Chardonnay, 9% Orange Muscat, 3% White Riesling
Vinification:  
  Maturation: 6 months in stainless steel
Bottling Chemistries:
  pH: 3.55
  Total Acidity: 0.69 g/100ml
  Alcohol: 12.82% alcohol by volume
  Res. Sugar: 0.58 g/100ml

WINEMAKER'S COMMENTS
This 2011 Painter Bridge Chardonnay is pale yellow in color with attractive aromas of peach, pineapple, orange peel and honeysuckle, with just a touch of sweet spice. The aromas are echoed on the silky-textured palate, which is balanced with fresh acidity and richness.

Jeff Meier, Winemaker

Food Pairing

Enjoy as an aperitif or with your favorite pasta, chicken, or seafood dish.

Price: SOLD OUT!

2011 Cypress Vineyards Sauvignon Blanc

VINTAGE
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 Sauvignon Blanc, the daily cooling air from the Pacific moves directly from the Monterey Bay and down the Monterey appellations of the Salinas Valley, creating a racy, new world style of Sauvignon Blanc with citrus, passion fruit and fresh herbaceous flavors balanced with bracing acidity. Harvesting and pressing in the vineyard at night ensures the preservation of these bright citrus flavors.


TECHNICAL DATA

Origin:  100% Arroyo Seco, Monterey
Composition: 100% Sauvignon Blanc
Bottling Chemistries:
  pH: 3.12
  Total Acidity: 0.72 g/100ml
  Alcohol: 13.43% alc by vol.
  Res. Sugar: 038%

WINEMAKER'S COMMENTS
The 2011 Cypress Vineyards Sauvignon Blanc is bright and youthful in color with forward, racy fruit aromas of gooseberries, grapefruit and tangerine peel, and fresh herbs. It has bright fruit flavors echoing the aromas with a refreshing, vibrant yet rich palate-feel, making it an ideal accompaniment to grilled seafood, or a summer salad with grapefruit and fennel.

Price: $10.00 750ml

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2009 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 4,000 mammograms funded to date, we have long surpassed our initial goal and need you to help us surpass the 5,000 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
2009 was the third year in a row with below average rainfall at Carol’s Vineyard, but the late spring timing was ideal for good canopy growth without irrigation. The cool and mild summer weather set the stage for optimal anthocyanin pigment development after veraison and was followed by a very warm September that hastened ripening. A portion of the Cabernet was harvested prior to the October rains, but the most expressive wine came from our later picking. These were ultimately selected for the exceptional final blend.

Cases produced: 1,333
Very approachable now, but will improve over the next 5-10 years


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: 84% Cabernet Sauvignon, 12% Petit Verdot, 4% other red
Harvest Dates: October 24, 2009
Process: Hand-picked to half-ton bins, berry-sorted on Vaucher Beguet Mistral system
Harvest Chemistries: 28° Brix, 3.8 pH, 0.42 g/100ml total acidity
Vinification: Yeast: Lallemand 43
Fermentation: 6 ton open-top tanks
Temperature: Peak to 95°F cap temperature
Maceration: Cold soak for 1 day, followed by 6 day fermentation
Malolactic: 100% malolactic in tank prior to filling barrels
Maturation: 18 months in French oak
barrels - 65% new
Barrel Type: 60 gallon Chateau Ferré (thin stave)
Forests: Center of France, Allier
Coopers: Sylvain, Bel Air, Remond
Post-Maturation: Aged 6 months prior
to release
Bottling Numbers: pH: 3.63
Total Acidity: 0.58g/l00ml
Alcohol: 4.6% by volume
Residual Sugar: Dry

WINEMAKER'S COMMENTS
2009 J. Lohr Carol’s Vineyard Cabernet Sauvignon is classically dark in color with a bright hue. Aromas of currant, cherry and black plum are complemented by a striking bouquet of roasted hazelnut and espresso. The entry is fruit-driven and supple, while the finish shows a respectful integration of fruit and oak components from traditional French oak barrel aging. Petit Verdot brings blue fruit, anise and violet notes to classic Cabernet structure.
Steve Peck, Red Winemaker

FOOD PAIRINGS
Excellent with grilled rib-eye steak with rosemary and shallot, or spitroasted pork loin with porcini mushrooms and fennel.

Price: $40.00 750ml

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2010 J. Lohr Tower Road Petite Sirah

VINTAGE
2010 was the coolest vintage Paso Robles has seen in a decade. With winter rainfall nearly 50% above normal, and very cool summer temperatures, there were concerns that Petite Sirah may not get fully ripe before late season rains set in. This cool vintage provided an ideal challenge for our newest evolution in vineyard irrigation strategy, which involves stopping irrigation in mid-June, just after fruitset. With weekly measurements of vine water status, we determined precisely when soil profiles had dried out and were in need of watering. We were expecting that a 3 to 5 week “dry-down” would be possible, but were impressed that most of our deep rooted vines did not experience water stress until a full 2 months had passed without irrigation. This dramatic approach in our growing strategy forced vines from their vegetative growth stage to a reproductive stage early in the season. This hastened seed maturity and the


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. Despite the intense and relentless summer sun and very warm days, the gentle afternoon breezes that creep in from Monterey County to the north and the Templeton Gap to the southwest cool the area by as much as fifty 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
Composition: 100% Petite Sirah
Harvest Dates: October 2, 8 and 21, 2010
Process: Hand-picked to half ton bins
Harvest Numbers: 25.1° Brix average,
3.51 pH, 0.59 g/100 ml total acidity
Vinification: Yeast: Lallemand DV80 yeast
Fermentation: Whole-berry fermentation in open-top and automated pumpover tanks
Temperature: Peak at 80°F
Maceration: 1 day soak prior to inoculation, with 6 days total maceration
Maloactic: 100% malolactic with Viniflora Oenos
Maturation: 14 months in barrel
Barrel Type: 40% new French oak
Forests: Blend of five forests
Coopers: Marcel Cadet, Bel Air, Vallaurine
Post-Maturation: Racked from barrels and lightly fined with isinglas and gelatin
Bottling Numbers: pH: 3.83
Total Acidity: 0.61g/100ml
Alcohol: 15.08% by volume
Res. Sugar: 0.01 g/100 ml (dry)
Cases Produced: 1,050 (2,100 six packs)
Cellaring: This dense wine will open up early with a splash-decant, and should develop in the bottle for up to 10 years.

WINEMAKER'S COMMENTS
Tower Road Petite Sirah is a deeply colored wine that lays nearly opaque in the glass, with just a youthful ring of magenta to brighten its edges. The French oak bouquet of browned butter and toasted hazelnut frames the ripe blackberry aromas indicative of Petite Sirah varietal character. A rich and voluminous attack leaves black fruit and a touch of fine talc on the palate.
Steve Peck, Red Winemaker

Food Pairings
This wine pairs well with pan-seared meat dishes with aromatic herbs, such as rosemary lamb chops with roasted fennel.

Price: $35.00 750ml

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2011 J. Lohr Carol’s Vineyard Sauvignon Blanc

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 4,00 mammograms funded to date, we have long surpassed our initial goal and need you to help us surpass the 5,000 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
In the Napa Valley, the 2011 vintage was one of the coolest growing seasons of the last two decades. Heavy winter rainfall and a very cold winter delayed budbreak to early April. The unseasonably cool spring slowed shoot growth and ultimately pushed ripening back 3 to 4 weeks. Fortunately, Sauvignon Blanc (which is the first Bordeaux variety to ripen) greatly benefited from the unusually cool weather, which enhanced the fresh passionfruit and herbaceous varietal characters. Additionally, this was the second vintage where we were aided in our harvesting decisions by Vivelys’ Dyostem color-monitoring system, largely basing our picking dates on fruit color changes in order to optimize thiolic aromas and flavors of passionfruit, tropical fruits and boxwood. We separately tracked and picked our weakest canopied sections of the vineyard on September 7th, and our heavier canopied areas on September 20th, both at their peak of Sauvignon Blanc thiolic fruit expression.


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 been 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, with a single leaf layer in the south-exposed fruit zone for only dappled sun exposure to the grape clusters. This preserves some of the natural herbaceous fruit character in this delicious Sauvignon Blanc.


TECHNICAL DATA

Origin: Carol’s Vineyard, Napa Valley AVA
Composition: 100% Sauvignon Blanc
Harvest Dates: September 7, 2011 and September 20, 2011
Process: Hand-harvested in the early morning and whole-cluster pressed in the Napa Valley
Harvest Chemistries: First pick: 24.2° Brix average, pH 3.24, total acidity 0.84 g/100ml
Second pick: 24.4° Brix average, pH 3.36, total acidity 0.56 g/100ml
Vinification: Yeast: Both the first and second picks were divided into two lots each. Each of the four lots were fermented with different yeast strains, specifically selected to maximize the varietal character of Sauvignon Blanc. VIN7 and a mixed culture of VIN7 and QA-23 were used for the two lots of the first pick. Alchemy II and VL3 for the second pick.
Fermentation: 100% in stainless steel barrels.
Maturation: Aged 5 months in stainless steel barrels on fermentation lees, with stirring.
Bottling Numbers: pH : 3.30
Total Acidity: 0.73 g/100ml
Alcohol: 14.12% by volume
Residual Sugar: 0.38 g/100ml
Cases Produced: 1,680 (3,360 6-pack cases)
Cellaring: Delicious now, but can be cellared for 2 to 3 years

WINEMAKER'S COMMENTS
2011 J. Lohr Carol’s Vineyard Sauvignon Blanc is youthful and straw yellow in color with complex aromas of ruby grapefruit, passion fruit, gooseberry, dried flowers and faint herbaceous freshness. On the palate, the wine provides an excellent balance of bright, racy acidity and fresh fruit flavors reminiscent of the aromas. Serve at 45 to 50 degrees.

Jeff Meier, winemaker

Food Pairings

Ceviche, fish tacos or other light seafood and poultry dishes.

Price: $24.00 750ml

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2010 J. Lohr Highlands Bench Chardonnay

VINTAGE
The 2010 vintage was the coolest in the last decade and only slightly warmer than the record cool 1998 El Niño and 1999 La Niña vintages. In fact, 2010 was also a La Niña vintage, with 2,045 growing degree days (GDD) in the Gonzales area of the Santa Lucia Highlands - a very cool Region I (2000 - 2500 GDD). With the exception of two significant heat events in April and May, with temperatures exceeding 95 degrees Fahrenheit, the growing season was generally cool and foggy for the balance of May, June, July, and all but the last weeks of August. We thankfully witnessed Indian summer temperatures in early September, which provided the final push for fully ripening the inaugural vintage of J. Lohr Highlands Bench Chardonnay.


VINEYARDS
2010 J. Lohr Highlands Bench Chardonnay comes from the Escolle Road Vineyard, just west of the town of Gonzales in the Santa Lucia Highlands AVA of Monterey. We were invited to partner with a group of friends - Gary Caraccioli, the Nunes and Hiyashi families - in 2006, to establish a Pinot Noir and Chardonnay vineyard on Rianda family property. We participated in soil evaluation, vineyard layout and clone and rootstock selection, ultimately choosing the sandiest soils for Chardonnay planting. The clones selected were a Wente clone from Larry Hyde’s vineyard in Carneros, and a Robert Young selection from Sonoma County - both shy bearing, but very flavorful. The close proximity to Monterey Bay, the eastern slope and aspect, and the elevation above the Salinas Valley floor provide a cool, sunny, ideal environment for growing intensely flavored Burgundian varietals.


TECHNICAL DATA

Appellation: Santa Lucia Highlands,
Monterey County
Composition 100% Chardonnay
Harvest Dates: October 5-20, 2010
Harvest Process: Hand-harvested at night, vineyard-pressed to 0.8 bars and settled
Harvest Chemistries: 25.9° Brix, pH 3.48,
0.66 g/100ml total acidity
Vinification: Yeast: Native fermentation, M2
Fermentation:  In barrel for an average of 17 days
Malolactic: Inoculated each barrel with Christian Hansen CH-11 strain of malolactic bacteria in October 2010. Completed malolactic fermentation in November 2010
Stirring: Weekly stirring of each barrel, starting November 2010 until March 2011 (during malolactic fermentation and five months post)
Post-Stirring: Monthly topping up of barrels with free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie for 18 months in 50% new oak
Barrel Type: French oak
Forest: A mix of Allier, Troncais, Nevers
Coopers: Mostly Francois Frères
Post-Maturation: 1 year bottle age prior to
release
Bottling Chemistries: pH: 3.5
Total Acidity: 0.72 g/100ml
Alcohol: 15.04 % by vol
Residual Sugar: 0.37 g/100ml
  Cases Produced: 787 (1,575 6-packs)
  Cellaring: Delicious now, but will gain complexity in the bottle through 2016

WINEMAKER'S COMMENTS
With attractive pale yellow color and bright, tropical fruit aromas of guava, passion fruit and pineapple, the 2010 Highlands Bench Chardonnay is balanced by a toasty, butterscotch bouquet from French barrel fermentation and aging. The flavors echo the aromas with guava juice and passion fruit and an incredibly rich, complex and mouthfilling density.
Jeff Meier, Winemaker

FOOD PAIRINGS
Pacific Rim cuisine, roast chicken with lemon and thyme, pistachio-encrusted halibut.

Price: $28.00 750ml

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