current

2013 J. Lohr Estates Wildflower Valdiguié

VINTAGE
Valdiguié is a very large-berried variety, requiring extra vigilance from our Greenfield vineyard team to prune to only one bud per spur and to aggressively thin any extra shoots pushing from the cordon. Otherwise, yields are too high and ripening becomes difficult for this late-maturing variety. In our winemaking, the goal is to preserve the varietal’s wonderful natural acidity and fresh fruit character. We incorporate two different fermentation techniques to achieve this. In 2013, we hand-picked roughly a quarter of the fruit and put those whole clusters directly into the fermenters in a winemaking process called carbonic maceration – no yeast or pumping over of the whole clusters is performed. The other techniques include gently de-stemming the fruit going to the fermenter, pumping over and extracting with fairly short, warm fermentations. These processes give the wine a remarkable similarity to the wines of Beaujolais, with enticing berry fruit flavors, a vibrant color and soft tannins. Malolactic fermentation is discouraged in order to preserve bright acidity and fruit character.


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


TECHNICAL DATA

Origin: Monterey AVA, Monterey County, CA
Composition: 100% Valdiguié
Harvest Date: October 28th, 29th & 30th, 2013
Brix at Harvest: 20.6° Brix average
Vinification: Fermentation: Stainless steel, 79% traditional red wine fermentation to 85°F and 11% carbonic maceration (whole cluster fermented)
  Maceration: Traditional fermentation portion was just 4 days on skins while the carbonic maceration was 14 days to pressing
  Maturation: Aged 4 months in stainless steel tanks
Bottling Chemistries: pH: 3.33
  Total Acidity: 0.60 g/100ml
  Alcohol: 11.5% by volume
  Residual Sugar: 0.65 g/100ml
  Cellaring: Best enjoyed within four years

WINEMAKER’S COMMENTS
The vibrant 2013 J. Lohr Estates Wildflower Valdiguié is red-purple in color with profuse fresh fruit aromas of cherry, raspberry and red currant. The complexion on the palate is equally bright, dominated by pomegranate and raspberry, with a light peppery finish. Drink your last bottle just in time for the release of the new vintage! Serve chilled.
-Steve Peck, Winemaker

FOOD PAIRINGS
Perfect with duck confit salad or as a complement to a charcuterie plate of Serrano ham, peppered salami, cornichon and hard cheese.

WINE LIST DESCRIPTION
Fresh fruit aromas of cherry and red currants with a sweet, peppery finish. Served chilled.

Price: $10.00 750ml

Shop<br />
Now

Label: 

2011 J. Lohr Hilltop Cabernet Sauvignon

VINTAGE
A cool climate prevailed in 2011, much like the 2010 season, which had been 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, 2011. Winter rainfall had provided sufficient soil moisture for rapid springtime growth of the vines after the setback of the early frost. We saw fewer clusters with larger berries, which pushed the wines toward a softer tannin profile. Vineyard yields were down considerably, averaging just 2.5 tons per acre in most blocks. Our standard practice was to stop irrigation of the Cabernet vines just after fruitset in early June and wait eight weeks or more until the soil ran out of moisture in early 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 2011 vintage. This edition of J. Lohr Hilltop Cabernet Sauvignon delivers on its promise to be dense and soft with a great fruit signature.


VINEYARDS
Hilltop Cabernet Sauvignon is grown on a handful of select vineyard sites in the Paso Robles AVA. Blessed with long summer days of intense sunshine, our near 100°F daytime temperatures are followed with chilly, ocean-cooled nights in the 50s. These Cabernet vines are naturally stressed in the dry, 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, San Luis Obispo County, CA
Composition 90% Cabernet Sauvignon, 5% Petit Verdot, 4% Malbec, 1% Syrah
Harvest Dates: October 27 to November 5, 2011
Process: Select-picked and sorted
Harvest Chemistries: Brix 24.8°, total acidity 0.54 g/100ml, pH 3.60
Vinification: Yeast: Lalvin ICV-D254 yeast was isolated by Dominique Delteil of the ICV from a Rhône Valley Syrah fermentation and is known for developing ripe fruit flavors and a big mid-palate mouthfeel with intense fruit concentration
Fermentation:  Primary fermentation in open-top and conventional stainless steel tanks
Temperature: Peak fermentation at 92°F
Maceration: 7 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, very tight grain
Coopers: Demptos, Sylvain, Remond, DJ
Post-Maturation: Release date January 2014
Bottling Numbers: pH: 3.55
Total Acidity: 0.68 g/100ml
Alcohol: 14.20 % by vol
Residual Sugar: 0.001 g/100ml (dry)
Cases Produced: 17,500 cases (35,000 six packs)
Cellaring: Rich intense fruit upon release, with structure to age comfortably for 5 to 7 years

WINEMAKER'S COMMENTS
The 2011 J. Lohr Hilltop Cabernet Sauvignon is darkly-colored with a red-purple hue. Varietal aromas of violet and ripe black plum are complemented by hazelnut, dark chocolate and espresso coffee. The dense but approachable mid-palate is followed by a round, intense fruit finish.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Delicious with rosemary-seasoned ribeye, roasted potatoes and asparagus.

WINE LIST DESCRIPTION
Aromas of violet, ripe black plum and hazelnut. Round, intense fruit finish.

Price: $35.00 750ml

Shop<br />
Now

Label: 

2011 J. Lohr Highlands Bench Pinot Noir

VINTAGE
2011 was second only to 2010 as the coolest vintage in a decade for the Santa Lucia Highlands. The young vines that produced our second vintage of Highlands Bench Pinot Noir were shoot-thinned and leafed early in the season, with crop levels of just 1 ton per acre. The cool summer period was complemented by a warm trend at the end of September, which caused elevated sugar levels. We were pleased that the final picking decision was made during a moderate period on the 17th and 18th of October, resulting in a deliciously ripe wine with the complex flavors appreciated by true pinotphiles like ourselves.


VINEYARDS
Our 2011 Highlands Bench Pinot Noir 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 the Rianda family property. We participated in soil evaluation, vineyard layout and clone and rootstock selection, ultimately choosing the highest elevations and most gravelly soils for Pinot Noir planting. The Pinot Noir clones selected were Dijon origin 777, 115 and 828, as well as Pommard 4 and Joseph Swan. The vines are spaced at four feet within the row and eight feet between rows in a north-south orientation. The close proximity to Monterey Bay, the eastern slope and aspect, and the elevation above the Salinas Valley floor provide a cool, sunny and ideal environment for growing intensely-flavored Burgundian varietals.


TECHNICAL DATA

Appellation: Santa Lucia Highlands,
Monterey County
Composition 100% Pinot Noir
Harvest Dates: October 17th and 18th, 2011
Process: Hand-picked into half-ton
bins. Destemmed and berry sorted on Mistral System
Harvest Chemistries: 25.2° Brix, pH 3.3,
0.89g/100ml total acidity
Vinification: Yeast: Maurivin Distinction and RC-212
Fermentation: Cold-soaked, then fermented in 10-ton open-top tanks with punch downs twice daily
Malolactic: 100% malolactic with Vinifloral Oenos in barrel
Stirring: Barrels stirred every 2 weeks through malolactic completion in February
Post-Stirring: Monthly barrel topping till
bottling
Maturation: Aged in barrel for 9 months
Barrel Type: 228-liter Burgundy barrels, 55% new
Forest: Bertrange
Coopers: Sirugue, Francois Frères, Dargaud & Jaegle, Marcel Cadet
Post-Maturation: 1 year bottle age prior to
release
Bottling Chemistries: pH: 3.77
Total Acidity: 0.61 g/100ml
Alcohol: 14.21 % by vol
Residual Sugar: 0.1 g/100 ml
Cases Produced: 2,012 cases (4,024 six-packs)
Cellaring: This wine has the structure to age 6 to 8 years or beyond

WINEMAKER'S COMMENTS
The 2011 Highlands Bench Pinot Noir is deep fuchsia-red in color, with complex layers of raspberry jam, prickly pear, beeswax and hazelnut aromas. This vintage shows finely-textured tannins with supple fruit on the palate.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Delicious with beef carpaccio with pecorino, Thresher shark on a bed of arugula and spring peas, or French onion soup.

WINE LIST DESCRIPTION
Complex aromas of raspberry jam, prickly pear and beeswax with supple fruit on the palate.

Price: $35.00 750ml

Shop<br />
Now

Label: 

2012 J. Lohr Estates Falcon’s Perch Pinot Noir

VINTAGE
Pinot Noir in Monterey County saw a wonderfully cool growing season that finished with a bang. Growing degree days were similar to 2007; well below the long-term average and just a touch warmer than the preceding cooler vintages of 2010 and 2011. We gladly avoided a frost scare that came just a week after bud break in early March. Our favorable weather through bloom at the end of May set our average crop size at just under 4 tons per acre for the Falcon’s Perch. Moderate daytime temperatures during veraison, between 75 and 85 degrees, bring out the best color development. This is exactly what occurred in the Monterey region in August of 2012. The textbook weather continued until Mother Nature decided it was time for us to pick and brought two days of over 100 degrees on October 1st and 2nd, breaking a 100 year temperature record. Harvest immediately went into full swing on our coveted crop and the 2012 Falcon’s Perch Pinot Noir is now showing rich, full structure with great aromatic development at bottling.


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 had 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, CA
Composition: 100% Pinot Noir
Harvest Date: October 2 through 20, 2012
Cold Soak: 3 day cold soak prior to fermentation
Brix at Harvest: 26.5° Brix
Vinification: Fermentation: Fermented as 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.
  Malolactic: 100% ML, Viniflora Oenos
  Maturation: Matured in stainless steel with a fraction aged in French oak barrels
  Barrel Type: 15% in second fill French oak barrels
Bottling Chemistries: PH: 3.76
  Total Acidity: 0.70 g/100 ml
  Alcohol: 13.66 % by volume
  Residual Sugar: 0.3 g/100 ml
Cellaring: Tannin stucture will soften in the first year along with the evolution of an aromatic bottle bouquet. Best between 2014 and 2016.

WINEMAKER'S COMMENTS
The 2012 Falcon’s Perch Pinot Noir offers complex varietal aromas of cherry preserves, violets and dried herbs lifted by vanilla spice. Brushy red fruit on the palate finishes with talc and a touch of rhubarb pie. The fresh acidity invites a wide range of food pairings.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Delicious with classic Southern shrimp gumbo, smoked salmon on savory crackers, or a ripened goat cheese coated with ash.

WINE LIST DESCRIPTION
Varietal aromas of cherry preserves, dried herbs and violets lifted by vanilla spice.

Price: $17.00 750ml



Label: 

2011 J. Lohr Late Harvest 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 bud break. In fact, parts of the Arroyo Seco had their first vine-damaging spring frost ever! 2011 was an ideal vintage for our Late Harvest Riesling with cool, moist air ensuring the development of Botrytis, the Noble Rot. Our well-trained vineyard workers selected each cluster by hand, keeping only the perfect Botrytis-affected berries and removing the rest. This is a wine that was truly made in the vineyard.


VINEYARD
Our Riesling vineyards lie just north of Cypress Avenue in the heart of our original Greenfield vineyard plantings in the Arroyo Seco AVA. A portion of the vines still in this vineyard were our first White Riesling vines, planted in 1972 by Jerry Lohr. The remainder were planted in 1995. The soils are largely Chualar loam, underlain by stones deposited by the Arroyo Seco River for over a millennium. The winds of the Salinas Valley are particularly intense in this area due to its position at the beginning of an elevated plateau just to the north.


TECHNICAL DATA

Origin:  Arroyo Seco AVA, Monterey County, CA
Composition: 100% White Riesling
Harvest Date: October 25, 2011
Process: Hand-harvested in early morning, destemmed and crushed into press for 18 hours of skin contact.
Harvest Chemistries: 33.3° Brix, total acidity 0.75 g/100ml, pH 3.02
Vinification: Yeast: Maurivin Unity
Fermentation: In stainless steel and neutral oak barrels for 41 days
Temperature: 58°F
Maturation:
In stainless steel and neutral oak barrels
pH at Bottling: 3.14
Total Acidity: 0.77 g/100ml
Alcohol: 10.55% by volume
Residual Sugar: 13.7 g/100 ml
Cases Produced: 242 cases (in 375ml bottles)
Cellaring: Delicious now, but can be cellared for 10 to 15 years
   

WINEMAKER'S COMMENTS
This wine is the result of our meticulous selection of only the best Botrytis-affected berries. Its deep golden hues, firm acidity and layers of apricot, citrus oil and honeysuckle are reminiscent of the great Trockenbeerenauslese wines of Germany. The natural sweetness is balanced by both the acidity and palate structure.
-Jeff Meier, Winemaker

FOOD PAIRINGS
Pair with nuts and strong cheeses or crème brûlée, apricot tart or vanilla gelato.

 Price: $25.00 (375ml)

Shop<br />
Now

Label: 

2012 J. Lohr Gesture Grenache Rosé

VINTAGE
The ideal season for growing Grenache Rosé might offer a wet winter to feed the roots, cool spring temperatures to nurture flowers and lots of warm 90 degree summer days with cool nights to ripen the fruit while preserving acidity. The real world never works quite that way, but we can always dream. The 2012 season followed a dry winter in Paso Robles, leaving vines on the smaller size. Our springtime temperatures regularly topped 90 degrees, causing the bloom to “shatter”, leaving loose clusters to ripen through the summer. One thing we can always count on are the cool 50 degree nights throughout the summer in Paso Robles, which always keep this wine fresh and bright with acidity. A winemaker’s appetite for this pink “liquid delicacy” never dissipates as we chase the endless summer.


VINEYARD
30% of the fruit is from one of our newest vineyards, located about 5 miles north of our Paso Robles winery. This vineyard has helped us strengthen our Rhône program and this enticing Grenache Rosé. The site is located near the northern boundary of the Paso Robles appellation and supports both our sustainably-farmed vineyard and an active wildlife corridor. The remaining 70% of the Grenache came from two vineyards in the Willow Creek district of Paso Robles, an area known for world class Grenache, while a splash of Counoise contributes a peppery note.


TECHNICAL DATA

Origin: Paso Robles, San Luis Obispo County, California
Composition: 99% Grenache, 1% Counoise
 Harvest Dates: October 5th and 20th, 2012
Harvest Process: Hand-harvested and whole cluster pressed
Harvest Chemistries: Brix 22.0° avg, pH 3.30, total acidity 0.66 g/100ml
Vinification: 
  Yeast: Sequential inoculations of Frootzen and Enoferm QA23
  Fermentation: Stainless steel tank
  Temperature: Fermentation at 52 to 59°F
  Maceration: Minimal maceration from use of “Champagne” style press cycle
  Malolactic: None
  Bottle Aging: Bottled March 20th, 2013
Bottling Chemistries:
  pH: 3.30
  Total Acidity: 0.52 g/100ml
  Alcohol: 12.68% by volume
  Res. Sugar: 0.12 g/100ml
  Cellaring: Floral and fruit character are most brilliant in the first year.
  Cases Produced: 793

WINEMAKER'S COMMENTS
“Aromas of mandarin orange, asian pear and red clover appeal to the nose. The light palate expresses fresh fruit and lean acidity, with a touch of pepper on the finish. A perfect pairing with healthy summer cuisine.”
-Steve Peck, Red Winemaker

FOOD PAIRINGS
A wonderful companion for shellfish, sushi or a whole grain summer salad.

 

Price: $18.00 750ml

Shop<br /><br />
Now

2012 Cypress Vineyards Merlot

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


TECHNICAL DATA

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

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

 Price: $10.00 750ml

Shop<br /><br /><br />
Now

Wine Fact Sheet: 

2011 J. Lohr Highlands Bench Chardonnay

VINTAGE
2011 will go down as one of the coolest and longest growing seasons in the Santa Lucia Highlands’ relatively brief history. Unseasonably frosty weather in early April kept the vines in a slow growth mode for the first two months of the growing season. Summer was cool, with no Indian Summer occurring in the early fall, allowing the vines to coast into ripeness with full maturation of flavors and retention of vibrant natural grape acidity. Bright, tropical and rich all describe the 2011 Highlands Bench Chardonnay.


VINEYARDS
2011 J. Lohr Highlands Bench Chardonnay comes from the Escolle Road Vineyard, just west of the town of Gonzales and the Costa Vineyard, just west of the town of Soledad 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 (Escolle Road) and the Costa 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, a Robert Young selection from Sonoma County, and two Dijon selections - clones 95 and 76. All are 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 AVA, Monterey County, CA
Composition 100% Chardonnay
Harvest Dates: October 4-6, 2011
Harvest Process: Hand-harvested at night, vineyard-pressed to 0.8 bars and settled
Harvest Chemistries: 25.5° Brix, pH 3.33,
0.73 g/100ml total acidity
Vinification: Yeast: Native fermentation, CY3079, VL2
Fermentation:  In barrel for an average of 17 days
Malolactic: Inoculated each barrel with Christian Hansen Vinaflora Oenos and Lactoenos SB3 strains of malolactic bacteria in October 2011. Completed malolactic fermentation in November 2011.
Stirring: Weekly stirring of each barrel, starting November 2011 until June 2012 (during malolactic fermentation and seven 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 52% new oak
Barrel Type: French oak, very tight grain
Forest: Mixed
Coopers: Mostly Francois Frères and Marcel Cadet
Bottling Chemistries: pH: 3.57
Total Acidity: 0.62 g/100ml
Alcohol: 14.10 % by volume
Residual Sugar: 0.40 g/100ml
  Cases Produced: 1,490 (2,981 6-packs)
  Cellaring: 2 to 4 years from vintage date

WINEMAKER'S COMMENTS
Youthful and bright yellow in color, with aromas of tropical fruits, guava, pineapple and passion fruit, which are enhanced by a bouquet of toasted vanilla, hazelnut and butterscotch from French oak barrel fermentation. The 2011 Highlands Bench Chardonnay is fruit intensive, and rich, yet balanced by Santa Lucia Highlands bright acidic structure, making it a perfect match for grilled seafood or fowl, or as a aperitif with triple crème brie cheese.
Jeff Meier, Winemaker

FOOD PAIRINGS
Grilled or broiled monkfish, halibut or seabass with olive oil and lavender salt, cornish game hens or triple crème brie.

Price: $25.00 750ml

Shop<br />
Now

Label: 

2012 J. Lohr Gesture RVG - Sold Out

VINTAGE
The 2012 vintage started out very much like 2010 and 2011, with below average spring and early summer temperatures and lots of cloud cover, but rainfall amounts were not even half of 2010 and 2011 with only 7.2 inches falling. Fortunately, the weather during flowering was favorable, leading to uniform fruit-set with ideal yields. Summer was warmer than the past two vintages, with many days teetering on triple-digit temperatures in July and August, resulting in much closer to historical averages. This late season heat allowed for the full development of ripe flavors and perfect natural acidity.


VINEYARD
The grapes for the 2012 Gesture RVG were sourced from J. Lohr’s Gean Vineyard. The Gean Vineyard, planted in 2010, is one of Jerry Lohr’s newest plantings and is the western-most vineyard in the Paso Robles appellation. With a climate nearly identical to that of the Northern Rhône, combined with well-drained soils of calcareous shale and weathered sandstone, make this vineyard ideal for Roussanne, Viognier and Grenache Blanc. The warm days with south and west exposures on this hillside vineyard help to naturally develop ripe, lush flavors, while the cool nights allow for hang time, giving the wines power and depth.


TECHNICAL DATA

Appellation:  Paso Robles, San Luis Obispo County, CA
Composition: 80% Roussanne, 18% Viognier, 2% Grenache Blanc
Harvest Dates: August 31, 2012 through September 20, 2012
Harvest Process: Hand-harvested and whole cluster pressed
Harvest Chemistries: 22.4° Brix, pH 3.56, total acidity 0.61 g/100ml
Vinification:  
  Yeast: VL1 and VL2
  Fermentation: In barrel for an average of 17 days
  Maturation: In French oak and stainless steel barrels for 7 months, with weekly stirring of each barrel starting November 2012 until March 2012
Bottling Chemistries:
  pH: 3.58
  Total Acidity: 0.55 g/100ml
  Alcohol: 13.72% by volume
  Res. Sugar: 0.57 g/100ml
  Cellaring: Drink now through 2017
  Cases Produced: 250

WINEMAKER'S COMMENTS
“Layered aromas of ripe pear, crème brulée, lemon blossom and bees wax merge into lingering citrus and stone fruit flavors. Bright natural acidity frames the lush, creamy palate, creating a complex, aromatic full-bodied white wine.”
-Steve Peck, Red Winemaker

Food Pairings
The 2012 J. Lohr Gesture RVG pairs well with paella and rich seafood dishes, roasted root vegetables and poultry. Nuts, dried fruits and cheeses are a perfect accompaniment to the big Roussanne-dominated flavors.

SOLD OUT

2011 J. Lohr Gesture Mourvèdre - Sold Out

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


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


TECHNICAL DATA

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

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

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

Price: $30.00 750ml

SOLD OUT

Syndicate content