2010 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.

2010 was the coolest vintage Paso Robles has seen since 1998. Following heavy winter rainfall that broke a three year drought, we saw our summertime growing degree days lagging and had concerns that Cabernet may not completely ripen. The low-yielding block selected for Cuvée PAU was one of the earlier blocks harvested for the season and was “in the barn” well before frost and moisture hit the region near the end of October. The layering of this 2010 Cuvée PAU blend was based on building aromas with Merlot and Malbec around the Cabernet Sauvignon base. The Petit Verdot provided structure and aging potential as well as an interesting blue fruit character.


Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition: Cabernet Sauvignon 55%, Merlot 25%, Malbec 10%, Petit Verdot 10%
Harvest Dates: October 22nd, 2010 for the Cabernet Sauvignon
Harvest process: Hand-harvested to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries: 25.3° Brix average, total acidity 0.45g/100ml, pH 3.68
Vinification: Yeast: ICV D254 began fermentation after a 2-day lag period
  Fermentation: Fermented in 25-ton closed- top tank
  Temperature:  A peak fermentation temperature of 92°F was achieved
  Maceration: Pressed at maximum color density on October 30th
  Malolactic: 100% malolactic fermentation with Viniflora Oenos
  Maturation: 20 months in oak barrels
  Barrel Type: Bordeaux Export, 60% new
  Forests: Center of France
  Coopers: Saury and Dargaud et Jaegle (water bent)
  Bottle Aging: Bottled June 2012
Bottling Numbers: pH: 3.55
Total Acidity: 0.65 g/100ml
  Alcohol: 14.15% by volume
  Res. Sugar: 0 g/L, dry
  Cases Produced: 400 six-pack cases

The 2010 J. Lohr Cuvée PAU blends red and blue fruit aromas with a hazelnut-like barrel bouquet that evolves toward ink and iodine in the glass. The bright palate is dense with fruit, offering notes of violet, browned butter and black tea. Red fruit in the finish speaks to the Merlot and Malbec in this Bordeaux-style blend. Open and decant an hour before serving.
-Steve Peck, Red Winemaker

Grilled rosemary lamb chops with garlic mashed potato and roasted beets.

Cabernet Sauvignon blend with notes of violet, browned butter and black tea.

Price: $50.00 750ml
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Wine Fact Sheet: 

2012 Painter Bridge Zinfandel

Painter Bridge wines are available for International sales only.  For more information please contact us at


The 2012 Painter Bridge Zinfandel was designed with an eye towards artful composition. The fruit comes from four Paso Robles Zinfandel blocks and has been blended with spicy Valdiguié and Syrah, which bring aromatic complexity, body and palate structure. Each lot of Zinfandel was fermented separately, extracting the nuances of the individual vineyard blocks and drawing out a supple texture. Painter Bridge Zinfandel is awash with the gorgeous red fruit characters of the Zinfandel grape, and has been stylized to accent the delicate fruit without overpowering it with too much oak.


Origin:  California
Composition: 87% Zinfandel, 7% Valdiguié,
5% Syrah, 1% Cabernet Sauvignon
Bottling Chemistries:
  pH: 3.54
  Total Acidity: 0.67 g/100ml
  Alcohol: 13.5% alcohol by volume
  Res. Sugar: 0.3 g/100ml

This 2012 Painter Bridge Zinfandel shows bright color with a youthful red hue. The aromas are of brambly loganberry fruit, raspberry confection, black tea and dark chocolate. On the palate this wine delivers crisp, red fruit with good volume and roundness, along with that unique savory pepper quality that zinfandel is known for.
-Steve Peck, Red Winemaker

Pairs well with pasta puttanesca, pizza or grilled meats.

Enjoy in its youth, or lay down for up to 3 years.

2012 J. Lohr Arroyo Vista Chardonnay

2012 continued the trend of cool years since 2010, and began with even colder winter and earlier spring temperatures than 2011. Fortunately, unlike 2010 and 2011, the Arroyo Seco was blessed with favorable weather from bloom to fruit-set, and dry weather from April through October. The cool, dry weather allowed for full flavor development in our Dijon clone 76 Chardonnay, and a short heat wave from September 30th through October 2nd gave the vines their final push to the finish line.

Our J. Lohr 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 it 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.


Appellation:  Arroyo Seco AVA, Monterey County, CA
Composition: 100% Chardonnay
Harvest Dates: October 9th through October 22nd, 2012
Harvest Process: Hand-harvested at night, with whole cluster press (to 0.8 bars) and settled
Harvest Chemistries:

Brix: 25.7°
pH: 3.47
total acidity: 0.69 g/100 ml

Yeast: CY3079 and VL1
Fermentation: In barrel for an average of 17 days
Malolactic: Inoculated each barrel in October 2012 with the Christian Hansen Vinaflora Oenos strain of malolactic bacteria. Completed malolactic fermentation in November and December of 2012.
Stirring: Weekly stirring of each barrel, starting November 2012 until June 2013 (during malolactic fermentation and seven months post)
Post-stirring: Monthly topping up of barrels, and free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie for 14 months in 50% new oak barrels.
Barrel Type: French oak
Forests: Emphasis is on tight-grain structure from the center of France
Coopers: Francois Frères, Tonnellerie O., Marcel Cadet, Dargaud et Jaegle
Bottling Chemistries:
pH : 3.56
Total Acidity: 0.66 g/100 ml
Alcohol: 14.32% by volume
Residual Sugar: 0.28 g/100 ml
Cases Produced: 17,649 six-pack cases
Cellaring:  Delicious now, but can be cellared for up to 5 years

With bright, straw-yellow color and vibrant hues, the 2012 J. Lohr Arroyo Vista Chardonnay has aromas of Cornish apple, stone fruit and lemon, with cinnamon and allspice undertones. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of toasted brioche, crème brulée, and roasted hazelnuts. This plush and racy Chardonnay with complex aromas and flavors is balanced by palate-cleansing acidity.
Karl Antink, Winemaker

Pork loin with apple cider and calvados (apple brandy), grilled seafood, triple cream cheeses and aged cheddar.

Cornish apple, stone fruit and citrus aromas with spice notes. Plush and silky, Burgundian in style.

Price: $25.00 750ml

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2013 J. Lohr Estates Wildflower Valdiguié

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.

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.


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

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

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

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

Price: $10.00 750ml

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2011 J. Lohr Hilltop Cabernet Sauvignon

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.

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.


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

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

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

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

Price: $35.00 750ml

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2010 ARIEL Non-Alcoholic Cabernet Sauvignon

ARIEL Cabernet Sauvignon is a dealcoholized wine composed of Cabernets from the 2010 vintage, produced in a sustainable winery in Paso Robles, California. After undergoing fermentation in stainless steel cooperage, the wine is separated from the skins, and a portion of it is moved into oak barrels for extended aging. Just prior to bottling, the alcohol is gently removed by cold fi ltration, leaving less than 0.5% alcohol by volume.


Composition: 85% Cabernet Sauvignon; 15% Merlot, Cabernet Franc and Syrah
Bottling Chemistries:
  Ethanol:  0.5% by volume
  Serving Size: 8 ounces
  Calories: Approximately 52

ARIEL oak-aged Cabernet Sauvignon offers aromas of black currants, cherry, blueberries and chocolate, with soft tannins and a dry fi nish. Enjoy ARIEL Cabernet Sauvignon with beef, lamb and red sauce dishes.

Price: $9.00 750ml

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2010 ARIEL Non-Alcoholic Merlot

ARIEL 2010 Merlot is a dealcoholized wine made in a sustainable winery in Paso Robles, California. The fruit was crushed, fermented and aged in stainless steel using traditional red wine methods, and after fermentation, the wine was separated from the skins and moved to small French Oak barrels for aging. Just prior to bottling, the alcohol is gently removed by cold fi ltration, leaving less than 0.5% alcohol by volume.


Composition: 75% Merlot; 25% other Bordeaux varietals
Bottling Chemistries:
  Ethanol: 0.05% by volume
  Serving Size 8 ounces
  Cases Produced: 2,100
  Calories: Approximately 50

ARIEL 2010 Merlot has aromas of cherry, raspberry and cassis combined with a white chocolate, clove and oak bouquet from barrel aging. This is a complex dealcoholized wine that makes an ideal accompaniment to beef, lamb and wild game dishes.

Price: $9.00 750ml

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Wine Fact Sheet: 

2011 Cypress Vineyards White Zinfandel

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 refreshing cool, while preserving the grape’s natural acidity and flavor. Temperature is critical for development of fragrance, flavor and acidity – too little heat, and grapes rarely ripen, too much and the acidity, delicate and endearing qualities of the grape are lost.  For Cypress Vineyards White Zinfandel, the daily cooling air from the Pacific moves directly from Monterey Bay and down the Monterey appellations of the Salinas Valley, creating a White Zinfandel with delicate raspberry, strawberry and watermelon aromas and flavors matched with a crisp acidity.  Harvesting and pressing in the vineyard at night ensures the preservation of these bright fruit flavors.


Composition: 76% Zinfandel, 15% Gewurztraminer, 9% Orange Muscat
Bottling Chemistries:
  pH: 3.14
  Total Acidity: 0.74 g/100ml
  Alcohol: 11.51% alcohol by volume
  Res. Sugar: 1.68 g/100ml

The 2011 Cypress Vineyards White Zinfandel has a vibrant pink color and bright aromas of fresh strawberries, melon, rose petal and lychee. It is deliciously refreshing in its style, with strawberry and melon fruit fl avors, crisp acidity and a hint of spritz to balance its delicate touch of sweetness. This is an ideal picnic wine that can be enjoyed with spicy Asian dishes, Caribbean cuisine or BBQ.

Price: $6.00 750ml

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2010 ARIEL Non-Alcoholic Chardonnay

ARIEL Chardonnay is a dealcoholized wine made in a sustainable winery in Paso Robles, California. Composed of Chardonnays from the 2010 vintage, with an emphasis on tropical fruit character, ARIEL Chardonnay is fermented cold in stainless steel cooperage and small French oak barrels. Once fermentation is complete, it is blended before undergoing more oak barrel aging. Just prior to bottling, the alcohol is gently removed by cold filtration, leaving less than 0.5% alcohol by volume.

ARIEL 2010 Chardonnay grapes are carefully chosen from a variety of regions in California, with vineyards selected for Chardonnay exhibiting an emphasis on tropical fruit aromas.


Composition: 75% Chardonnay, 25% other whites
Bottling Chemistries:
  pH: 3.17
  Ethanol: 14.09% by volume
  Res. Sugar: 3.88 g/100 ml
  Cellaring: Enjoy now, or wait up to two years.

ARIEL Chardonnay has a distinctive combination of buttery apple and butterscotch characteristics, combined with a toasty French oak bouquet. This nonalcoholic wine should continue to develop complexity as it ages. Enjoy ARIEL Chardonnay with richer seafoods, veal, duck and cream pasta dishes.


Price: $9.00 750ml

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2010 Cypress Vineyards Cabernet Sauvignon

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 grape’s natural acidity. For Cypress Vineyards Cabernet Sauvignon, the 2010 vintage was characterized by high winter rainfall and was the coolest growing season in a decade. This vintage produced exceptionally dark colored Cabernet Sauvignon with ripe, pure varietal flavors. Our passionate commitment to our Cypress Vineyards red wines is to preserve and showcase the alluring black currant and cherry fruit flavors resplendent in grapes grown in the Central Coast.


Appellation:  Paso Robles
Composition: 76% Cabernet Sauvignon, 14% Petite Sirah, 9% Syrah, 1% Petite Sirah.
Bottling Chemistries:
  pH: 3.784
  Total Acidity: 0.65 g/100ml
  Alcohol: 12.77% alcohol by volume
  Res. Sugar: 0.36 g/100ml

The 2010 Cypress Vineyards Cabernet presents an extremely dark purple in the glass with youthful red hues. An attractive mix of ripe black currants and violets describe the aroma, along with a bouquet of spicy cedar, cigar box and tar. The palate is softly dense and rich with a mouthful of varietal Cabernet fruitiness from start to finish. This is a Cabernet serious enough for the connoisseur, yet a good choice for anyone who enjoys a good glass of red wine. 2010 Cypress Vineyards Cabernet Sauvignon would be the perfect pairing for a roasted leg of lamb, or osso bucco. This wine can be enjoyed in its youth, or cellared up to five years.

 Price: $10.00 750ml

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