J. Lohr Estates Seven Oaks Cabernet Sauvignon

2012 J. Lohr Estates Seven Oaks Cabernet Sauvignon

VINTAGE
Every vintage has its own personality; a unique history of climatic experience that shapes the flavor of the wine we taste in our glass. 2012 was preceded by two of the coldest vintages in a decade and was welcomed with open arms by vintners and growers in the Paso Robles region. Preseason rainfall was a bit on the shy side at 60% of normal, with a nice wet storm arriving at budbreak on the first week of April that brought welcome moisture for growth and suppressed chances of a spring frost. Our typically warm springtime conditions brought rapid shoot growth, and irrigation was stopped in our vineyards in mid-June to promote seed ripening and to prevent unwanted green, herbal characteristics in the fruit. A period of triple digit hot temperatures added definition to the vintage in mid-August towards the end of veraison. We believe this gave a general uptrend of tannin structure for the vintage as a whole. Ideal warm and dry September weather pushed us to full ripeness with most of the harvesting for Seven Oaks Cabernet Sauvignon occurring on the earlier side, between October 4th and 20th.


VINEYARDS
The predominant fruit for our J. Lohr Estates Seven Oaks Cabernet Sauvignon comes from estate vineyards located directly opposite our J. Lohr Paso Robles Wine Center. The Seven Oaks vineyard was originally planted on its own rootstock, utilizing some of the original plantings from indigenous Estrella clones. The soils in our Paso Robles vineyards vary from gravelly clay loam to limestone-based soils over a relatively small parcel of land, and various rootstock and clonal combinations have been used to maximize the expression of each individual site. The different soil types and planting combinations add to the palate of the Seven Oaks Cabernet.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition Blend: 76% Cabernet Sauvignon, 8% Petite Sirah, 6% Merlot, 5% Petit Verdot, 2% Syrah, 1% Cabernet Franc, 2% other red
Harvest Dates: Cabernet Sauvignon from October 4th-20th, 2012
Brix at Harvest: 25.1° Brix average
Vinification:  
  Fermentation: Fermented in stainless steel tanks with peak temperatures reaching 92°F
 
 
Malolactic: ML fermentation completed in stainless steel tanks and oak barrels, using Viniflora Oenos
  Maturation: 12 months aging in 60 gallon oak barrels
  Barrel type: Primarily Missouri and Minnesota American oak with toasted heads
Bottling Chemistries:
  pH: 3.7
  Total Acidity: 0.62 g/100ml
  Alcohol: 13.8% by volume
  Residual Sugar: 0.19 g/100ml
  Cellaring: Balanced upon release, with adequate structure to age up to five years.

WINEMAKER'S COMMENTS
The 2012 J. Lohr Seven Oaks Cabernet Sauvignon is red-purple in color with a bright hue at release. Fruit aromas are black cherry, plum and blueberry accented with a barrel bouquet of toasted pastry, dark caramel and vanilla. Sturdy tannins strike the palate and finish with the high-toned fruit signature typical of the Paso Robles appellation.
-Steve Peck, red winemaker

FOOD PAIRINGS
Pair with braised shortribs, a rich beef tenderloin with gorgonzola butter or spicy fajitas.

WINE LIST DESCRIPTION
High-toned Paso Robles Cabernet with a lovely bouquet of toasted pastry and vanilla.

Price: $17.00 750ml

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2011 J. Lohr Estates Seven Oaks Cabernet Sauvignon

VINTAGE
Cool weather prevailed in 2011, much like the 2010 season, which was 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. Winter rainfall provided sufficient soil moisture for rapid springtime growth of the vines after the setback of the early frost. Fewer clusters with larger berries was the norm, pushing toward a softer tannin profile in the wines. Our vineyard yields were down considerably, averaging just 3 tons per acre in most blocks. We employed our standard practice of stopping irrigation after fruitset in early June and waiting 8 weeks or more until vines began to run out of soil moisture before resuming irrigation in 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 vintage. The 2011 Seven Oaks Cabernet Sauvignon offers the dense fruit signature we expect from Paso Robles “Cab”.


VINEYARDS
The predominant fruit for our J. Lohr Estates Seven Oaks Cabernet Sauvignon comes from estate vineyards located directly opposite our J. Lohr Paso Robles Wine Center. The Seven Oaks vineyard was originally planted on its own rootstock, utilizing some of the original plantings from indigenous Estrella clones. The soils in our Paso Robles vineyards vary from gravelly clay loam to limestone-based soils over a relatively small parcel of land, and various rootstock and clonal combinations have been used to maximize the expression of each individual site. The different soil types and planting combinations add to the palate of the Seven Oaks Cabernet.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition Blend: 75% Cabernet Sauvignon, 8% Merlot, 8% Petite Sirah, 6% Petit Verdot, 3% Syrah
Harvest Dates: Cabernet Sauvignon from September 17 to November 10, 2011
Brix at Harvest: 24° Brix average
Vinification:  
  Fermentation: Fermented in stainless steel tanks with peak temperatures reaching 92°F
 
 
Malolactic: Stainless steel tanks and barrels, using Viniflora Oenos
  Maturation: 12 months aging in traditional oak barrels
  Barrel type: Primarily Missouri and Minnesota American oak with toasted heads
Bottling Chemistries:
  pH: 3.76
  Total Acidity: 0.63 g/100ml
  Alcohol: 13.7% by volume
  Residual Sugar: 0.22 g/100ml
  Cellaring: Deliciously soft upon release, with adequate structure to age up to six years.

WINEMAKER'S COMMENTS
The Seven Oaks Cabernet Sauvignon is red-purple in color with a bright hue at release. Ripe fruit aromas of black plum, blueberry and cherry mix with a bouquet of toasted pastry, anise, and vanilla from a year of barrel aging. Mature and round on the palate, the cool 2011 vintage has a high toned fruit signature and soft finish.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
This wine is an excellent companion to grilled beef, Italian sausage lasagna or dark chocolate truffles.

WINE LIST DESCRIPTION
Black plum and high toned cherry notes with a lovely bouquet of toasted pastry, anise and vanilla.

Price: $17.00 750ml

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Grilled Lamb Lollipops with Gorgonzola Butter and J. Lohr Estates Seven Oaks Cabernet Balsamic Drizzle

recipe courtesy of Chef Jake Pease, Executive Chef at Tresca, Boston, Massachusetts

Serves 4

1 rack of lamb, sliced into individual chops–2 chops per person

Marinade

Combine marinade ingredients in a small bowl. Marinate lamb chops covered 4 to 6 hours or overnight in refrigerator.

Gorgonzola Butter

Heat olive oil in sauté pan over medium heat. Add onions and cook until lightly caramelized, about 15 minutes, then add garlic and cook 1 minute more. Turn up heat to medium-high and add the J. Lohr Estates Cabernet. Reduce until liquid has evaporated, then let cool completely. Place cooled wine mixture and remaining ingredients in food processor and blend till smooth. Scoop onto parchment paper or plastic wrap and roll to the diameter of a quarter. Place in freezer for 5 minutes to set, then store in refrigerator. Thinly slice when ready to serve.

Seven Oaks Cabernet Balsamic Drizzle

Place all 3 ingredients in a heavy-duty saucepan, simmer and reduce by two thirds. Let cool.

To Serve:

  • 2 Tbsp olive oil
  • 8 chive stems, thinly sliced

Coat the lamb chops with the olive oil and season with salt and pepper. Grill for 3 to 4 minutes on each side for medium rare.

Place 2 chops on each plate and top with thinly sliced Gorgonzola butter. Finish with the Cabernet drizzle and garnish with sliced chives. Serve with a glass of J. Lohr Estates Seven Oaks Cabernet!

2010 J. Lohr Estates Seven Oaks Cabernet Sauvignon

Awards for our 2008 vintage:
"GOLD" - 2011 San Francisco Chronicle Wine Competition

VINTAGE
2010 was the coolest vintage Paso Robles has seen in a decade, with winter rainfall nearly 50% above normal and growing degree days lagging. This cool seasonal trend provided an ideal challenge for our newest evolution in vineyard irrigation strategy, which involves stopping irrigation in mid-June just after fruit set. We then began weekly monitoring of vine water status to precisely determine when soil profiles had dried out and vines were in need of watering. Initially, we expected that a 3 to 5 week dry-down would be possible, but were impressed that most of our resourceful vines did not reach significant water stress until a full 2 months had passed without irrigation. This dramatic approach in our vineyards forced the vines from vegetative growth stage to reproductive stage early in the season. This drove early seed maturity and the dramatic flavor maturity that is evident in this outstanding vintage of Seven Oaks Cabernet.


VINEYARDS
The predominant fruit for our J. Lohr Estates Seven Oaks Cabernet Sauvignon comes from estate vineyards located directly opposite our J. Lohr Paso Robles Wine Center. The Seven Oaks vineyard was originally planted on its own rootstock, utilizing some of the original plantings from indigenous Estrella clones. The soils in our Paso Robles vineyards vary from gravelly clay loam to limestone-based soils over a relatively small parcel of land, and various rootstock and clonal combinations have been used to maximize the expression of each individual site. The different soil types and planting combinations add to and complement the palate of the Seven Oaks Cabernet and the other red varietals we produce--including Petit Verdot and Merlot--to add balance and weight to the wine.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition Blend: 76% Cabernet Sauvignon, 12% Merlot,5% Petit Verdot, 4% Petite Sirah,  1% Syrah, 1% Cabernet Franc, 1% Malbec
Harvest Dates: Sep. 30 - Nov. 9, 2010
Brix at Harvest: 24° Brix average
Vinification:  
  Fermentation: Fermented in stainless steel tanks with peak temperatures reaching 92° F
 
 
Malolactic: Stainless steel tanks and barrels using Viniflora Oenos
  Maturation: Aged 12 months in barrel
  Barrel type: Primarily American oak barrels with toasted heads
Bottling Chemistries:
  pH: 3.68
  Total Acidity: 0.59 g/100ml
  Alcohol: 13.95% by volume
  Residual Sugar: 0.18 g/100ml
  Cellaring: Delicious upon release,with adequate structure to age up to seven years.

WINEMAKER'S COMMENTS
The 2010 Seven Oaks is red-purple in color with a bright hue at
release. Ripe fruit aromas of black plum, blueberry and cherry
are mixed into a bouquet of roasted hazelnut, vanilla and coconut
from a year in barrel. Mature and round on the palate, this wellstructured
vintage has a generous fruit signature and soft finish.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
This wine is an excellent companion to grilled beef, rich lasagna or dark chocolate truffles.

WINE LIST DESCRIPTION
Ripe fruit aromas of black plum, blueberry and cherry mixed into a bouquet of roasted hazelnut, vanilla and coconut. Mature and round on the palate, with a generous fruit signature and soft finish.

Price: $17.00 750ml

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Carolina Braised Painted Hills Beef Short Ribs

recipe courtesy of Chef Richard S. Zinser, Executive Chef at Di Valletta Restaurant, Greensboro, North Carolina 

Serves 4 to 6

  • 3 lbs boneless beef short ribs, cut into 6-7 oz rectangles
  • 1 orange, quartered 
  • 1⁄2 cup kosher salt
  • 2 sprigs sage 
  • 1⁄4 cup coarse cracked pepper
  • 2 sprigs rosemary 
  • 1⁄2 yellow onion, peeled and quartered
  • 1⁄2 cup tomato paste 
  • 1 carrot, peeled and chopped
  • 1⁄2 bottle J. Lohr Estates Seven Oaks Cabernet 
  • 2 celery stalks, chopped
  • 1 cup honey
  • 1 jalapeño pepper, halved

Preheat oven to 300°F. Generously coat all sides of short ribs with salt and pepper, and sauté on high for two minutes per side. Place all remaining ingredients in a heavy-bottom pan large enough to allow two inches on each side and four inches from the top. Place short ribs into the pan on top of the vegetables, then cover with water, leaving two inches from the top of the pan. Cover pan with aluminum foil and cook for three and a half to four hours.

Cabernet-Olive Jus

  • 1⁄2 cup shallots, minced 
  • 2 Tbsp kosher salt 
  • 1 sprig rosemary
  • 1 Tbsp cracked pepper 
  • 1 bottle J. Lohr Estates Seven Oaks Cabernet
  • 1 1⁄2 cups kalamata olives, pitted 
  • 1 cup sugar

In medium saucepot, sauté shallots and rosemary for two minutes. Add the J. Lohr Estates Cabernet, sugar, salt, pepper and olives. Reduce on low heat until syrupy, approximately one hour. Reserve for later.

Risotto

  • 2 cups carnaroli rice (generic Arborio may be substituted) 
  • 1⁄2 yellow onion, diced 
  • 1⁄2 cup olive oil 
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1 cup J. Lohr Estates Riverstone Chardonnay 
  • 3 cups water, divided into 
  • 3 1-cup portions 
  • 3 cups oyster mushrooms, chopped 
  • 1 cup dried figs, quartered
  • 2 cups spinach, stems removed

In medium saucepan, sauté onion and rice in oil for five minutes until translucent, then add salt and pepper. Add J. Lohr Estates Chardonnay and one third of the water. Cook on medium heat, stirring constantly until water has cooked out. Repeat process with remaining water. After adding the final batch of water, add mushrooms, figs and spinach, and cook until creamy.

Plating

Spoon risotto onto center of plate, place short rib on top of risotto, and spoon sauce over and around. Open a bottle of J. Lohr Estates Seven Oaks Cabernet and enjoy!

Leg of Lamb Marinated in J. Lohr Estates Seven Oaks Cabernet

recipe courtesy of David Mezynski, Vice President of Production at J. Lohr Vineyards & Wines 

Serves 6 to 8

  • 1 leg of lamb 
  • 1 medium onion, sliced 
  • 1 carrot, sliced 
  • 1 bottle J. Lohr Estates Seven Oaks Cabernet 
  • 1 cup red wine vinegar 
  • 2 garlic cloves, crushed
  • 1 tsp peppercorns
  • 1 bay leaf 1 Tbsp rosemary 
  • 4 sprigs parsley or 1 Tbsp dried 
  • 2 tsp salt 
  • 1 1⁄2 Tbsp butter 
  • 1 Tbsp flour 
  • 2 tsp sugar
Place leg of lamb in a large enamel or stainless steel bowl that is deep enough for the lamb and the marinade. Add the vegetables and herbs, then pour in the wine and vinegar. Marinate two or three days, turning the lamb twice a day. Drain and save the marinade. Roast the lamb in a 400°F oven for 12 minutes per pound and baste with pan drippings. Remove the lamb from the pan. Drain off the fat, then deglaze the pan with the saved marinade and reduce to half. In a sauce pan, melt the butter, then stir in the flour. Strain one cup of reduced marinade into the butter/flour mixture and mix well. Add the sugar and stir until thickened.
 
To serve, slice the lamb and place on a heated platter. Pour some of the thickened marinade sauce over the lamb and serve remaining sauce in a separate bowl. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

Roasted Tomatoes with Cajun Shrimp

recipe courtesy of Chef Tim Dunn, Chef at Argyle Country Club, Silver Spring, Maryland

Serves 4

  • 1⁄2 cup roasted pine nuts 
  • 15 plum tomatoes, quartered 
  • 1 clove garlic, chopped 
  • 3 Tbsp olive oil, plus a little to cook with 
  • 1⁄2 cup J. Lohr Estates Seven Oaks Cabernet 
  • 1 Tbsp sugar 
  • 2 Tbsp fresh basil 
  • 1 small onion, diced 
  • 1 lb cooked bowtie pasta
  • 2 cups raw spinach 
  • 16 medium/large shrimp 
  • 16 asparagus spears 
  • salt and pepper to taste
 
Preheat oven to 350°F. In a bowl, toss the tomatoes in the three tablespoons of olive oil, basil, garlic and J. Lohr Estates Cabernet. Place on a sheet pan and sprinkle the sugar on top. Roast for 15 minutes at 350°F. When the tomatoes are done, rough chop and place in bowl (save all liquid from pan). Brush shrimp and asparagus with olive oil and roast for seven to nine minutes at 350°F. Remove from oven when done and season to taste.
 
In a pot, sauté the onion in olive oil until caramelized. Then place tomatoes and saved liquid in with the onions. Reheat the cooked pasta (submerge in boiling water for approximately one minute). Add the cooked pasta and mix until completely incorporated. Toss the fresh spinach and pine nuts into the mixture.
 
On four plates, place the asparagus around the outside of the plate evenly (forming an “X”). Place pasta and spinach mixture evenly on each plate. Garnish with roasted shrimp. Pour a glass of J. Lohr Estates Seven Oaks Cabernet and enjoy!

Kurobuta Pork Medallions

recipe courtesy of Chef Richard S. Zinser, Executive Chef at Di Valletta Restaurant, Greensboro, North Carolina 

Serves  4

Step 1

  • 1 Kurobuta pork rack, Frenched 
  • 1 cup brown sugar 
  • 1 cup dried ancho chile, chopped 
  • 5 cloves garlic, minced
  • 2 Tbsp fresh thyme, coarsely chopped (save stems)

Step 2

  • 1 cup basmati rice 
  • 1⁄2 cup sautéed shiitake mushrooms 
  • 1 1⁄2 cups veal stock
  • pinch of salt and pepper 
  • 2 bay leaves

Step 3

  • 3 cups spinach 
  • pinch of salt and pepper
  • 1 Tbsp butter

Step 4

  • 3 cups J. Lohr Estates Seven Oaks Cabernet 
  • 2 medium shallots, finely minced 
  • 4 stems thyme (use the stems from thyme above) 
  • 2 cups veal stock
  • 1 bay leaf 
  • 3 Tbsp butter, softened 
  • salt and pepper to taste
Method
 
Combine all ingredients in step one and coat pork thoroughly. Wrap tightly with plastic wrap and refrigerate for two days. When done, remove plastic and de-bone pork rack. Cut into two-inch thick medallions. Grill pork to liking (medium to medium-well preferred).
 
In a saucepan, combine all ingredients in step two, and bring to boil. Cover and reduce heat, then cook until rice is fork-tender.
 
Using ingredients in step three, melt butter in sauté pan, then add spinach along with salt and pepper. Sauté until spinach is wilted.
 
Reduce wine in step four by half and set aside. Sauté shallots in butter, add thyme stems, bay leaf and veal stock. Bring to a boil, add the wine reduction and reduce by one third. Strain, then season to taste. Slowly whisk in butter.
 
Plating
 
Place packed cup of rice on plate, top with pork medallion. Drizzle small amount of sauce over medallion. Then place wilted spinach on top of pork. Ladle J. Lohr Estates Cabernet sauce around the rice. Garnish with fresh thyme sprigs on the side. Serve with J. Lohr Estates Seven Oaks Cabernet and enjoy!

Frank’s Steaks “Seven Oaks” Brown Sauce

recipe courtesy of Chef Nicholas Drossos, Chef at Frank’s Steaks, Jericho and Rockville Center, New York 

Serves 4 

  • 1⁄4 cup shallots, finely chopped
  • 1⁄4 tsp cracked black peppercorn 
  • 1 oz butter (1⁄4 stick)
  • 1 sprig fresh thyme 
  • 2 Tbsp flour
  • 1⁄2 cup J. Lohr Estates Seven Oaks Cabernet 
  • 4 oz diced beef bone marrow
  • 1 1⁄2 cups beef stock
 
Melt butter in a sauce pan, then add flour to make a roux. Add beef stock and simmer. In a separate pan, sauté shallots for approximately two minutes, until transparent, then add to stock mixture, along with the J. Lohr Estates Cabernet. Reduce for approximately two to three minutes (to an essence). Add thyme and peppercorns, and reduce further for another two to three minutes.
 
In a separate pan, simmer diced bone marrow in water for three to four minutes. Drain water and add diced marrow to sauce and simmer for approximately two minutes. Serve over tenderloin or skirt steaks, and enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

Crispy Potato-Wrapped Braised Short Ribs

recipe courtesy of Chef  Leigh Hesling, Executive Chef at Green Valley Grill, Greensboro, North Carolina 

Serves 4

  • 8 lbs beef short ribs salt & pepper 
  • 4 cups J. Lohr Estates Seven Oaks Cabernet 
  • 6 oz celery, diced roughly 
  • 12 oz carrots, diced roughly 
  • 12 oz yellow onions, diced roughly 
  • 1⁄2 oz fresh rosemary sprigs
  • 6 oz shallots, cut in half 
  • 3 oz fresh garlic, whole cloves 
  • 12 oz bottle root beer 
  • 5 qts beef stock 
  • 2 russet potatoes duck fat for frying
 
Salt and pepper the short ribs liberally, and sauté in a very hot, deep-sided pan, browning on all sides. Remove ribs from the pan and add celery, carrots, onion, rosemary and shallots. Cook vegetables until they have caramelized. Deglaze the pan with the four cups of J. Lohr Estates Cabernet and reduce until approximately 90% of the liquid evaporates. Add root beer and short ribs, and cover with beef stock. Cook on stovetop, or in a 350°F oven, until meat falls off the bone (about one and a half to two hours). Remove ribs and debone. Save liquid.
 
Strain the liquid through a fine strainer several times until all particles are removed. Place liquid in a pan, reduce by 3⁄4 and reserve for service. Place each uncooked whole potato in a Japanese mandolin/turning slicer and create long, continuous potato strings. Each potato should yield enough to wrap two portions of short rib. Wrap each short rib portion with potato strings and drop into fryer filled with duck fat. Fry until golden and crispy. Serve with reserved braising liquid.
 
Serve the short ribs with crème fraiche mashed potatoes, haricot vert and a reduction of the braising liquid. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!
 
 
 

 

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