J. Lohr Vineyard Series

2010 J. Lohr Hilltop Cabernet Sauvignon

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, we had concerns this vintage may not completely ripen. This cool seasonal trend provided an ideal challenge for our progressive approach to vineyard irrigation that imposes ceasing irrigation in mid-June, just after fruitset. We monitored vine water status weekly in each block 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 in 2010, 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 induced the vines to stop vegetative growth early in the season, and drove rapid seed maturity and tannin maturation in this cool vintage. This allowed Hilltop Cabernet to continue to live up to its reputation for being dense, soft and never green.


VINEYARDS
Our Hilltop Cabernet Sauvignon is grown on a handful of select vineyard sites in the Paso Robles AVA. Blessed with long days of intense sunshine, near 100°F temperatures, and chilly, ocean-cooled nights where fifty-degree temperature swings are not uncommon, our Cabernet vines struggle to survive in the parched, 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 AVA,
San Luis Obispo County County, CA
Composition 99% Cabernet Sauvignon, 1% Syrah
Harvest Dates: October 27 to 30, 2010
Process: Select picked and sorted
Harvest Chemistries: 25.3° Brix, 3.56 pH, total acidity 0.42 g/100ml
Vinification: Yeast: Lalvin ICV-D80 yeast was isolated by Dominique Delteil of the ICV in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment musts high in sugar and polyphenols.
Fermentation:  Primary fermentation in open-top and conventional stainless steel tanks
Temperature: Peak fermentation at 92°F
Maceration: 6 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
Forest: French, very tight grain
Coopers: Sylvain, Demptos, Bel Air, Remond
Post-Maturation: 8 months bottle age prior to
release
Bottling Numbers: pH: 3.64
Total Acidity: 0.64 g/100ml
Alcohol: 14.56 % by vol
Residual Sugar: Dry
Cases Produced: 10,750 cases (21,500 six packs)
Cellaring: Soft upon release, with structure to age comfortably for 6 to 8 years

WINEMAKER'S COMMENTS
The 2010 J. Lohr Hilltop Cabernet Sauvignon is darkly-colored with a red-purple hue. Ripe aromas of blueberry and black plum are complemented by a bouquet of hazelnut, dark chocolate and espresso coffee. Dense and voluminous in structure, this vintage finishes soft, leaving dark fruit on the palate.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Wonderful with roasted rosemary pork chops or an herbed beef filet.

WINE LIST DESCRIPTION
Ripe aromas of blueberry and black plum meld with a bouquet of
chocolate and hazelnut.

Price: $35.00 750ml

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2012 J. Lohr Carol’s Vineyard Sauvignon Blanc

HONORING A LEGACY
Five 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 2,500 mammograms funded to date, we have long surpassed our initial goal and need you to help us surpass the 3,000 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
2012 saw a return to warmer temperatures compared to the unseasonably cool 2010 and 2011 growing seasons. Our Clone 1 Sauvignon Blanc responded well to the warm temperatures and abundant sunlight, producing desirable Sauvignon Blanc thiolic aroma characters of passion fruit, grapefruit and boxwood. Hand harvesting commenced with sugars below 23° Brix, and was completed in two picks, on August 25th and 30th, capturing the wonderful, yet fleeting, passion fruit aromas of Sauvignon Blanc.


VINEYARDS
Carol’s Vineyard is a thirty-four acre parcel located in north St. Helena in the Napa Valley, bounded on the east by the Napa River and on the north by Pratt Avenue. Sauvignon Blanc represents 10.88 acres of Carol’s Vineyard and is planted in the eastern portion of the vineyard adjacent to the Napa River, where outstanding Sauvignon Blanc has 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, St. Helena AVA
Composition: 100% Sauvignon Blanc
Harvest Dates: August 25, 2012 and August 30, 2012
Process: Hand-harvested in the early morning and whole-cluster pressed in the Napa Valley
Harvest Chemistries: First pick: 21.3° Brix average, pH 3.04, total acidity 0.75 g/100ml
Second pick: 22.9° Brix average, pH 3.07, total acidity 0.72 g/100ml
Vinification: Yeast: The first pick was fermented with a blend of yeast strains (VIN 7 and QA23), specifically selected to maximize the varietal character of Sauvignon Blanc. The second pick was split into two lots - one fermented with Alchemy II and the other with VL3. Each of these yeasts highlight the different flavor characteristics of Sauvignon Blanc, and the blend helps to create a complex wine.
Fermentation: 96% in stainless steel barrels, 4% in French Acacia barrels
Maturation: Aged 4 months in barrels on
fermentation lees, with stirring
Bottling Numbers: pH : 3.41
Total Acidity: 0.63 g/100ml
Alcohol: 14.10% by volume
Residual Sugar: 0.45 g/100ml
Cases Produced: 2539 (5079 6-pack cases)
Cellaring: Delicious now, but can be cellared for 2 to 4 years

WINEMAKER'S COMMENTS
Very pale straw yellow in color with youthful hues. The aromas are reminiscent of ruby grapefruit, fig, and dried flowers with a balanced acidity and creaminess of texture.
-Jeff Meier, Winemaker

FOOD PAIRINGS
Filet of sole with lemons, capers and butter, frisée salad with fennel, red onion and vinaigrette-dressed citrus.

WINE LIST DESCRIPTION
Citrus, fig and passion fruit, with balanced acidity and a creamy texture.

Label: 

2011 J. Lohr Fog’s Reach Pinot Noir

VINTAGE
2011 was an exceptional vintage for Pinot Noir wine quality in the Arroyo Seco appellation. Although similar to 2010 in terms of total growing degree days that fuel overall grape maturation, the 2011 vintage had just 15 days over 90°F for the season, with none occurring during the critical period of maturation. Pinot Noir starts forming the red pigments seen in a wine glass in early August, during this period known as veraison. The greatest wine color occurs when the fruit temperature is just below 80°F during veraison, which is exactly what happened in the 2011 season. This exceptional weather coupled with a low 1.7 ton per acre yield in the vineyard resulted in a notable vintage for wine quality.


VINEYARDS
Our Pinot Noir vineyard resides in the cool and windy enclave of the Arroyo Seco appellation of Monterey County. Comprised of multiple Dijon selections of Pinot Noir clones (115, 667, 777), as well as Pommard 4, the vines are grown on extremely well-drained, loamy sand and gravelly loam soils intermixed and underlain by large potato-sized cobblestones. The unique combination of soil, climate and viticulture produces deeply-colored Pinot Noir with elegantly refined structure and flavor.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County, CA
Composition: 100% Pinot Noir
Maturation: Aged 8 months in French oak barrels; 50% new
Cellaring: 6 to 8 year aging potential with the greatest evolution of complex aromas within the first year in bottle.
Cases Produced: 2,824 (5,649 six packs)

WINEMAKER'S COMMENTS
Youthful and deep red in color, the 2011 Fog’s Reach Pinot Noir offers loganberry, strawberry and white tea aromas with a touch of earth and brown sugar from aging in French oak barrels. The high fraction of Dijon clone 667 in the blend brings an abundance of fresh red fruit to the palate, with just a hint of jamminess on the finish.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Try with pan-seared sesame tuna, grilled portabella mushrooms or your favorite charcuterie.

WINE LIST DESCRIPTION
Dijon clone 667 in the blend brings an abundance of fresh red fruit to the palate, with just a hint of jamminess on the finish.

Price: $35.00 750ml

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2011 J. Lohr Arroyo Vista Chardonnay

VINTAGE
2011 was one of the coldest vintages of the last decade, and combined with a very late cold spell in early April, turned out to be one of the longest growing seasons of the last twenty years. We had a mere 15 days over 90°F the entire growing season, but with the light yields the season provided enough warmth to fully ripen the Arroyo Vista Chardonnay. The last fruit was hand-harvested under lights on the 3rd of November, and was outstanding, with ripe stone and tropical fruit flavors at 24.5° Brix with 7.0 grams per liter of acid - perfectly balanced!


VINEYARDS
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.


TECHNICAL DATA

Appellation:  Arroyo Seco AVA, Monterey County, CA
Composition: 100% Chardonnay
Harvest Dates: September 28 -November 3, 2011
Harvest Process: Hand-harvested at night, with whole cluster press (to 0.8 bars) and settled
Harvest Chemistries:
 

Brix: 24.5°

pH: 3.42

total acidity: 0.70 g/100 ml

Vinification:  
Yeast: Native fermentation, CY3079,
FrootZen, VL2
Fermentation: In barrel for an average of 17
days
Malolactic: Inoculated each barrel in
October 2011 with the Christian Hansen Vinaflora Oenos strain of malolactic bacteria. 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, and free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie for 14 months in 60% new oak barrels.
Barrel Type: French oak
Forests: Emphasis is on tight-grain structure from the center of France
Coopers: Mostly Francois Fréres
Bottling Chemistries:
pH : 3.57
Total Acidity: 0.63 g/100 ml
Alcohol: 14.30% by volume
Residual Sugar: 0.35 g/100 ml
Cases Produced: 6,294 cs (12,589 six-packs)
Cellaring:  Delicious now, but can be cellared for up to 5 years

WINEMAKER'S COMMENTS
Bright, pale yellow color with youthful hues, the 2011 Arroyo Vista Chardonnay has aromas of baked apple, d’Anjou pear, and lime, with floral honeysuckle undertones. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of toasted bread, lime custard, caramel and toasted hazelnuts. A rich and silky chardonnay with complex aromas and flavors, balanced by palatecleansing acidity.
Jeff Meier, Winemaker

FOOD PAIRINGS
Thomas Keller roasted chicken, broiled sea bass and triple crème brie cheese.

WINE LIST DESCRIPTION
Baked apple, pear and citrus aromas with floral notes. Rich, silky and Burgundian in style.

Price: $25.00 750ml

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2011 J. Lohr October Night Chardonnay

VINTAGE
It has become a consistent vintage trend in the last decade that weather tends to come in pairs. In other words, we usually have back to back vintages in Monterey County with similar characteristics. 2011 was another very cool vintage akin to 2010 with a slightly colder winter and early spring. Although the heat summation days in 2011 were greater by a mere 43 (2089 in 2011 versus 2046 in 2010), the vintage was actually even colder and later. Additionally, the cool spring and cold, cloudy weather adversely impacted set in 2011 and resulted in a twenty percent reduction in yields. This proved beneficial, however, as the lighter crop hastened ripening in this challengingly cool year. We have two blocks of Clone 809 Chardonnay, but over the last two vintages we have focused our October Night production on our oldest planting (2001), a 5.5 acre block in the southwest corner of the vineyard. It is the most wind-protected area of the vineyard and the flavors are the most distinctive. Despite the challenges of 2011, ripeness did finally come on October 19th at 24.5° Brix, 0.80 g/100ml of acidity and a soft 3.45 pH.


VINEYARDS
The vineyards for the October Night Chardonnay lie among J. Lohr’s Block 9 plantings in the Arroyo Seco AVA of Monterey County, near the mouth of the Arroyo Seco river, which provides the vines a slightly more windprotected environment in which to grow. Comprised largely of Dijon Clone 809 Chardonnay, known in some circles as the Musqué Clone, these vines produce a very distinctive, attractive and powerful floral character. The soil is laden throughout its loamy profile with “Greenfield potatoes”--stones that resemble potatoes in size and appearance and absorb heat during the day. They then radiate their heat after sunset, enhancing floral character and richness.


TECHNICAL DATA

Origin: Arroyo Seco AVA, Monterey County
Composition: 100% Chardonnay
Harvest Date: October 19, 2011
Process: Hand-harvested at night into bins, whole cluster pressed to 1.0 bar and cold settled
Harvest Chemistries: 24.5° Brix, pH 3.45, 0.80 g/100ml total acidity
Vinification: Yeast:  native
Fermentation:  In barrel for an average of 14 days
Malolactic: Inoculated each barrel with Christian Hansen Vinaflora Oenos strain of malolactic bacteria on November 7, 2011. Arrested malolactic fermentation on Dec 12, 2011 with 1.4 g/L malic acid
Stirring:  Stirred each barrel weekly starting November 7, 2011 until September 1, 2012
Post-Stirring: Topped up barrels and monitored free sulfur dioxide and oxygen
Maturation:  Aged in barrel sur lie for 12 months in 45% new oak
Barrel Type: French oak
Forests: Troncais
Coopers: Francois Fréres
Bottling Numbers: PH: 3.58
Total Acidity: 0.66g/100ml
Alcohol: 14.2% by volume
Residual Sugar: 0.35g/100ml
Cases Produced: 1,693
Cellaring: Enjoy now, or cellar for up to 5 years

WINEMAKER'S COMMENTS
The 2011 October Night Chardonnay has a bright, youthful straw yellow color, and floral aromas with lemon curd, beeswax, and toasty vanilla. The winemaking techniques, used to enhance the spicy and exotic nature of this Chardonnay, included barrel fermentation in largely one-year-old French oak barrels in the coldest corner of our barrel room, followed by malolactic fermentation with lees stirring. This all contributed to a very attractive and complex bouquet with a soft, rich and seamless texture.
Jeff Meier, Winemaker

FOOD PAIRINGS
This wine is perfect with roasted pork loin and pumpkin ravioli.

WINE LIST DESCRIPTION
Floral aromas with lemon curd, beeswax and toasty vanilla. A wonderfully complex wine with layers of varietal character.

Price: $25.00 750ml

Label: 

2009 J. Lohr Hilltop Cabernet Sauvignon

VINTAGE
The 2009 winegrowing season in Paso Robles is best characterized as being warmer and dryer than average. Cabernet Sauvignon does well in dry years and 2009 was no exception. Winter rainfall was well below normal for the third year in a row, recording just half of the 12 inch annual average at our Home Ranch weather station. Cold temperatures in April limited vine growth in the first month after budbreak, but was followed by a warmer May with a one day spike reaching 104°F just after bloom. The added heat units helped to establish the leaf canopy necessary to ripen this Hilltop Cabernet just in time, as an unlikely rain event on October 13th delivered between 2.5 and 11 inches of rain to the region in a single day. This 2009 Hilltop shows significant tannin structure, and the regional expression of black currant, black cherry and chocolate are evident.


VINEYARDS
Our Hilltop Cabernet Sauvignon is grown on a handful of select vineyard sites in the Paso Robles AVA. Blessed with long days of intense sunshine, near 100°F temperatures, and chilly, ocean-cooled nights where fifty-degree temperature swings are not uncommon, our Cabernet vines struggle to survive in the parched, 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 AVA,
San Luis Obispo County
Composition 80% Cabernet Sauvignon, 14% Petite Sirah, 3% Syrah, 2% Petit Verdot, 1% Cab Franc
Harvest Dates: September 25th to October 7th, 2009
Process: Pellenc Select Pick and Broad machine harvest
Harvest Chemistries: 27° Brix, 3.7 pH, total acidity 0.52 g/100ml
Vinification: Yeast: Fermicru VR5 and Lallemand 43
Fermentation:  Primary fermentation in
stainless steel tanks
Temperature: Peak fermentation at 92°F
Maceration: 6 to 10 days
Malo-Lactic: Malolatic complete with Viniflora Oenos
Maturation: 18 months in 225 liter French oak barrels
Barrel Type: French oak, thin stave "Chateau Ferré"
Forest: Center of France, Allier
Coopers: Demptos, Marcel Cadet, Sylvain
Post-Maturation: 10 months bottle age prior to
release
Bottling Numbers: pH: 3.73
Total Acidity: 0.68 g/100ml
Alcohol: 14.67 % by vol
Residual Sugar: Dry
Cases Produced: 8,300
Cellaring: Delicious upon release, but has the structure to age for up to 10 to 12 years.

WINEMAKER'S COMMENTS
The 2009 J. Lohr Hilltop Cabernet Sauvignon is darkly-colored with a red-purple hue. Ripe fruit aromas of black plum and raspberry meld with a bouquet of chocolate and hazelnut from 18 months maturation in French oak barrels. The rich tannin structure of this wine activates the palate and welcomes enjoyment with rich cuisine.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Wonderful with grilled lamb or herbed beef filet.

WINE LIST DESCRIPTION
Ripe fruit aromas of black plum and raspberry meld with a bouquet of chocolate and hazelnut.

Price: $35.00 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 2,500 mammograms funded to date, we have long surpassed our initial goal and need you to help us surpass the 3,000 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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Label: 

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 2,500 mammograms funded to date, we have long surpassed our initial goal and need you to help us surpass the 3,000 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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