J. Lohr Vineyard Series

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

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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

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2011 J. Lohr Late Harvest White Riesling - Sold Out

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.

SOLD OUT

Label: 

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

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2011 J. Lohr Tower Road Petite Sirah

VINTAGE
The 2011 and 2010 vintages had a lot in common in the Paso Robles growing region. Both were considered “wet” vintages, with winter rainfall roughly 50% above normal. Both were “cool” vintages with growing degree day totals markedly lower than any vintage in a decade, and both benefitted from Indian Summer conditions that fully ripened fruit regardless of light rainfall in October. The defining difference for the two vintages was an April frost that reduced crop size by 30 to 60 percent in 2011. Fewer clusters with larger berries was the norm. This is not a bad combination for Petite Sirah, where smaller berries with their higher skin to juice ratio can result in overly tannic wines. We saw berry size 30 percent larger than historical norms in our Petite Sirah in 2011 and the resulting wines were soft and fruit driven. Summer temperatures exceeded 100°F only 15 days during the season, which was about half of normal. This helped to preserve acidity and color in the fruit, and helped to create a ripe blackberry flavor profile preferred in Paso Robles Petite Sirahs.


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. Our ripening program requires that we apply bird netting to the vines in August to assure that birds don’t overfeed on this especially flavorful grape before harvest. Despite intense summer sun and very warm daytime temperatures in Paso Robles, the gentle afternoon breezes that creep in from the Monterey Bay to the north and from the Templeton Gap to the west cool the area by as much as 50 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, California
Composition: 97% Petite Sirah, 2% Syrah, 1% Zinfandel
Harvest Dates: October 26th and 27th, 2011
Process: Hand-harvested into half-ton bins
Harvest Numbers: 27° Brix, total acidity 0.61 g/100ml, pH 3.75 
Vinification:

Destemmed and fermented in 10 ton open-top tanks. Cap management with light punchdowns
Yeast: Maurivin Distinction
Fermentation: Whole berries
Temperature: Moderate temperatures to reduce seed tannin extraction
Maceration: 4 day cold soak with 4 day fermentation and early pressing
Maloactic: 100% malolactic in barrels through December and January
Maturation: 16 months barrel age
Barrel Type: 225 liter French oak Burgundy export barrels, 60% new
Forests: Rive Droît and a blend of Five Forests
Coopers: Vallaurine and Marcel Cadet

Post-Maturation: Released 4 months after bottling
Bottling Numbers: pH: 3.76
Total Acidity: 0.66g/100ml
Alcohol: 14.65% by volume
Res. Sugar: 0.16 g/100 ml 
Cases Produced: 6,500 six-packs)
Cellaring: This dense and delicious wine will open up early with a splash-decant, and should develop in the bottle for up to 10 years.

WINEMAKER'S COMMENTS
“Inviting aromas of homemade olallieberry pie with a delicate “pastry-like” French oak barrel signature proceed the rich, soft fruit flavors. The finish is long with a touch of fine talc on the palate.”
Steve Peck, Red Winemaker

FOOD PAIRINGS
Pairs well with aromatic herbs and pan-seared meat dishes such as rosemary lamb chops with roasted fennel.

Price: $35.00 750ml

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2010 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
Normal winter rains returned to Napa Valley in the spring of 2010, after three years of drought. The cool, mild, growing conditions were favorable for flowering and setting a crop, albeit 2 weeks later than average. Cool summer temperatures further contributed to the late arrival of veraison, but were shortly followed by the season’s first heat spike the final week of August that greatly dehydrated the most exposed clusters on weaker vines. Cool weather prevailed through mid-September prior to a welcomed warm spell at the end the month that ripened the fruit on the parts of the ranch with thin soils. A second warm spell in October pushed the Cabernet on heavier soils to ripeness. The highly-concentrated phenolics in the 2010 vintage led us to employ shorter maceration times in the winemaking plan and to exclude press fractions from this wine, which shows dense structure and a ripe floral fruit signature.

Cases produced: 4,535 six-pack cases
A big wine in its youth, with a 10-year-plus aging aptitude


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: 75% Cabernet Sauvignon, 25% Petit Verdot
Harvest Dates: October 2nd to 14th, 2010
Process: Hand-picked into half-ton bins and berry-sorted on Vaucher Beguet Mistral system
Harvest Chemistries: 25.4° Brix, total acidity 4.58, pH 3.58
Vinification: Yeast: Lallemand D-254
Fermentation: 6 ton open-top tanks using
delestage and punchdowns
Temperature: Peak to 95°F cap temperature
Maceration: 1 day cold soak, followed by 6 days fermentation
Malolactic: 100% malolactic in barrels
Maturation: 18 months in French oak
barrels - 60% new
Barrel Type: 60 gallon Bordeaux export
Forests: Center of France, Allier
Coopers: Sylvain, Bel Air, Saury
Post-Maturation: Aged 9 months prior
to release
Bottling Numbers: pH: 3.63
Total Acidity: 0.65g/l00ml
Alcohol: 14.39% by volume
Residual Sugar: Dry

WINEMAKER'S COMMENTS
Inviting black cherry, licorice and hazelnut aromas lead the 2010 Carol’s Vineyard Cabernet Sauvignon tasting experience. Juicy, floral fruit and a big mid-palate structure best describe the vintage. Perhaps a greater aging aptitude than any previous vintage.
Steve Peck, Red Winemaker

FOOD PAIRINGS
Excellent with grilled rib-eye steak with rosemary and shallots, or a roasted pork loin with porcini mushrooms and fennel.

Price: $40.00 750ml

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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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Wine Fact Sheet: 
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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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