2011 paralleled 2010 as the two coolest vintages Paso Robles has posted in a decade. With winter rainfall 50% above normal, we welcomed rapid spring shoot growth prior to flowering in mid- May. Syrah benefits in cooler years in Paso Robles, developing better color and exhibiting more white pepper characteristics. We experimented with a little more oak this vintage, 50% new French oak puncheons from the Demptos and Francois Frères cooperages, and let the wine stay on its yeast lees for a full year before racking and bottling.
The grapes for our J. Lohr Gesture Syrah are grown at Terra Bella Vineyard, located within the Adelaida subdistrict of the Paso Robles AVA at an elevation of nearly 1,800 feet. The super steep south-facing Block 6 has lime-shale soils and is planted to Syrah clone 877. Thinned to just one cluster per shoot, this block is prone to rapid sugar accumulation and intense flavor concentration.
|Paso Robles AVA, San Luis Obispo County, CA|
|Composition:||99% Syrah, 1% Mourvèdre|
|Harvest Dates:||October 3, 2011|
|Harvest Process:||Hand-harvested to half-ton bins, destemmed, and berry sorted on Vaucher Beguet Mistral system|
|Harvest Chemistries:||28.1° Brix, total acidity 0.59 g/100ml, pH 3.61|
|Yeast: ICV D80 yeast|
|Fermentation: Destemmed and fermented whole berry in open-top tank with light punchdowns|
|Temperature: Cold-soaked 3 days at 55°F, fermented to 90°F peak temperature|
|Maceration: 9 days on skins|
|Malolactic: 100% with Viniflora Oenos in barrel|
|Maturation: 15 months in 500 liter puncheons|
|Barrel Type: French oak puncheons, 50% new|
|Bottle Aging: Released 4 months after bottling|
|Total Acidity: 0.62 g/100ml|
|Alcohol: 15.45% by volume|
|Res. Sugar: 0.00 g/100ml|
|Cellaring: Richest fruit within 5 years; maturing tannins to 8 years bottle age|
|Cases produced: 435|
“The 2011 J. Lohr Gesture Syrah shows intense color and leads with savory black fruit aromas. The persuasive oak signature reveals hazelnut, truffle and cardamom. Rich and complex fruit flavors are dense on the palate, with bright acid and nice depth.”
-Steve Peck, Red Winemaker
A traditional entrecote (ribeye) steak or crispy duck on sautéed winter greens.