The inspiration for our J. Lohr Cuvée St. E comes from the Grand Cru wines of St. Emilion from the Right Bank of Bordeaux. These memorable wines are composed primarily from Cabernet Franc and Merlot with touches of Cabernet Sauvignon, Malbec and Petit Verdot. We are given the freedom to emulate these great wines without the restrictions of varietal percentages, instead keenly focusing on the texture and complexity of the blend that nature delivers with each vintage.
2010 was the coolest vintage Paso Robles has seen in a decade. With winter rainfall nearly 50% above normal, and growing degree days lagging, we had concerns that this vintage may not get completely ripe. This cool seasonal trend provided an ideal challenge for our progressive approach to irrigation that imposes a “drydown” period through June and July in the vineyard. Particularly important for Cabernet Franc, we were able to shape native green pepper aromas and grippy tannins that this grape variety is known for, toward red fruit aromas and chocolaty tannins in the wine. This dramatic farming approach for Cabernet Franc vines on our Home Ranch was able to stop vegetative growth early in the season, and drive rapid seed and tannin maturity at lower brix in this cool 2010 vintage. Springtime blending of the Cuvée St. E led us to use a greater fraction of Merlot and a lesser amount of Cabernet Sauvignon to support the Cabernet Franc base, and we love the touch of spice to the finish brought by the small percentage of Malbec.
|Appellation:||Paso Robles AVA, San Luis Obispo County, CA|
|Composition (Blend):||Cabernet Franc 46%, Merlot 31%, Cabernet Sauvignon 20%, Malbec 3%|
|Harvest Dates:||October 13, 2010 for Cabernet Franc, October 19, 2010 for Merlot|
|Harvest Process:||Hand-picked to half-ton bins|
|Harvest Chemistries:||26.0° Brix average, total acidity 0.48 g/100ml, pH 3.64|
|Vinification:||Destemmed and berry sorted using Vaucher Beguet Mistral system
Yeast: ICV D254
|Fermentation: Sorted fruit was fermented in 5-ton open-top fermentors|
|Temperature: A peak temperature of 92°F was achieved at mid-fermentation|
|Maceration: Free run and the light press fraction were combined after 6 days of skin contact|
|Malolactic: 100% malolactic fermentation in older French barrels|
|Maturation: 15 months in 225 liter barrels|
|Barrel Type: French oak, 50% new|
|Forests: Bertrange, Allier|
|Coopers: Marcel Cadet, Remond|
|Bottle Aging: Bottled February 2012, this wine should have great longevity, improving over a decade.|
|Bottling Numbers:||pH: 3.61
Total Acidity: 0.68 g/100ml
|Alcohol: 14.15% by volume|
|Residual Sugar: 0 g/L (dry)|
|Cases Produced: 1,120 six-pack cases|
The 2010 Cuvée St. E captures a ripe, but savory fruit side of a Bordeaux style wine. Dark in color with a red hue, the initial aroma is plum confection with dark chocolate praline. A rich wine with zesty pomegranate fruit, blood orange and grenadine on the palate. The blunt texture finishes with dark fruited chocolate. I will enjoy watching the evolution of this attractive young wine as it ages in the cellar over the next decade.
-Steve Peck, Red Winemaker
Filet mignon with shallot cream sauce or osso buco (braised veal shanks) over a bed of polenta.
WINE LIST DESCRIPTION
Cabernet Franc-based Bordeaux blend with savory ripe fruit aromas and chocolaty tannins.
Price: $50.00 750ml