The inspiration for this blend comes from the Grand Cru wines of the Pauillac district of Bordeaux, composed primarily from Cabernet Sauvignon and Merlot, with Cabernet Franc, Malbec and Petit Verdot accents. Winemaking is 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.
The 2006 vintage saw a return to below-average rainfall for Paso Robles, and with it came smaller vine canopies, smaller clusters and smaller berries. But unlike the previous three growing seasons, once veraison started we had very mild weather conditions straight through to harvest, allowing color, flavor and fragrance ripeness to come together simultaneously. When the grapes reached full maturity, we harvested on October 31st at 26.5° Brix, our last and ultimate Cabernet Sauvignon pick of the 2006 vintage of J. Lohr Cuvée PAU.
|Origin:||Paso Robles AVA|
|Composition:||81 % Cabernet Sauvignon, 12% Merlot, 5% Petit Verdot and 1% each of Cabernet Franc and Malbec|
|Total Acidity:||0.69 g/100 ml|
|pH at Bottling:||3.62|
|Alcohol:||14.9% by volume|
|Vinification:||Stainless steel fermented|
|Maturation:||18 months in new French oak. Preferred Bordeaux coopers include Vicard, Sylvain, and Bel Air.|
|Bottling Date:||July 28, 2008|
The 2006 Cuvée PAU has a saturated red-purple color with bright hues. The nose is reminiscent of its Bordeaux namesake with black currant, cherry and red currant fruit framed in a cigar box oak signature. The wine displays the full bodied nature of Cabernet Sauvignon alive with curranty fruit and a complete mid-palate structure from both the fruit and extended oak aging. Small percentages of Merlot and Petit Verdot bring softness and youthful color to the blend. On release this wine will already have one year of bottle age but will develop additional complexity well into the next decade. In its youth it should be enjoyed with grilled lamb loin with rosemary and garlic or roasted red meats. We recommend decanting one hour prior to serving.