The 2008 growing season presented signicant challenges to California winegrowers. Spring and autumn frosts--coupled with heat spikes, which impacted flowering and maturation--claimed much of the prized crop. Yields were at half of normal levels in the Paso Robles AVA, depending on variety, microclimate and cultural practices. This was the second consecutive vintage of drought, which limited vine growth and reduced cluster and berry size. The silver lining, of course, is that the reduced berry size made for high extract, intensely flavored Cabernet Sauvignon wines. The quality of the 2008 vintage is apparent in the wine’s density and strong regional expression of black cherry and blackberry fruit, with melted, dark chocolate tannin flavors
The predominant fruit for our J. Lohr Estates Seven Oaks Cabernet Sauvignon comes from estate vineyards located directly opposite our J. Lohr Paso Robles Wine Center. The Seven Oaks vineyard was originally planted on its own rootstock, utilizing some of the original plantings from indigenous Estrella clones. The soils in our Paso Robles vineyards vary from gravelly clay loam to limestone-based soils over a relatively small parcel of land, and various rootstock and clonal combinations have been used to maximize the expression of each individual site. The different soil types and planting combinations add to and complement the palate of the Seven Oaks Cabernet and the other red varietals we produce--including Petit Verdot and Merlot--to add balance and weight to the wine.
|Origin:||Seven Oaks Vineyard, Paso Robles|
|Composition:||78% Cabernet Sauvignon, 9% Petite Sirah, 4% Syrah, 3% Merlot, 3% Petit Verdot, 2% Cabernet Franc, 1% other reds|
|Total Acidity:||0.67 g/100 ml|
|pH at Bottling:||3.79|
|Alcohol:||13.7% by volume|
|Vinification:||Stainless steel fermented
Malolactic fermentation in stainless steel tanks and barrels
|Maturation:||12 to 14 months aging in primarily American oak|
|Harvest Dates:||Sept 15 through October 28, 2008|
A bouyant red-purple color with bright hues. Generous aromas of black cherry, black currant and plum fruit, complemented by vanilla, tar and toasty notes from the twelve to fourteen months in barrel. On the palate, the fruit flavors echo the aroma, complexed with blackberry and a plump, softly texture mouthfeel and finish.
Jeff Meier, winemaker