J. Lohr Cuvée PAU

2010 J. Lohr Cuvée PAU

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.


VINTAGE
2010 was the coolest vintage Paso Robles has seen since 1998. Following heavy winter rainfall that broke a three year drought, we saw our summertime growing degree days lagging and had concerns that Cabernet may not completely ripen. The low-yielding block selected for Cuvée PAU was one of the earlier blocks harvested for the season and was “in the barn” well before frost and moisture hit the region near the end of October. The layering of this 2010 Cuvée PAU blend was based on building aromas with Merlot and Malbec around the Cabernet Sauvignon base. The Petit Verdot provided structure and aging potential as well as an interesting blue fruit character.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition: Cabernet Sauvignon 55%, Merlot 25%, Malbec 10%, Petit Verdot 10%
Harvest Dates: October 22nd, 2010 for the Cabernet Sauvignon
Harvest process: Hand-harvested to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries: 25.3° Brix average, total acidity 0.45g/100ml, pH 3.68
Vinification: Yeast: ICV D254 began fermentation after a 2-day lag period
  Fermentation: Fermented in 25-ton closed- top tank
  Temperature:  A peak fermentation temperature of 92°F was achieved
  Maceration: Pressed at maximum color density on October 30th
  Malolactic: 100% malolactic fermentation with Viniflora Oenos
  Maturation: 20 months in oak barrels
  Barrel Type: Bordeaux Export, 60% new
  Forests: Center of France
  Coopers: Saury and Dargaud et Jaegle (water bent)
  Bottle Aging: Bottled June 2012
Bottling Numbers: pH: 3.55
Total Acidity: 0.65 g/100ml
  Alcohol: 14.15% by volume
  Res. Sugar: 0 g/L, dry
  Cases Produced: 400 six-pack cases

WINEMAKER'S COMMENTS
The 2010 J. Lohr Cuvée PAU blends red and blue fruit aromas with a hazelnut-like barrel bouquet that evolves toward ink and iodine in the glass. The bright palate is dense with fruit, offering notes of violet, browned butter and black tea. Red fruit in the finish speaks to the Merlot and Malbec in this Bordeaux-style blend. Open and decant an hour before serving.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Grilled rosemary lamb chops with garlic mashed potato and roasted beets.

WINE LIST DESCRIPTION
Cabernet Sauvignon blend with notes of violet, browned butter and black tea.

Price: $50.00 750ml
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Wine Fact Sheet: 
Label: 

2009 J. Lohr Cuvée PAU

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.


VINTAGE
The 2009 growing season started dry and finished wet in Paso Robles. Preseason rainfall was well below normal for the third year in a row, recording just half of the 12-inch annual average at our home ranch weather station. Chilly April temperatures limited vine growth in the first month after budbreak, but were followed by a warmer month of May with a one-day temperature spike reaching 104°F just after bloom. The lowyielding Cabernet block selected for Cuvee PAU ripened a full two weeks ahead of an unlikely weather event that hampered the vintage with over 6 inches of rainfall. 2009 marks the inclusion of the highest-ever fraction of Malbec in the Cuvée PAU blend (15%), bringing a fresh red fruit finish to the palate.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition: Cabernet Sauvignon 73%, Malbec 15%, Petit Verdot 10%, Cabernet Franc 2%
Harvest Dates: September 26, 2009 for the Cabernet Sauvignon
Harvest process: Hand-harvested to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries: Brix 26.3°, pH 3.60,
total acidity 0.57g/100ml
Vinification: Yeast: Lallemand 43 began fermentation after a 2-day lag period
  Fermentation: Fermented in single-ton macro bins
  Temperature:  A peak fermentation temperature of 85°F was achieved
  Maceration: Pressed at maximum color absorption on October 3rd
  Malolactic: 100% malolactic fermentation with Viniflora Oenos
  Maturation: 22 months in oak barrels
  Barrel Type: Thin stave Chateau Ferrier
60 gallon, thin stave
  Forests: Center of France
  Coopers: Marcel Cadet, Saury, Bel Air, Dargaud et Jaegle (water bent)
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.68
Total Acidity: 0.64g/100ml
  Alcohol: 14.53% by volume
  Res. Sugar: Dry
  Cases Produced: 638 six-pack cases

WINEMAKER'S COMMENTS
The 2009 J. Lohr Cuvée PAU blends a toasty hazelnut barrel bouquet with black fruit aromas that evolve in the glass. The palate is rich in fruit density, with notes of browned butter and black tea, followed by a bright red fruit finish from the high percentage of Malbec. Open and decant an hour before serving.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Grilled rosemary lamb chops with garlic mashed potatoes and roasted beets.

WINE LIST DESCRIPTION
Rich fruit density with notes of browned butter and black tea.

Price: $50.00 750ml
Shop Now

Wine Fact Sheet: 
Label: 

2008 J. Lohr Cuvée PAU

The inspiration for this blend comes from the Grand Cru wines of the Pauillac district of Bordeaux, which are composed primarily from Cabernet Sauvignon and Merlot, with Cabernet Franc, Malbec and Petit Verdot accents. 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.


VINTAGE
The 2008 growing season presented signicant challenges on our ranch, as well as to vineyards across California. Spring and autumn frosts coupled with heat spikes, which impacted flowering and maturation, claimed much of the prized crop. Vineyard yields for Cabernet were generally half of normal levels in Paso Robles, averaging under 3 tons per acre. 2008 was the second consecutive vintage of drought in the area, which limited vine growth and reduced cluster and berry size significantly. The result was high extract, intensely flavored wines. This vintage of Cuvée PAU reached 28° Brix and yielded a wine with a rich fruit signature and a smooth, dense tannin profile.


TECHNICAL DATA

Origin: Paso Robles
Composition: 95% Cabernet Sauvignon
5% Petit Verdot
Harvest Dates: October 21, 2008
Harvest process: Hand-harvested into half-ton
bins
Harvest Chemistries: Brix 28.1°, pH 3.42,
total acidity 0.64g/100ml
Vinification: Yeast: Uvaferm 43
  Fermentation: Destemmed fruit was berry-sorted on Mistral system before being crushed and transferred to a 10 ton open-top fermentor
  Temperature:  4 day cold soak at 55°F, fermentation to peak temperature of 90°F
  Maceration: 10 days to pressing
  Malolactic: Viniflora Oenos in barrel
  Maturation: 21 months in barrel
  Barrel Type: Thin stave Chateau Ferrier
French oak, 50% new
  Forests: Center of France
  Coopers: Tonnellerie Bel Air - Highly
Structured medium toast
  Bottle Aging: 1 year plus, prior to release
Bottling Numbers: pH: 3.66
Total Acidity: 0.66g/100ml
  Alcohol: 15.8% by volume
  Res. Sugar: dry
  Cellaring: Delicious now, but has the structure to age for 10 to 15 years
  Cases Produced: 457

WINEMAKER'S COMMENTS
The 2008 J. Lohr Cuvée PAU is dark burgundy in color and delivers immediate notes of plum and dark chocolate, with intense flavors of rich black fruit, bright acidity and dense tannins that glide over the palate.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
This wine pairs wonderfully with rich cuisine such as grilled beef medallions topped with gorgonzola cheese.

WINE LIST DESCRIPTION
Dark burgundy in color, delivering immediate notes of plum and dark chocolate.

Price: $50.00 750ml
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Label: 

2007 J. Lohr Cuvée PAU

"DOUBLE GOLD" - 2011 San Francisco Chronicle Wine Competition

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. We winemakers 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.


VINTAGE
2007 was a very dry year in Paso Robles, with the seasonal total for rainfall registering a scant 4.4 inches. Fortunately, temperatures were mild and did not exacerbate the extremely dry conditions. Vine canopies were small, as were cluster and berry size, resulting in some of the lowest yields we have seen in the last ten years. These natural limitations imposed on the vines resulted in remarkably good Cabernet Sauvignon fruit quality, with outstanding color and flavors. For the second consecutive year, we incurred no significant heat events after veraison, and had very mild weather conditions straight through harvest, allowing each block to be picked at optimal flavor development.


TECHNICAL DATA

Origin: Paso Robles AVA,
San Luis Obispo County
Composition: 93% Cabernet Sauvignon, 6%
Petit Verdot, 1% other Bordeaux reds
Harvest Dates: October 23, 2007
Harvest process: Hand-harvested into half-ton
bins
Harvest Chemistries: Brix 28.9°, pH 3.41,
total acidity 0.67g/100ml
Vinification: Yeast: Lallemand D-254
  Fermentation: Destemmed fruit was berrysorted on Mistral system before being crushed and transferred to a 10 ton open-top fermenter
  Temperature: Peak at 90°F
  Maceration: 11 days skin contact
  Malolactic: 100% in barrel using Viniflora
Oenos
  Maturation: 21 months in barrel
  Barrel Type: Thin-stave Chateau Ferrier
French oak, 50% new
  Forests: Center of France
  Coopers: Saury and Bel Air
  Bottle Aging: 1 year plus, prior to release
Bottling Numbers: pH: 3.65
Total Acidity: 0.67g/100ml
  Alcohol: 14.95% by volume
  Res. Sugar: dry
  Cellaring: Delicious now, but has the structure to
age for 10 to 15 years
  Cases Produced: 703

WINEMAKER'S COMMENTS
A dark magenta color with a royal hue. Layers of dense fruit aromas ranging from fresh fig to olallieberry are complemented by a subtle oak bouquet. The palate is a perfectly juicy core of blackberry fruit, balanced by soft tannin in a balance rarely achieved. Exceptional palate length finishes alive with a dark fruit signature.

Price: $50.00 750ml
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