J. Lohr Cuvée Series

2010 J. Lohr Cuvée St. E

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.


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.


TECHNICAL DATA

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

WINEMAKER'S COMMENTS
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

FOOD PAIRINGS
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

Wine Fact Sheet: 
Label: 

2010 J. Lohr Cuvée POM

The inspiration for J. Lohr Cuvée POM comes from the Grand Cru wines of Pomerol in the Right Bank of Bordeaux. These legendary wines are composed primarily of Merlot and Cabernet Franc, with sparse additions of Cabernet Sauvignon, Malbec and Petit Verdot. 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 in a decade. With heavy 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 imposed a 2 month “drydown” in the summer of 2010, which drove tannin maturity and eliminated vegetal aromas in this Bordeaux-style blend. Our best Merlot block is planted to Italian clones 9 and 10, and was allowed to reach a luxury level of ripeness prior to harvest on the 19th of October. Cuvée POM is the most brightly aromatic wine in the Cuvée Series. The 2010 delivers intense red fruit fragrance, refreshing acidity and a restrained tannin structure.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition (Blend):  Merlot 62%, Cabernet Sauvignon 20%, Cabernet Franc 18%
Harvest Dates:  October 19, 2010 for the Merlot
Harvest Process:  Hand-picked to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries:  26.0° Brix average, total acidity .54 g/100ml, pH 3.56
Vinification: Yeast: VR5 was pitched after a 2 day cold soak
  Fermentation: Sorted fruit was fermented in 5-ton open-top fermenters
  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: 20 months in 225 liter barrels
  Barrel Type: French oak, 66% new
  Forests: Bertrange
  Coopers: Marcel Cadet, Sylvain and Demptos
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.54
Total Acidity: 0.72g/100ml
  Alcohol: 14.59%
  Residual Sugar: 0 g/L (dry)
  Cellaring: Quite enjoyable now, but has the structure to age for 10 years or more.
  Cases Produced: 628 six-pack cases

 


WINEMAKER'S COMMENTS
The 2010 Cuvée POM is intensely aromatic and shows bright red hues. Red fruit aromas of plum are spiced by a bouquet of camphor, cocoa and dark caramel. The restrained palate weight, bright acidity and luxury-soft mouthfeel make this wine a chef’s favorite.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Great with a Spanish Paella (don’t forget the saffron and langoustines!).

WINE LIST DESCRIPTION
Merlot-based red blend with bright acidity and a luxury-soft mouthfeel.

Price: $50.00 750ml

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Wine Fact Sheet: 
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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 POM

The inspiration for J. Lohr Cuvée POM comes from the Grand Cru wines of Pomerol in the Right Bank of Bordeaux. These legendary wines are composed primarily of Merlot and Cabernet Franc, with sparse additions of Cabernet Sauvignon, Malbec and Petit Verdot. 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 in Paso Robles started dry and finished wet. Winter 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. Merlot responded to the dry conditions by setting smaller, more intense berries with berry weights averaging under 1 gram. 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 degrees Fahrenheit just after bloom. Our best merlot block is planted to Italian clones 9 and 10 and was allowed to reach a luxury level of ripeness, and even sat through an unlikely storm on October 13th that delivered over 6 inches of rain before picking. Cuvée POM is the most aromatic wine in the Cuvée Series. The 2009 delivers intense red fruit fragrance, refreshing acidity and a restrained tannin structure.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition (Blend):  Merlot 59%, Petit Verdot 26%, Cabernet Sauvignon 15%
Harvest Dates:  Merlot on October 19, 2009
Harvest Process:  Hand-picked to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries:  Brix 29°, pH 3.68, total acidity 0.53g/100ml
Vinification: Yeast: ICV D254 was pitched after a 2 day cold soak
  Fermentation: Sorted fruit was fermented in 5-ton open-top fermenters
  Temperature: A peak temperature of 92°F was achieved at mid-fermentation
  Maceration: Free run and the light press fraction were combined after 8 days of skin contact
  Malolactic: 100% malolactic fermentation in older French oak barrels
  Mauration: 20 months in 225 liter barrels
  Barrel Type: French oak, 63% new
  Forests: Center of France, Bertrange
  Coopers: Dargaud et Jaegle (water bent) and Francois Freres (fire bent)
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.70
Total Acidity: 0.68g/100ml
  Alcohol: 14.25% by volume
  Residual Sugar: Dry
  Cellaring: Drink now but has the structure to age for 10 to 15 years
  Cases Produced: 736 six-pack cases

 


WINEMAKER'S COMMENTS
The 2009 Cuvée POM is intensely aromatic and shows deep red hues. Red fruit aromas of plum are complemented by a bouquet of coconut and dark caramel. The restrained palate weight, bright acidity, and luxury-soft mouthfeel make this wine a great dining accompaniment.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Great with winter cuisine including grilled ribeye with shallots.

WINE LIST DESCRIPTION
Plum aromas complemented by a bouquet of coconut and dark caramel, with bright acidity and soft mouthfeel.

Price: $50.00 750ml

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Now

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
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Wine Fact Sheet: 
Label: 

2009 J. Lohr Cuvée St. E

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.


VINTAGE
The 2009 growing season in Paso Robles started dry and finished wet. 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 May with a one-day temperature spike reaching 104°F just after bloom. Our best Cabernet Franc in 2009 came from our cooler Creston vineyard. This clone 214 was allowed to reach a luxury level of ripeness, and was harvested in November, a full three weeks after an unlikely rain event on October 13th that delivered over 6 inches of rain to the ranch. This level of maturity allows Cuvée St. E to deliver intense varietal characters, ranging from blueberry to violet and cassis.


TECHNICAL DATA

Appellation: Paso Robles, San Luis Obispo County, CA
Composition (Blend):  44% Cabernet Franc, 43% Cabernet Sauvignon, 13% Petit Verdot
Harvest Dates:  November 5, 2009 for Cabernet Franc
Harvest Process:  Hand-picked to half-ton bins
Harvest Chemistries:  Brix 26.3°, pH 3.71, total acidity 0.67g/100ml
Vinification: 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
  Mauration: 20 months in 225 liter barrels

 

Barrel Type: French oak, 70% new
  Forests: Center of France, Bertrange
  Coopers: Sylvain, DJ, Francois
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.68
Total Acidity: 0.68 g/100ml
  Alcohol: 14.08% by volume
  Residual Sugar: Dry
  Cases Produced: 746 six-pack cases

WINEMAKER'S COMMENTS
Cuvée St. E is dark red in color with aromas of blueberry, cassis and violet. The cigarbox bouquet comes from twenty months aging in French oak barrels. This wine displays the varietal nature of Cabernet Franc, with supple, sweet tannins and mid to rear structure from both the fruit and maturation time. Palate weight is quite dense, due in part to the generous fraction of Cabernet Sauvignon in this year’s blend. The 2009 will have over a year of bottle age upon release and will develop additional complexity for years to come.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Steak Bavette with sunchoke and chanterelles.

WINE LIST DESCRIPTION
An exceptional Cabernet Franc blend with varietal aromas of blueberry, cassis and violet, accompanied by a cigarbox bouquet and sweet, supple tannins.

Price: $50.00 750ml

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: 

2008 J. Lohr Cuvée St. E

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.


VINTAGE
The 2008 growing season presented signicant challenges on our ranch, as well as in vineyards across California. Spring and autumn frosts coupled with heat spikes, which impacted flowering and maturation, claimed much of the prized crop. Vineyard yields 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 St. E reached 28° Brix and yielded a wine with a rich fruit signature and a smooth, dense tannin profile.


TECHNICAL DATA

Appellation: Paso Robles
Composition (Blend):  43% Cabernet Franc (Clone 214), 43% Cabernet Sauvignon, 10% Malbec, 4% Petit Verdot
Harvest Dates:  October 20-21, 2008
Harvest Process:  Select vines handpicked to half-ton bins
Harvest Chemistries:  Brix 26.2°, pH 3.8, total acidity 0.38g/100ml
Vinification: Yeast: Lallemand 43
  Fermentation: Destemmed and berry sorted on Mistral system; crushed fruit transferred to 5-ton open-top fermentors
  Temperature: Cold soak 2 days, followed by fermentation to 90°F peak temperature
  Maceration: 9 days skin contact
  Malolactic: 100% in barrels
  Mauration: 21 months in barrel

 

Barrel Type: Thin-stave Chateau Ferrier
French oak, 50% new
  Forests: Center of France
  Coopers: Tonnelerie Bel Air and Marcel Cadet
  Bottle Aging: 1 year+ prior to release
Bottling Numbers: pH: 3.62
Total Acidity: 0.696g/100ml
  Alcohol: 14.39% by volume
  Residual Sugar: Dry
  Cellaring: Delicious now, but has the structure to age for 10 to 15 years
  Cases Produced: 399 cases

WINEMAKER'S COMMENTS
This wine is dark red-purple in color with aromas of cassis, blueberry and violet. A bouquet of crème brûlée comes from twenty-one months of aging in French oak barrels. The wine displays the true varietal nature of Cabernet Franc, with supple, sweet tannins and mid to rear structure from both the fruit and maturation time. Palate weight is quite dense due to the generous contribution of Cabernet Sauvignon in this year’s blend. On release, this wine will already have one year of bottle age but will develop additional complexity for years to come.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Cuvée St. E pairs well with a wide variety of Mediterranean foods, including pumpkin ravioli and beef carpaccio.

WINE LIST DESCRIPTION
Dark red-purple in color with aromas of cassis, blueberry and violet.

Label: 

2007 J. Lohr Cuvée POM

"DOUBLE GOLD" - 2011 San Francisco Chronicle Wine Competition

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 brought our best Italian merlot clones to maturity very early with outstanding color and flavors. For the second consecutive year, we incurred no significant heat events after veraison, which favored good color development in the skins of the berries. Mild autumn weather conditions allowed each block to be picked at optimal flavor development.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County
Composition (Blend):  81% Merlot (Clones 9 and 10), 16% Cabernet Sauvignon, 2% Petit Verdot, 1% other Bordeaux reds
Harvest Dates:  Merlot 9/11/07 and 10/10/07, Cabernet 10/25/07
Harvest Process:  Hand-harvested into half-ton bins
Harvest Chemistries:  Brix 26.9°, pH 3.66, total acidity 0.36g/100ml
Vinification: Yeast: Fermicru VR5
  Fermentation: Destemmed and fermented in 10 ton open-top fermenters with gentle punchdowns and pumpovers
  Temperature: Peak at 90°F
  Maceration: 24 days skin contact
  Malolactic: 100% in barrel using Viniflora Oenos
  Mauration: 21 months in barrel
  Barrel Type: Thin-stave Chateau Ferrier French oak, 60% new
  Forests: Allier, Troncais, Center of France
  Coopers: Gamba, Sylvain and Bel Air
  Bottle Aging: 1 year plus, prior to release
Bottling Numbers: pH: 3.67
Total Acidity: 0.69g/100ml
  Alcohol: 14.44% by volume
  Residual Sugar: dry
  Cellaring: Delicious now, but has the structure to age for 10 to 15 years
  Cases Produced: 457 cases

 


WINEMAKER'S COMMENTS
A dense, deep red in color with a bright hue. The signature POM nose reveals plum, coconut and aromatic brown spices such as nutmeg and marjoram. The luxury palate weight is approachable, and offers bright and lively flavors of plum and cherry. Drink now or age for rewards of complex spice aromas for 10 years or more.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Grilled ribeye with a Stilton béchamel sauce

WINE LIST DESCRIPTION
Aromas of plum, coconut and brown spices, with bright and lively flavors of plum and cherry, and a luxurious and approachable palate weight.

Price: $52.00 750ml

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Now

Label: 

2007 J. Lohr Cuvée St. E

"DOUBLE GOLD" - 2011 San Francisco Chronicle Wine Competition

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.


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 relatively early ripening for Cabernet Franc, 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

Appellation: Paso Robles AVA, San Luis Obispo County
Composition (Blend):  49% Cabernet Franc (Clone 214), 50% Cabernet Sauvignon, 1% other Bordeaux reds
Harvest Dates:  Cabernet Franc 10/16/07, Cabernet Sauvignon 10/26/07
Harvest Process:  Hand-harvested into half-ton bins
Harvest Chemistries:  Brix 28.0°, pH 3.5, total acidity 0.43g/100ml
Vinification: Yeast: Lallemand D-80 and D-254
  Fermentation: Destemmed, berry-sorted on Mistral system. Crushed fruit was then transferred to 5 ton open-top fermenters
  Temperature: Cold soak 2 days, then
fermentation to 90°F peak
  Maceration: 10 days skin contact
  Malolactic: 100% malolactic in barrels
  Mauration: 21 months in barrel

 

Barrel Type: Thin-stave Chateau Ferrier
French oak, 50% new
  Forests: Center of France
  Coopers: Vicard and Bel Air
  Bottle Aging: year plus, prior to release
Bottling Numbers: pH: 3.71
Total Acidity: 0.69g/100ml
  Alcohol: 14.67% by volume
  Residual Sugar: dry
  Cellaring: Delicious now, but has the structure to age for 10 to 15 years
  Cases Produced: 313 cases

WINEMAKER'S COMMENTS
Dark red-purple in color with aromas of black plum, blueberry and violet, blended with the scent of crème brulée from twenty-one months aging in new French oak barrels. The wine displays the true varietal nature of Cabernet Franc, with supple, sweet tannins and mid to rear structure from both the fruit and maturation time. Palate weight is quite dense due to the generous contribution of Cabernet Sauvignon in this year’s blend.

Price: $50.00 750ml

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