J. Lohr Cuvée Series

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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2005 J. Lohr Cuvée St.E

The inspiration for 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 of Cabernet Franc and Merlot, with touches of Cabernet Sauvignon, Malbec and Petit Verdot. We give ourselves 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 2005 vintage proved a remarkable challenge for our J. Lohr Cuvée program. Despite a return to healthy rainfall, berry size was larger than average in 2005, which delayed ripening. We bled our best blocks of Bordeaux varietals to concentrate the flavors, but with the exception of Cabernet Franc, the sole cuvée to meet our quality standards was Cuvée St. E. Cabernet Franc typically is one of the first Bordeaux varietals to ripen, and although finicky, continues to surprise us with its consistent finish each year as one of our top wines.


TECHNICAL DATA

Origin: Paso Robles
Composition: 45% Cabernet Franc, 44% Petit Verdot, 5.6% Cabernet Sauvignon, 5.4% Merlot
Harvest Dates: Cabernet Franc - October 3rd, 2005
Petit Verdot – September 24, 2005
Process: Harvest late-morning, destemmed and crushed to stainless steel fermenters
Harvest Chemistries: 25.7º Brix average, pH=3.59, Total Acidity=0.45 g/100 ml
Vinification:  
Yeast: Lalvin D254
Fermentation: Stainless steel fermented
Temperature: 87ºF
Extended Maceration: 7 Days
Malolactic: Inoculation in stainless steel and completion in 100% New French oak barrels.
Maturation: 21 Months in 80% New French oak barrels
Barrel Type: 80% New French oak barrel Bordeaux Chateau Ferré-style barrels (60.9 gallons)
Forests: Center of France
Cooper(s): Tonnellerie Sylvain, Tonnellerie Vicard and Tonnellerie Bel Air, Bordeaux, France
Post-Maturation: Bulldog rack from barrels, membrane filtered to bottle
Bottling Date: July 16, 200
Bottle Aging: 13 months in bottle prior to release
Bottling Chemistries:
pH: 3.65
Total Acidity: 0.65 g/100
Alcohol: 14.99% by volume
Production 1,200 6-bottle cases

WINEMAKER'S COMMENTS
The 2005 J. Lohr Cuvée St. E is dark red-purple in color with aromas of sour cherry, coffee and violet, with touches of chocolate, vanilla, honey and toasted oak from twenty one months aging in new French oak barrels. The wine displays the true varietal nature of Cabernet Franc, with ample weight and mid to rear structure from both the fruit and the maturation time. On release, this wine will already have one year of bottle age but will develop additional complexity well into the future. In its youth, it should be enjoyed with pan-seared filet mignon, or ribeye steak with a berry-infused reduction sauce. We recommend decanting one hour prior to serving. Jeff Meier, winemaker


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Raisin Braised Pork Shoulder with Gruyere Potato Gratin

EVP/COO and Director of Winemaking Jeff Meier savored this recipe when J. Lohr participated in an unprecedented competition, the National Pork Board’s Celebrated Chefs Alumni Summit.  This flavorful pork shoulder was the winning recipe from Celebrated Chefs Todd Downs and Robert Merrifield, which Jeff Meier prepared one holiday to the delight of our winery employees.  The winning chefs contributed a $5,000 check made in their name to Sri Lanka Relief Fund for Matara, a tsunami relief fund started by 2003 Celebrated Chef Kumar Wickramasingha, a native of Sri Lanka.  While the recipe uses a bottle of J. Lohr Estates Los Osos Merlot as a base for its braising liquid, it also pairs beautifully with the Merlot-based J. Lohr Cuvée POM.

Ingredients

Pork Shoulder:

  • 2 quarts pork stock
  • 1 bottle J. Lohr Estates Los Osos Merlot
  • 2 cups tomatoes, chopped
  • 2 cups commercially prepared raisin paste
  • ½ cup fresh rosemary, chopped
  • 2T garlic, chopped
  • 1 Bay leaf
  • 1 ½ lbs pork shoulder, boneless
  • Salt and pepper to taste
  • Olive Oil

Virginia Peanut, Peach, Golden Raisin & Mint Relish:

  • 1 cup golden raisins
  • ½ cup Sherry, warmed
  • ½ cup brown sugar
  • ¼ cup apple cider vinegar
  • 2 peaches, diced
  • 1 cup Virginia peanuts, toasted, chopped
  • 2T green onions, sliced
  • ½ T fresh mint, chopped

Gruyere Leek-Potato Gratin:

  • 4 Idaho potatoes
  • 5 cups whipping cream
  • 3T garlic, chopped
  • 1t dried mustard
  • ½ t nutmeg
  • 1/8 t Cayenne pepper
  • Salt and Pepper to taste
  • 1 leek, white and light green sections only, sliced
  • 4 T butter
  • 8 oz Gruyere cheese, grated

Cremini Mushroom Spinach & Red Onion Sauté:

  • 4 oz bacon, diced
  • 4 oz Cremini Mushrooms, quartered
  • 1/2 red onion, julienned
  • 8 oz fresh spinach
  • ½ cup chives, chopped

Preparation
Preheat oven to 350°.

Combine pork stock, merlot, tomatoes, raisin paste, rosemary, garlic, and bay leaf in a stockpot. Simmer over medium heat until mixture is reduced by half.

Meanwhile, cut pork into eight 3-ounce slices. Season with salt and pepper. Heat the olive oil in a large sauté pan. Add the pork and brown it well.

Pour liquid mixture over the browned pork in the sauté pan (there will be a lot of liquid). Cover the pork with parchment, and seal the pan with foil. Transfer to the oven to braise for 2 hours or until fork-tender.

While the pork is braising, prepare the relish: Steep the raisins in sherry for 30 minutes. Drain, and discard the sherry.

Combine the brown sugar and vinegar in a saucepan over medium heat, stirring to dissolve sugar. Add peaches and simmer for 3 minutes. Remove from heat and add the drained raisins, chopped peanuts, onion, and mint; mix well. Reserve at room temperature.
When pork is done, remove it from the oven and set it aside until serving time. Increase oven temperature to 400°.

Peel the potatoes and slice 1/8-inch thick. (Do not rinse.) Set aside.

In a large, heavy pot, bring cream to a boil. Add the garlic, dry mustard, nutmeg, cayenne pepper, and salt and pepper and mix well. Add the sliced potatoes and simmer briskly until tender. Drain cream from potatoes and reserve.

In a sauté pan over medium-high heat, sauté the leeks in butter until tender. Set aside.

In a non-stick baking dish, spread the cooked potatoes in an even layer. Scatter the sautéed leeks evenly over potatoes, and top with the grated cheese. Pour the reserved cream over gratin, and bake until golden brown, about 30 minutes.

Prepare the spinach sauté: Render bacon in a large sauté pan over medium-high heat for 3 minutes. Add mushrooms and onions; sauté until tender. Add spinach, cook 1 minute to wilt, and remove from heat.

To Serve:
Place a mound of the spinach mixture in the center of a large plate. Cut the potatoes from the pan using a 3” round cutter. Top spinach with the potato round. Place 2 pieces of pork on the potatoes, and drizzle each plate with 1 ounce of the braising liquid. Top each serving with a generous spoonful of Peanut Relish. Sprinkle with chives. Serve.

Serves 4

2006 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 from 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 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. Merlot quality from our 2001 planting in our vineyards in Creston continues to impress. We are particularly pleased with the results of the Italian Clones 9, 10, 11 and 12, which offer a wide array of dark fruit and chocolate characters in the base wine with a soft tannin structure. We began harvesting these blocks on September 11th, but it was the last picking on September 20th at 27° Brix.


TECHNICAL DATA

 

Origin: Paso Robles AVA
Composition: 62 % Merlot, 31% Cabernet Sauvignon, 3% Cabernet Franc, 3% Petit Verdot and 1% Malbec
Total Acidity: 0.65 g/100 ml
pH at Bottling: 3.72
Alcohol: 15.1% by volume
Residual Sugar: Dry
Vinification:

Stainless steel fermented

Malolactic fermentation in French oak

Maturation: 19 Months in French Oak, 100% new
Bottling Date: July 29, 2008

WINEMAKER'S COMMENTS
The 2006 J. Lohr Cuvée POM has a very dense red-purple color with youthful hues. The aroma is reminiscent of hazelnut chocolate and black cherries with a hint of roasted coffee. The fruit is complemented with well integrated toasty French oak. The palate has a combination of lifted fruit in the mid-palate, leading to a full, well-textured finish. This Merlot has a full, resplendent structure with plenty of room to age. Drink now and enjoy the youthful fruit, or cellar for the next 15 years to allow the silky tannins to be fully revealed. Serve with a rich, flavorful meal such as braised lamb shanks on a bed of polenta.

Vineyard

 

Price: $50.00 750ml

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Now

Label: 

2006 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 2006 vintage saw a return to below-average rainfall for Paso Robles, and with it came smaller vine canopies, smaller clusters and smaller berries.  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. Cabernet Franc is one of the first Bordeaux varietals to ripen, and although finicky, continues to surprise us with its consistent finish each year as one of our top wines. The distinctive Franc is a mixture of two fermentation lots offering coffee, raspberry and chocolate flavors.  Our 1991 planting of Cab Franc was harvested at 27.3° Brix on October 10th, and two days later, we harvested our newer plantings of clones 214, and 327 at 24.5° Brix.


TECHNICAL DATA

 

Origin: Paso Robles AVA
Composition: 58 % Cabernet Franc, 36% Cabernet Sauvignon, 4% Merlot and 2% Petit Verdot
Total Acidity: 0.65 g/100 ml
pH at Bottling: 3.65
Alcohol: 14.9% by volume
Residual Sugar: Dry
Vinification:

Stainless steel fermented

Malolactic fermentation in 60% new French oak barrels

Maturation: 21 months in new French oak
Bottling Date: July 29. 2008

WINEMAKER'S COMMENTS
The 2006 J. Lohr Cuvée St. E is dark red-purple in color with aromas of black plum, blueberry and violet, with touches of chocolate, vanilla and toasted oak from twenty-one months aging in new French oak barrels. The wine displays the true varietal nature of Cabernet Franc, with fine-grained 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 bottle age but will develop additional complexity well into the future.  In its youth, Cuvée St. E should be enjoyed with pan-seared filet mignon, or ribeye steak with a berry-infused reduction sauce.  We recommend decanting one hour prior to serving.


Price: $50.00 750ml
Shop
Now

Label: 

2006 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 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.


TECHNICAL DATA

 

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
Residual Sugar: Dry
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

WINEMAKER'S COMMENTS
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.

 

Price: $50.00 750ml
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