2007 J. Lohr Cuvée POM

"DOUBLE GOLD" - 2011 San Francisco Chronicle Wine Competition

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.


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


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

Grilled ribeye with a Stilton béchamel sauce

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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