2013 J. Lohr Cuvée St. E
Every vintage has its own personality; a unique history of climatic experience that shapes the flavor of the wine we taste in the glass. 2013 was the second in a string of three very favorable vintages, and may be remembered as the best since 2007 for Paso Robles. Winter rainfall was sparse — just one third of normal. The warm spring weather favored early vine growth and a proper pollination period in May. The most defining element of the vintage was the ideal temperatures during veraison in late July and early August while the fruit was coloring up. A “Goldilocks fortnight” (not too hot, not too cold) resulted in exceptional phenolic development and some of the darkest colored wines we’ve ever made. Temperate weather through the harvest period allowed us to pick each block at ideal maturity without concern for rain or heat spikes.
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.
|Appellation:||Paso Robles AVA, San Luis Obispo County, CA|
|Composition (Blend):||Cabernet Franc 63%, Cabernet Sauvignon 25%, Merlot 8%, Malbec 4%|
|Harvest Dates:||October 12, 2013 for Cabernet Franc|
|Harvest Process:||Hand-picked to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system|
|Harvest Chemistries:||27.7° Brix average, total acidity 0.53 g/100ml, pH 3.59|
|Vinification:||Destemmed and berry sorted using Vaucher Beguet Mistral system
Yeast: Lallemand ICV-D254 was pitched after 3 day soak
|Fermentation: Sorted fruit was fermented in a 10-ton open-top fermentor|
|Temperature: A peak temperature of 90°F was achieved early in fermentation|
|Maceration: 12 days on skins|
|Malolactic: 100% malolactic fermentation in French barrels|
|Maturation: 18 months in 225 liter barrels|
|Barrel Type: French oak, 65% new|
|Forests: Center of France, very tight grain|
|Bottle Aging: Bottled in May 2015 and released after 18 months bottle age.|
|Bottling Chemistries:||pH: 3.64
Total Acidity: 0.59 g/100ml
|Alcohol: 14% by volume|
|Residual Sugar: 0.09% (dry)|
|Cellaring:||Structure to improve over the next 8 to 12 years.|
|Cases Produced:||994 six-pack cases|
Cuvée St. E captures the ripe, but savory side of Bordeaux style wine. The 2013 is dark in color with a deep red hue. Aromas of black currant, espresso bean and dark chocolate lead to ripe plum on the palate. Nervy tannins typical of Cabernet Franc finish with dark fruited chocolate. —Steve Peck, red winemaker
A perfect pairing for filet mignon with shallot cream sauce or Osso Bucco (braised veal shanks) over a bed of polenta.
WINE LIST DESCRIPTION
Ripe and savory Bordeaux-inspired blend with a dark fruited chocolate finish..
Price: $50.00 750ml