2013 J. Lohr Hilltop Cabernet Sauvignon
As the second in a string of three very favorable vintages, 2013 may be remembered as the best since 2007 for Paso Robles Cabernet Sauvignon. 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 Cabernet we’ve ever made. Temperate weather throughout the harvest period allowed us to pick each block at ideal maturity without concern for rain or heat spikes. When assembling the blend, we liked what a little Merlot did to freshen the aroma, and found that a touch of Petit Verdot trued up the palate impact.
Hilltop Cabernet Sauvignon is grown on a handful of select vineyard sites in the Paso Robles AVA. Blessed with long summer days of intense sunshine, our near 100°F daytime temperatures are followed by chilly, ocean-cooled nights in the 50s. These Cabernet vines are naturally stressed in the dry, often very gravelly, and sometimes lime shale-laden soils. Water is at a premium in these vineyards, enabling the viticulturist to fine-tune irrigation, producing the darkest fruit with resolved tannins year after year.
|Appellation:||Paso Robles, San Luis Obispo County, CA|
|Composition||96% Cabernet Sauvignon, 3% Merlot, 1% Petit Verdot|
|Harvest Dates:||October 14th to 25th, 2013|
|Process:||Select-picked and sorted|
|Harvest Chemistries:||Brix 25.6°, total acidity 0.42 g/100ml, pH 3.70|
|Vinification:||Yeast: Lalvin ICV-D254 yeast was isolated by Dominique Delteil of the ICV from a Rhone Valley
Syrah fermentation and is known for developing ripe fruit flavors and a big mid-palate mouthfeel with intense fruit concentration
Fermentation: Primary fermentation in open-top and conventional stainless steel tanks
Temperature: Peak fermentation at 92°F
Maceration: Only 5 days on skins were needed for extraction in 2013
Malolactic: Malolatic complete with Viniflora Oenos
Maturation: 18 months in 225 liter French oak barrels, 60% new
Barrel Type: French oak, thick stave, very tight grain
Coopers: Demptos, Sylvain, Marcel Cadet
|Post-Maturation:||Bottled May 2015|
|Bottling Numbers:||pH: 3.78
Total Acidity: 0.62 g/100ml
Alcohol: 14.5 % by vol
Residual Sugar: 0.04 g/100ml (dry)
|Cases Produced:||24,332 six-pack cases|
|Cellaring:||Rich intense fruit upon release, with structure to age comfortably for 7 to 10 years|
The 2013 J. Lohr Hilltop Cabernet Sauvignon has exceptional color intensity with a vibrant red hue. Ripe Cabernet varietal aromas of black plum, violet and tobacco are complemented by a touch of hazelnut and cocoa powder from the French oak barrel signature. A dense but approachable mid-palate is followed by intense and vibrant red fruit on the finish.
—Steve Peck, winemaker
Delicious with rosemary-seasoned ribeye, garlic roasted potatoes, parsnips and fennel.
WINE LIST DESCRIPTION
Flavors of ripe black plum, violet, hazelnut and cocoa with a vibrant red fruit finish.
Price: $35.00 750ml
Wine Fact Sheet: