2008 J. Lohr Arroyo Vista Chardonnay


The vintage of 2008 was the third consecutive drought year in the Arroyo Seco with total rainfall amounting to less than seven inches. Additionally, we had a very hard freeze in January followed by very cool weather all the way to bloom in May. The end result was record low yields due to cool, windy weather during “set.” The only silver lining to this vintage was very mild weather throughout the summer with typical Monterey County fog and winds for much of June, July and August. The tiny yields and cool weather produced Arroyo Vista Chardonnay with vibrant, cooler climate fruit flavors of citrus and apple with surprisingly moderate acidity.

The Arroyo Vista Chardonnay is grown in the heart of the windswept and cool Arroyo Seco AVA of Monterey County. Loamy sand and gravelly loam soils of the Elder series are intermixed and underlain by “Greenfield potatoes” - stones that resemble potatoes in size and appearance and which absorb heat during the day and radiate their heat after sunset. This underlayment of stone effectively limits root growth to the top three to five feet of soil, harmoniously balancing the fruit and shoot growth of our Chardonnay vines.



Appellation:  Arroyo Seco AVA, Monterey County
Composition: 100% Chardonnay
Harvest Dates: October 5, 6 and 9, 2008
Harvest Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries:

Brix: 24.7°

pH: 3.57,

total acidity: 0.63 g/100 ml

Yeast: Montrachet, Uninoculated (Wild Yeast) and M2
Fermentation: In barrel for an average of 23
Malolactic: Inoculated each barrel with
MCW strain of malolactic bacteria in October 2008, and completed malolactic fermentation in December 2008
Stirring: Eleven consecutive weeks of stirring from November 2008 to January 2009 (during malolactic fermentation and three weeks past)
Post-stirring: Monthly topping of barrels and
free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie until initial
blending (assemblage) in May 2009, returning to barrels with lees for a total of 15 months in 50% new French oak barrels
Barrel Type: Burgundy style, French oak
Forests: Troncais 
Coopers: Francois Frères, Marcel Cadet
Bottling chemistries:
pH : 3.51
Total Acidity: 0.65 g/100 ml
Alcohol: 14.25% by volume
Residual Sugar: 0.25 g/100 ml
Cases produced: 5,599
Cellaring:  Delicious now but may be cellared through 2013

Winemaker's Comments

Bright, youthful straw-yellow color with aromas of Golden Delicious apple, lime zest and pear. Made in a Burgundian style including alcoholic and malolactic fermentation in barrel with lees stirring, which contributes to a very complex bouquet of grilled nuts, butterscotch and gun flint with a very rich and unctuous mouthfeel. This is an enticingly delicious Chardonnay with complex aromas and flavors balanced by palate-cleansing acidity. 


Price: $25.00 750ml