2011 J. Lohr Gesture Zinfandel - Sold Out

Zinfandel holds its place as the heritage grape among winemakers in Paso Robles, where Paderewski and others established the earliest plantings a century ago. This 2011 Willow Creek gem from the J. Lohr Gesture lineup gets its brightest red fruit notes from a steep, south-facing block planted on lime shale, picked just prior to a 2” rainshower that arrived the first week of October. The dark, dried fruit and floral characters from a neighboring site long-owned by the Guibinni family were picked a week later, after warm weather pushed the fruit to full maturity. Both the 2011 and 2010 vintages will go down in the records as the two coolest vintages in a decade. Even in a warm year, this Zinfandel struggles to mature prior to autumn rains. It is the acidity, and not sugar development, that defines ripeness in this arena. Our picking was predicated on a drop in acidity coinciding with a burst in flavor long after the sugar maturity had been achieved. The 2011 Gesture Zinfandel has brambly and floral aromatics with raspberry fruit on the palate and a freshness that complements rich cuisine.

J. Lohr Gesture Zinfandel is grown on two vineyard sites in the Willow Creek district of Paso Robles, near the crossing of Highway 46 West & Vineyard Drive. Zinfandel grown at this location can sometimes be difficult to ripen before the onset of October rain and frosts in this coastal belt, where Spanish moss grows abundantly in the surrounding oak forests. Besides the cool climate, this terroir is greatly defined by the Gazos Shaly Loam soil which is hardly soil at all--looking more like a solid rock formation at times. Thinning in the vineyard is key to this program, both at veraison and prior to harvest. This allows us to select the best maturing bunches to give the wine optimal flavor balance.


Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition: 87% Zinfandel, 13% Syrah
Harvest Date: October 3 and Oct 12, 2011
Harvest Process: Hand-harvested, 15% Saignée
Harvest Chemistries: 25.8° Brix, total acidity .83 g/100ml, pH 3.25
  Yeast: Maurivin B (a specialty yeast that metabolizes much of the malic acid in the juice)
  Fermentation: Stainless steel
  Temperature: 3 day cold soak ramped up to 92°F peak fermentation temperature
  Maceration: 9 days on skins prior to pressing
  Malolactic: 100% malolactic complete
  Maturation: 9 months, 35% new French oak
  Barrel Type: 1st and 2nd fill French oak barrels
  Forests: Center of France  
  Coopers: Vallaurine
Bottling Chemistries  
  pH: 3.56
  Total Acidity: 0.66 g/100ml
  Alcohol: 14.92% by volume
  Residual Sugar: 0.050 g/100ml
  Cellaring: Great fruit in first three years, but can be cellared for 8 to 10 years.
  Cases Produced: 750 cases

This floral 2011 J. Lohr Gesture Zinfandel is reflective of the cool vintage and the terroir of Willow Creek district of Paso Robles. Brambly raspberry, dried fruit and floral aromas reflect the different character of two nearby growing sites. Bright acidity is lively on the palate and a great companion for grilled skirt steak and rich cheeses.
-Steve Peck, red winemaker

Delicious with grilled skirt steak or rich cheeses.


2011 J. Lohr Highlands Bench Pinot Noir

2011 was second only to 2010 as the coolest vintage in a decade for the Santa Lucia Highlands. The young vines that produced our second vintage of Highlands Bench Pinot Noir were shoot-thinned and leafed early in the season, with crop levels of just 1 ton per acre. The cool summer period was complemented by a warm trend at the end of September, which caused elevated sugar levels. We were pleased that the final picking decision was made during a moderate period on the 17th and 18th of October, resulting in a deliciously ripe wine with the complex flavors appreciated by true pinotphiles like ourselves.

Our 2011 Highlands Bench Pinot Noir comes from the Escolle Road Vineyard, just west of the town of Gonzales in the Santa Lucia Highlands AVA of Monterey. We were invited to partner with a group of friends - Gary Caraccioli, the Nunes and Hiyashi families - in 2006 to establish a Pinot Noir and Chardonnay vineyard on the Rianda family property. We participated in soil evaluation, vineyard layout and clone and rootstock selection, ultimately choosing the highest elevations and most gravelly soils for Pinot Noir planting. The Pinot Noir clones selected were Dijon origin 777, 115 and 828, as well as Pommard 4 and Joseph Swan. The vines are spaced at four feet within the row and eight feet between rows in a north-south orientation. The close proximity to Monterey Bay, the eastern slope and aspect, and the elevation above the Salinas Valley floor provide a cool, sunny and ideal environment for growing intensely-flavored Burgundian varietals.


Appellation: Santa Lucia Highlands,
Monterey County
Composition 100% Pinot Noir
Harvest Dates: October 17th and 18th, 2011
Process: Hand-picked into half-ton
bins. Destemmed and berry sorted on Mistral System
Harvest Chemistries: 25.2° Brix, pH 3.3,
0.89g/100ml total acidity
Vinification: Yeast: Maurivin Distinction and RC-212
Fermentation: Cold-soaked, then fermented in 10-ton open-top tanks with punch downs twice daily
Malolactic: 100% malolactic with Vinifloral Oenos in barrel
Stirring: Barrels stirred every 2 weeks through malolactic completion in February
Post-Stirring: Monthly barrel topping till
Maturation: Aged in barrel for 9 months
Barrel Type: 228-liter Burgundy barrels, 55% new
Forest: Bertrange
Coopers: Sirugue, Francois Frères, Dargaud & Jaegle, Marcel Cadet
Post-Maturation: 1 year bottle age prior to
Bottling Chemistries: pH: 3.77
Total Acidity: 0.61 g/100ml
Alcohol: 14.21 % by vol
Residual Sugar: 0.1 g/100 ml
Cases Produced: 2,012 cases (4,024 six-packs)
Cellaring: This wine has the structure to age 6 to 8 years or beyond

The 2011 Highlands Bench Pinot Noir is deep fuchsia-red in color, with complex layers of raspberry jam, prickly pear, beeswax and hazelnut aromas. This vintage shows finely-textured tannins with supple fruit on the palate.
-Steve Peck, Red Winemaker

Delicious with beef carpaccio with pecorino, Thresher shark on a bed of arugula and spring peas, or French onion soup.

Complex aromas of raspberry jam, prickly pear and beeswax with supple fruit on the palate.

Price: $35.00 750ml

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2012 J. Lohr Estates Falcon’s Perch Pinot Noir

Pinot Noir in Monterey County saw a wonderfully cool growing season that finished with a bang. Growing degree days were similar to 2007; well below the long-term average and just a touch warmer than the preceding cooler vintages of 2010 and 2011. We gladly avoided a frost scare that came just a week after bud break in early March. Our favorable weather through bloom at the end of May set our average crop size at just under 4 tons per acre for the Falcon’s Perch. Moderate daytime temperatures during veraison, between 75 and 85 degrees, bring out the best color development. This is exactly what occurred in the Monterey region in August of 2012. The textbook weather continued until Mother Nature decided it was time for us to pick and brought two days of over 100 degrees on October 1st and 2nd, breaking a 100 year temperature record. Harvest immediately went into full swing on our coveted crop and the 2012 Falcon’s Perch Pinot Noir is now showing rich, full structure with great aromatic development at bottling.

Falcon’s Perch Pinot Noir is produced from cool climate grapes grown in select vineyards within and surrounding the Arroyo Seco region of central Monterey County. This region has earned a well-deserved reputation for producing world-class Pinot Noir. Over the past decade, the introduction of Dijon clones of Pinot, along with the old standby Pommard clone, has dramatically increased the quality of the varietal here. These newer clones are the backbone of this release of Falcon’s Perch, named for the bird which had made its home in the lone pine tree among the vines, safeguarding the grapes from vertabrate pests while preserving the ecosystem’s natural balance.


Origin: Monterey County, CA
Composition: 100% Pinot Noir
Harvest Date: October 2 through 20, 2012
Cold Soak: 3 day cold soak prior to fermentation
Brix at Harvest: 26.5° Brix
Vinification: Fermentation: Fermented as 12-ton lots in open-top punchdown tanks, 5 to 10 days with light pumpovers and daily punchdowns. Temperatures peaking at 95°F rendered a high, complex color in the wine.
  Malolactic: 100% ML, Viniflora Oenos
  Maturation: Matured in stainless steel with a fraction aged in French oak barrels
  Barrel Type: 15% in second fill French oak barrels
Bottling Chemistries: PH: 3.76
  Total Acidity: 0.70 g/100 ml
  Alcohol: 13.66 % by volume
  Residual Sugar: 0.3 g/100 ml
Cellaring: Tannin stucture will soften in the first year along with the evolution of an aromatic bottle bouquet. Best between 2014 and 2016.

The 2012 Falcon’s Perch Pinot Noir offers complex varietal aromas of cherry preserves, violets and dried herbs lifted by vanilla spice. Brushy red fruit on the palate finishes with talc and a touch of rhubarb pie. The fresh acidity invites a wide range of food pairings.
-Steve Peck, Red Winemaker

Delicious with classic Southern shrimp gumbo, smoked salmon on savory crackers, or a ripened goat cheese coated with ash.

Varietal aromas of cherry preserves, dried herbs and violets lifted by vanilla spice.

Price: $17.00 750ml


2011 J. Lohr Late Harvest White Riesling - Sold Out

The 2011 vintage was one of the coldest since the El Niño and La Niña years of 1998 and 1999. Although the cumulative 2200 growing degree days are slightly higher than those of 2010, the vintage proved dramatically cooler given the very cold, late winter and delayed bud break. In fact, parts of the Arroyo Seco had their first vine-damaging spring frost ever! 2011 was an ideal vintage for our Late Harvest Riesling with cool, moist air ensuring the development of Botrytis, the Noble Rot. Our well-trained vineyard workers selected each cluster by hand, keeping only the perfect Botrytis-affected berries and removing the rest. This is a wine that was truly made in the vineyard.

Our Riesling vineyards lie just north of Cypress Avenue in the heart of our original Greenfield vineyard plantings in the Arroyo Seco AVA. A portion of the vines still in this vineyard were our first White Riesling vines, planted in 1972 by Jerry Lohr. The remainder were planted in 1995. The soils are largely Chualar loam, underlain by stones deposited by the Arroyo Seco River for over a millennium. The winds of the Salinas Valley are particularly intense in this area due to its position at the beginning of an elevated plateau just to the north.


Origin:  Arroyo Seco AVA, Monterey County, CA
Composition: 100% White Riesling
Harvest Date: October 25, 2011
Process: Hand-harvested in early morning, destemmed and crushed into press for 18 hours of skin contact.
Harvest Chemistries: 33.3° Brix, total acidity 0.75 g/100ml, pH 3.02
Vinification: Yeast: Maurivin Unity
Fermentation: In stainless steel and neutral oak barrels for 41 days
Temperature: 58°F
In stainless steel and neutral oak barrels
pH at Bottling: 3.14
Total Acidity: 0.77 g/100ml
Alcohol: 10.55% by volume
Residual Sugar: 13.7 g/100 ml
Cases Produced: 242 cases (in 375ml bottles)
Cellaring: Delicious now, but can be cellared for 10 to 15 years

This wine is the result of our meticulous selection of only the best Botrytis-affected berries. Its deep golden hues, firm acidity and layers of apricot, citrus oil and honeysuckle are reminiscent of the great Trockenbeerenauslese wines of Germany. The natural sweetness is balanced by both the acidity and palate structure.
-Jeff Meier, Winemaker

Pair with nuts and strong cheeses or crème brûlée, apricot tart or vanilla gelato.



2012 J. Lohr Gesture Grenache Rosé

The ideal season for growing Grenache Rosé might offer a wet winter to feed the roots, cool spring temperatures to nurture flowers and lots of warm 90 degree summer days with cool nights to ripen the fruit while preserving acidity. The real world never works quite that way, but we can always dream. The 2012 season followed a dry winter in Paso Robles, leaving vines on the smaller size. Our springtime temperatures regularly topped 90 degrees, causing the bloom to “shatter”, leaving loose clusters to ripen through the summer. One thing we can always count on are the cool 50 degree nights throughout the summer in Paso Robles, which always keep this wine fresh and bright with acidity. A winemaker’s appetite for this pink “liquid delicacy” never dissipates as we chase the endless summer.

30% of the fruit is from one of our newest vineyards, located about 5 miles north of our Paso Robles winery. This vineyard has helped us strengthen our Rhône program and this enticing Grenache Rosé. The site is located near the northern boundary of the Paso Robles appellation and supports both our sustainably-farmed vineyard and an active wildlife corridor. The remaining 70% of the Grenache came from two vineyards in the Willow Creek district of Paso Robles, an area known for world class Grenache, while a splash of Counoise contributes a peppery note.


Origin: Paso Robles, San Luis Obispo County, California
Composition: 99% Grenache, 1% Counoise
 Harvest Dates: October 5th and 20th, 2012
Harvest Process: Hand-harvested and whole cluster pressed
Harvest Chemistries: Brix 22.0° avg, pH 3.30, total acidity 0.66 g/100ml
  Yeast: Sequential inoculations of Frootzen and Enoferm QA23
  Fermentation: Stainless steel tank
  Temperature: Fermentation at 52 to 59°F
  Maceration: Minimal maceration from use of “Champagne” style press cycle
  Malolactic: None
  Bottle Aging: Bottled March 20th, 2013
Bottling Chemistries:
  pH: 3.30
  Total Acidity: 0.52 g/100ml
  Alcohol: 12.68% by volume
  Res. Sugar: 0.12 g/100ml
  Cellaring: Floral and fruit character are most brilliant in the first year.
  Cases Produced: 793

“Aromas of mandarin orange, asian pear and red clover appeal to the nose. The light palate expresses fresh fruit and lean acidity, with a touch of pepper on the finish. A perfect pairing with healthy summer cuisine.”
-Steve Peck, Red Winemaker

A wonderful companion for shellfish, sushi or a whole grain summer salad.


Price: $18.00 750ml

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2012 Cypress Vineyards Merlot

The windswept Cypress tree, the unmistakable signature plant of California’s coastal terrain, owes its gnarled appearance to the maritime air’s persistent movement inland and seaward. The ocean’s influence on the Central Coast winegrowing region is significant, keeping coastal and inland valleys refreshingly cool at night, while preserving the grapes’ natural acidity and flavor. For Cypress Vineyards Merlot, the 2012 vintage followed a dry winter with rainfall totals just half of normal. The spring vine growth was supported by irrigation in April and May, followed by two months of summer without watering to ensure good tannin ripeness in the final wine. Our passionate commitment to Cypress Vineyards red wines is to preserve and showcase the great cherry and currant fruit flavors resplendent in grapes grown in the Central Coast.


Origin:  Central Coast, California
Composition: 86% Merlot, 8% Valdiguié, 4% Petite Sirah, 2% Malbec
Bottling Chemistries:
  pH: 3.69
  Total Acidity: 0.67 g/100ml
  Alcohol: 13.75% alcohol by volume
  Res. Sugar: 0.4 g/100ml

The deeply colored 2012 vintage of Cypress Vineyards Merlot offers varietal aromas of blueberry, red currant and ripe plum, complemented by a bouquet of smoky dark chocolate. Valdigiué and Malbec lift the fruit signature of this roundly-textured blend. The comfortable palate weight finishes with sweet, soft tannin. This delicious wine pairs wonderfully with grilled portabello kabobs or barbecued short ribs. Enjoy in its youth, or cellar up to five years.

 Price: $10.00 750ml

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Wine Fact Sheet: 

2012 J. Lohr Estates Wildflower Valdiguié

Valdiguié is a very large-berried variety, requiring extra vigilance from our Greenfield vineyard team to prune to only one bud per spur and to aggressively thin any extra shoots pushing from the cordon. Otherwise, yields are too high and ripening becomes difficult for this late-maturing variety, particularly in a cool year. In our winemaking, the goal is to preserve the varietal’s wonderful natural acidity and fresh fruit flavors. We incorporate two different winemaking techniques to achieve this. In 2012, we handpicked roughly a third of the fruit and put those whole clusters directly into the fermenters in a winemaking process called carbonic maceration – no yeast or pumping over of the fruit is performed. The other techniques are to gently de-stem and crush the fruit going to the fermenter, pump over and extract with fairly short, warm fermentations. These processes give the wine a remarkable similarity to the wines of Beaujolais, with enticing berry fruit flavors, a vibrant color and soft tannins. Malolactic fermentation is discouraged in order to preserve bright acidity and fruit character.

Our Valdiguié is grown on Chualar loam soil in the Arroyo Seco appellation of Monterey County. Originally thought to be the Gamay Noir grape of France’s Beaujolais winegrowing region, U.C. Davis has since identified this grape to be Valdiguié from an area in the southwest of France. Regardless of its origin and identity, Valdiguié grown in the windy, cold Arroyo Seco produces a wine reminiscent of the “Crus” of Beaujolais - Morgon, Fleurie and Moulin-a-Vent.


Origin: Arroyo Seco AVA, Monterey, CA
Composition: 100% Valdiguié
Harvest Date: October 27th to 30th, 2012
Brix at Harvest: 22.0° Brix average
Vinification: Fermentation: Stainless steel fermented, 69% traditional red wine fermentation to 85°F and 31% carbonic maceration (whole cluster fermented)
  Maceration: Traditional fermentation portion was 10 days on skins. Carbonic maceration was 14 days to pressing
  Maturation: Aged 4 months in stainless steel tanks
Bottling Chemistries: pH: 3.25
  Total Acidity: 0.79 g/100ml
  Alcohol: 12.4% by volume
  Residual Sugar: 0.50 g/100ml
  Cellaring: Best enjoyed within four years

The vibrant 2012 Wildflower Valdiguié is red-purple in color with bright aromas of blueberries, cherries, raspberries and red currants. The fruit complexion on the palate is equally bright, dominated by pomegranate and raspberry, with an earthy finish. Drink your last bottle just in time for the release of the new vintage! Serve chilled.
-Steve Peck, Red Winemaker

Perfect with duck confit salad or as a complement to a charcuterie plate of serrano ham, dry sausage, paté, cornichon and hard cheese.

Aromas of blueberries, raspberries and red currants with a sweet finish. Served chilled.

Price: $10.00 750ml

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2011 J. Lohr Highlands Bench Chardonnay

2011 will go down as one of the coolest and longest growing seasons in the Santa Lucia Highlands’ relatively brief history. Unseasonably frosty weather in early April kept the vines in a slow growth mode for the first two months of the growing season. Summer was cool, with no Indian Summer occurring in the early fall, allowing the vines to coast into ripeness with full maturation of flavors and retention of vibrant natural grape acidity. Bright, tropical and rich all describe the 2011 Highlands Bench Chardonnay.

2011 J. Lohr Highlands Bench Chardonnay comes from the Escolle Road Vineyard, just west of the town of Gonzales and the Costa Vineyard, just west of the town of Soledad in the Santa Lucia Highlands AVA of Monterey. We were invited to partner with a group of friends - Gary Caraccioli, the Nunes and Hiyashi families - in 2006, to establish a Pinot Noir and Chardonnay vineyard on Rianda family property (Escolle Road) and the Costa family property. We participated in soil evaluation, vineyard layout and clone and rootstock selection, ultimately choosing the sandiest soils for Chardonnay planting. The clones selected were a Wente clone from Larry Hyde’s vineyard in Carneros, a Robert Young selection from Sonoma County, and two Dijon selections - clones 95 and 76. All are shy-bearing, but very flavorful. The close proximity to Monterey Bay, the eastern slope and aspect, and the elevation above the Salinas Valley floor provide a cool, sunny, ideal environment for growing intensely flavored Burgundian varietals.


Appellation: Santa Lucia Highlands AVA, Monterey County, CA
Composition 100% Chardonnay
Harvest Dates: October 4-6, 2011
Harvest Process: Hand-harvested at night, vineyard-pressed to 0.8 bars and settled
Harvest Chemistries: 25.5° Brix, pH 3.33,
0.73 g/100ml total acidity
Vinification: Yeast: Native fermentation, CY3079, VL2
Fermentation:  In barrel for an average of 17 days
Malolactic: Inoculated each barrel with Christian Hansen Vinaflora Oenos and Lactoenos SB3 strains of malolactic bacteria in October 2011. Completed malolactic fermentation in November 2011.
Stirring: Weekly stirring of each barrel, starting November 2011 until June 2012 (during malolactic fermentation and seven months post)
Post-Stirring: Monthly topping up of barrels with free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie for 18 months in 52% new oak
Barrel Type: French oak, very tight grain
Forest: Mixed
Coopers: Mostly Francois Frères and Marcel Cadet
Bottling Chemistries: pH: 3.57
Total Acidity: 0.62 g/100ml
Alcohol: 14.10 % by volume
Residual Sugar: 0.40 g/100ml
  Cases Produced: 1,490 (2,981 6-packs)
  Cellaring: 2 to 4 years from vintage date

Youthful and bright yellow in color, with aromas of tropical fruits, guava, pineapple and passion fruit, which are enhanced by a bouquet of toasted vanilla, hazelnut and butterscotch from French oak barrel fermentation. The 2011 Highlands Bench Chardonnay is fruit intensive, and rich, yet balanced by Santa Lucia Highlands bright acidic structure, making it a perfect match for grilled seafood or fowl, or as a aperitif with triple crème brie cheese.
Jeff Meier, Winemaker

Grilled or broiled monkfish, halibut or seabass with olive oil and lavender salt, cornish game hens or triple crème brie.

Price: $25.00 750ml

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2012 J. Lohr Gesture RVG - Sold Out

The 2012 vintage started out very much like 2010 and 2011, with below average spring and early summer temperatures and lots of cloud cover, but rainfall amounts were not even half of 2010 and 2011 with only 7.2 inches falling. Fortunately, the weather during flowering was favorable, leading to uniform fruit-set with ideal yields. Summer was warmer than the past two vintages, with many days teetering on triple-digit temperatures in July and August, resulting in much closer to historical averages. This late season heat allowed for the full development of ripe flavors and perfect natural acidity.

The grapes for the 2012 Gesture RVG were sourced from J. Lohr’s Gean Vineyard. The Gean Vineyard, planted in 2010, is one of Jerry Lohr’s newest plantings and is the western-most vineyard in the Paso Robles appellation. With a climate nearly identical to that of the Northern Rhône, combined with well-drained soils of calcareous shale and weathered sandstone, make this vineyard ideal for Roussanne, Viognier and Grenache Blanc. The warm days with south and west exposures on this hillside vineyard help to naturally develop ripe, lush flavors, while the cool nights allow for hang time, giving the wines power and depth.


Appellation:  Paso Robles, San Luis Obispo County, CA
Composition: 80% Roussanne, 18% Viognier, 2% Grenache Blanc
Harvest Dates: August 31, 2012 through September 20, 2012
Harvest Process: Hand-harvested and whole cluster pressed
Harvest Chemistries: 22.4° Brix, pH 3.56, total acidity 0.61 g/100ml
  Yeast: VL1 and VL2
  Fermentation: In barrel for an average of 17 days
  Maturation: In French oak and stainless steel barrels for 7 months, with weekly stirring of each barrel starting November 2012 until March 2012
Bottling Chemistries:
  pH: 3.58
  Total Acidity: 0.55 g/100ml
  Alcohol: 13.72% by volume
  Res. Sugar: 0.57 g/100ml
  Cellaring: Drink now through 2017
  Cases Produced: 250

“Layered aromas of ripe pear, crème brulée, lemon blossom and bees wax merge into lingering citrus and stone fruit flavors. Bright natural acidity frames the lush, creamy palate, creating a complex, aromatic full-bodied white wine.”
-Steve Peck, Red Winemaker

Food Pairings
The 2012 J. Lohr Gesture RVG pairs well with paella and rich seafood dishes, roasted root vegetables and poultry. Nuts, dried fruits and cheeses are a perfect accompaniment to the big Roussanne-dominated flavors.


2011 J. Lohr Gesture Mourvèdre - Sold Out

When comparing California wine styles to those of other regions around the world, one theme that emerges is the riper style and generally higher alcohol content of California wines versus Old World wines. The French in particular are accustomed to a climate where chaptalization (adding sugar to unfermented grape must to increase the alcohol content after fermentation) is required in most vintages, while California sunshine nearly always assures fully ripe (some would say overripe) fruit. As it turns out, our 2011 paralleled the 2010 vintage where we saw the coolest daily temperatures in a decade on all our Paso Robles vineyards. We achieved ripe flavors at lower Brix levels than we’ve seen in the past with restrained alcohol levels, reminiscent of the Old World. This 2011 Mourvèdre is a distinct shift in style from previous vintages, exhibiting delicate camphor, anise and lilac attributes.

Fruit for our 2011 J. Lohr Gesture Mourvèdre was grown at VZZ vineyard, located in the Willow Creek district in the western part of the Paso Robles AVA. These decade-old vines are planted on a steep, southwest-facing lime-shale hillside. The 23% slope in this block makes simply walking this vineyard very difficult. Our farming plan brings the crop to one cluster per shoot for this large-clustered variety, and in order to intensify flavor and color it requires trimming off the wings and the lower third of the clusters shortly after set. We hand-harvested into half-ton bins on October 29th. The fruit signature of the blend was lifted and the finish lengthened by blending in Grenache from the same vineyard.


Appellation:  Paso Robles AVA, San Luis Obispo County, CA
Composition: 95% Mourvèdre, 5% Syrah
Harvest Dates: October 9th, 2011
Harvest Process: Hand-harvested, destemmed, then berry sorted to remove overripe and underripe berries
Harvest Chemistries: 25° Brix, total acidity 0.64 g/100ml, pH 3.51
  Yeast: Maurivin Distinction
  Fermentation: Fermented in open-top fermenters with light punchdowns
  Temperature: Two-day cold soak followed by a hot 92°F fermentation temperature
  Maceration: 10 days on skins, pressed nearly dry
  Malolactic: 100% malolactic, Viniflora Oenos
  Maturation: 16 months in puncheon on primary lees
  Barrel Type: 500 liter Demptos and Francois Frères French oak puncheons, 70% new
  Bottle Aging: Released 4 months after bottling
Bottling Chemistries:
  pH: 3.52
  Total Acidity: 0.62 g/100ml
  Alcohol: 14.08% by volume
  Res. Sugar: 0.07 g/100ml
  Cellaring: Delicious now, but will age gracefully for 8 to 10 years
  Cases Produced: 330

“Mourvèdre is also known as Mataró or Monastrell, among dozens of other synonyms, and is believed to be native to Spain. The 2011 J. Lohr Gesture Mourvèdre is medium-dark with a violet hue. Savory aromas of lilac, anise and beeswax open up to black plum. The round talcy texture on the palate remains crisp with a touch of acidity followed by cardamom spice on the finish.”
-Steve Peck, Red Winemaker

Food Pairings
This wine is excellent with many of the specialties of southwestern France and Catalonia, such as pork roast or pan-seared foie gras. Try with prosciutto tapas, dried almonds, fresh fig and brie cheese.

Price: $30.00 750ml


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