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2012 J. Lohr Highlands Bench Chardonnay

VINTAGE
The 2012 Santa Lucia Highlands vintage continued the trend of cool years, which began in 2010. 2012 began with colder than average winter and early spring temperatures, but saw cool to moderate temperatures and dry weather from June through the end of September. With no rain events and favorable weather during the ripening period, we were able to let the grapes reach optimal maturity. A short heat wave on October 1st and 2nd pushed the grapes over the finish line to close out an outstanding vintage at the Escolle Road Vineyard.


VINEYARDS
2012 J. Lohr Highlands Bench Chardonnay 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 Rianda 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, and a Robert Young selection from Sonoma County - both 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.


TECHNICAL DATA

Appellation: Santa Lucia Highlands AVA, Monterey County, CA
Composition 100% Chardonnay
Harvest Dates: October 5 through 11, 2012
Harvest Process: Hand-harvested at night, vineyard-pressed to 0.8 bars and settled
Harvest Chemistries: 26.0° Brix, total acidity 0.97 g/100ml, pH 3.26
Vinification: Yeast: Native fermentation with Frootzen added
Fermentation: In barrel for an average of 16 days
Malolactic: Inoculated each barrel with Christian Hansen Vinaflora Oenos October 2012. Completed malolactic fermentation end of November/beginning of December 2012.
Stirring: Weekly stirring of each barrel, starting November 2012 until June 2013 (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 50.8% new oak
Barrel Type: French oak, very tight grain
Forest: Mixed
Coopers: Mostly Francois Frères and Marcel Cadet
Bottling Chemistries: pH: 3.64
Total Acidity: 0.65 g/100ml
Alcohol: 14.09% by volume
Residual Sugar: 0.42 g/100ml
  Cases Produced: 732 (1,464 six-packs)
  Cellaring: Delicious now, but will gain complexity in the bottle through 2018.

WINEMAKER'S COMMENTS
Bright yellow hues with aromas of mango, papaya, strawberry and violets. Rich flavors of tropical fruit, vanilla, citrus, toasted oak and minerality frame this weighty Chardonnay.
Karl Antink, white winemaker

FOOD PAIRINGS
Pair with lemon-oregano chicken, roasted hen with spring vegetables, apple walnut salad or seared scallops.

Price: $25.00 750ml

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2011 J. Lohr Carol’s Vineyard Cabernet Sauvignon

HONORING A LEGACY
Six years ago, J. Lohr began the Touching Lives program in memory of Carol Waldorf Lohr, late wife of Founder Jerry Lohr. In 2008, Carol passed away unexpectedly due to complications related to breast cancer.

TOUCHING LIVES, ONE TOAST AT A TIME 
In 2014, to touch the lives of women and their families, J. Lohr is continuing its partnership with NBCF, a relationship that has provided over 4,000 mammograms to women who would otherwise be unable to afford them. This is our way of not only honoring the legacy of Carol Lohr, but is also our commitment to curtailing the impact of breast cancer on the lives of other families. While also celebrating J. Lohr’s 40th anniversary this year as family winemakers, we are happy to report that your support has helped us exceed our goal! But we still need your help to spread the word about early detection as we continue to champion our efforts to raise awareness. J. Lohr Vineyards & Wines donates $2 to the National Breast Cancer Foundation for every bottle of J. Lohr Carol’s Vineyard Cabernet Sauvignon or Sauvignon Blanc purchased.

WE'RE ENCOURAGING WOMEN TO TAKE CHARGE
Whether honoring a 40-year anniversary or a woman’s 40th birthday, let’s increase our chances of celebrating many more life-affirming milestones by taking appropriate action. Start today by creating your own Early Detection Plan at earlydetectionplan.org and share this tool with the women you love.


VINTAGE

Following a wet winter and delayed budbreak, the 2011 vintage was beset with rain in early June, bringing seasonal rainfall to more than 30% above normal and rendering a sparse fruit set at Carol’s Vineyard. Temperatures remained cool throughout the summer season, bringing a later-than-normal ripening tempo. Rain came again on the 4th day of October just following our first pick of Petit Verdot, and ripening stalled for nearly a week before a most welcome 2-week period of Indian summer brought Cabernet to harvest maturity. Some vintages are said to be made in the vineyard and some in the winery. 2011 certainly tested the craft of the winemaker and the patience of the grower. We are certainly pleased with the rich body, texture and fruit expression in this beautiful wine from a difficult vintage.


VINEYARD
Carol’s Vineyard lies in northern St. Helena, comprised of 16.4 acres of Cabernet Sauvignon (Clone 337 on 3309 rootstock) and 4.3 acres of Petit Verdot (Clone 400 on 3309 rootstock). The well-drained, gravelly, sandy loam soil and Bordeaux-like climate of the Napa Valley is ideally suited to produce luxury-quality Cabernet fruit.


TECHNICAL DATA

Appellation: St. Helena, Napa Valley
Composition: 80% Cabernet Sauvignon, 20% Petit Verdot
Harvest Dates: October 3rd and 22nd, 2011
Process: Hand-picked into half-ton bins and berry-sorted on Vaucher Beguet Mistral system
Harvest Chemistries: 25.9° Brix, total acidity 0.66g/100ml, pH 3.54
Vinification: Yeast: Maurivin 796
Fermentation: 6 ton open-top tanks using delestage and punchdowns
Temperature: Peak to 95°F cap temperature
Maceration: Early inoculation followed by 9 days fermentation on skins
Malolactic: 100% malolactic in barrels
Maturation: 18 months in French oak
barrels - 60% new
Barrel Type: 60 gallon Bordeaux export
Forests: Center of France, Allier
Coopers: Saury, Demptos
Post-Maturation: Aged 9 months prior to release
Bottling Numbers: pH: 3.58
Total Acidity: 0.65g/l00ml
Alcohol: 14.24% by volume
Residual Sugar: 0.13 g/100ml
Cases Produced: 3,003 six-pack cases
Cellaring: Approachable tannins at release, with an 8-year-plus aging aptitude

WINEMAKER'S COMMENTS
The 2011 Carol’s Vineyard Cabernet Sauvignon offers concentrated black fruit, violet and hazelnut aromas followed by a rich and balanced palate structure. A touch of coconut and lengthy blue fruit finish.
Steve Peck, red winemaker

FOOD PAIRINGS
Excellent with grilled rib-eye steak with rosemary and shallots, or a roasted pork loin with porcini mushrooms and fennel.

Price: $40.00 750ml

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2011 J. Lohr Gesture Zinfandel - Sold Out

VINTAGE
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.


VINEYARD
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.


TECHNICAL DATA

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
Vinification  
  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

WINEMAKER'S COMMENTS
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

FOOD PAIRINGS
Delicious with grilled skirt steak or rich cheeses.

SOLD OUT

2010 J. Lohr 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.


VINTAGE
2010 was the coolest vintage Paso Robles has seen in a decade. With winter rainfall nearly 50% above normal, and growing degree days lagging, we had concerns that this vintage may not get completely ripe. This cool seasonal trend provided an ideal challenge for our progressive approach to irrigation that imposes a “drydown” period through June and July in the vineyard. Particularly important for Cabernet Franc, we were able to shape native green pepper aromas and grippy tannins that this grape variety is known for, toward red fruit aromas and chocolaty tannins in the wine. This dramatic farming approach for Cabernet Franc vines on our Home Ranch was able to stop vegetative growth early in the season, and drive rapid seed and tannin maturity at lower brix in this cool 2010 vintage. Springtime blending of the Cuvée St. E led us to use a greater fraction of Merlot and a lesser amount of Cabernet Sauvignon to support the Cabernet Franc base, and we love the touch of spice to the finish brought by the small percentage of Malbec.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition (Blend):  Cabernet Franc 46%, Merlot 31%, Cabernet Sauvignon 20%, Malbec 3%
Harvest Dates:  October 13, 2010 for Cabernet Franc, October 19, 2010 for Merlot
Harvest Process:  Hand-picked to half-ton bins
Harvest Chemistries:  26.0° Brix average, total acidity 0.48 g/100ml, pH 3.64
Vinification: Destemmed and berry sorted using Vaucher Beguet Mistral system
Yeast: ICV D254
  Fermentation: Sorted fruit was fermented in 5-ton open-top fermentors
  Temperature: A peak temperature of 92°F was achieved at mid-fermentation
  Maceration: Free run and the light press fraction were combined after 6 days of skin contact
  Malolactic: 100% malolactic fermentation in older French barrels
  Maturation: 15 months in 225 liter barrels

 

Barrel Type: French oak, 50% new
  Forests: Bertrange, Allier
  Coopers: Marcel Cadet, Remond
  Bottle Aging: Bottled February 2012, this wine should have great longevity, improving over a decade.
Bottling Numbers: pH: 3.61
Total Acidity: 0.68 g/100ml
  Alcohol: 14.15% by volume
  Residual Sugar: 0 g/L (dry)
  Cases Produced: 1,120 six-pack cases

WINEMAKER'S COMMENTS
The 2010 Cuvée St. E captures a ripe, but savory fruit side of a Bordeaux style wine. Dark in color with a red hue, the initial aroma is plum confection with dark chocolate praline. A rich wine with zesty pomegranate fruit, blood orange and grenadine on the palate. The blunt texture finishes with dark fruited chocolate. I will enjoy watching the evolution of this attractive young wine as it ages in the cellar over the next decade.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Filet mignon with shallot cream sauce or osso buco (braised veal shanks) over a bed of polenta.

WINE LIST DESCRIPTION
Cabernet Franc-based Bordeaux blend with savory ripe fruit aromas and chocolaty tannins.

Price: $50.00 750ml

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2010 J. Lohr Cuvée POM

The inspiration for J. Lohr Cuvée POM comes from the Grand Cru wines of Pomerol in the Right Bank of Bordeaux. These legendary wines are composed primarily of Merlot and Cabernet Franc, with sparse additions of Cabernet Sauvignon, Malbec and Petit Verdot. Winemaking is 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.


VINTAGE
2010 was the coolest vintage Paso Robles has seen in a decade. With heavy winter rainfall nearly 50% above normal, and growing degree days lagging, we had concerns that this vintage may not get completely ripe. This cool seasonal trend provided an ideal challenge for our progressive approach to irrigation that imposed a 2 month “drydown” in the summer of 2010, which drove tannin maturity and eliminated vegetal aromas in this Bordeaux-style blend. Our best Merlot block is planted to Italian clones 9 and 10, and was allowed to reach a luxury level of ripeness prior to harvest on the 19th of October. Cuvée POM is the most brightly aromatic wine in the Cuvée Series. The 2010 delivers intense red fruit fragrance, refreshing acidity and a restrained tannin structure.


TECHNICAL DATA

Appellation: Paso Robles AVA, San Luis Obispo County, CA
Composition (Blend):  Merlot 62%, Cabernet Sauvignon 20%, Cabernet Franc 18%
Harvest Dates:  October 19, 2010 for the Merlot
Harvest Process:  Hand-picked to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries:  26.0° Brix average, total acidity .54 g/100ml, pH 3.56
Vinification: Yeast: VR5 was pitched after a 2 day cold soak
  Fermentation: Sorted fruit was fermented in 5-ton open-top fermenters
  Temperature: A peak temperature of 92°F was achieved at mid-fermentation
  Maceration: Free run and the light press fraction were combined after 6 days of skin contact
  Malolactic: 100% malolactic fermentation in older French barrels
  Maturation: 20 months in 225 liter barrels
  Barrel Type: French oak, 66% new
  Forests: Bertrange
  Coopers: Marcel Cadet, Sylvain and Demptos
  Bottle Aging: Bottle-aged 16 months prior to release
Bottling Numbers: pH: 3.54
Total Acidity: 0.72g/100ml
  Alcohol: 14.59%
  Residual Sugar: 0 g/L (dry)
  Cellaring: Quite enjoyable now, but has the structure to age for 10 years or more.
  Cases Produced: 628 six-pack cases

 


WINEMAKER'S COMMENTS
The 2010 Cuvée POM is intensely aromatic and shows bright red hues. Red fruit aromas of plum are spiced by a bouquet of camphor, cocoa and dark caramel. The restrained palate weight, bright acidity and luxury-soft mouthfeel make this wine a chef’s favorite.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Great with a Spanish Paella (don’t forget the saffron and langoustines!).

WINE LIST DESCRIPTION
Merlot-based red blend with bright acidity and a luxury-soft mouthfeel.

Price: $50.00 750ml

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2010 J. Lohr Cuvée PAU

The inspiration for this blend comes from the Grand Cru wines of the Pauillac district of Bordeaux composed primarily from Cabernet Sauvignon and Merlot, with Cabernet Franc, Malbec and Petit Verdot accents. Winemaking is 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.


VINTAGE
2010 was the coolest vintage Paso Robles has seen since 1998. Following heavy winter rainfall that broke a three year drought, we saw our summertime growing degree days lagging and had concerns that Cabernet may not completely ripen. The low-yielding block selected for Cuvée PAU was one of the earlier blocks harvested for the season and was “in the barn” well before frost and moisture hit the region near the end of October. The layering of this 2010 Cuvée PAU blend was based on building aromas with Merlot and Malbec around the Cabernet Sauvignon base. The Petit Verdot provided structure and aging potential as well as an interesting blue fruit character.


TECHNICAL DATA

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition: Cabernet Sauvignon 55%, Merlot 25%, Malbec 10%, Petit Verdot 10%
Harvest Dates: October 22nd, 2010 for the Cabernet Sauvignon
Harvest process: Hand-harvested to half-ton bins, destemmed and berry sorted using Vaucher Beguet Mistral system
Harvest Chemistries: 25.3° Brix average, total acidity 0.45g/100ml, pH 3.68
Vinification: Yeast: ICV D254 began fermentation after a 2-day lag period
  Fermentation: Fermented in 25-ton closed- top tank
  Temperature:  A peak fermentation temperature of 92°F was achieved
  Maceration: Pressed at maximum color density on October 30th
  Malolactic: 100% malolactic fermentation with Viniflora Oenos
  Maturation: 20 months in oak barrels
  Barrel Type: Bordeaux Export, 60% new
  Forests: Center of France
  Coopers: Saury and Dargaud et Jaegle (water bent)
  Bottle Aging: Bottled June 2012
Bottling Numbers: pH: 3.55
Total Acidity: 0.65 g/100ml
  Alcohol: 14.15% by volume
  Res. Sugar: 0 g/L, dry
  Cases Produced: 400 six-pack cases

WINEMAKER'S COMMENTS
The 2010 J. Lohr Cuvée PAU blends red and blue fruit aromas with a hazelnut-like barrel bouquet that evolves toward ink and iodine in the glass. The bright palate is dense with fruit, offering notes of violet, browned butter and black tea. Red fruit in the finish speaks to the Merlot and Malbec in this Bordeaux-style blend. Open and decant an hour before serving.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Grilled rosemary lamb chops with garlic mashed potato and roasted beets.

WINE LIST DESCRIPTION
Cabernet Sauvignon blend with notes of violet, browned butter and black tea.

Price: $50.00 750ml
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2011 J. Lohr Hilltop Cabernet Sauvignon

VINTAGE
A cool climate prevailed in 2011, much like the 2010 season, which had been the coolest in a decade. Low yielding secondary shoots grew to replace frost damaged primary shoots after a defining hard frost hit the Paso Robles area on April 8th, 2011. Winter rainfall had provided sufficient soil moisture for rapid springtime growth of the vines after the setback of the early frost. We saw fewer clusters with larger berries, which pushed the wines toward a softer tannin profile. Vineyard yields were down considerably, averaging just 2.5 tons per acre in most blocks. Our standard practice was to stop irrigation of the Cabernet vines just after fruitset in early June and wait eight weeks or more until the soil ran out of moisture in early August. This prompted seeds to harden and brown early, and perhaps more importantly, shifted flavor in the berries from herbal to fruity in this distinctly cool 2011 vintage. This edition of J. Lohr Hilltop Cabernet Sauvignon delivers on its promise to be dense and soft with a great fruit signature.


VINEYARDS
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 with 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.


TECHNICAL DATA

Appellation: Paso Robles, San Luis Obispo County, CA
Composition 90% Cabernet Sauvignon, 5% Petit Verdot, 4% Malbec, 1% Syrah
Harvest Dates: October 27 to November 5, 2011
Process: Select-picked and sorted
Harvest Chemistries: Brix 24.8°, total acidity 0.54 g/100ml, pH 3.60
Vinification: Yeast: Lalvin ICV-D254 yeast was isolated by Dominique Delteil of the ICV from a Rhône 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: 7 days on skins
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, Remond, DJ
Post-Maturation: Release date January 2014
Bottling Numbers: pH: 3.55
Total Acidity: 0.68 g/100ml
Alcohol: 14.20 % by vol
Residual Sugar: 0.001 g/100ml (dry)
Cases Produced: 17,500 cases (35,000 six packs)
Cellaring: Rich intense fruit upon release, with structure to age comfortably for 5 to 7 years

WINEMAKER'S COMMENTS
The 2011 J. Lohr Hilltop Cabernet Sauvignon is darkly-colored with a red-purple hue. Varietal aromas of violet and ripe black plum are complemented by hazelnut, dark chocolate and espresso coffee. The dense but approachable mid-palate is followed by a round, intense fruit finish.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Delicious with rosemary-seasoned ribeye, roasted potatoes and asparagus.

WINE LIST DESCRIPTION
Aromas of violet, ripe black plum and hazelnut. Round, intense fruit finish.

Price: $35.00 750ml

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2011 J. Lohr Highlands Bench Pinot Noir

VINTAGE
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.


VINEYARDS
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.


TECHNICAL DATA

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
bottling
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
release
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

WINEMAKER'S COMMENTS
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

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

WINE LIST DESCRIPTION
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

VINTAGE
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.


VINEYARDS
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.


TECHNICAL DATA

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.

WINEMAKER'S COMMENTS
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

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

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

Price: $17.00 750ml



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2011 J. Lohr Late Harvest White Riesling - Sold Out

VINTAGE
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.


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.


TECHNICAL DATA

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
Maturation:
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
   

WINEMAKER'S COMMENTS
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

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

SOLD OUT

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