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San Francisco Chronicle | Public Tasting

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Minnesota Monthly Food & Wine Experience

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Star Cinema with Cynthia Lohr

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J. Lohr Wine Dinner at 333 Pacific

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Kapalua Wine & Food Festival Grand Tasting Gala

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Featured Posts

A refined, new look

A fresh design for America’s favorite Paso Robles-grown Cabernet!

Same great, vintage to vintage Cabernet character. With a striking new label spotlighting Seven Oaks' historic Paso Robles origins  

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Family-owned. Sustainably Grown.

  • Grown on J. Lohr’s own world-class vineyards in Paso Robles
  • Authentically oak barrel aged for 12 months
  • Every bottle Certified California Sustainable

Wine Notes

An Acclaimed Paso Robles Classic

  • The first vintage was in 1987. Named for a stand of majestic oak trees that still stand today
  • The #1-Selling Paso Robles-grown Cabernet
  • 2023 Vintage Accolades: 
    92 Points -- JamesSuckling.com
    91 Points, Best Buy -- Wine Enthusiast

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Explore Seven Oaks

Exciting spring and summer recipes that pair perfectly with J. Lohr Seven Oaks Cabernet’s classic Paso Robles character

Braised short ribs

Crispy Potato-Wrapped Braised Short Ribs

Impress your guests with Chef Leigh Hesling's twist on classic short ribs. Braised in J. Lohr Estates Cabernet and root beer, then wrapped in crispy potato strings, this dish pairs perfectly with a glass of Seven Oaks…
London Broil dish from above 2000 x 1333

London Broil with Rosemary and Thyme

Red wine vinegar and Worcestershire sauce effortlessly infuse quick-cooking flank steak with bold flavor. Pile the thinly sliced steak on crusty rolls for sandwiches, or serve with buttery baked potatoes and a salad of…
Lamb lollipops

Grilled Lamb Lollipops with Gorgonzola Butter and J. Lohr Estates Seven Oaks Cabernet Balsamic Drizzle

Elegant yet fun presentation. You can ask your butcher to slice the rack into individual chops or do it yourself.
Brisket sliders

“Seven Oaks” Brisket Sliders

Enjoy Chef Nicholas Drossos's classic sliders, perfect with J. Lohr Estates Seven Oaks Cabernet. Tender brisket, caramelized onions, and a flavorful sauce make these sliders a crowd-pleaser. Serves 8-12 (24 sliders).
Bone In Rib Steak

Bone-in Rib Steak with Classic Red Wine Jus

Indulge in Chef Jean Claude Douguet's masterpiece: a rich Red Wine Jus featuring J. Lohr Estates Seven Oaks Cabernet Sauvignon, paired flawlessly with a perfectly grilled Canadian Prime Bone-in Rib Steak. A culinary…
Smoked chicken leg recipe

Smoked Chicken Leg with J. lohr Cab-Chipotle BBQ Sauce

Nothing says summer like grilled chicken. Sensational fresh off the coals, this professional-grade barbecue recipe is equally delicious cold on a next-day picnic.
Grilled Pork Tenderloin

Grilled Pork Tenderloin with Cherry Pepper Chow-Chow

Indulge in Chef Elise Wendland's Cherry Pepper Chow Chow, marinated in a flavorful brine featuring J. Lohr Estates Seven Oaks Cabernet Sauvignon. Pair it perfectly with grilled pork tenderloin for a delightful culinary…
Grilled lamb

Grilled Rack of Lamb with Demi-Glace

A bit of iconic J. Lohr Estates Seven Oaks Cabernet Sauvignon in the demi-glace beautifully ties together wine and lamb on the grill. 

Roasted Tomatoes with Cajun Shrimp, Bowtie Pasta, Spinach, Asparagus and Pine Nuts

When cooking Cajun Shrimp, the seasoning is so important and this delicious recipe from Chef Tim Dunn is absolutely perfect! 
Braised Beef Short Ribs

“Seven Oaks” Braised Beef Short Ribs

Beef Short Ribs are the best cut when slow cooking. These delicious "Seven Oaks" Braised Beef Short Ribs are so tender and fall apart that you'll want to make sure you made extra! Recipe from Chef Doug Vaughan.
Butternut Squash Risotto

Butternut Squash Risotto

This Butternut Squash Risotto with Pancetta, Toasted Walnuts and Rosemary with J. Lohr Estates Seven Oaks Cabernet, Mascarpone and Parmesan Cheese from Chef Anthony Trobiano is a delicious recipe that we're sure you'll…
Crispy Patatas Bravas

Crispy Patatas Bravas with Piquillo Pepper Aioli

Tapas night has never been better with these vegan Crispy Patatas Bravas, made with fingerling potatoes and served with a sweet and spicy piquillo pepper aioli. Delicious!

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