966 six-bottle cases, bottled July 2015
2013 Vintage: October 2 to 20, 2013
Accolades & Reviews
California State FairDouble Gold/Best of Class of Region
With the debut of “Signature,” J. Lohr Vineyards & Wines realizes a long held dream: to produce a Cabernet Sauvignon that ranks among the New World’s greatest, most collectable wines. Signature draws upon fruit from J. Lohr’s very best Paso Robles’ properties – the inaugural, 2013 vintage was released to coincide with founder Jerry Lohr’s 80th birthday.
For this first J. Lohr Signature release, Jerry, Jeff Meier and Steve Peck chose Cabernet Sauvignon fruit off the Beck Vineyard, in Paso Robles’ Creston District. For the final blend, Merlot from El Pomar and Petit Verdot from Carol’s Vineyard in Napa Valley were included for additional character and texture.
As Jerry Lohr comments, “My signature on the label indicates that this wine is a personal statement for me, looking to encompass three decades of experience and history in a single bottle.” Only 966 six-bottle cases of the 2013 Signature were produced.
This inaugural J. Lohr Signature Cabernet Sauvignon was produced to honor the 80th birthday of our founder, Jerry Lohr. It was specially selected and blended from the superb 2013 vintage in Paso Robles. It represents both a tribute to Jerry’s pioneering efforts in the region and our portfolio’s ultimate, limited red wine release.
Vineyards & Cellar
Beck Vineyard, in the Creston District of Paso Robles, is a unique site. It sits at 1,700 feet above the early morning fog. Its calcareous soils and cooling afternoon winds are perfect for growing Cabernet Sauvignon. The Cabernet from this vineyard ripens early with excellent color, purity of fruit, and phenolic maturity. Creston Vineyard in the cooler El Pomar region provides intensely colored, fruit-forward Merlot – the best in the appellation. A small amount of Petit Verdot was included from our Carol’s Vineyard, in the heart of Napa Valley.
The hand-harvested grapes were held separate at harvest and berry-sorted into six ton open top tanks for fermentation. Maceration took place on the skins for five days, before early pressing to limit tannin extraction.
Aged 19 months in 100% new French oak from coopers Demptos, Sylvain, Dargaud Jaegle, Saint Martin and Marcel Cadet.