2018 J. Lohr Arroyo Vista Chardonnay
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Wine Enthusiast, November 2020
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Wine & Spirits, Oct. ‘20
The rich palate texture is achieved through the use of classic Burgundian techniques, such as primary and malolactic fermentation in French oak barrels and weekly stirring of the lees. The palate is balanced by fresh flavors of apple, pear, and Meyer lemon cream with a long, sweet oak finish.
— Kristen Barnhisel, winemaker, white wine
Wine Details
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Composition Blend
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100%
Chardonnay
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Origin
Arroyo Seco, Monterey County, CA
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Cellaring
Delicious now; can be cellared up to 5 years.
5 Years -
Food Pairings
Triple crème brie cheese, lemon-herb roasted chicken, or grilled halibut in lemon beurre blanc sauce.
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Maturation
Time in Barrel Aged sur lie for 14 months in 46% new oak
Barrel Type French oak
Coopers Dargaud et Jaegle, Louis Latour, François Frères, Marcel Cadet, Rousseau, and Nadalie
From J. Lohr’s pioneering vineyards in Monterey’s Arroyo Seco; textbook Monterey Chardonnay wine with tropical fruit and bright acidity, amazingly food-versatile.
Vineyards
Our J. Lohr Arroyo Vista Chardonnay is grown in the heart of the windswept and cool Arroyo Seco AVA of Monterey County. Elder Series loamy sand and gravelly loam soils are intermixed with “Greenfield potatoes”— river stones that resemble potatoes in size which absorb heat during the day and radiate it after sunset. This layer of stones effectively limits root growth to the first few feet of soil, balancing the shoot and fruit growth for richly-flavored Chardonnay.
Vintage
The 2018 growing season in the Arroyo Seco was quite cool from March into July. The mild weather during the summer provided a slow and even ripening of the grapes, while the afternoon winds helped keep the fruit healthy until harvest. The warmth from early September on was just enough to fully ripen the grapes, while three extra weeks on the vine contributed to the rich texture. Sugars, acids, and flavors for our Block 9, clone 76 Chardonnay — the backbone of the Arroyo Vista blend — were in optimal balance on the October 23 harvest date.
