2021 J. Lohr Gesture GSM Rhone Blend
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Showcases luscious strawberry and currant aromas from Grenache, balanced with black pepper, cola, and savory notes from Syrah and Mourvèdre in this traditional southern Rhône-inspired blend. On the palate, bing cherry and cranberry flavors transition to an Old World-style gravelly finish.
— Brenden Wood, Red Winemaker and Steve Peck, V.P. Winemaking
Paso Robles Adelaida District, San Luis Obispo County, CA
This blend nicely complements an onion tart, grilled lamb, spicy crab cakes, or a savory vegetable stew.
Vineyard & Vintage
This Gesture GSM comes from plantings at our J. Lohr Stairway Vineyard located in the Adelaida District sub-AVA of Paso Robles. Slopes can be as much as 50% to 75% at this ranch; hiking up the vine rows requires caution when traversing the steep, step-like chalk rocks. Only crawler tractors can be used to safely farm this site.This part of Paso Robles is an ancient uplifted sea bed; fossilized sea shells are often found in the ground even though the vineyard is perched at 1,500 foot average elevation. Daytime high temperatures are moderate at this site due to early afternoon breezes from the nearby Pacific coast, just 13 miles away - creating ideal conditions for growing traditional Rhône varieties.
The 2021 vintage in Paso Robles, and most of California, delivered unparalleled quality. Despite generous January rainfall, the following winter and spring months were extremely dry. The dry conditions led to small but concentrated berries, typical of drought years in Paso Robles. However, the consistent mild daytime temperatures and cool nights allowed for patience in harvesting grapes at optimal ripeness. As a result, the extractable anthocyanin content from red grapes in Paso Robles reached an all-time high in 2021, producing wines that surpassed the color density levels of acclaimed vintages like 2007, 2013, and 2019. Grenache, Syrah, and Mourvèdre were hand-picked from the challenging, gravelly slopes at Stairway. The fruit was cold soaked for 5 days, then fermented on skins for 12 days prior to pressing. The blend was aged for 8 months on light lees in neutral 500-liter French oak puncheons.