2005 Cuvée St.E (CUVEE SERIES) -- J. Lohr Winery Shopping Cart -- St.E Cuvée 2005

<A HREF="http://www.jlohr.com" TITLE="J. Lohr Winery"><IMG SRC="https://store.nexternal.com/jlohr/BW.gif" ALT="J. Lohr Winery" NAME="J. Lohr Winery" BORDER=0></A> <H1>2005 Cuvée St.E -- J. Lohr Winery Shopping Cart</H1> $50.00 <IMG SRC="https://store.nexternal.com/jlohr/images/Cuvee-STE-label-lg.jpg" ALIGN=right ALT="2005 Cuvée St.E" NAME="2005 Cuvée St.E" BORDER=0 HSPACE=10> VINTAGE The 2005 vintage proved a remarkable challenge for our J. Lohr Cuvée program. Despite a return to healthy rainfall, berry size was larger than average in 2005, which delayed ripening. We bled our best blocks of Bordeaux varietals to concentrate the flavors, but with the exception of Cabernet Franc, the sole cuvée to meet our quality standards was Cuvée St. E. Cabernet Franc typically is one of the first Bordeaux varietals to ripen, and although finicky, continues to surprise us with its consistent finish each year as one of our top wines. CUVÉE ST. E The inspiration for 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 of Cabernet Franc and Merlot, with touches of Cabernet Sauvignon, Malbec and Petit Verdot. We give ourselves 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. TECHNICAL DATA Origin: Paso Robles Composition: 45% Cabernet Franc, 44% Petit Verdot, 5.6% Cabernet Sauvignon, 5.4% Merlot Harvest Dates: Cabernet Franc - October 3rd, 2005 Petit Verdot – September 24, 2005 Process: Harvest late-morning, destemmed and crushed to stainless steel fermenters Harvest Chemistries: 25.7º Brix average, pH=3.59, Total Acidity=0.45 g/100 ml Vinification: Yeast: Lalvin D254 Fermentation: Stainless steel fermented Temperature: 87ºF Extended Maceration: 7 Days Malolactic: Inoculation in stainless steel and completion in 100% New French oak barrels. Maturation: 21 Months in 80% New French oak barrels Barrel Type: 80% New French oak barrel Bordeaux Chateau Ferré-style barrels (60.9 gallons) Forests: Center of France Cooper(s): Tonnellerie Sylvain, Tonnellerie Vicard and Tonnellerie Bel Air, Bordeaux, France Post-Maturation: Bulldog rack from barrels, membrane filtered to bottle Bottling Date: July 16, 2007 Bottle Aging: 13 months in bottle prior to release Bottling Chemistries: pH: 3.65 Total Acidity: 0.65 g/100 ml Alcohol: 14.99% by volume Production: 1,200 6-bottle cases WINEMAKERS COMMENTS The 2005 J. Lohr Cuvée St. E is dark red-purple in color with aromas of sour cherry, coffee and violet, with touches of chocolate, vanilla, honey and toasted oak from twenty one months aging in new French oak barrels. The wine displays the true varietal nature of Cabernet Franc, with ample weight and mid to rear structure from both the fruit and the maturation time. On release, this wine will already have one year of bottle age but will develop additional complexity well into the future. In its youth, it should be enjoyed with pan-seared filet mignon, or ribeye steak with a berry-infused reduction sauce. We recommend decanting one hour prior to serving. Jeff Meier, winemaker Other products in the category <A HREF="http://www.nexternal.com/jlohr/Category9" TITLE="CUVEE SERIES">CUVEE SERIES</A>: <A HREF=http://www.nexternal.com/jlohr/Product450 TITLE="2004 Cuvée PAU"><IMG SRC="https://store.nexternal.com/jlohr/images/Cuvee-PAU-label-sm.jpg" ALIGN=left ALT="2004 Cuvée PAU" NAME="2004 Cuvée PAU" BORDER=0 HSPACE=10></A> <A HREF=http://www.nexternal.com/jlohr/Product450 TITLE="2004 Cuvée PAU">2004 Cuvée PAU</A> -- VINTAGE Making the J. Lohr Cuvée PAU is always a pleasure. Fruit selection and direction are two of the key elements to making this wine a success, as is scouting the vineyard early enough to identify grape quality to ensure the fruit reaches its potential. The 2004 harvest was one of the earliest on record, with the grapes reaching their peak in mid-September. Usually, one lot of fruit always stands . . . <A HREF=http://www.nexternal.com/jlohr/Product453 TITLE="2004 Cuvée POM"><IMG SRC="https://store.nexternal.com/jlohr/images/Cuvee-POM-label-sm.jpg" ALIGN=left ALT="2004 Cuvée POM" NAME="2004 Cuvée POM" BORDER=0 HSPACE=10></A> <A HREF=http://www.nexternal.com/jlohr/Product453 TITLE="2004 Cuvée POM">2004 Cuvée POM</A> -- VINTAGE 2004 was one of the earliest harvests on record in Paso Robles. It was also the first harvest of our Creston Vineyard. I often hear people say that younger vineyards are not as good as older ones, the primary reason being that the vine achieves ‘balance’ as it reaches maturity. The first crop is often in a state of artificial balance. The vines are so small that the canopy is open with a very . . . <A HREF=http://www.nexternal.com/jlohr/Product451 TITLE="2004 Cuvée St.E"><IMG SRC="https://store.nexternal.com/jlohr/images/Cuvee-STE-label-sm.jpg" ALIGN=left ALT="2004 Cuvée St.E" NAME="2004 Cuvée St.E" BORDER=0 HSPACE=10></A> <A HREF=http://www.nexternal.com/jlohr/Product451 TITLE="2004 Cuvée St.E">2004 Cuvée St.E</A> -- VINTAGE The 2004 harvest for Cabernet Franc, the base of the J. Lohr Cuvée St. E, was very early. This was the first year we began to deeply investigate Block 3 and how we could use thinning and pruning to manipulate the quality of the fruit. This meant cane pruning to 1.5 canes per side and doing extra-heavy thinning just prior to the completion of veraision (coloring of the berries). The results . . . <A HREF="http://www.nexternal.com/jlohr" TITLE="J. Lohr Winery Products">J. Lohr Winery Products</A> <A HREF="http://www.jlohr.com">J. 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