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J Lohr Signature Paso Robles Cabernet Sauvignon 2017

ID No: 447619
Our Price: $105.00 $100.00
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 Wine Enthusiast: 95
Vintage:2017
Bottle Size:750 ml
Product Description

J Lohr Signature Paso Robles Cabernet Sauvignon is made from 80% Cabernet Sauvignon 6% Cabernet Franc 6% Saint Macaire 4% Petit Verdot 4% Malbec.


J. Lohr Signature Cabernet Sauvignon was first produced to honor the 80th birthday of founder Jerry Lohr. This limited release was specially selected and blended from the exceptional 2016 vintage in Paso Robles. It is both a tribute to Jerry's pioneering efforts in the region and our red wine portfolio's ultimate expression of Cabernet Sauvignon. VINEYARDS & CELLAR Beck Vineyard, in the Creston District of Paso Robles, is a unique, high elevation site that sits at 1,700 feet above the early morning fog line. 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. Incorporation of Cabernet Franc brings freshness to the blend, while the rare Bordeaux variety, Saint Macaire, brings density and a savory character. Petit Verdot and Malbec add structure, color, and a component of bright fruit. 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 achieve ideal tannin extraction. Aged 19 months in 100% new French oak from coopers Nadalie and Sylvain.

Review:

Almost opaque in the glass, this luxury bottling entices with intense aromas of black currant and blackberry sauce on the nose, with savory hints of dark olive and caramel spice. It's quite dry on the palate, where licorice, violet and cassis flavors linger amidst the polished tannins

-Wine Enthusiast 95 Points


Winery: J Lohr

In the late 1960s, Jerry Lohr began an extensive investigation of California grape growing regions – searching for the ideal location for his first vineyard. Jerry was raised on a South Dakota farm; his agricultural roots armed him with an innate sense for the relationship between climate, soil, and location. His research and instincts led him to the Central Coast, an area just beginning to explore its potential for winegrowing.


It’s no coincidence that the Central Coast’s emergence as a world class winegrowing region runs parallel with the establishment and growth of J. Lohr Vineyards & Winery. Founder Jerry Lohr is one of the region’s pioneers and has played a larger-than-life role in bringing the area to prominence.

Jerry’s instincts led him to two regions located about 75 miles apart. In the early 1970s, he chose Monterey County’s Arroyo Seco district for its cool, windy climate and rocky soils as ideal for Chardonnay. In the 1980s, he recognized the potential of Paso Robles for growing Bordeaux varietals, especially Cabernet Sauvignon – given the area’s rich soils and dramatic diurnal temperature swings between warm days and cool nights.

After Jerry Lohr’s nearly decade-long search for the right place to plant his first vineyard, he chose a site in Monterey County that was to become the heart of the Arroyo Seco appellation. Jerry originally planted 280 acres in 1972 and 1973 near Greenfield. Monterey County’s Arroyo Seco appellation has proved ideal for growing layered, complex Chardonnay and Pinot Noir. Brisk winds and fog off Monterey Bay, stony, well-drained soils, and a lack of damaging fall rains all combine to produce grapes with trademark fruit intensity and balancing acidity. In 1974, Jerry unveiled the first J. Lohr winery in San Jose.

In the early 1980s, Jerry Lohr saw the potential for great Cabernet Sauvignon further south. Borrowing a lesson from the French—that great Chardonnay and Cabernet Sauvignon excel in very different growing conditions—Jerry began planting Cabernet Sauvignon and other red varieties in San Luis Obispo County’s little-known Paso Robles region in 1986. With the hands-on devotion of an artisan farmer, Jerry tended to the vines while diligently working toward the creation and development of an adjacent winery and barreling cellars; J. Lohr’s Paso Robles production facility was opened in 1988.



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Review:

The inky colored 2018 Fracture is another wine that’s going to push at the upper limits of the grading scale. Awesome crème de cassis, charred meats, graphite, plenty of minerality, and subtle oak nuances all flow to a powerful, full-bodied, beautifully balanced Syrah. Similar in style to the 2017 with its powerful yet elegant vibe as well as good acidity, it’s a magical Paso Robles Syrah in the making.

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 100 Points
Grand Veneur Chateauneuf Du Pape Vieilles Vignes Rouge 2019

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Matured in concrete vats (40%) and oak casks (60%)

It boasts an inky/purple color in addition to a gorgeous perfume of crushed rocks, jammy black fruits, charcoal and graphite. Blackberry aroma with an air of dates pressed in alongside – this is sweet-noted. It is easy to appreciate, a sleek and stylish start. The palate holds excellent fruit that runs well and has kick. Its tannins move round freely and a minted finale comes forward. Its dark fruit is tasty, darkens on the finish, where tar and char from its oak enter. It is all very much together, a bundle of harmony, and will gain local attributes as it ages.

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Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).

The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.

Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).

The vineyards are located in the north of Châteauneuf du Pape. GRAND VENEUR «Vieilles Vignes» cuvee is produced from the older vines. Thanks to time and an organic growing, roots go very deep in the soil. Yields are naturally low and grapes highly concentrated.

Winemaking and aging

Pair with venisson, duck, braised lamb or strong cheese.

Review:

"The 2019 Châteauneuf Du Pape Vieilles Vignes is based on 45% each of Grenache and Mourvèdre, with the balance Syrah, all destemmed and raised in 55% new French oak. Gorgeous cassis, violet, graphite, fruitcake, and peppery herbs define this brilliant effort, and it's full-bodied, with a pure, seamless texture, wonderful tannins, and one heck of a great finish. This magical 2019 is going to benefit from 4-5 years of bottle age (it's brilliant even today) yet keep for 20 years or more. Châteauneuf du Pape lovers need to have this in their cellar!"

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 99 Points
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Schwarz The Schiller Shiraz is made from 100 percent Shiraz.

The Schiller Shiraz is a wine rich in both flavor and history. The 400 Shiraz vines planted by Carl August Otto Schiller in 1881 are something to be treasured. Earmarked for bulldozers in 2006, a last minute reprieve would see these Ancestor vines remain in the ground. The grapes are hand-picked from the sixth generation Schiller family vineyard at Hallett Valley in the Barossa. Jason first made this wine in 2008, and since then it has been his flagship wine.

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Review:

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 92 Points
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J Lohr Signature Paso Robles Cabernet Sauvignon 2015

J Lohr Signature Paso Robles Cabernet Sauvignon is made from 80% Cabernet Sauvignon 6% Cabernet Franc 6% Saint Macaire 4% Petit Verdot 4% Malbec.


J. Lohr Signature Cabernet Sauvignon was first produced to honor the 80th birthday of founder Jerry Lohr. This limited release was specially selected and blended from the exceptional 2016 vintage in Paso Robles. It is both a tribute to Jerry's pioneering efforts in the region and our red wine portfolio's ultimate expression of Cabernet Sauvignon. VINEYARDS & CELLAR Beck Vineyard, in the Creston District of Paso Robles, is a unique, high elevation site that sits at 1,700 feet above the early morning fog line. 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. Incorporation of Cabernet Franc brings freshness to the blend, while the rare Bordeaux variety, Saint Macaire, brings density and a savory character. Petit Verdot and Malbec add structure, color, and a component of bright fruit. 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 achieve ideal tannin extraction. Aged 19 months in 100% new French oak from coopers Nadalie and Sylvain.

Review:

The nose on this luxury-level bottling is pure and refreshing, offering aromas of black cherry, loamy soil, dried mint and caramel-laced coffee. The palate is framed by upright tannins, yet is soft enough to enjoy now, showing deep flavors of black currant, dried herb, milk chocolate and toffee. Drink 2020–2040.

-Wine Enthusiast 95 Points

 Wine Enthusiast: 95
Force Majeure Estate Cabernet Sauvignon 2017

The estate Cabernet Sauvignon is grown primarily along the southwest ridge of the vineyard. The vines produce small berries with bountiful flavor, concentration and intensity, but also a good degree of finesse, excellent structure and layers of complexity that will continue to develop during extended bottle aging for those who want to cellar and age their wines. The wine is powerful, elegant, full-bodied.

Bottled unfined and unfiltered.100% free run
Pumpovers and punch-downs, up to 45 day macerations
Native yeast, 5 day cold soaks
22 months in 75% new French oak barrels
Fermented in concrete and stainless closed top tanks.

Review:


"The 2017 Cabernet Sauvignon Red Mountain Estate is another powerful wine from this team. Opulent notes of blackcurrants, graphite, chocolate, crushed rocks, wild herbs, and espresso all give way to a full-bodied Cabernet Sauvignon that has loads of fruit, a superstar of a mid-palate, ripe tannins, and a great finish. It’s another 2017 that’s going to benefit from at least 2-4 years of bottle age and have 20 years or more of longevity."
- Jeb Dunnuck (April 2020), 95+ pts

 95 Points
Justin Isosceles Proprietary Red Paso Robles 2018

Justin Isosceles Proprietary Red Paso Robles is made from 83% Cabernet Sauvignon, 9% Merlot, 8% Cabernet Franc.

In 1987, we made our first vintage of a wine styled after the famous First Growth producers of Bordeaux, created with the same uncompromising care as the Grands Vins of those venerable chateaux. For more than 30 vintages, ISOSCELES has been our flagship wine and quality benchmark for this style of wine here on the Central Coast of California. A blend based on Cabernet Sauvignon supported by Cabernet Franc and Merlot, the 2018 ISOSCELES shows why Paso Robles is such a great place to grow these varieties.

Full-bodied, with ripe black fruit, complex baking spice and amazingly ready to drink right out of the gate, you can try a bottle or two now, but make sure to save a few to enjoy this wine as it continues to evolve after some time in the cellar.


Appearance: Deep ruby/purple core with black secondary color, lighter toward the rim with moderate plus viscosity and slow forming, moderately stained tears.

Aroma: Very aromatic and complex with ripe black cherry and cassis fruit, vanilla, cinnamon and licorice spice with sweet tobacco, cedar, leather and camphor notes.

Palate: Full-bodied with ripe black cherry and blackcurrant fruit complemented with baking spice and oak notes on entry. Sustained fruit and spice are joined by savory autumn leaf, cedar and leather on the mid-palate with mouth filling, fine tannins that lead into a long, complex and balanced finish with attractive fruit, spice, cedar and subtle camphor notes.

Try it with a classic herb crusted roasted rack of lamb, a grilled prime ribeye steak, or the exquisite cheeseburgers with tomato, arugula, bacon jam and chive aioli from The Restaurant at JUSTIN.

Niner Cabernet Sauvignon 2017

Niner Cabernet Sauvignon is made from 92% Cabernet Sauvignon 4% Cabernet Franc, 4% Petit Verdot.

IN THE VINEYARD The 2017 vintage was the official end of the drought in Paso Robles. Consistent rain throughout winter and cooler temperatures throughout summer helped our grapes mature slowly and evenly. A couple heat spikes towards the end of the growing season made things interesting, but robust vine canopies from the rains protected our Cabernet Sauvignon, and we saw the higher natural tannin and deeper color than we have seen in years. We harvested most in September, 1-2 weeks earlier than normal.

Review:

Saturated ruby. Ripe cherry and dark berries on the nose, complicated by notes of mocha, vanilla and licorice. Deep, palate-coating cherry preserve, blackberry and boysenberry flavors show good depth and building sweetness. Reveals a building oak spice quality on the persistent finish, which features a repeating vanilla note and round, even tannins.

Vinous 91 Points


Bolstered by 4% each of Cabernet Franc and Petit Verdot, this bottling begins with brisk aromas of black raspberry, cherry, wet gravel and marjoram on the nose. The palate is tightly woven and focused, combining dark strawberry and pencil shavings into a light-bodied and elegant display.

Wine Enthusiast 91 Points

 Vinous Antonio Galloni: 91 Wine Enthusiast: 91
Abeja Cabernet Sauvignon Columbia Valley 2017

Abeja Cabernet Sauvignon Columbia Valley is made from 96% Cabernet Sauvignon, 4% Merlot.


Aged for 20 months in 100% French, medium toast; 60% new, 40% one & two year old
The nose leads off with plum, bright blackberry, and dark bing cherries. A touch of dried blueberry rounds out the fruit profile. Floral notes and cocoa, with nuances of cedar and spice, are sprinkled throughout. All of these characters follow through on the palate and, with a pleasant minerality and continuity, weave a tapestry of complexity and youthful exuberance. 

 



"Plenty of blackcurrants and blueberries with a hit of new wood, too. Medium body, slightly firm tannins and a flavorful finish. This still needs some time to come together. Cabernet sauvignon with 1% petit verdot. Better after 2021."

- James Suckling (June 2020), 92 pts

Aromas of barrel spice, coffee, cherry, bittersweet chocolate, graphite and sautéed herb are followed by textured cherry and chocolate flavors. There's a pleasing sense of brightness to the acidity and deftness to the rich, creamy coffee and bright cherry flavors that keep the interest high. Plenty of tannic structure holds it all together. Coffee notes linger on the finish. It's far from a big bruiser and needs some time to all integrate but brings and abundance of rewards. Best after 2026 with a very long life beyond that.

-Wine Enthusiast 92 Points


 Wine Enthusiast: 92 92 Points
Jada Sawbones 2017

SALE!

Jada Sawbones is made from Paso Robles 44% Cabernet Sauvignon, 42% Syrah, 14% Petit Verdot.

A seamless fusion of the best Cabernet Sauvignon and Syrah lots from Jada Estate Vineyard. Currants, blackberries, pencil shavings, and clove meet ripe strawberry, chocolate and fresh minerality. Full-bodied with balanced tannin and a persistently fruity finish, the wine is supported by plenty of acidity.

SAWBONES is slang for a surgeon and doctor. Jada's founder and owner, Jack Messina, was a cardiovascular & thoracic surgeon for over 40 years so when Josh and the winemaker at the time were going back and forth about a new wine to showcase their Cab & Syrah programs, Josh decided on this tribute to his father to represent the many years of love and devotion Jack has given to ountless patients and families throughout his long career.


In 2017 they combined multiple small-lot fermentations of Syrah and a co-fermentation of Cabernet Sauvignon and Petit Verdot. The Cabernet Sauvignon is from clone 337 only, chosen to compliment the Syrah in this blend with dark and aromatic fruit, higher acidity, and deep color. The Cabernet Sauvignon and Petit Verdot co-fermentation spent 9 days in tank before pressing to avoid excessive tannin, whereas the Syrah fermentations averaged 16 days. All varieties were triple sorted with multiple green passes in the vineyard, cluster sorting, and a final berry sorting before gravity-filling each tank. Aging for 18 months in 225L Barrels (54% New French Oak, 36% Once Used French Oak).

Review:

"The 2017 Sawbones checks in as 44% Cabernet Sauvignon, 42% Syrah, and 14% Petit Verdot that spent 18 months in 54% new French oak. Its deep purple color is followed by stunning notes of blackcurrants, cassis, lead pencil shavings, chocolate, and crushed rocks. Pure, full-bodied, loaded with sweet fruit, and beautifully balanced, it's one hedonistic yet elegant beauty from this team that knocks it out of the park.”
- Jeb Dunnuck (October 2019), 96 pts

 96 Points
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