J. Lohr Arroyo Vista Vineyard Series Chardonnay 2008
Chardonnay from Central Coast, California
Bright, youthful straw-yellow color with aromas of Golden Delicious apple, lime zest and pear. Made in a Burgundian style including alcoholic and malolactic fermentation in barrel with lees stirring, which contributes to a very complex bouquet of grilled nuts, butterscotch and gun flint with a very rich and unctuous mouthfeel. This is an enticingly delicious Chardonnay with complex aromas and flavors balanced by palate-cleansing acidity.
Aromas of apple, citrus and pear with a bouquet of grilled nuts and butterscotch. Rich in texture, complex in bouquet, and elegant in style.
Roasted chicken with lemon, garlic and rosemary, or grilled seafood.
Wine Enthusiast - "Lots of acidity and dryness in this Chardonnay. It will strike some as austere and lean. But it's fascinating in its citrus fruits and mineral, which seem to come from the stones of the Arroyo Seco. Oak influence adds much needed notes of buttered toast. Gets better and better as it warms in the glass."
J. Lohr Winery
Founded more than three decades ago by Jerry Lohr, J. Lohr Vineyards & Wines crafts an array of acclaimed wines from estate grapes. Still guided by Jerry today, this pioneering estate vineyard program is comprised of almost 3,000 acres of vines in Monterey County, Paso Robles and Napa Valley. From this palette of world-class fruit, J. Lohr handcrafts three tiers of award-winning wines – J. Lohr Estates, J. Lohr Vineyard Series and J. Lohr Cuvée Series. In addition to its signature brands, J. Lohr offers numerous flavorful wines under the Cypress Vineyards, ARIEL (non-alcoholic) and Painter Bridge labels. View all J. Lohr Winery Wines
About Central CoastView a map of Central Coast wineries
The largest of California's wine growing regions, the Central Coast produces the majority of California's wine. The district sprawls out, covering most of the vineyard land between San Francisco and Santa Barbara. Smaller sub-AVAs of the Central Coast include Monterey Bay, Paso Robles, Santa Ynez Valley, Santa Maria Valley, Santa Cruz Mountains and many others.
Notable FactsGrape varieties range from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. Some Central Coast wine is generic, bulk wine that contributes to the high production numbers of the area. But many winemakers and wineries, particular in some of the smaller AVAs, are small production artisans, creating unique and high-quality wine. The great thing about the Central Coast is its diversity - you're able to find a number of grape varieties and styles at a number of different price points.
About CaliforniaIt's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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