J. Lohr Pure Paso Proprietary Red 2017
Classic Cabernet Sauvignon with its savory notes are wrapped in the dark fruit character of Petite Sirah.
Pairs well with tomato rice dishes like paella or creamy risotto. Exquisite with prime rib or a dense monkfish.
Blend: 70.5% Cabernet Sauvignon, 26.5% Petite Sirah, 2% Merlot, 0.5% Petit Verdot, 0.5% Malbec
J. Lohr Vineyards & Wines was founded more than four decades ago by Jerry Lohr and is still family owned and operated today. Jerry and his team helped pioneer winegrowing on California’s Central Coast. Today, J. Lohr sustainably farms 4,000+ acres of vineyards in the Monterey, Paso Robles, and Napa Valley appellations. The winery produces six distinct tiers of award-winning releases: J. Lohr Estates, J. Lohr Pure Paso™, J. Lohr Vineyard Series, J. Lohr Cuvée Series, J. Lohr Gesture, and J. Lohr Signature Cabernet Sauvignon. The J. Lohr Wine Centers in Paso Robles and San Jose welcome visitors daily
Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven wines wines. But with eleven smaller sub-AVAs, there is actually quite a bit of diversity to be found in this inland portion of California’s Central Coast.
Just east over the Santa Lucia Mountains from the chilly Pacific Ocean, lie the coolest in the region: Adelaida, Templeton Gap and (Paso Robles) Willow Creek Districts, as well as York Mountain AVA and Santa Margarita Ranch. These all experience more ocean fog, wind and precipitation compared to the rest of the Paso sub-appellations. The San Miguel, (Paso Robles) Estrella, (Paso Robles) Geneso, (Paso Robles) Highlands, El Pomar and Creston Districts, along with San Juan Creek, are the hotter, more western appellations of the greater Paso Robles AVA.
This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, Syrah, Grenache and Rhône blends, both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruit-driven, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.