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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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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
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
J. Lohr Cuvee St. E is made from 80% Cabernet Franc, 20% Cabernet Sauvignon
The 2016 J. Lohr Cuvée St. E captures the ripe but savory side of the Bordeaux varieties. This wine is dark in color with a bright garnet hue. Aromas of red currant, coffee bean and dark chocolate lead to a palate of ripe plum and cassis. Tightly wound tannins are typical in Cabernet Franc and present the greatest reward after a few years of bottle age.
A perfect pairing for filet mignon with a shallot cream sauce or Osso Bucco (braised veal shanks) over a bed of polenta.
Review:
Strong aromas of black cherry, toasted oak, caramel, vanilla, charred coffee bean and milk chocolate make for a heavy nose in this blend. Blackberry and dry elderberry flavors are framed by firm tannins and asphalt on the palate.
-Wine Enthusiast 92 Points
Lovely blue-black fruits running all the way through, and a whiff of toffee and burnt blackberry on the nose.
-Decanter 92 Points
J. Lohr Hilltop Cabernet Sauvignon is made from 94% Cabernet Sauvignon, 3% Petit Verdot, 2% Malbec, 1% Cabernet Franc.
Displays blackberry and blueberry compote aromas garnished with crushed violet, cracked pepper, and black tea. Plump fruit on the palate with fine-grained tannins. Juicy layers of black and red currants lead to a bright finish accented by pastry notes from the 16 months aging in French cooperage.
-Tasting Panel 94 Points
-Wine Enthusiast 94 Points
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Clif Lede Cabernet Sauvignon Stags Leap is made from 82% Cabernet Sauvignon, 8% Merlot, 7% Cabernet Franc, 3% Petit Verdot.
The fruit was sourced from the hillside terraces of our Poetry Vineyard, our Twin Peaks Vineyard estate surrounding the winery, and a few neighboring vineyards in the Stags Leap District. The wine is composed of small lots from our best blocks, representing a diverse range of carefully selected clones and rootstocks. From Poetry’s exposed, rocky terraces boasting volcanic origins, to the ancient riverbed alluvial soils of Twin Peaks, the breadth of contributing sites translates into a wine of impressive complexity.
Grapes were picked in the darkness of the early morning hours. The freshly-harvested fruit immediately underwent rigorous selection by our three-tiered sorting process, which included our cutting-edge optical sorter. Whole berries were gently delivered by gravity to tank using our crane system, minimizing disruption of berry integrity. Cold soaks lasted approximately seven days, and fermentations were managed via a combination of délestage, pumpovers, and punchdowns. Extended maceration ranging from four to five weeks fine-tuned our tannin profiles, allowing us to perfect mouth feel and wine complexity. The wine was aged in French oak barrels, 38% of which were new, for twenty-one months.
Review:
This wine substantially overdelivers on its price point, presenting a dark fruit profile, generous tannin and oak, and an expansive full-bodied style. Blended with 8% Merlot, 7% Cabernet Franc and 3% Petit Verdot, it is approachable while never forgetting its structured, complex roots.
-Editors' Choice Wine Spectator 95 Points
Kynsi Pinot Noir Edna Valley is made from 100 percent Pinot Noir.
The Edna Valley was one of the first registered appellations in California and boasts a rich agrarian history. The coastal terrain features varied soil types that are predominantly marine in origin, with ancient volcanic influences. The unusual transverse ranges allows the appellation to open up to the cooling breezes of the Pacific Ocean from nearby Morro Bay and Pismo Beach. The climate is strongly influenced by the ocean providing ideal, temperate growing conditions for Pinot Noir. Early spring warming, mild summer temperatures and late arriving cold fall temperatures and rain provide a long growing season for the development of rich color with concentrated and complex flavors.
Aged 16 months in French Oak barrels, 25% new.
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