J. Lohr Cabernet Sauvignon Hilltop Vineyard

Description

Vinification Lalvin ICV-D254 yeast was isolated by Dominique Delteil of the ICV from a Rhone Valley Syrah fermentation and is known for developing ripe fruit flavors and a big mid-palate mouthfeel with intense fruit concentration.Fermentation Primary fermentation in open-top and conventional stainless steel tanks.Maceration Less than 6 days on skins for most lots.Malolactic Malolactic complete with Viniflora OenosMaceration 18 months in 225 liter barrel.Cellaring Rich in fruit upon release, with structure to age comfortably for 7 to 10 yearsVintage The third in a trio of strong vintages for Paso Robles, the wines of 2014 are showing dense and aromatically expressive, and are reminiscent of 2004. With less than half the usual winter rainfall in the ground, spring growth rocketed as degree days racked up at a faster pace than weve seen in a decade. A somewhat warm veraison period at the end of July pushed tannin levels upward and led to the earliest picking dates on record for most of our vineyard blocks. Achieving sugar ripeness was never in question in this warm vintage, but we certainly benefitted from the J. Lohr early water deficit farming practices that hasten seed ripeness and achieve early phenolic maturity. 2014 Hilltop Cabernet Sauvignon is showing brambly fruit aromas, a dense texture and bright acidity on the finish.Vineyards Hilltop Cabernet Sauvignon is grown on a handful of select vineyard sites in the Paso Robles AVA. Blessed with long summer days of intense sunshine, our near 100F daytime temperatures are followed with chilly, ocean-cooled nights in the 50s. These Cabernet vines are naturally stressed in the dry, often very gravelly, and sometimes lime shale-laden soils. Water is at a premium in these vineyards, enabling the viticulturist to fine-tune irrigation, producing the darkest fruit with resolved tannins year after year.Winemakers Comments The 2014 J. Lohr Hilltop is a great example of our house style of dense but soft Cabernet Sauvignon. Blackberry and currant varietal aromas are supported by a touch of hazelnut and cocoa powder from the French oak barrel signature. Bright, brambly acidity on the mid-palate is followed by intense and vibrant red fruit on the finish. Steve Peck, red winemakerFood Pairings Delicious with rosemary-seasoned ribeye served with garlic roasted potatoes with parsnips and fennel.Wine ListBrambly fruit aromas, a dense texture and intense, vibrant red fruit on the finish. – J. Lohr