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<TABLE BORDER=0 TITLE="J. Lohr Winery" SUMMARY="J. Lohr Winery">
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<TD><H1>CUVEE SERIES</H1></TD>
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<BR clear=left><BR><P><A HREF=http://www.nexternal.com/jlohr/Product450 TITLE="2004 Cuvée PAU"><IMG SRC="https://store.nexternal.com/jlohr/images/Cuvee-PAU-label-sm.jpg" ALIGN=left ALT="2004 Cuvée PAU" NAME="2004 Cuvée PAU" BORDER=0></A>
<A HREF=http://www.nexternal.com/jlohr/Product450 TITLE="2004 Cuvée PAU">2004 Cuvée PAU</A>
-- <B>$50.00</B>
-- VINTAGE
Making the J. Lohr Cuvée PAU is always a pleasure. Fruit selection and direction are two of the key elements to making this wine a success, as is scouting the vineyard early enough to identify grape quality to ensure the fruit reaches its potential. The 2004 harvest was one of the earliest on record, with the grapes reaching their peak in mid-September. Usually, one lot of fruit always stands . . .</P>
<BR clear=left><BR><P><A HREF=http://www.nexternal.com/jlohr/Product453 TITLE="2004 Cuvée POM"><IMG SRC="https://store.nexternal.com/jlohr/images/Cuvee-POM-label-sm.jpg" ALIGN=left ALT="2004 Cuvée POM" NAME="2004 Cuvée POM" BORDER=0></A>
<A HREF=http://www.nexternal.com/jlohr/Product453 TITLE="2004 Cuvée POM">2004 Cuvée POM</A>
-- <B>$50.00</B>
-- VINTAGE
2004 was one of the earliest harvests on record in Paso Robles. It was also the first harvest of our Creston Vineyard. I often hear people say that younger vineyards are not as good as older ones, the primary reason being that the vine achieves ‘balance’ as it reaches maturity. The first crop is often in a state of artificial balance. The vines are so small that the canopy is open with a very . . .</P>
<BR clear=left><BR><P><A HREF=http://www.nexternal.com/jlohr/Product451 TITLE="2004 Cuvée St.E"><IMG SRC="https://store.nexternal.com/jlohr/images/Cuvee-STE-label-sm.jpg" ALIGN=left ALT="2004 Cuvée St.E" NAME="2004 Cuvée St.E" BORDER=0></A>
<A HREF=http://www.nexternal.com/jlohr/Product451 TITLE="2004 Cuvée St.E">2004 Cuvée St.E</A>
-- <B>$50.00</B>
-- VINTAGE
The 2004 harvest for Cabernet Franc, the base of the J. Lohr Cuvée St. E, was very early. This was the first year we began to deeply investigate Block 3 and how we could use thinning and pruning to manipulate the quality of the fruit. This meant cane pruning to 1.5 canes per side and doing extra-heavy thinning just prior to the completion of veraision (coloring of the berries). The results . . .</P>
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