2006 Carol's Vineyard Sauvignon Blanc (VINEYARD SERIES) -- J. Lohr Winery Shopping Cart -- Blanc Sauvignon Vineyard Carol's 2006

<A HREF="http://www.jlohr.com" TITLE="J. Lohr Winery"><IMG SRC="https://store.nexternal.com/jlohr/BW.gif" ALT="J. Lohr Winery" NAME="J. Lohr Winery" BORDER=0></A> <H1>2006 Carol's Vineyard Sauvignon Blanc -- J. Lohr Winery Shopping Cart</H1> $24.00 <IMG SRC="https://store.nexternal.com/jlohr/images/Carol's-SB-label-lg.jpg" ALIGN=right ALT="2006 Carol's Vineyard Sauvignon Blanc" NAME="2006 Carol's Vineyard Sauvignon Blanc" BORDER=0 HSPACE=10> VINTAGE 2006 could almost be called “A Tale of Two Seasons.” The first half of the vintage saw some very warm (unseasonably) late spring weather, followed by a major cooling period at the beginning of June. With the exception of a 10-day relentless heat wave in July, the final three months of the 2006 growing season were very cool – pushing ripening back two to three weeks. This vintage marks the sixth year of production of J. Lohr Carol’s Vineyard Sauvignon Blanc, and introduced a new assistant winemaker, Karl Antink, to help with our white winemaking. An early pick at 21.0º Brix on August 24th captured some of the fresh herbaceous essence and bracing acidity, followed by a second harvest on September 8th at 23.2º Brix with riper, citrus-based flavors. We immediately added a third level of ripeness to our Sauvignon Blanc harvested on September 14th at 24.3º Brix, for passionfruit aroma development. The early pick Sauvignon Blanc was destemmed, crushed and held on the skins for twenty-four hours prior to pressing, and was fermented in stainless steel barrels. The second and third pick fruit was destemmed, pressed and settled in tank and was fermented in a combination of French oak and stainless steel barrels and stainless steel tanks. All winemaking was done in a very reductive environment (excluding oxygen) and the resultant wine is an elegant, delicately herbal, citrusy, passionfruit-infused Sauvignon Blanc. VINEYARDS Carol’s Vineyard is a thirty-four acre parcel located in north St. Helena in the Napa Valley, bordered on the east by the Napa River and the North by Pratt Avenue. Sauvignon Blanc represents 10.88 acres of Carol’s Vineyard and is planted in the eastern portion of the vineyard adjacent to the Napa River where outstanding Sauvignon Blancs have been grown. The soils are very loamy with a fair amount of gravel and are very well drained. The Clone 1 Sauvignon Blanc is grown on a quadrilateral cordon trellis to control vine vigor, preserving a single leaf layer in the south exposed fruit zone providing only dappled sun exposure to the grape clusters – preserving some of the natural herbaceous fruit character. TECHNICAL DATA Origin: Carol’s Vineyard, Napa Valley AVA Composition: 100% Sauvignon Blanc Harvest Dates: August 24th, September 8th and 14th, 2006 Process: Hand harvested, early morning, crushed and pressed in the Napa Valley Harvest Chemistries; First Harvest: 21.0° brix average, pH=3.11, Total Acidity 0.87 g/100 ml Second Harvest: 23.2º brix average, pH=3.34, Total Acidity 0.77 g/100 ml Third Harvest: 24.3º brix average, pH=3.49, Total Acidity 0.51g/100 ml Vinification: Yeast: Pasteur Champagne, Vin 7 and VL 3 Skin Contact: 20.4% of destemmed, crushed fruit for 24 hours at 50°F Fermentation: 80.1% in stainless steel tank, 7.3% in stainless steel barrels and 12.8% in New and second fill Francois Freres French oak barrels Maturation: 4 1/2 months in stainless steel and barrel on light lees Post-Maturation: Racked and pad filtered, prior to bottling. Bottling Chemistries: pH: 3.29 Total Acidity: 0.62g/l00 ml Alcohol: 13.9% by volume Residual sugar Dry Bottling date: January 2007 WINEMAKER’S COMMENTS The 2006 J. Lohr Carol’s Vineyard Sauvignon Blanc is a youthful, brassy yellow color with very inviting fresh aromas of grapefruit, dried flowers and passion fruit with an herbal hint. On the palate, the wine has a bright acidity with clean flavors reminiscent of the aromas making the Carol’s Vineyard Sauvignon Blanc an excellent accompaniment to sautéed or grilled seafood or poultry. Serve at 45 to 50 degrees. 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