2004 Hilltop Vineyard Cabernet Sauvignon (VINEYARD SERIES) -- J. Lohr Winery Shopping Cart -- Sauvignon Cabernet Vineyard Hilltop 2004

<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>2004 Hilltop Vineyard Cabernet Sauvignon -- J. Lohr Winery Shopping Cart</H1> $40.00 <IMG SRC="https://store.nexternal.com/jlohr/images/Hilltop-Cab-label-lg.jpg" ALIGN=right ALT="2004 Hilltop Vineyard Cabernet Sauvignon" NAME="2004 Hilltop Vineyard Cabernet Sauvignon" BORDER=0 HSPACE=10> VINTAGE September 11th was the first day of harvest for Hilltop Vineyard blocks 55 and 56. Back-to-back low rainfall years in 2003 and 2004 produced very low yields and very tiny Cabernet berries. Particularly in the Hilltop block we are trying to provide dappled and not direct, sunlight on the fruit to protect the anthocyanin pigment from damagingly high temperatures. In the Hilltop Vineyard, we harvested purely based on flavor – with Vineyard Manager Steve Carter and Red Winemaker Daniel Shaw sampling fruit in the vineyard every couple of days. The warm spring and summer of the 2004 vintage pushed ripening well ahead of normal, turning the seeds and peduncle (stem of the grape bunch) a nutty brown, with easily extractable skin pigment and a soft berry pulp. Our final grape chemistry at harvest was Cabernet Sauvignon at over 27.1° Brix, with excellent depth of color and beautiful ripe red fruit aromatics. TECHNICAL DATA Origin: Hilltop Vineyard, Paso Robles, San Luis Obispo County Composition: 95% Cabernet Sauvignon, 2.0% Petit Verdot, 1.25% Merlot, 1% Cabernet Franc and 0.75% Malbec Harvest Dates: September 11th through 23rd, 2004 Process: Harvested early afternoon, destemmed and crushed to stainless steel fermenters Harvest Numbers: 27.4° Brix average, pH =3.72, Total Acidity 0.47 g/100 ml Vinification: Yeast: Lalvin D254 Fermentation: Stainless steel fermented Temperature: To 90°F Extended Maceration: 13 days Malolactic: Inoculation and completion in new French oak barrels Maturation: 20 months in 100% new French oak barrels Barrel Type: 80% new French oak Bordeaux Chateau Ferré-style barrels (60.9 gallons), 20% second fill French oak barrels Forests: Center of France Coopers: Tonnellerie Sylvain, Libourne, Demptos, St. Caprais de Bordeaux, Alain Fouquet, Bordeaux, Tonnellerie Vicard, Bordeaux Tonnellerie Bossuet, Bordeaux Post-Maturation: Rack from barrels, unfiltered to bottle Bottling Numbers: pH: 3.75 Total Acidity: 0.69g/l00ml Alcohol: 14.18% by volume Res. Sugar: Dry WINEMAKER’S COMMENTS Very dark, youthful red-purple in color, our 2004 J. Lohr Hilltop Vineyard Cabernet Sauvignon has elegant aromas of black cherries, plums and blackberries, with a bouquet of licorice, chocolate, cedar and toasty oak. The 2004 Hilltop is a plump, mouthful of wine with the suppleness, ample texture and balance, reminiscent of Bordeaux’s finest Cabernet Sauvignon-based wines. It possesses the structure to age for 10 to 15 years. Jeff Meier, vice president of winemaking <LI>Bottle Size: 750 mL; 375 mL Other products in the category <A HREF="http://www.nexternal.com/jlohr/Category10" TITLE="VINEYARD SERIES">VINEYARD SERIES</A>: <A HREF=http://www.nexternal.com/jlohr/Product480 TITLE="2005 Hilltop Vineyard Cabernet Sauvignon"><IMG SRC="https://store.nexternal.com/jlohr/images/Hilltop-Cab-label-sm.jpg" ALIGN=left ALT="2005 Hilltop Vineyard Cabernet Sauvignon" NAME="2005 Hilltop Vineyard Cabernet Sauvignon" BORDER=0 HSPACE=10></A> <A HREF=http://www.nexternal.com/jlohr/Product480 TITLE="2005 Hilltop Vineyard Cabernet Sauvignon">2005 Hilltop Vineyard Cabernet Sauvignon</A> -- VINTAGE The 2005 vintage offered a welcome respite after two consecutive years of draught in Paso Robles. 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